If you’re searching for a dessert that feels like a hug in cake form, this Strawberry Mousse Cake Recipe is about to become your new best friend. It’s a delightful, airy mousse layered over a buttery, slightly crunchy graham cracker crust that perfectly balances sweetness and tang. The fresh strawberry puree infuses every bite with that irresistible summer fruit freshness, while the smooth, creamy texture will have you coming back for seconds without a hint of guilt. Whether you’re serving it at a casual family gathering or a fancy dinner party, this cake manages to feel both effortlessly elegant and wonderfully comforting.
Ingredients You’ll Need
Gathering simple, yet essential ingredients makes all the difference in the Strawberry Mousse Cake Recipe. Each component plays a key role, from building the crunchy crust to creating the velvety mousse and adding that beautiful, fresh strawberry color and flavor.
- Graham cracker crumbs: They form the crunchy and buttery base, offering the perfect textural contrast to the mousse.
- Granulated sugar: Used in both the crust and the strawberry puree, it sweetens without overpowering.
- Unsalted butter (melted): Binds the crust ingredients and adds a rich, creamy flavor.
- Fresh strawberries (hulled and chopped): Essential for that vibrant, authentic strawberry taste and natural sweetness.
- Lemon juice: Adds a zingy brightness that elevates the strawberry flavor.
- Unflavored gelatin powder: Gives the mousse that perfect, airy yet stable structure.
- Cold water: Helps bloom the gelatin, ensuring a smooth texture.
- Heavy whipping cream (cold): Whips to soft peaks, creating the luxurious, light mousse texture.
- Powdered sugar: Sweetens and helps stabilize the whipped cream without graininess.
- Vanilla extract: Adds a warm, subtle depth of flavor to the mousse.
- Fresh strawberries and mint leaves for garnish (optional): Adds a fresh, beautiful finishing touch.
How to Make Strawberry Mousse Cake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Pop it into the oven for about 8 to 10 minutes until it’s golden and fragrant. This step gives a subtle toasted flavor and a sturdy base to hold our luscious mousse, so be sure to let the crust cool completely before moving on.
Step 2: Make the Strawberry Puree
While the crust cools, it’s time to turn fresh strawberries into a velvety puree. In a saucepan over medium heat, combine the chopped strawberries with 1/2 cup granulated sugar and lemon juice. Cook for about 5 to 7 minutes until the berries soften and release their juices. For that perfectly smooth texture, use an immersion blender or transfer the mixture to a regular blender and puree until silky. This simple act brings out the pure, vibrant essence of strawberries that is key to the mousse’s flavor punch.
Step 3: Bloom the Gelatin
In a small bowl, sprinkle the gelatin over cold water and allow it to sit undisturbed for 5 minutes. This blooming process ensures the gelatin dissolves evenly without clumps, which is crucial for a smooth mousse. Once bloomed, stir the gelatin gently into the warm strawberry puree until fully dissolved. Then, let this mixture cool to room temperature before combining with the whipped cream to prevent it from melting the cream.
Step 4: Whip the Cream
Chilling is key here—make sure your heavy whipping cream is cold before you begin. In a large bowl, whip the cream along with powdered sugar and vanilla extract until medium peaks form. These soft yet firm peaks create the airy structure of your mousse. The vanilla adds a subtle warmth that beautifully complements the strawberries, making every bite taste like a perfectly balanced dream.
Step 5: Combine and Chill
Gently fold the cooled strawberry puree into the whipped cream. This step requires a light, patient touch to keep the mousse fluffy and airy rather than deflating it. Once fully combined, pour the mousse mixture over the cooled graham cracker crust and spread evenly. Refrigerate the cake for at least 6 hours or ideally overnight so the flavors meld and the mousse firm up just right.
How to Serve Strawberry Mousse Cake Recipe
Garnishes
Presentation is part of the experience, and this Strawberry Mousse Cake Recipe shines with simple, fresh garnishes. Top the cake with halved or sliced fresh strawberries and a few sprigs of mint leaves for a pop of green color and refreshing aroma. These garnishes not only make the cake look inviting but also heighten the fruity, fresh appeal you’re aiming for.
Side Dishes
This light and refreshing cake pairs beautifully with a variety of side options. Consider serving it alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream for added indulgence. For a contrasting texture and flavor, a small bowl of toasted almond flakes or a few crunchy biscotti on the side adds a nice touch. Fresh berry compote or a drizzle of strawberry sauce can also amplify the berry goodness for fellow strawberry fans.
