Strawberry Mousse Cake

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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.

Unlike mousse in cups, a mousse made for cake will need to be stabilized with gelatin. The gelatin ensures the mousse will set so it slices into a slice rather than scoop 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.

Why make this mousse cake?

• A mousse recipe does not get any easier than this. In fact, it is easier than my chocolate mousse because it does not include a double boiler for eggs and all that stuff.
• This mousse is rich, creamy yet light and airy because we add lots of whipped cream. You can also add whipped egg whites to the mousse but I find that it makes it very light and the strawberry flavor is almost lost in there.
• Vegetarian strawberry mousse – I am using gelatin in this recipe. And yet, you can also use agar-agar as a vegetarian alternative. Agar-agar works similar to gelatine but needs to be boiled not just melted.
• There are three components to this cake
  • The crust – Today, I am using Graham crackers for the crust. But, if you don’t have or cannot find Graham crackers you can also use my homemade cheesecake crust. A pie crust kinda dough made with flour and butter which you can bake in the oven for 20 minutes.
  • The mousse – is made with fresh or frozen strawberries, heavy cream, sugar, and gelatin. This mixture is whipped with an electric mixer.
  • The jello top – os made with gelatin, sugar, and fresh strawberries and blueberries. Of course, this is optional but so worth the extra time.

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.

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!

Tips for success

• 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.  

Variations

• Mousse sponge cake – Instead of using a cookie crust bake an almond sponge for the base. Bake the batter in a 9-inch cake pan until a toothpick inserted in the center comes out clean. Then, cool completely on a wire rack. Pour the strawberry mousse batter on the sponge cake. Chill until set then add the jello top.
• Eggless strawberry mousse – Add the agar-agar to the strawberry puree and boil it for 2 to 3 minutes. Cool to room temperature then continue with the recipe
• Strawberry mousse with cooked eggs
  • Cook two egg yolks, strawberry puree, and half the sugar in a double boiler. Whip until light and fluffy.
  • Whip the heavy cream and fold it into the strawberry puree.
  • Then, cook the egg whites with the remaining sugar, whip them to stiff peaks, and fold it into the strawberry puree.
  • Divide between mousse glasses and top with a dollop of whipped cream and fresh strawberries.
• Frozen strawberry mousse – Place the mousse into the freezer for a few hours. Let thaw at room temperature for 10 minutes before serving.
• Strawberry cheesecake mousse – With mascarpone cream cheese added to the mousse.
• Strawberry cake filling – Use a thick stiff buttercream dam to keep the filling in between the cake layers.

More mousse recipes

• The BEST Chocolate Mousse Recipe
• Best Chocolate Cheesecake Mousse
• Blackberry Mousse Recipe
• Creamy Chestnut Mousse Recipe
• Mango Mousse Recipe, Mango Mousse with Mango Jello – Eggless, Vegan Coconut Mango Mousse
• Berry Mousse Jars
• Easy Chocolate Mousse for two
• See all Mousse-souffle recipes

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Best Strawberry Mousse Cake

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 1 minute min

Chilling time: 3 hours hrs

Total Time: 3 hours hrs 21 minutes mins

Coooking Temperature: No-Bake

Calories: 79kcal

Adjust Servings Here: 6 servings

Description

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 

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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

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Instructions

• 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!

Recipe Notes & Tips

• 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. 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 79– kcalCarbohydrates: 7– gProtein: 2– gFat: 4– gSaturated Fat: 2– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 27– mgSodium: 130– mgPotassium: 0– mgFiber: 1– gSugar: 4– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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