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Strawberry Mousse Cake Recipe

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★★★★★

5 from 131 reviews

This luscious Strawberry Mousse Cake features a crunchy Golden Oreo crust paired with a smooth, fluffy strawberry mousse and a glossy strawberry jam topping. Perfectly creamy with fresh strawberries and a hint of lemon, this no-bake dessert is elegant, refreshing, and ideal for special occasions or summer treats.

Ingredients

Scale

Crust

  • 1 ½ cups Golden Oreo cookie crumbs (about 24 cookies)
  • ¼ cup unsalted butter (melted)

Mousse Filling

  • 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

Strawberry Jam Topping

  • 1 ½ cups fresh chopped strawberries
  • ¼ cup granulated sugar
  • 2 teaspoons unflavored gelatin powder
  • 2 tablespoons cold water

Optional

  • Homemade whipped cream (for garnish)

Instructions

  1. Prepare the Crust: Line the bottom inside of a 9-inch springform pan with aluminum foil or parchment paper to prevent sticking. Process the Golden Oreos in a food processor until finely ground, then stir in the melted butter to coat the crumbs evenly. Press the mixture firmly into the bottom of the prepared pan and freeze to set while preparing the filling.
  2. Make the Mousse: Sprinkle 4 teaspoons of gelatin over 3 tablespoons cold water in a microwave-safe bowl and let it bloom. In a medium bowl, combine heavy whipping cream, Mascarpone cheese, sifted confectioners’ sugar, vanilla extract, and salt. Beat on medium-low speed for about 5 minutes until fluffy. Puree 3 cups of chopped strawberries with lemon juice in a food processor until smooth, then strain through a fine mesh sieve to remove seeds. Add ¼ cup of this strawberry puree to the bloomed gelatin and microwave for 1 minute until the gelatin dissolves. Stir well and combine with the remaining puree. Fold the strawberry mixture gently into the whipped cream mixture until fully combined.
  3. Assemble Mousse Layer: Pour the strawberry mousse over the frozen crust and smooth the top with an offset spatula. Cover the pan tightly with plastic wrap and refrigerate for 2 hours to set the mousse.
  4. Make the Strawberry Jam Topping: Sprinkle 2 teaspoons gelatin over 2 tablespoons cold water and let it bloom in a microwave-safe bowl. Puree 1 ½ cups chopped strawberries with granulated sugar until smooth and strain through a fine mesh sieve to remove seeds. Add ¼ cup of this strawberry puree to the gelatin and microwave for 1 minute until dissolved. Stir to combine and pour the mixture over the set mousse layer. Tilt the pan gently to spread evenly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
  5. Serve the Cake: Optional: Pipe homemade whipped cream swirls on top before serving. To remove the cake, run a lightly oiled knife around the edge of the springform pan to loosen. Release and remove the pan ring, then transfer the cake carefully to a serving platter. Slice and enjoy this beautifully creamy strawberry mousse cake!

Notes

  • Ensure the gelatin is fully dissolved to avoid lumps in the mousse and jam layers.
  • Freezing the crust before adding mousse helps maintain crispness.
  • Straining the strawberry puree removes seeds, providing a smooth texture.
  • For a firmer mousse, additional gelatin can be added but be cautious to keep lightness.
  • Use fresh, ripe strawberries for the best flavor and color.
  • This cake must be refrigerated and served chilled.
  • Make ahead: The cake can be prepared a day in advance and kept refrigerated overnight.

Keywords: Strawberry mousse cake, no-bake strawberry cake, Golden Oreo crust dessert, creamy mousse dessert, easy summer cake

Find it online: https://tastewithamy.com/strawberry-mousse-cake-recipe/