Introduction

Strawberry Mousse Cake is a light and refreshing dessert perfect for warm days or special occasions. With a crunchy Oreo crust, creamy mascarpone mousse, and a fresh strawberry topping, this cake combines texture and flavor beautifully.

A round cake with three visible layers sits on a white cake stand against a white marbled background. The bottom layer is a thin, light brown crust. The middle layer is thick, creamy, and light pink with a smooth texture. The top layer is a thin, bright red gelatin layer. Around the edge of the top, there are dollops of white whipped cream evenly spaced, each topped with a half slice of fresh red strawberry. The overall look is neat and fresh with soft, pastel colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups Golden Oreo cookie crumbs (about 24 cookies)
¼ cup unsalted butter (melted)
4 teaspoons unflavored gelatin powder
3 tablespoons cold water
1 ¾ cups heavy whipping cream
4 ounces Mascarpone cheese (or cream cheese)
1 cup confectioners’ sugar (sifted)
1 tablespoon vanilla extract
½ teaspoon salt
3 cups fresh chopped strawberries
1 tablespoon fresh lemon juice
1 ½ cups fresh chopped strawberries
¼ cup granulated sugar
2 teaspoons unflavored gelatin powder
2 tablespoons cold water
Homemade whipped cream (optional)

Instructions

Step 1: Line the inside bottom of a 9-inch springform pan with aluminum foil or parchment paper and set aside.
Step 2: Process the Golden Oreos in a food processor until finely ground, then stir in the melted butter until the crumbs are well coated.
Step 3: Press the crumb mixture tightly into the bottom of the prepared pan and freeze while preparing the mousse.
Step 4: Sprinkle 4 teaspoons of gelatin over 3 tablespoons of cold water in a small microwave-safe bowl and set aside to bloom.
Step 5: In a medium bowl, combine heavy cream, mascarpone cheese, confectioners’ sugar, vanilla extract, and salt. Beat on medium-low speed until whipped and fluffy, about 5 minutes.
Step 6: Puree 3 cups chopped strawberries with lemon juice in a food processor until smooth. Strain through a fine mesh sieve to remove seeds.
Step 7: Add ¼ cup of the strawberry puree to the gelatin and heat in the microwave for 1 minute. Stir until dissolved, then combine with the remaining puree.
Step 8: Fold the strawberry mixture gently into the whipped cream mixture until well combined.
Step 9: Pour the mousse over the frozen crust and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for 2 hours.
Step 10: For the jam topping, sprinkle 2 teaspoons gelatin over 2 tablespoons cold water in a small microwave-safe bowl and let bloom.
Step 11: Puree 1 ½ cups chopped strawberries with granulated sugar until smooth. Strain through a fine mesh sieve to remove seeds.
Step 12: Add ¼ cup of strawberry puree to the gelatin and microwave for 1 minute. Stir until dissolved, then combine with remaining puree.
Step 13: Pour the strawberry jam mixture over the set mousse layer and gently swirl the pan to evenly cover the top.
Step 14: Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set fully.
Step 15: Just before serving, optionally pipe swirls of whipped cream on top. Run a lightly oiled knife around the edge to loosen the cake, remove the springform ring, and transfer to a serving platter.

Tips & Variations

Use fresh, ripe strawberries for the best flavor in both mousse and topping.
Mascarpone can be substituted with cream cheese for a slightly tangier taste.
Chill your mixing bowl and beaters before whipping the cream to help it stiffen faster.
To create different flavors, try swapping strawberries for raspberries or blueberries in the mousse and jam.
For a gluten-free crust, use gluten-free cookies instead of Oreos.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, bring it to room temperature for about 15 minutes for softer texture. Leftover cake can be kept in an airtight container but avoid freezing as the texture may change.

How to Serve

A round cake with a smooth, bright red top layer that looks like a berry glaze sits on a white plate. Around the edge of the cake is a ring of white whipped cream shaped into small stars and dollops. Each larger dollop has a fresh, halved strawberry placed on top. The background is a white marbled surface with a soft green cloth and a vintage silver cake server nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of Golden Oreos?

Yes, you can use regular Oreos, but keep in mind the color and flavor of the crust will be darker and more chocolaty, which may change the overall presentation and taste slightly.

What if I don’t have a springform pan?

A springform pan is ideal for this recipe because it allows easy removal of the mousse cake without damaging it. If you don’t have one, use a cake pan lined with parchment paper and carefully invert the cake to remove it after freezing, but be gentle to keep it intact.