If you’re looking for a show-stopping dessert that blends nutty sophistication with juicy freshness, the Strawberry Pistachio Mousse Cake is a revelation. Imagine layers of airy pistachio sponge and rich, velvety pistachio mousse, followed by a blushing crown of strawberry mousse and a glistening strawberry glaze. Each bite is vibrant, creamy, and perfectly balanced between sweet berries and buttery nuts. This recipe is for anyone who wants to impress at a gathering, celebrate a special occasion, or just indulge in a slice of pure elegance—with flavors and textures that linger long after the last forkful.

Strawberry Pistachio Mousse Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes this cake shine is the harmony of simple ingredients, each bringing something special to the table—whether it’s the earthy pistachios, the brightness of strawberries, or the silky swirl of cream. Gather these essentials and you’ll soon see how their synergy creates the dreamy layers of Strawberry Pistachio Mousse Cake.

Eggs: Essential for a fluffy and light pistachio sponge base; make sure they’re at room temperature for better volume.
Granulated Sugar: Sweetens the sponge and both mouse layers, binding textures and enhancing aeration.
All-Purpose Flour: Forms the structure of the delicate cake without overpowering the nuts or fruits.
Finely Ground Pistachios: Brings earthiness and color to the sponge and mousse—grind them fresh for maximum flavor.
Baking Powder: Gives the sponge a gentle lift, creating that perfect airy bite.
Salt: Just a pinch deepens all the other flavors, balancing sweetness.
Unsalted Shelled Pistachios: Used for the mousse; unsalted nuts keep the sweetness in sync.
Vanilla Extract: Adds warmth and floral notes to the pistachio mousse.
Heavy Cream (Chilled): The magic ingredient for both mousses, creating luscious, cloud-like layers.
Unflavored Gelatin: Absolutely crucial for stabilizing the mousse layers, ensuring they set beautifully.
Cold Water: Used to bloom gelatin, a tiny but vital step for mousse success.
Fresh Strawberries: Pick ripe and fragrant berries for a naturally sweet strawberry mousse and a gorgeous pink hue.
Lemon Juice: Brightens up the strawberry layer and keeps the flavors lively.
Strawberry Jam: Optional but highly recommended for that glossy, irresistible finish on top.
Fresh Strawberries and Chopped Pistachios (for topping): The best way to hint at what’s inside and add texture and color to the finished cake.

How to Make Strawberry Pistachio Mousse Cake

Step 1: Prepare the Pistachio Sponge

Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper. Begin by beating the eggs and granulated sugar together for about five minutes—keep going until the mixture is light, foamy, and noticeably increased in volume. This is the secret to a truly airy sponge. In a separate bowl, whisk together your flour, finely ground pistachios, baking powder, and a pinch of salt. Gently fold the dry ingredients into the eggs and sugar mixture, taking care not to deflate all that lovely air. Pour the batter into the pan, smoothing the top, and bake for 20–22 minutes. It’s ready when a toothpick comes out clean. Let it cool completely in the pan.

Step 2: Whip Up the Pistachio Mousse

For the pistachio mousse, blend shelled pistachios, sugar, and vanilla extract until the mixture is finely ground and almost paste-like. Sprinkle gelatin over a tablespoon of cold water to bloom—let it sit for five minutes, then pop it in the microwave for about 10 seconds until fully dissolved. Whip the heavy cream just to soft peaks (don’t overwhip!), then gently fold in the pistachio mixture and gelatin. Take your time folding to keep the mousse fluffy and smooth.

Step 3: Make the Strawberry Mousse

Purée your fresh strawberries with sugar and lemon juice until silky and vibrant. In a small bowl, bloom the gelatin in cold water as before, and microwave briefly to dissolve. Stir the melted gelatin into the strawberry purée and allow the mixture to cool slightly. Whip the cream to soft peaks and lovingly fold it into the strawberry mixture, resulting in a light and dreamy mousse with a hint of tartness from the lemon.

Step 4: Assemble the Cake

It’s time for the transformation! Place your cooled pistachio sponge at the base of a clean springform pan. Spread the pistachio mousse evenly over the sponge layer and chill in the fridge for about half an hour to set. Next, carefully spread the strawberry mousse over the pistachio layer, smoothing the top. Let the whole cake rest and chill for at least four hours, so the mousse layers can fully firm up and meld their flavors.

Step 5: Add the Strawberry Glaze (Optional But Beautiful)

For an extra glossy, celebratory finish, gently heat some strawberry jam with a bit of water until just melted and smooth. Cool slightly, then spread over the set mousse, allowing it to find its own smooth, shiny finish. This step isn’t mandatory, but it takes the Strawberry Pistachio Mousse Cake from homemade to patisserie-level presentation.

Step 6: Garnish and Serve

Just before serving, garnish the top with halved fresh strawberries and a sprinkling of chopped pistachios. This not only makes the cake look like a work of art but also gives each bite little pops of fresh flavor and crunch. Cut neat slices and watch everyone’s faces light up at your creation.

