Strawberry Dream is exactly the kind of cake that makes summer taste like more. A soft, moist almond base forms the foundation, and on top sits a thick layer of airy strawberry mousse that melts on your tongue. Fresh strawberries on top do the rest of the work — both for the eye and for the flavour. Baking the base itself in the air fryer makes the process surprisingly simple: the hot, circulating air gives an even, golden base without you having to turn on the big oven.
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In this guide, I’ll show you how to get the almond base just right in the air fryer at 160°C, how to whip a strawberry mousse that sets perfectly, and which small tricks separate a wet, collapsing cake from one that holds its shape beautifully. Take your time with the chilling — this is where the dream becomes reality.
Estimated reading time: 4 minutes
Table of Contents:
Why I love Strawberry Dream in the air fryer
There’s something almost magical about being able to bake a cake base in the air fryer. Where an ordinary oven needs to preheat and takes a long time, the air fryer is ready in just a few minutes and bakes the almond base in just 20 minutes at 160°C. The circulating heat gives an even base with a lightly golden surface and a soft, moist centre — the perfect foundation for the mousse.
At the same time, Strawberry Dream is a cake that looks far more advanced than it is. The actual work takes about 25 minutes, and the rest is baking and chilling time, where you can simply lean back. That makes it perfect for guests: you can make it well ahead, put it in the fridge, and bring it out exactly when the coffee is served.
The difference between baking cake in an air fryer and an oven
The biggest difference is the air circulation. The air fryer’s powerful fan moves the heat around faster than an ordinary oven, which is why you bake at a slightly lower temperature — here 160°C — rather than the higher temperatures many oven recipes call for. On the other hand, the surface turns golden quickly, so keep an eye on it along the way. If you use a cake tin that fits snugly in the basket and line it with baking paper, you can easily lift the base out afterward.
My kitchen test of Strawberry Dream
I’ve baked the almond base several times in my Philips XXL, and 160°C for 20 minutes hit the sweet spot every time: a base that’s baked through but still soft and moist. I always check with a cake tester — if it comes out clean in the centre, the base is done. The whole process takes about 285 minutes from start to serving, but only 25 of those minutes are active work. The 240 minutes of chilling time in the fridge are non-negotiable: this is where the mousse sets, so the cake can be cut into neat, firm slices.
The secret behind a strawberry dream that holds its shape is patience: give the mousse the full four hours in the fridge before you cut it.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is pouring the mousse onto a warm base. If the almond base hasn’t cooled completely, the mousse melts, turns thin, and runs off — so let the base cool all the way to room temperature, preferably in the fridge, before you continue. The next classic is a mousse that never sets properly; this is almost always because the gelatine hasn’t melted completely or was stirred too quickly into the cold cream mixture, so fold it in gently and evenly. Finally, many find the base’s surface takes on too much colour, because the air fryer’s fan browns quickly — if you bake at 160°C and lay a loose piece of baking paper over the top for the last few minutes when it gets too dark, you’ll avoid that.
How to serve Strawberry Dream
Strawberry Dream is at its most beautiful when it’s allowed to take centre stage, but a couple of details lift the presentation even further:
- A dollop of lightly whipped cream on the side
- A sprinkle of flaked almonds or toasted almond slivers for extra crunch
- Fresh mint leaves as a colour contrast to the red strawberries
- A glass of chilled elderflower cordial or a light dessert wine to go with it
Storage and reheating
Strawberry Dream should be stored in the fridge and keeps well for two to three days under a lid or cling film. Since the cake contains fresh cream mousse, it shouldn’t be left out at room temperature for more than an hour or so. Reheating isn’t relevant — the cake is always served cold straight from the fridge. If you want to be ahead of time, you can bake the almond base itself the day before and store it airtight, so all you have left is to whip the mousse and decorate on the day of serving.
Strawberry Dream is proof that the air fryer can easily bake cakes — and that the most beautiful summer dessert is often the simplest. Give it time to chill, decorate with plenty of fresh strawberries, and enjoy a cake that both looks and tastes like a little celebration.