Creative Ways to Present
Want to steal the show when serving? Try layering individual servings in clear glass cups or dessert jars with extra crushed graham crackers at the bottom for a visually stunning effect. You could also arrange the cake slices on a wooden board garnished with edible flowers, making it irresistibly beautiful for a special occasion. Another fun idea is to dip fresh strawberry halves in white chocolate and place them on top as a decadent, eye-catching garnish.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Mousse Cake Recipe keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It will stay fresh for about 3 to 4 days, making it a great option to prepare ahead for a party or special event. The flavors continue to develop as it sits, so leftovers may taste even better the next day.
Freezing
If you want to keep this cake longer, you can freeze it for up to a month. Wrap the whole cake or individual slices tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it in the refrigerator overnight. Avoid microwaving as this can affect the mousse’s delicate texture.
Reheating
This dessert is best served chilled, so no reheating is necessary or recommended. Simply remove it from the fridge about 15 minutes before serving to let it soften slightly for the perfect melt-in-your-mouth experience.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries can work well, just make sure to thaw and drain any excess water before cooking them down into the puree. This will help avoid a watery mousse and preserve the rich strawberry flavor.
What if I don’t have gelatin on hand? Is there a substitute?
Gelatin is key for setting the mousse, but if you prefer a vegetarian alternative, you can try agar-agar powder. Use according to package instructions, usually about half the amount of gelatin, and be sure to dissolve it properly to get a firm mousse texture.
Can I make this cake without baking the crust?
Yes, you can! Simply press the graham cracker crust mixture into the pan and refrigerate it for at least an hour to firm up. While the baked crust has a slightly richer flavor and crunch, a no-bake crust works well and saves time.
How can I make the mousse firmer?
If you like a firmer mousse, try adding an additional 1/2 teaspoon of gelatin powder to the recipe. Just be sure to bloom it properly so the texture remains smooth and not rubbery.
Is this recipe suitable for kids?
Definitely! This Strawberry Mousse Cake Recipe is a kid-friendly dessert with natural sweetness from strawberries and a creamy, light texture that little ones usually adore. Just keep an eye on any allergy considerations, especially regarding gelatin or dairy.
Final Thoughts
This Strawberry Mousse Cake Recipe is truly one of those desserts that bring pure joy with every bite. It’s light, fresh, and beautifully balanced, making it perfect for nearly any occasion. Whether you’re a seasoned baker or just starting out, this recipe will inspire you to enjoy the magic of fresh strawberries in an effortlessly elegant cake. So don’t wait—grab those strawberries and get ready to wow your friends and family!
Print
Strawberry Mousse Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Mousse Cake is a delightful no-bake dessert featuring a crisp graham cracker crust topped with a luscious, airy strawberry mousse. The mousse is made from fresh strawberries cooked into a smooth puree, combined with whipped cream and a touch of gelatin for the perfect set. It’s an elegant, light, and fruity treat ideal for summer or any special occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Mousse
- 2 1/2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 1/2 teaspoons unflavored gelatin powder
- 2 tablespoons cold water
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish (optional)
- Fresh strawberries
- Mint leaves
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8 to 10 minutes until set and fragrant. Remove from oven and let cool completely.
- Make the strawberry puree: In a medium saucepan over medium heat, add the chopped strawberries, 1/2 cup granulated sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the strawberries soften and release their juices. Remove from heat and puree the mixture using an immersion blender or a regular blender until smooth.
- Bloom the gelatin: In a small bowl, sprinkle 2 1/2 teaspoons of unflavored gelatin over 2 tablespoons of cold water. Let it sit undisturbed for 5 minutes to bloom. Then, stir the bloomed gelatin into the warm strawberry puree until fully dissolved. Allow this mixture to cool to room temperature.
- Whip the cream: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until medium peaks form. Be careful not to overwhip.
- Combine mousse: Gently fold the cooled strawberry gelatin mixture into the whipped cream in batches, mixing carefully to maintain the light, airy texture without deflating the whipped cream.
- Assemble the cake: Pour the finished strawberry mousse over the cooled crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours or overnight to allow the mousse to set properly.
- Serve: Before serving, optionally garnish the cake with fresh strawberries and mint leaves for an added touch of freshness and presentation.
Notes
- You can substitute the graham cracker crust with a sponge cake base if desired.
- For a firmer mousse texture, add an additional 1/2 teaspoon of gelatin to the strawberry puree.
- This cake is best prepared a day ahead to allow optimal setting and flavor development.
