Instructions
Strawberry Mousse Cake Filling
Make the strawberry mousse first so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
Add 1 cup white chocolate chips and 1/3 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 45-60 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don’t have a microwave, you can also use a double boiler. Set aside.
Add 1 cup of heavy cream, 1/2 cup freeze dried strawberry powder, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of fine salt into a large bowl or the bowl of a stand mixer fit with a whisk attachment. If desired, add a small drop of red gel food coloring to give this mousse a more vibrant color.
Mix on a medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about a minute or two in my stand mixer.
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