Strawberry Jello Cake

This strawberry jello cake brings together the perfect blend of fluffy yellow cake, creamy strawberry mousse, and a gorgeous mirror glaze that makes it absolutely showstopping. I've served this at countless family gatherings, and it disappears within minutes every single time.

I first made this for my daughter's birthday after she requested something "pink and pretty," and it has become our family's signature dessert for every special occasion since.

Ingredients

• Yellow cake mix plus ingredients called for on box: Provides the perfect soft base for this dessert
• Strawberry jello powder: Gives that vibrant color and concentrated berry flavor throughout
• Whipped cream: Creates that cloud-like mousse texture that melts in your mouth
• Fresh strawberries: Add both visual appeal and bursts of natural fruit flavor
• Boiling water: Activates the gelatin for both layers ensuring proper setting

Step-by-Step Instructions

Prepare the cake base:

Mix half a box of yellow cake mix with the proportional amount of ingredients listed on the box. Pour into a greased 13x9 glass baking dish. Bake at 350°F for 15-20 minutes until golden and just baked through. Be careful not to overbake as the cake continues cooking slightly after removal from the oven.

Create the strawberry mousse:

Dissolve 6 ounces of strawberry jello powder in 2 cups of boiling water, stirring for a full minute to ensure all crystals dissolve completely. Add 1 cup cold water and allow to cool until partially set. This waiting period is crucial. The mixture should be the consistency of egg whites, thick but still pourable. If it sets too firm, the mousse will have lumps. If too loose, the whipped cream will separate.

Combine mousse components:

Gently fold 3 cups of whipped cream into the partially set jello mixture using a rubber spatula with broad strokes. The mixture should be uniform in color with no white streaks, but take care not to deflate the air in the whipped cream as this provides the mousse texture. Spread this luxurious mixture over the cooled cake, using the back of a spatula to create an even layer.

Prepare the mirror glaze:

After chilling the mousse layer for at least an hour, dissolve 3 ounces of strawberry jello in 1 cup boiling water, add 1/2 cup cold water, and allow to cool to lukewarm. Arrange halved fresh strawberries across the top of the mousse in a pattern that will allow each slice to have at least one berry. Then carefully pour the lukewarm jello over the back of a spoon to create a beautiful, glossy layer that encases the berries.

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The first time I made this cake, I was so impressed by how the mirror glaze created such a professional-looking finish. My secret ingredient tip is to add a drop of almond extract to the cake batter which complements the strawberry flavor beautifully.

Make It From Scratch

While cake mix works perfectly for this recipe, you can easily make the base from scratch. Beat 4 eggs with 1/2 cup sugar until thick and pale, then fold in 1/2 cup flour for a delicate sponge that pairs beautifully with the mousse. The homemade version has a more pronounced egg flavor and a slightly more delicate texture that some of my family members actually prefer.

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Serving Suggestions

This dessert truly shines when cut into neat squares and served on white plates that showcase its beautiful layers. I like to add a small dollop of whipped cream and a fresh mint leaf for special occasions. The cake tastes best when allowed to come to almost room temperature for about 10 minutes before serving, as this allows the flavors to fully develop and the texture to soften slightly.

Storage Notes

This cake actually improves with a bit of time in the refrigerator, making it perfect for preparing ahead. The mousse layer becomes more set and the flavors meld beautifully. Store covered in the refrigerator for up to 3 days. I do not recommend freezing this dessert as the texture of the mousse and mirror glaze will suffer upon thawing.

Flavor Variations

The basic technique of this recipe can be adapted to create different flavor profiles. Try using lime jello with a white cake base for a refreshing summer option. Orange jello paired with chocolate cake creates a beautiful contrast similar to a chocolate orange candy. For a more sophisticated flavor, raspberry jello with a hint of chambord liqueur in the mirror glaze adds an elegant touch perfect for adult gatherings.

Frequently Asked Questions

→ What type of cake mix should I use?

You can use either a yellow or white cake mix. Select a brand of your choice and follow the box instructions for a basic cake base.

→ Can I make the cake from scratch?

Yes, you can prepare the base from scratch by beating 4 eggs with 1/2 cup sugar, then folding in 1/2 cup all-purpose flour until smooth.

→ How do I achieve the perfect mousse consistency?

Ensure the jello is only half set (thick but not firm) before folding in the whipped cream or cool whip. This prevents separation and ensures a smooth mousse.

→ Can I substitute Cool Whip with fresh whipped cream?

Yes, use 1 1/2 cups of liquid whipping cream to whip up to 3 cups, which substitutes perfectly for Cool Whip.

→ How can I avoid the glaze sinking into the mousse layer?

Ensure the mousse layer is fully chilled and the glaze has cooled to lukewarm before pouring it over the cake gently using the back of a spoon.

→ Can I use other fruits for topping?

Absolutely! While strawberries complement the flavors wonderfully, feel free to use other fruits like raspberries or blueberries as alternatives.