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Strawberry Mousse Cake

Indulge in the ethereal beauty of a Strawberry Mousse Cake, featuring luscious layers of cream and rich strawberry filling, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 package white cake mix
  • 3 large eggs
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1 cup milk
For the Mousse
  • 8 ounces cream cheese, softened
  • 1 can Lucky Leaf strawberry pie filling, divided
  • 1 1/2 cups Cool Whip
For the White Frosting
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups powdered sugar
  • 1/4 cup heavy whipping cream
For the Chocolate Frosting
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 cup heavy whipping cream

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, blend the cake mix, eggs, oil, sour cream, and milk until smooth.
  3. Beat the mixture on low for one minute before increasing to medium speed for another two minutes.
  4. Divide the batter evenly between two greased and floured 8-inch baking pans.
  5. Bake for 25-27 minutes, or until a toothpick comes out with a few crumbs.
  6. Allow cakes to cool in pans for 15 minutes before transferring to a cooling rack.
Making the Mousse
  1. Beat softened cream cheese until smooth.
  2. Blend in 3/4 cup of the strawberry pie filling.
  3. Fold in the Cool Whip gently.
  4. Once cakes are cooled, level them off to create even layers.
  5. Place one layer on a serving plate and spread the mousse over it, topping with the second layer.
  6. Refrigerate to allow the mousse to set.
Making the Frosting
  1. For the white frosting, beat the softened butter, vanilla, and salt until creamy.
  2. Gradually add powdered sugar and heavy cream, beating on high until fluffy.
  3. For the chocolate frosting, repeat the same process with the respective ingredients.
  4. Spread the white frosting over the top of the cake and encase the sides with chocolate frosting.
  5. Smooth sides carefully for a polished look.
  6. Decorate with piped white frosting and spoon remaining strawberry pie filling on top.

Notes

Store the cake in a sealed container in the refrigerator for up to five days. All ingredients should be at room temperature for a smoother blend. Adding a touch of lemon zest to the mousse can create a refreshing twist.