Strawberry Milk Cake

This Soft Strawberry Milk Cake is a modern, bakery-style dessert inspired by the 85°C Bakery Deluxe Strawberry Cream cake. It features three delicate layers of strawberry chiffon sponge, a frozen vanilla custard insert, a silky strawberry mousse, and a cloud-like vanilla whipped cream frosting. Built inside a 6-inch cake ring with acetate, this cake has a clean, professional finish and slices beautifully.

What makes it truly special is the balance: each layer is subtly sweetened and flavored to complement one another, creating a melt-in-your-mouth experience without being overly rich.

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Strawberry Milk Mousse Cake

Author: Carter

Ingredients

Strawberry Puree

• 750g frozen strawberries
• 60–70g granulated sugar (adjust to taste)
• 1 tsp lemon juice (optional)

Strawberry Chiffon Sponge (12” x 16” Baking/Sheet Pan)

• 8 large eggs, separated
• 70g sugar (for yolks)
• 90ml neutral oil
• 120ml strawberry purée
• 30ml whole milk
• 165g cake flour, sifted
• 1/4 tsp salt
• 75g sugar (for meringue)
• 1/4 tsp cream of tartar
• Optional: 1–2 tsp freeze-dried strawberry powder
• Optional: 1 tsp vanilla powder or lemon zest

Vanilla Creme Insert (Custard Layer)

• 150ml whole milk
• 150ml heavy cream
• 45g egg yolks (about 2–3 yolks)
• 65g sugar
• 20g cornstarch
• 3g powdered gelatin + 15g cold water
• 1 tsp vanilla paste or concentrate

Strawberry Mousse

• 150g strawberry purée
• 30g sugar
• 4g powdered gelatin + 20g cold water
• 150ml heavy cream

Vanilla Whipped Cream Frosting

• 750ml cold heavy cream
• 75g powdered sugar
• 3 tsp vanilla powder + 2 tsp vanilla extract (optional)
• 5g Instant Clearjel

Instructions

Strawberry Puree

1. Add strawberries, sugar, and lemon juice to a saucepan over medium heat.
2. Simmer 10–15 minutes until fruit breaks down and liquid reduces slightly.
3. Blend until smooth, strain out seeds if desired.
4. Return purée to pan and reduce over medium-low heat, stirring often, until it thickens to a scoopable, jam-like consistency (~10–15 more minutes).
5. Let cool completely before using. Makes ~500–550g purée.
6. Tip: You want it reduced enough that it won’t thin out the mousse or cake batter.

Strawberry Chiffon Sponge

1. Preheat oven to 320°F (160°C). Line a 12.5” x 16” pan with parchment paper.
2. In a large bowl, whisk together egg yolks, oil, purée, milk, sugar, and flavorings until smooth.
3. Sift in flour and salt and whisk until no lumps remain.
4. In a clean bowl, beat egg whites until foamy. Add cream of tartar and gradually add the sugar. Beat until medium-stiff peaks form (the tip should hold but slightly curl).
5. Gently fold the meringue into the yolk batter in 3 additions.
6. Pour into the pan and smooth the surface. Tap the pan gently to release air bubbles.
7. Bake for 20–23 minutes, or until springy and a toothpick comes out clean. Check it out at the 18-20 minute mark just in case your oven temp is not accurate.
8. Cool completely, then cut out three 6” rounds using your cake ring.

Vanilla Creme Insert (Custard Layer)

1. In a small bowl, bloom gelatin in 15g cold water (let sit 5 minutes).
2. In a medium bowl, whisk yolks, sugar, and cornstarch until pale and smooth (about 1 minute).
3. Heat milk + cream in a saucepan over medium heat until steaming, about 160–170°F (70–75°C).
4. Slowly pour hot cream into yolk mixture, whisking constantly to temper.
5. Return mixture to pan and cook over medium-low heat, stirring constantly until it thickens and reaches 185°F (85°C).
6. Remove from heat, add bloomed gelatin and vanilla. Stir until smooth.
7. Strain into a clean bowl if needed. Pour into silicone mold cavity. Tap gently to smooth. Freeze until firm (at least 4 hours).

