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Low Calorie Strawberry Mousse Cake

You can rarely find an excellent cake recipe made without any sugar, tons of fat that is low in carbs and really delicious. But you came to the right place! This Strawberry Mousse Cake is unbelievably light, soft, refreshing that literally melts in your mouth! And it’s a low-calorie cake that will satisfy all your dessert cravings while you’re on a weight loss diet! Perfect anytime you’re in the mood for a delicious dessert with no guilt.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert


Ingredients for Strawberry Mousse Cake

  • For the cake layer:
  • 2 large eggs
  • 3 tbsp. 30 g. stevia
  • 1 tsp. vanilla extract
  • 1/3 cup 100 g. plain yogurt, 1%
  • 6 tbsp. 30 g. light oil (I used canola oil)
  • ½ cup 75 g. all-purpose flour
  • 4 tbsp. 20 g. unsweetened cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/8 tsp. salt

For the strawberry mousse:

  • 1 ½ cup 250 g. strawberries
  • 1 ¼ cup 300 g. plain Greek yogurt
  • ¾ cup (200 mevaporated milk 2%
  • 1/2 cup (100 mcream 33%
  • 3 tbsp. 30 g. stevia
  • 3 envelopes 20 g. unflavored gelatine
  • 50 ml. water

For the topping:

  • 1 ¼ cup 200 g. strawberries, sliced
  • ½ package 42 g. strawberry jello
  • 1 cup 250 ml. water
  • ½ envelope 3 g. unflavored gelatine


Cake layer:

  • Line the bottom of an 8-inch (20 cdiameter springform cake pan with parchment paper.
  • Preheat the oven to 350˚F.
  • In a medium bowl, combine all the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  • In a mixer bowl whisk together the eggs with stevia until it’s fluffy (about 5-7 min), add the vanilla extract and combine.
  • Add the oil and yogurt and mix until well combined.
  • Sift the dry ingredients to wet ingredients and mix carefully using a spatula until smooth.
  • Bake the batter in the prepared springform for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
  • Remove the cake layer from the oven and allow to cool completely on a rack.

Strawberry mousse:

  • In a small bowl combine the unflavored gelatine with 50 ml. water and let bloom for 5 min.
  • Cut the strawberries into chunks and place in a large saucepan. Blend them with the hand blender until smooth.
  • On medium heat, bring the strawberry puree to a boil stirring occasionally. Reduce the heat to low and simmer for about 2 minutes.
  • Remove from the heat, add the bloomed gelatin and stir until melted. Set aside to cool.
  • In the mixer bowl or another small bowl whisk the chilled cream with stevia until stiff peaks form.
  • In a large bowl, whisk together the greek yogurt and evaporated milk using a hand whisk or mixer.
  • Pour the strawberry puree (it should be slightly warm) to the bowl with greek yogurt and evaporated milk mixture. Whisk to combine.
  • Add the whipped cream and gently mix together with a spatula. Be careful not to over-mix!
  • Assemble the cake. Place the cake layer into the bottom of the 8-inch diameter springform pan and line the sides with acetate or parchment paper (optional).
  • Pour the strawberry mousse mixture into the springform over the cake layer and spread evenly. Refrigerate for 4 hours or overnight.

Strawberry jello topping:

  • In a large bowl, combine ½ package strawberry jello with ½ envelope unflavored gelatine.
  • Pour ½ cup boiling water and stir until the gelatin is dissolved. Add 1/2 cup of cold water and let it cool completely.
  • Meanwhile, arrange the sliced strawberries on top of the chilled mousse cake.
  • Pour the jello over the top of the sliced strawberries and refrigerate until set completely.
  • Remove the cake from the pan, running a knife along the edge, and transfer onto a plate or stand.
  • Serve and enjoy!


How Many Calories in Strawberry Mousse Cake
Calories (per 100 g): 110 cal Calories (per 1 serve 150 g): 165 cal
Fat: 5.4 g Fat: 8.1 g
Carbohydrates: 11.1 g Carbohydrates: 16.6 g
Protein: 4.9 g Protein: 7.3 g