It’s National Cake Day on Friday November 26 and Baking queen Alisha Henderson from @sweetbakes_ has done it again with a delightfully stunning Strawberry Mousse Layer Cake that is sure to impress on any occasion!

Cake day is the perfect opportunity to put your baking skills to the test. To celebrate the delicious day, Alisha has used the new White Wings Chocolate Mousse Mix to layer her cake and has added fresh strawberries (who wouldn’t want to make the most of them being cheap and in season?)

The versatile layering mix will inspire you to take your baking to the next level. 

Strawberry Mousse Layer Cake by Alisha Henderson @sweetbakes_



250g butter 

1/2 cup veg oil 

3 cups CSR caster sugar 

5 eggs

1 tablespoon vanilla bean paste 

1 cup buttermilk 

1/2 cup sour cream 

3 cups White Wings plain flour 

1 tablespoon baking powder 


1 x packet White Wings Chocolate Mousse Mix

310ml milk 

2 x punnets fresh strawberries 


2 x 6” cake tins 

1 x 6” pastry ring 

Sheet of acetate (From Spotlight or Officeworks)


  1. Preheat oven to 160 degrees CC
  2. Cream butter, oil & sugar in stand mixer with a paddle attachment 
  3. Add eggs one at a time, add vanilla and beat for 3 minutes
  4. Next carefully add flours and mix on low until just combined 
  5. Add buttermilk & sour cream and mix on low-medium for 2 minutes scraping down the bowl as needed. 
  6. Line 2 x cake tins & spoon batter into tins. Add chopped strawberries and swirl through cakes. Bake for approx 1 hour until the skewer comes out clean.
  7. Once the cakes are completely cooled we can assemble the cake. 
  8. Start by halving the cakes to create 4 layers & slice strawberries into quarters length ways.
  9. Take a cake board or plate and place down one layer. 
  10. Prepare mousse according to packet instructions, place into a piping bag.
  11. Take the acetate and place around the cake layer nice and tight, then slide the pastry ring down to secure and create a cylinder.
  12. Place a ring of strawberries standing upright against the acetate, all the way around.
  13. Pipe in mousse in an even layer, then slide the next cake layer in & repeat the process.
  14. Once cake is assembled place in freezer overnight (this will make peeling the acetate off easier) or, the cake will be ready to eat if left in fridge for 1hr (it will be harder/messier to remove acetate without freezing) 
  15. Keep in the fridge until ready to serve, devastate with fresh flowers & enjoy! 

*You do not need acetate or a pastry ring you can follow this recipe and simply use as normal cake filling

Recipe thanks to Alisha Henderson from Sweet Bakes in partnership with White Wings and CSR Sugar

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