I’m a huge fan of strawberry season. Strawberries are being devoured here like no other fruit at the moment. This strawberry mousse cake is wonderfully light and has a very creamy taste. In normal (non-corona times), I would bring things I bake to work. They were guzzled down by my lovely colleagues in no time.
But as that’s not possible at the moment, my neighbours were offered a slice. Their comments? From the neighbour on the right: ‘SUPER YUMMY’ (with all caps, yep) and from the neighbour on the left: ‘Deeeeeelicious’. A successful recipe in other words.

Preparation time: 30 min preparation and 25 min baking.
Carbohydrates: 21.5 grams carbohydrates per slice (the full cake is 8 slices when made in a 23 cm cake tin).


For the dough

  • 120 g butter (at room temperature)
  • 80 g Zùsto
  • 1 egg
  • 30 g almond powder
  • 250 g baking flour

For the strawberry mousse

  • 2 to 3 tbsp strawberry jam (I used sugar-free jam)
  • 500 g fresh strawberries (+ a few extra for decoration)
  • 60 g Zùsto
  • 1 tsp agar-agar


For the dough

  1. Beat the butter until it’s soft (use the K beater on your food processor or the dough-kneading attachment on your hand mixer). Add the egg, then the almond powder, mixing every time you add something.
  2. In a separate bowl, mix the baking flour with the Zùsto and the pinch of salt. Now add the flour/Zùsto mix to the dough, mixing it in, spoon by spoon.
  3. Knead the mix into a firm ball with your food processor (or knead it with your hands). Tip: Add another tablespoon of flour if the dough is too moist. If it’s too dry, add a tablespoon of cold water.
  4. Wrap the dough in cling film and let it rest in the fridge for an hour.
  5. Grease a round cake tin with butter and heat the oven to 180°C.
  6. Sprinkle flour liberally over the work surface and roll the dough until it is 3 to 4 mm thick.
  7. Place the dough in the cake tin. Tricky? Try rolling the dough on your rolling pin and cutting away any excess; I had about 1/4 of the dough left over. It’s easier working with the dough if it’s a bit loose. Tip: If your dough is coming apart or tearing, there’s no need to panic; use your fingers to knead the tears back together or put a dough ‘patch’ over them and press it until it is joined together.
  8. Put baking paper in your dough-lined cake tin and pour baking pearls in.
  9. Pre-bake the dough for 20 to 25 minutes, until the edges are a golden-brown colour.

For the strawberry mousse

  1. Take the cream out of the fridge and let it cool (you want it at room temperature).
  2. Wash the strawberries, cut them into quarters and put them in a steel pan with the Zùsto. Heat them on a mid-high heat until the strawberries begin to come apart.
    Keep stirring. Take a hand blender and mix the strawberries until you have a runny strawberry sauce without any lumps. If need be, run the strawberry sauce through a sieve to help you remove any seeds.Add 1 tablespoon of agar-agar and boil it for 2 minutes. Let it cool down until it no longer feels warm when you stick your finger in.
  3. Whip the cream and mix it through the strawberry sauce with a spoon.
  4. Spread 2 to 3 spoons of jam across the bottom of the cooled cake base. Use a knife to spread it.
  5. Pour the strawberry mousse over the jam and smooth the surface. Put the cake in the fridge for at least two hours so that the mousse becomes firm.
  6. Decorate with a few extra strawberries before serving.
  7. Enjoy!

Are you looking for more inspiration?

Take a look at the other recipes with Zùsto!



Hello, I’m Yasmine from the baking blog Tartes Yaya. As well as blogging, I work full-time as an IT project manager. Baking is my creative outlet, but I also enjoy sport (jogging, walking, aerial acrobatics and horse riding).

I’m a mother, with an 8-year-old son, Ilyas, and a 6-year-old daughter, Fatou. In August 2018, Ilyas was diagnosed with type 1 diabetes (an auto-immune disease that is not caused by eating too much sugar—just to set things clear ;)). Although a type 1 diabetes patient can eat everything and doesn’t need to go on a special diet, it is more difficult for their body to process real sugars. This is because the body is not able to produce insulin itself and cannot always absorb the peaks resulting from administered insulin).

I came into contact with Zùsto through my son’s diabetes. Ever since, Zùsto has been my all-time favourite sugar substitute!


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