To better synchronize the downtime in both recipes, start making roasted strawberries for the mousse first and then the lemon ricotta cake.

This recipe used homemade strawberry jello on top of the strawberry mousse made from strawberry syrup collected from roasted strawberries. You can use any sweetened cooked fruit syrup you prefer. If making it with roasted strawberries, it is best to do this together with the roasted strawberries for the strawberry mousse. 

Always read through a recipe from start to finish before you begin. Maybe twice, to make sure. This is the best way to avoid any surprises and to be sure you have all the necessary ingredients and tools on hand.

Roasted Strawberries ( for the mousse) 
 

• Preheat the oven to 190C°/375F°.
   
• Try using ruby red strawberries that are in their prime during the summer months, they have an extreme sweetness, and you get an intense strawberry flavor in your strawberry filling and a gorgeous and all-natural pink color. It is essential that you use the ripest strawberries possible; if you don’t, there is no way your strawberry mousse will taste like strawberries.
   
• Remove the leafy caps from 350-gram ruby red strawberries and halve the strawberries; place them into a small baking dish; make sure the height of the baking dish is at least 5 cm ( 2 inches) as the strawberry syrup will bubble while it is in the oven.
   
• Place the hulled/halved strawberries on a baking dish and sprinkle 1 tablespoon of sugar on top of the strawberries and a pinch of salt.
   
• Bake the strawberries in the center of the oven for 30 minutes, stirring every 10 minutes to prevent the strawberry juice from burning. The strawberries should be soft but still have some give.
   
• Remove from the oven; allow the roasted strawberries to cool for a few minutes.
   
• Then process the roasted strawberry puree in a food processor until smooth, about 30 seconds.
   
• Then carefully strain the roasted strawberries puree through a sieve to remove the seeds. Cover and refrigerate until very cold, at least 1 hour.
   

Lemon ricotta cake
 

• It´s important that the ingredients in this recipe be at room temperature when you start making this cake; A digital thermometer is always recommended for the best results.
   
• Thirty minutes before baking this cake, preheat the oven to 165.C / 325.F.
   
• Grease the sides and bottom of a 30×20 cm ( 12 x 8 inch) baking tray ( I use one that has a loose bottom underneath for easy lifting), or use a baking tray/ springform that you can open on the sides. Set aside for now.
   
• Sift 200-gram cake flour or 200-gram all-purpose flour ( or 100-gram all-purpose flour + 100-gram potato starch), 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl twice; add a pinch of fine salt, give it a whisk, and set aside.
   
• Warm 200 grams of unsalted butter in a medium saucepan, set over medium heat, and remove from heat, and let cool just warm to the touch. About 23°C/75°F.
   
• "Baker's Note: I use my Vitamix blender when I prepare the cake batter. It helps emulsify all the ingredients into a smooth cake batter in less than 20 seconds. Just make sure to have your blender on the lowest setting at all times! That said, using a bowl and a balloon whisk is fine too; make sure that when it is time to add the melted butter, drizzle the melted butter in a steady stream while whisking to achieve that perfect emulsification."
   
• Place 225 grams of superfine sugar, 150-gram ricotta, 80 grams of sour cream, 3 tablespoon lemon zest, 4 large eggs, 1 egg yolk, one teaspoon of vanilla bean paste, and 45-gram lemon juice in a blender and pulse on the lowest setting until smooth About 10 to 15 seconds (You can also do this step in a large bowl using a balloon whisk this step takes then about 60 seconds)
   
• Check the temperature of your melted butter: Then, with the Vitamix blender running on the lowest setting, slowly drizzle in the 200 grams of melted butter with a steady stream and continue until the batter is smooth ( this step takes about 10 to 15 seconds). You can also do this step with a balloon whisk to emulsify the melted butter into the batter. Use a large silicone spatula to reach the bottom of the bowl/blender.
   
• Add the dry ingredients in 2 additions into your blender and pulse for only 5 seconds on the lowest setting each time and not any longer! Or sift the flour mixture in 2 additions into the bowl with the wet ingredients using a balloon whisk and very gently fold the flour into the batter until fully combined. Be very delicacy with just as few folds as possible with each addition of flour; periodically shake out the batter that collects inside your whisk.
   
