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
Scale
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.