Strawberry Mousse Cake
Create this scrumptious strawberry mousse cake using whipped cream and fresh strawberries. Strawberry mousse over a graham cookie crust then topped with fresh strawberries in a jelly. It’s probably the easiest dessert you can make and very impressive to entertain.
The first time I made this No-Bake Strawberry Cheesecake was for a friend’s dinner party, and I had no idea it would be such a hit! It was the first dessert to disappear—gone in minutes—with everyone raving about how delicious and beautiful it was. Of course, I had to rush and share the recipe on my blog because, well… let’s just say I got a few complaints for not making enough! Since then, I’ve brought this cheesecake to several gatherings, and I’ve even had a few special requests for it. It’s creamy, fruity, and effortlessly stunning—proof that sometimes, the simplest desserts make the biggest impression!
Why make this mousse cake?
- No Oven Needed – Perfect for warm days or when you just don’t want to turn on the oven. This cheesecake sets beautifully in the fridge with minimal effort!
- Luscious and Creamy Texture – The filling is velvety smooth, light, and creamy, thanks to the perfect balance of cream cheese, whipped cream, and fresh strawberry goodness.
- Show-Stopping Presentation – With its vibrant strawberry topping and smooth cheesecake layer, it looks as good as it tastes—guaranteed to impress at any gathering!
- Tried and Loved by Many – Ever since I first made this for a dinner party, it has been a crowd favorite. It’s always the first dessert to disappear, with guests requesting the recipe again and again!
Ingredients and substitutes
- Strawberries – I used fresh strawberries since they are in season. But, frozen ones work just as well (see how to freeze strawberries). And for a more concentrated taste, you can reduce the strawberry puree in a small saucepan over medium heat. If you choose to do that, then double the number of strawberries in the recipe or make just 4 servings.
- Gelatin – This helps set the mousse nicely giving it that wonderful texture, where it is not soft like pudding and not firm like a panna cotta.
- Whipping cream – I highly recommend you use no less than 32% to 38% heavy whipping cream or else the mousse will have a very soft texture. I like a nice light and airy texture so I use 38% whipping cream.
- Sugar – We’ve used granulated sugar in the strawberries and powdered sugar in the whipped cream. You can also use granulated in both, but the powdered sugar does help stabilize the whipping cream.
- Optional ingredients
- Cream cheese – whip the cream cheese with the heavy cream to make a strawberry cheesecake mousse
- Cookie crumbs – Pour the mousse over crushed cookie crumbs in small dishes, bowl or mini mason jars.
Step-by-step: Strawberry Mousse Cake
- Pan – Line the bottom of a 9-inch springform pan with aluminum foil or parchment paper. Alternatively, you can use a 9-inch cake ring as I have.
Crust
- Crush – Place the graham crackers or digestive biscuits in the bowl of a food processor. Pulse until you have a breadcrumb consistency. Then, add the sugar and melted butter and stir to combine.
Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. - Press – Pour the graham cracker crumbs mixture into the prepared pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. Chill in the fridge for 10 minutes.
Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won’t fall apart when you cut slices.
Strawberry mousse
- Strawberry puree – Blend the strawberries in a food processor or blender until smooth. Strain through a sieve or mesh. Then, add the sugar, salt, lemon juice, and liquor (optional). Combine well.
Pro tip – Straining thru a sieve will take away all the fiber and seeds, which gives a nicer consistency for the mousse. - Soak gelatin – Next, sprinkle gelatin with 2 tablespoons of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly.
Pro tip – If you have any white scum on top of the melted gelatin, take it out with a spoon.
- Combine – Add the melted gelatin mixture to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the gelatin. Then combine the two.
Pro tip – Adding a little strawberry puree to the gelatin first will temper and prevent the gelatin from becoming lumpy. - Whip cream – In the large bowl of a stand mixer with the whisk attachment, whip the heavy cream with vanilla extract until stiff peaks.
- Combine – Then, gently fold the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.
- Set – Pour the mousse over the chilled graham cracker crumbs. Smooth the top with an offset spatula. Chill in the fridge for at least 2 hours or until set.
Jello top
- Jello – In a small saucepan, combine the water, sugar, gelatin, and flavoring. Combine well, then cook over medium heat until all the sugar and gelatin has dissolved. Strain through a sieve to remove any undissolved gelatin or scum. Cool until barely warm.
- Fresh fruit – Slice the strawberries into slices and arrange them on the set strawberry mousse. Sprinkle with fresh blueberries.
- Top – Then, gently, pour the gelatin mixture over the layered fruits. Use a small measuring cup or pour over the back of a spoon to prevent disturbing the fruits.
- Chill – Carefully place the cake back in the fridge to chill until the jello has set. It is best to chill the mousse for at least 4 hours or overnight.
- Enjoy!
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- See all Mousse-souffle recipes
Frequently asked questions
How long will this strawberry mousse keep?
Unlike classic mousse in cups, this mousse cake will last in the fridge for 3 to 4 days. The gelatin helps stabilize the whipped cream in the mousse.
Is mousse for cups and mousse for cake the same?
