This matcha strawberry mousse cake is an elegant layered dessert with a soft sponge base, creamy strawberry mousse, smooth matcha mousse, and a glossy green mirror glaze. It is light, refined, and perfect for birthdays, tea parties, or any dessert table that needs a beautiful centerpiece.
Why You’ll Love This Recipe
This cake has a beautiful balance of earthy matcha and sweet strawberries. The mousse layers are creamy but airy, giving each slice a soft, smooth texture. The mirror glaze adds a polished patisserie-style finish, while fresh strawberries make the cake look bright and fresh. It can also be prepared ahead, which makes it great for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sponge base:
2 large eggs
50 g granulated sugar
45 g cake flour
10 g matcha powder
20 g unsalted butter, melted
20 ml whole milk
For the strawberry mousse:
250 g fresh strawberries, hulled
50 g granulated sugar
1 tablespoon lemon juice
6 g gelatin powder
30 ml cold water
200 ml heavy cream, chilled
For the matcha mousse:
250 ml whole milk
60 g granulated sugar
10 g matcha powder
7 g gelatin powder
35 ml cold water
250 ml heavy cream, chilled
For the green mirror glaze:
100 g white chocolate, chopped
100 g granulated sugar
100 g glucose syrup or light corn syrup
60 ml water
70 g sweetened condensed milk
8 g gelatin powder
40 ml cold water
1 teaspoon matcha powder
Green food coloring, optional
For decoration:
6 to 8 fresh strawberries
1 teaspoon matcha powder, for dusting if desired
Directions
Preheat the oven to 170°C. Line a 20 cm round cake pan with parchment paper. Whisk the eggs and sugar until pale, thick, and fluffy. Sift in the cake flour and matcha powder, then fold gently. Add the melted butter and milk, folding just until combined. Pour into the pan and bake for 12 to 15 minutes. Cool completely, then trim to fit the base of a 20 cm mousse ring.
For the strawberry mousse, blend the strawberries, sugar, and lemon juice until smooth. Warm the puree slightly. Sprinkle gelatin over cold water and let it bloom for 5 minutes, then melt it gently and stir into the strawberry puree. Let it cool to room temperature. Whip the heavy cream to soft peaks, then fold it into the puree. Pour over the sponge base and freeze for 30 to 40 minutes.
For the matcha mousse, bloom the gelatin in cold water. Warm the milk with sugar and sifted matcha, whisking until smooth. Add the melted gelatin and mix well. Let cool until slightly thickened. Whip the cream to soft peaks and fold it into the matcha mixture. Pour over the set strawberry layer. Smooth the top and freeze the cake for at least 5 hours, or overnight.
For the mirror glaze, bloom the gelatin in cold water. Heat sugar, glucose syrup, and water until the sugar dissolves. Pour over white chocolate, condensed milk, gelatin, matcha, and food coloring if using. Blend until smooth without adding too much air. Cool the glaze to 32°C to 34°C. Unmold the frozen cake and pour the glaze over the top. Let it set in the refrigerator for 2 to 3 hours before decorating with strawberries.
Servings and timing
This recipe makes 10 servings.
Preparation time: 1 hour
Baking time: 15 minutes
Freezing time: 5 to 6 hours
Chilling time after glazing: 2 to 3 hours
Total time: about 8 to 10 hours
Variations
Use raspberry puree instead of strawberry for a sharper flavor. Add a thin layer of vanilla mousse between the strawberry and matcha layers for extra contrast. For a lighter glaze, skip the mirror glaze and finish with whipped cream, sliced strawberries, and a dusting of matcha. You can also make individual mousse cakes using small silicone molds.
Storage/Reheating
Store the cake in the refrigerator for up to 3 days. Keep it covered to protect the mousse from drying out. This cake should not be reheated. For longer storage, freeze it without the fresh strawberry decoration for up to 1 month. Thaw overnight in the refrigerator before serving.
FAQs
Can I make this cake ahead of time?
Yes, it is best made one day ahead because the mousse needs time to freeze and set properly.
Can I use frozen strawberries?
Yes, thaw them first and drain extra liquid before blending.
Why is my mirror glaze not shiny?
The glaze may have been too hot, too cold, or overmixed with air bubbles.
Can I skip the mirror glaze?
Yes, you can decorate the cake with whipped cream, strawberries, and matcha powder instead.
What type of matcha should I use?
Use good-quality culinary matcha with a bright green color and smooth flavor.
Can I make this without gelatin?
You can use agar-agar, but the texture will be firmer and the method will change.
Why did my mousse separate?
The fruit or matcha mixture was likely too warm when folded into the whipped cream.
Can I use a different cake base?
Yes, vanilla sponge, almond sponge, or biscuit base all work well.
How do I get clean slices?
Use a sharp knife dipped in warm water, then wipe it clean between cuts.
Can I make this cake in a square mold?
Yes, use a similar-sized square mold and trim the sponge to fit.
Conclusion
Matcha strawberry mousse cake is a beautiful dessert with delicate flavor, smooth texture, and striking layers. The earthy matcha, sweet strawberry mousse, and glossy finish make it feel special while still being achievable at home with patience and careful chilling.
Matcha Strawberry Mousse Cake is an elegant layered dessert featuring a soft sponge base, creamy strawberry mousse, smooth matcha mousse, and a glossy mirror glaze, perfect for special occasions.
Ingredients
2 large eggs
50 g granulated sugar
45 g cake flour
10 g matcha powder
20 g unsalted butter, melted
20 ml whole milk
250 g fresh strawberries, hulled
50 g granulated sugar (for strawberry mousse)
1 tablespoon lemon juice
6 g gelatin powder
30 ml cold water
200 ml heavy cream, chilled
250 ml whole milk
60 g granulated sugar (for matcha mousse)
10 g matcha powder (for mousse)
7 g gelatin powder
35 ml cold water
250 ml heavy cream, chilled
100 g white chocolate, chopped
100 g granulated sugar (for glaze)
100 g glucose syrup or light corn syrup
60 ml water
70 g sweetened condensed milk
8 g gelatin powder
40 ml cold water
1 teaspoon matcha powder (for glaze)
Green food coloring (optional)
6 to 8 fresh strawberries (for decoration)
Instructions
Preheat oven to 170°C. Whisk eggs and sugar until fluffy. Fold in flour and matcha, then butter and milk. Bake 12–15 minutes and cool.
Blend strawberries with sugar and lemon juice. Bloom gelatin, melt, and mix into puree. Fold in whipped cream and pour over sponge. Freeze 30–40 minutes.
Prepare matcha mousse by blooming gelatin. Heat milk, sugar, and matcha. Add gelatin, cool slightly, then fold in whipped cream. Pour over strawberry layer and freeze at least 5 hours.
Prepare glaze by blooming gelatin. Heat sugar, syrup, and water. Pour over chocolate, condensed milk, gelatin, and matcha. Blend and cool to 32–34°C.
Unmold frozen cake and pour glaze evenly. Chill 2–3 hours, decorate with strawberries, and serve.
Notes
Ensure mousse mixtures are cooled before folding with cream.
Use high-quality matcha for best color and flavor.
Avoid air bubbles in glaze for a smooth finish.
Freeze thoroughly before glazing for best results.
