Strawberry Mousse Cake

This no-bake strawberry mousse cake recipe features a thick strawberry mousse filling nestled on a Golden Oreo crust. The cake is topped with fresh strawberry jam and homemade whipped cream.

July continues with cake month. I’m celebrating my birthday all month long. If you also have a July birthday, whip up one of the fabulous cakes and celebrate with me.

This strawberry mousse cake is so perfect for summer. It’s a no-bake recipe and it’s super simple to put together. No-bake cakes are such lifesavers during the peak summer heat.

Not only is it no-bake but it’s full of strawberry flavor. Using fresh summer berries will give you more flavor and it’s what I highly recommend.

The filling and topping are set with gelatin but the cake needs to remain refrigerated. If it gets too warm, it will start to lose shape.

I topped the mousse cake with whipped cream and sliced strawberries. This is completely optional but it makes the cake extra pretty for the occasion.

Why this recipe works

• Gelatin is added so the cake holds shape but it still remains creamy. It glides across the tongue and is so appealing.
• Fresh summer strawberries are used for the filling and topping. They taste the best and are sweetest during peak season.
• The entire recipe is no-bake. You don’t have to turn on the oven while it’s over 100°F outside.

Strawberry Mousse Cake Recipe

I’m obsessed with mousse cakes. Triple chocolate mousse cake and Nutella mousse cake are usually my go-to recipes until now. Now all I want is this easy strawberry mousse cake.

I love how prominent the strawberry flavor is. And the texture is supremely smooth. Use a fine-mesh sieve to remove the seeds from the puree. This way you don’t have to worry about tiny seeds ruining the texture.

The mousse is just as silky as classic chocolate mousse. You are going to love it!

Strawberry Mousse Cake Ingredients

Most of the ingredients are repetitive. You need some of the same items for both the filling and the topping. Let’s discuss…

• Golden Oreos: You need roughly 24 cookies. The whole cookie is ground into crumbs to make the base of the mousse cake.
• Butter: A little butter is needed to hold the crust together.
• Gelatin: Unflavored gelatin powder is used for the filling and the topping so it sets. Strawberry puree is too liquidy to not use gelatin.
• Heavy whipping cream: The cream is whipped to create a smooth creamy base for the mousse.
• Mascarpone cheese: I like adding a little mascarpone cheese to give the mousse richness. Cream cheese or more heavy whipping cream can be used in its place.
• Confectioners’ sugar: Make sure to use confectioners’ sugar. It’s finely ground so the mousse won’t feel gritty.
• Vanilla extract: Adds extra flavor.
• Salt: Balances the sweetness.
• Strawberries: Because you can’t make a strawberry mousse cake without strawberries!
• Lemon juice: You don’t really taste the lemon. It just enhances the strawberry flavor.
• Granulated sugar: Used to make the jam topping.

To bake this mousse cake you’ll need:

• 9-inch springform pan: A springform pan is best for easy removal of the mousse cake.
• Cheesecake pan: Alternatively, you can make this cake in a pan with a removable bottom.
• Mixing bowls: These bowls are my favorite. I use them regularly.
• Handheld electric mixer: You need a mixer to whip the cream for the mousse filling.

How to make Strawberry Mousse Cake

I tried to make this recipe as simple and straight forward as I could. There are quite a few steps but each one is easy to approach.

The Crust – The crust is made with two simple ingredients and comes together in a snap.

The Filling – The strawberry mousse cake filling is a no-cook recipe. You only need to zap the gelatin in the microwave for a few seconds to melt it. Then combine it with strawberry puree and a whipped cream base.

The Topping – The strawberry jam topping is also no-cook. Just like the filling, you only need to zap the gelatin for a few seconds in the microwave. Then, mix the melted gelatin with strawberry puree and sugar.

Step 1: Make the crust

For the crust, you’ll need to process Golden Oreos in a food processor until they are broken down into fine crumbs. Use the whole cookie. There’s no need to remove the filling.

Mix those fine crumbs with melted butter. The butter will act as the “glue” to hold the crust together.

Line the bottom of a 9-inch springform pan with foil or parchment paper so the mousse cake is easy to remove.

Press the butter coated cookie crumbs into the bottom of the pan. Pack them in tightly so you’ll have a sturdy crust to support the filling.

Set the crust in the freezer while you make the filling.

Step 2: Make the filling

The strawberry mousse cake filling is very easy to put together!

Puree fresh strawberries with lemon juice in a food processor. Run the puree through a fine-mesh sieve into a medium bowl. Discard the seeds and pulp.

This process will ensure the filling is smooth and creamy.

Stir gelatin with a little water and set it aside to bloom for five minutes. Take ¼ cup of the puree and pour it over the gelatin. Microwave the mixture for one minute then stir until the gelatin is fully dissolved.

Pour the mixture into the bowl with the remaining puree. Stir it well so the gelatin mixture is fully incorporated into the puree.

Heating only a small portion of the puree will save time. You won’t have to wait for it to cool and can continue on with the recipe.

Add heavy whipping cream, Mascarpone cheese, confectioners’ sugar, vanilla, and salt to a large bowl. Whip the mixture with a handheld electric mixer on medium-low speed until it’s thick and fluffy.

Pour the strawberry puree in with the whipped cream base. Use a silicone spatula to fold everything together until well combined.

Pour the strawberry mousse filling over the prepared crust and use an offset spatula to smooth it over.

Cover the pan with aluminum foil or plastic wrap and refrigerate for two hours.

Step 3: Make the topping

After the strawberry mousse has chilled for two hours, you can make the strawberry jam topping.

Puree strawberries with sugar in a food processor. Run the puree through a fine-mesh sieve into a medium bowl. Discard the seeds and pulp.

Just like for the filling, this process will give you a smooth seedless jam topping.

Stir gelatin with a little water and set it aside to bloom for five minutes. Take ¼ cup of the puree and pour it over the gelatin. Microwave the mixture for one minute then stir until the gelatin is fully dissolved.

Pour the mixture into the bowl with the remaining puree. Stir it well so the gelatin mixture is fully incorporated into the puree.

Gently pour the jam over the top of the chilled filling. Swirl the pan slightly so the topping spreads all the way to the edges in an even layer.

Recover the pan and refrigerate for at least 6 hours. Though, the mousse will be best if you can let it chill overnight.

When you are ready to serve the mousse cake, run an oiled butter knife around the edges. This will loosen the cake from the pan.

You can leave it on the base of the pan or transfer it to a serving platter. To transfer it, very carefully slide it off the base on to the platter. This should be easy to do if you’ve lined the pan with foil or parchment paper.

If the cake is having difficulty sliding, you can slip a spatula underneath it to help guide it off the base. If you’ve packed the crust tight enough, this will go smoothly.

If you like strawberries, you’ll love these tasty strawberry recipes:

• Strawberry Panna Cotta
• Strawberry Cheesecake Mousse
• Fresh Strawberry Cake
• No Bake Strawberry Cheesecake

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