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Strawberry Madeira Mousse Cake

  • PREP: 30 mins
  • BAKE: 20 mins
  • SERVES: 8


Madeira Cake Mix 500g
  • Madeira Cake Mix 500g
  • CAKE:
  • Wright's Madeira Cake Mix 250g
  • 100ml Water
  • 30ml Vegetable Oil
  • For the Mousse:
  • 400g Strawberries with stalks removed
  • 200ml Condensed Milk
  • 450ml Double Cream
  • 100g Caster Sugar
  • 1 Cube Strawberry Jelly
  • 1 pack (12g) or 6 leaves of Gelatin
  • 60ml hot water
  • For the Topping
  • 1 pack Strawberry Jelly (less 1 cube)
  • 200ml boiling water
  • 200ml cold water




Line a deep 7” Spring Form baking tin with a collar of oven proof paper, you need to go about 1” above the height of the tin.

To make the cake

In a mixing bowl combine the half pack of Madeira cake mix, 100ml water and 30ml oil and mix to form a smooth batter. Place the mixture in the baking tin – you can use the remaining mix to make muffins another time. Bake in the oven for 15 – 20 mins until cooked. Remove from the heat and leave to cool in the tin. Do not release the spring form.

To make the mousse

Separate out 6-7 strawberries to slice for the topping and place the rest into a food processor together with the condensed milk. Pulse until both are combined and fairly smooth (it doesn’t matter if you have small bits of strawberry in the mouse.

Put 60ml of hot water in a cup, add the cube of Jelly and fully dissolve (this adds a strong strawberry flavour to the mousse and helps it set) then add the Gelatin and stir until fully dissolved.

Put the cream and sugar in a mixer and whisk until soft peaks form, then fold in the strawberry and condensed milk gently then with the whisk on low slowly add the gelatin and combine fully. Pour the mix into the cake tin almost to the top, level the top and put in the fridge to set (at least an hour)  – any remaining mousse can be put into dishes and set in the fridge as well to have later.

Dissolve the remaining jelly in the boiling water then add the cold water and leave to cool. Slice up the strawberries and lay them on top of the mousse. Press them down slightly to stop them floating when you add the jelly. Return cake to the fridge.  Once the jelly has cooled pour it slowly on top of the mousse up to the level of the baking tin and leave in the fridge to set fully. You can leave it overnight in the fridge and eat the next day.

Before serving release the Spring Form and slowly remove the grease proof collar.

Your cake mix products are excellent. Tried the Ginger and Madeira in the oven. Easy to make, convenient and lovely quality not like most bought cakes and as good as home cooking.

Kenneth Johnson

Deb's Tips

Absolutely delicious - the mousse can be prepared whilst waiting for the half a pack of Madeira to bake along with any cupcakes you maybe baking too. Another quick recipe with a real wow factor. Deb the Bread

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