FAQ
Yes, the almond base bakes nicely in the air fryer at 160°C for about 20 minutes. Use a cake tin that fits in the basket and line it with baking paper so you can easily lift the base out afterward.
The chilling time of about 240 minutes gives the strawberry mousse time to set completely. If you cut into the cake too early, the mousse is still soft and runs out, so patience is rewarded with neat, firm slices.
Yes, it’s an advantage. Bake the almond base the day before and store it airtight, and feel free to assemble the cake the evening before serving. Only decorate with fresh strawberries just before serving, so they stay beautiful and juicy.
Recipe
Strawberry Dream in the Air Fryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
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Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Springform (18 cm)
- 1 Parchment paper - For the springform pan
- 1 Mixing bowl
- 1 Electric mixer
- 1 Immersion blender
- 1 Lille gryde
Shopping list
Ingredients
Cake base
- 150 g almond flour
- 50 g cornstarch
- 1 tsp baking powder (Gluten-free)
- 3 pcs eggs
- 125 g sugar
- 100 g butter (Melted)
- 1 tsp vanilla sugar
- 1 knivspids salt
Strawberry mousse
- 400 g strawberries (For the mousse)
- 100 g powdered sugar
- 4 blad gelatine
- 2.5 dl heavy cream
- 1 tbsp lemon juice
Garnish
- 250 g fresh strawberries (Halved)
- 8 blad fresh mint leaves (For garnish)
How to make it
Preparation
- Preheat the air fryer to 160 °C. Line the base of an 18 cm springform pan with parchment paper.
- Melt 100 g butter and let it cool slightly. Whisk 3 pcs eggs and 125 g sugar until light and fluffy in a mixing bowl.
- Fold 150 g almond flour, 50 g cornstarch, 1 tsp baking powder, 1 tsp vanilla sugar and 1 knivspids salt into the egg mixture. Finally, stir in the melted butter until the batter is smooth.
- Pour the batter into the springform pan and smooth out the surface.
Baking in the air fryer
- Bake the cake base in the air fryer at 160 °C for 20 minutes, until golden and a toothpick comes out clean. Avoid opening the air fryer for the first 15 minutes, and loosely cover the cake with foil for the last few minutes if the surface gets too dark. Let the base cool completely in the pan.
Strawberry mousse
- Soak 4 blad gelatine in cold water for 5 minutes. Meanwhile, blend 400 g strawberries with 100 g powdered sugar and 1 tbsp lemon juice into a smooth purée.
- Heat about a third of the strawberry purée in a small saucepan until it is warm but not boiling. Squeeze the water out of the gelatine and stir it into the warm purée until completely dissolved. Mix with the rest of the purée and let it cool to room temperature.
- Whip 2.5 dl heavy cream to soft peaks, and gently fold it into the cooled strawberry purée until the mousse is smooth and airy.
Assembly and decoration
- Remove the completely cooled cake base from the pan and place it on a serving plate. Set a cake ring or the clean springform collar around the base.
- Spread the strawberry mousse evenly over the base, and refrigerate the cake for at least 4 hours, until the mousse has set.
- Cut 250 g fresh strawberries in half, and decorate the cake just before serving. Top with fresh mint leaves if you like.
Our notes for the recipe
Let the cake base cool completely before spreading on the mousse, otherwise it will melt. If you want a firmer mousse that is easier to slice, you can use an extra sheet of gelatine. The cake base is made with almond flour and cornstarch and is therefore gluten-free. Use a gluten-free baking powder to be completely sure. Variation:
Swap the strawberries for raspberries or a mix of summer berries for a different but equally fresh flavour. Serving:
Serve well chilled with a dollop of lightly whipped cream or a scoop of vanilla ice cream. Portion size:
The recipe makes 4 generous portions, but the cake can easily be cut into 8 smaller pieces. If you have a smaller air fryer, check that your springform pan (18 cm) fits in the basket.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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