How to Serve Strawberry Pistachio Mousse Cake

Garnishes

The beauty of Strawberry Pistachio Mousse Cake is in the details, and finishing touches make all the difference. Crown each slice with more fresh strawberries and a handful of roughly chopped pistachios. If you’re feeling fancy, a dusting of powdered sugar adds a snowy effect or a few edible rose petals for a touch of romance and color. If you want to go the extra mile, a few mint leaves will add a fresh aroma that complements the berries beautifully.

Side Dishes

This cake shines gloriously on its own, but it pairs wonderfully with a scoop of vanilla gelato or a light drizzle of pistachio liqueur for extra indulgence. For a summer garden party, consider serving it alongside a fruit salad studded with more strawberries, kiwi, and pomegranate seeds—keeping everything light and elegant. For coffee lovers, a strong espresso or a pot of jasmine tea creates a perfect contrast to the cake’s creamy sweetness.

Creative Ways to Present

You can get playful with your presentation by making individual parfaits with layers of the cake and mousse in glasses, ideal for dinner parties. Or, for a rustic look, serve the cake on a wooden board with bowls of extra strawberries and pistachios for guests to add their own toppings. Mini Strawberry Pistachio Mousse Cakes baked in silicone molds make adorable single servings for afternoon teas or special occasions.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cake tightly in plastic wrap or transfer slices to an airtight container. It will stay fresh in the refrigerator for up to three days, maintaining its creamy layers and vibrant flavors. The crunchy bits of pistachio and the freshness of the strawberries will still be there when you return for a midnight snack!

Freezing

Strawberry Pistachio Mousse Cake freezes remarkably well. Wrap it in several layers of plastic wrap and then foil to protect it from freezer burn. You can freeze the whole cake or cut it into slices for individual treats. When ready to enjoy, thaw in the refrigerator overnight. The texture remains pleasantly light and the colors beautifully vivid.

Reheating

There’s actually no need to reheat this elegant dessert—it’s best served perfectly chilled right from the refrigerator. If you’ve frozen the cake, just let it thaw gently in the fridge before bringing it to the table; this preserves the delicate mousse textures and those fresh, fruity flavors.

FAQs

How can I make sure my mousse sets firmly?

Gelatin is your best friend here—make sure it’s fully dissolved before adding to the mousse mixtures, and give the cake plenty of time to chill (at least four hours). Chilling overnight ensures clean slices and defined, stable layers.

Can I use frozen strawberries for the mousse layer?

Yes, you can use frozen strawberries in a pinch! Just thaw them completely and drain any excess liquid before puréeing to keep the mousse from getting too runny. The flavor is still lovely and the color remains vibrant.

Is it possible to make this cake nut-free?

While pistachios are central to the original recipe and flavor, you could experiment by swapping them for sunflower seeds or even completely omitting and focusing on a pure strawberry mousse cake. The texture will change but the cake will still be delightful!

What if I don’t have a springform pan?

If a springform pan is unavailable, simply line a regular cake pan with an overhang of parchment paper, making sure you can lift the cake out carefully after chilling. For mini versions, ramekins or silicone molds work beautifully too.

How far in advance can I make this cake?

You can make Strawberry Pistachio Mousse Cake up to two days in advance. Simply keep it well-covered in the refrigerator until it’s time to serve. The flavors have time to mingle and the mousse keeps its texture when made ahead!

Final Thoughts

There’s something truly magical about creating a Strawberry Pistachio Mousse Cake from scratch—the process, the anticipation, and the reward of a slice so pretty and delicious it’s sure to wow. Whether you’re a seasoned baker or just diving into the world of layered mousse cakes, this recipe promises to delight and inspire. I hope this becomes a star at your next gathering or simply sweetens a quiet weekend at home—so go ahead and treat yourself to this unforgettable cake!

Strawberry Pistachio Mousse Cake Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 5 hours (including chilling)
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the luxurious layers of this strawberry pistachio mousse cake, a delightful blend of nutty pistachio flavors with sweet, tangy strawberries. Perfect for special occasions or a sweet treat any day!

Ingredients

Scale

Pistachio Sponge Cake:

3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup finely ground pistachios
1/2 teaspoon baking powder
Pinch of salt

Pistachio Mousse:

3/4 cup shelled pistachios, unsalted
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream, chilled
1 teaspoon unflavored gelatin
1 tablespoon cold water

Strawberry Mousse:

2 cups fresh strawberries, hulled
1/4 cup granulated sugar
1 teaspoon lemon juice
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup heavy cream, chilled

Strawberry Glaze (optional):

1/2 cup strawberry jam
1 tablespoon water

Topping:

Fresh strawberries and chopped pistachios for garnish

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
Make the Pistachio Sponge: Beat eggs and sugar, then fold in dry ingredients. Bake until done and cool.
Prepare Pistachio Mousse: Blend pistachios with sugar and vanilla, mix with whipped cream and gelatin.
Create Strawberry Mousse: Puree strawberries with sugar and lemon, add gelatin, and fold in whipped cream.
Assemble the Cake: Layer sponge, pistachio mousse, and strawberry mousse in a springform pan. Chill to set.
Make the Glaze: Heat jam and water, cool slightly, and spread over the set mousse. Garnish with strawberries and pistachios.