Unlike mousse in cups, mousse made for cake needs to be stabilized with gelatin. The gelatin ensures the mousse will set, so it slices cleanly rather than being scooped with a spoon. A mouse cake can be set over a cookie crust, as we do here, or it can be set between layers of sponge or almond torte.
Can I use this strawberry mousse as a cake filling?
Absolutely, you can also use this as a strawberry mousse cake filling between layers of sponge or almond cake.
Also, read – how to tort and fill a cake – Basic cake decorating.
Can I use other fruits instead of strawberries?
Absolutely! Try raspberries, blueberries, blackberries, or mixed berries. Make sure to strain the puree when using berries to remove the seeds and thick skin. You can also try my blackberry mousse, mango mousse, and chestnut mousse.
Best Strawberry Mousse Cake
Create this scrumptious strawberry mousse cake using whipped cream and fresh strawberries. Strawberry mousse over a graham cookie crust then topped with fresh strawberries in a jelly. It's probably the easiest dessert you can make and very impressive to entertain.
Video
Ingredients
Crust
- 8 oz (225 g) Graham crackers or digestive biscuits
- 4 oz (113 g) Melted butter unsalted
- 2 tbsp Sugar optional
Strawberry mousse
- 1 lbs (450 g) Strawberries fresh or frozen
- 4 tbsp (60 g) Sugar
- ¼ tsp Salt
- 2 tbsp Liquor optional- Grand Marnier, Kirch, or Triple Sec
- 2 tbsp Gelatin powder or agar-agar
- 4 tbsp Water
- 1 cup (240 ml) Heavy cream
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
Topping
- 2 cups (470 ml) Water
- ¼ cup (50 g) Granulated sugar
- 1 tbsp Gelatin (or agar agar)
- ¼ tsp Lemon extract
Garnish
- 4 Strawberries fresh, sliced
- 10 – 12 (30 g) Blueberries
Method
- Pan – Line the bottom of a 9-inch springform pan with aluminum foil or parchment paper. Alternatively, you can use a 9-inch cake ring as I have.
Crust
- Crush – Place the graham crackers or digestive biscuits in the bowl of a food processor. Pulse until you have a breadcrumb consistency. Then, add the sugar and melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them.
- Press – Pour the graham cracker crumbs mixture into the prepared pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. Chill in the fridge for 10 minutes. Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
Strawberry mousse
- Strawberry puree – Blend the strawberries in a food processor or blender until smooth. Strain through a sieve or mesh. Then, add the sugar, salt, lemon juice, and liquor (optional). Combine well.Pro tip – Straining thru a sieve will take away all the fiber and seeds, which gives a nicer consistency for the mousse.
- Soak gelatin – Next, sprinkle gelatin with 2 tablespoons of water. Let soak for 3 minutes, then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly.Pro tip – If you have any white scum on top of the melted gelatin, take it out with a spoon.
- Combine – Add the melted gelatin mixture to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the gelatin. Then, combine the two.Pro tip – Adding a little strawberry puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
- Whip cream – In the large bowl of a stand mixer with the whisk attachment, whip the heavy cream with vanilla extract until stiff peaks.
- Combine – Then, gently fold the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.
- Set – Pour the mousse over the chilled graham cracker crumbs. Smooth the top with an offset spatula. Chill in the fridge for at least 2 hours or until set.
Jello top
- Jello – In a small saucepan, combine the water, sugar, gelatin, and flavoring. Combine well. Then, cook over medium heat until all the sugar and gelatin has dissolved. Strain through a sieve to remove any undissolved gelatin or scum. Cool until barely warm.
- Fresh fruit – Slice the strawberries into slices and arrange them on the set strawberry mousse. Sprinkle with fresh blueberries.
- Top – Then, gently, pour the gelatin mixture over the layered fruits. Use a small measuring cup or pour over the back of a spoon to prevent disturbing the fruits.
- Chill – Carefully place the cake back in the fridge to chill until the jello has set. It is best to chill the mousse for at least 4 hours or overnight.
- Enjoy!
Notes
- You can use fresh or frozen strawberries for the puree. However, if you use frozen strawberries make sure there is not too much water in the strawberries. If necessary, reduce the strawberry puree in a small saucepan.
- If you choose to use agar-agar instead of gelatin. Add the agar-agar to the strawberry puree and boil it for 2 to 3 minutes
- Use high percentage heavy cream so it stays fluffy for a longer time.
- This cake can be made without the jello top. You can layer the strawberry slices and brush them with warm corn syrup instead of jelly.
- Let the mousse cool in the fridge for at least 2 hours so it sets before you add the jello. If possible let the jello top chill overnight so it tastes delicious too.
Equipment you will need
Nutrition
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This cake is almost too beautiful to eat! However, the decadent taste will lure you in. Delicious!
Such a fun and different dessert to make! Perfect for my next family gathering.
My kids went crazy for this! We are def. making it for Easter, too!!!
Not only is this cake really sweet and the mousse layer is creamy, but it’s also so pretty and gives a great presentation.
An absolute show-stopper and totally delicious as well! Love!