• Use a large silicone spatula at the end to reach the bottom of the bowl/blender and scrape the batter into your prepared baking tray.
   
• Bakers Note; Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven.
   
• Bake the cake in the center of the oven for 23 to 25 minutes or until a cake tester inserted in the center of the cake comes out with just a few moist crumbs on it. Mine took 25 minutes.
  
   

 Lemon Syrup
 

• While the cake cools down: make the lemon syrup.
   
• Heat the 60-gram lemon juice and 40-gram white sugar in a small saucepan over medium heat until the sugar is completely dissolved.
  
   
• Use a small fork and poke holes into the lemon ricotta cake, then slowly drizzle the lemon syrup evenly over the lukewarm ricotta cake.
   
• Let the cake cool in the baking tray until no trace of warmth remains.

Strawberry Mousse
 

• Before you start, the colder the cream and the colder the Greek yogurt is, the easier and more successful it will whip and creates the lightest whipped lemon yogurt frosting! 
   
• "For best results, take the cream and Greek yogurt out of the fridge. Chill the cream and Greek yogurt in the freezer for 15 minutes before you start. If you don't have a freezer, make sure your cream and Greek yogurt are really cold. 
   
• In a bowl of your stand mixer fitted with the whisk attachment, add 100 grams of powdered sugar, 350-gram cold Greek yogurt (10% fat), finely grated lemon zest from 1 lemon, 350-gram cold heavy whipping cream (40% fat), one or two teaspoons vanilla bean paste and 125 grams of roasted strawberry puree. ( straight from the fridge)
   
• Whip the mixture at low speed for one minute, then turn the mixer to medium-high speed until the strawberry mousse is thick, fluffy, and stable, about  1 to 3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
   
• The strawberry mousse should be slightly thicker than whipped cream. If the cake is not cool yet, cover the top of your bowl with plastic wrap and place the strawberry mousse in the fridge.

Assembling
 

• Line the inside edges of your baking tray or springform with a thin sheet of acetate, making sure it extends higher than the baking tray. If you don't have access to acetate, you can also double up on some baking paper.
   
• Scoop all of the Greek Yogurt & Strawberry Mousse on top of the lemon ricotta cake and spread it into an even layer using an offset spatula. Make sure when you spread the Greek Yogurt & strawberry Mousse that you spread it into all corners. Place the ricotta cake in the fridge to firm up while you prepare the strawberry jelly.
   

Strawberry Jello
 

• Bakers note: You can use any flavor-sweetened cooked fruit syrup you prefer when making this jello. When the strawberries are in season, I prefer using strawberry syrup I collected from roasted strawberries. The amount of roasted strawberry syrup you end up with depends on how juicy your strawberries are. I used two tablespoons of sugar when I roasted 500 grams of strawberries as the strawberries were sweet enough. The amount of strawberries you´ll need depends on how juicy they are. 
   
• Soften 20 grams of gelatin leaves in very cold water for 10 minutes ( and not any longer). 
   
• Meanwhile, heat 600-gram strawberry syrup over medium heat until warm; immediately remove the saucepan from the heat and add 1/2 teaspoon of citric acid.
   
• Squeeze out the excess water from the softened gelatine and whisk into the warm strawberry syrup. Leave the liquid strawberry jello on the kitchen counter until no trace of warmth remains for about an hour.
   
• Pull the cold lemon ricotta cake out of the fridge, and immediately pour the cool liquid strawberry jello on top. 
   
• Place in the fridge and refrigerate for 12 hours. I chill mine overnight. The longer refrigerated, the nice the Greek Yogurt & Strawberry Mousse will set up.
   
• Remove the rim of the springform/baking tray. Using a clean, sharp knife, cut the cake into small slices for serving: for neat slices, wipe the knife clean between each slice.
   
• Cover and store leftovers in the fridge for up to 3 to 5 days. If the strawberry mousse is made with super-fresh cream, it will last for 5 days.