Strawberry Mousse

1. Bloom gelatin in 20g cold water for 5–10 minutes.
2. Heat strawberry purée and sugar to 120°F (50°C) or until warm and sugar is dissolved. Remove from heat and stir in gelatin.
3. Let cool to room temperature before folding into whipped cream.
4. Whip cream to soft peaks (just thick enough to hold shape but still silky and flowy).
5. Fold cooled purée into whipped cream in 2–3 additions until smooth.
6. Fill one silicone mold cavity with part of the mousse and freeze until firm. Reserve remaining mousse in fridge until assembly.
7. Tips: Do not overwhip cream or the mousse will be grainy. If mousse is too loose after folding, chill briefly before piping.

Vanilla Whipped Cream Frosting

1. In a small bowl, whisk sugar, vanilla powder, and Clearjel.
2. In a stand mixer or chilled bowl, begin whipping cold cream and vanilla extract until slightly thickened.
3. Slowly sift in dry mixture while whipping on medium speed.
4. Whip until medium-stiff peaks form. Do not overwhip or it will become stiff.
5. Use immediately. If making in advance, re-whisk briefly before use.

ASSEMBLY (Using Cake Ring + Acetate)

1. Place 6” cake ring on a cake board and line inner walls with acetate.
2. Bottom layer: 1 strawberry cake round + layer of reserved mousse.
3. Center layer: 2nd cake round +thin layer of whipped cream + frozen custard insert.
4. If you had any remaining mousse you wanted to save or use (take from fridge) and you can add over custard. (optional)
5. Top with final cake layer. Lightly press. Freeze entire cake 1.5–2 hours until set.
6. Unmold, peel off acetate, and frost sides and top with whipped cream.
7. Pipe decorative swirls or dome shapes. Garnish with fresh strawberries + powdered sugar. (Ideally snow sugar)

Notes

• Silicone mold inserts give smooth, level layers that freeze and unmold beautifully.
• Mousse yield allows for flexibility: pipe extra on top, use in parfaits, or fold into whipped cream.
• For shorter cakes or entremets, you may need to scale mousse and custard.
• I use Cook's vanilla powder to keep whipped cream white. Snow sugar is ideal for topping, but powdered sugar works.
• Cake is best chilled overnight before serving for clean slices and set layers.

Recommended Products

Insert Molds

Cake Ring & Acetate

12x16 Pan Amazon

Alternative Pan from Target

Flavor Notes & Adjustments

This cake is intentionally balanced in flavor—each layer is subtly sweetened and lightly flavored to come together harmoniously as a whole. However, if you prefer a stronger vanilla or strawberry flavor, here are some tips

For Stronger Strawberry Flavor:

• Add 1–2 tsp freeze-dried strawberry powder to the sponge batter and/or mousse for a more intense fruity flavor and color.

• Use a bit of strawberry extract (start with 1/4 tsp and adjust to taste) in the mousse or purée.

• Increase the strawberry purée reduction time to concentrate flavor even further.

For Stronger Vanilla Flavor:

• Use vanilla paste or concentrate in the custard (instead of just extract).

• Add 1/2 tsp extra vanilla extract or powder to the whipped cream for a bolder note.

• Consider using infused vanilla sugar in one or more components.

Time: 20–23 minutes
Skill Level: Intermediate to Advanced

Mise en Place (Prep Before Starting)

Having everything measured and ready will help reduce stress and streamline the process. Here's what to prepare in advance:

Equipment:

• 6” cake ring

• Acetate sheets

• Offset spatula + bench scraper

• Digital kitchen scale (metric)

• Silicone insert mold (5.4” wide x 0.7” tall)

• Stand mixer or hand mixer

• 12.5” x 16” sheet pan (or similar)

• Saucepan, mixing bowls, fine mesh strainer

Ingredients (grouped by component):

• Frozen strawberries (at least 750g)

• Granulated sugar

• Heavy cream (at least 1 liter total)

• Whole milk

• Large eggs (8, plus extra yolks)

• Cake flour

• Neutral oil

• Gelatin powder (8g total)

• Cornstarch

• Vanilla paste or powder

• Freeze-dried strawberry powder (optional)

• Powdered sugar

• Instant Clearjel (optional but recommended for whipped cream)

Time Planning Suggestions:

• Day 1: Make strawberry purée, bake sponge, prepare and freeze custard and mousse inserts

• Day 2: Assemble cake, freeze briefly to set, finish with whipped cream and decorations

Being organized makes this recipe much more approachable!