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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.

front of a strawberry mousse cake on a white cake stand

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.
overhead of a strawberry mousse cake on a white cake stand

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:

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.

front of a slice of strawberry mousse cake with a fork taking a bite out

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.

ground Golden Oreo crumbs process shot

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.

Golden Oreo crumbs pressed in the bottom of round pan

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.

process shots of pureed strawberries for mouse

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.

process shots for adding gelatin to strawberry puree

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.

process shots for making strawberry mousse

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.

strawberry mousse being smoothed over in a round pan

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.

process shots of pureed strawberries for jam

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.

process shots for adding gelatin to strawberry 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.

strawberry jam layer being poured over strawberry mousse in a round pan

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.

angled view of a strawberry mousse cake on a white cake stand

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

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front of a slice of strawberry mousse cake with a fork taking a bite out

Strawberry Mousse Cake

Yield: one 9-inch cake
Prep Time: 30 minutes
Cook Time: 2 minutes
Additional Time: 8 hours
Total Time: 8 hours 32 minutes

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.

Ingredients

For the base

  • 1 ½ cups (240 g) Golden Oreo cookie crumbs, about 24 cookies
  • 4 tablespoons (59 g) unsalted butter, melted

For the mousse

  • 4 teaspoons unflavored gelatin powder
  • 3 tablespoons cold water
  • 1 ¾ cups (420 ml) heavy whipping cream
  • 4 ounces (113 g) Mascarpone cheese, or cream cheese
  • 1 cup (120 g) confectioners' sugar, sifted
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 3 cups (425 g) fresh chopped strawberries
  • 1 tablespoon fresh lemon juice

For the topping

  • 1 ½ cups (230 g) fresh chopped strawberries
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons unflavored gelatin powder
  • 2 tablespoon cold water
  • homemade whipped cream, optional

Instructions

Make the base

  1. Line the inside bottom of a 9-inch springform pan with aluminum foil or parchment paper. Set aside.
  2. Process the Oreos in a food processor until ground into fine crumbs.
  3. Stir in the melted butter until the cookie crumbs are well coated.
  4. Press the crumbs tightly into the bottom of the prepared pan and freeze while you make the filling.

Make the mousse

  1. Sprinkle the gelatin over the 3 tablespoons of cold water in a small microwave safe bowl and set aside.
  2. In a medium bowl, combine the heavy cream, Mascarpone cheese, confectioners' sugar, vanilla, and salt. Beat on medium low speed until whipped and fluffy; about 5 minutes.
  3. Add the strawberries and lemon juice to the bowl of a food processor and process until smooth. Run the puree through a fine mesh sieve and discard the seeds.
  4. Add ¼ cup of the strawberry puree to the gelatin. Heat in the microwave for 1 minute then stir until the gelatin is fully dissolved. Pour back into the bowl with the remaining puree and stir to combine.
  5. Pour the strawberry mixture into the bowl with the whipped cream mixture. Use a silicone spatula to carefully fold everything together until well combined.
  6. Pour the strawberry mousse over the prepared crust. Use an offset spatula to smooth the top.
  7. Cover with plastic wrap and refrigerate for 2 hours.

Make the jam

  1. Sprinkle the gelatin over 2 tablespoons of cold water in a small microwave safe bowl and set aside.
  2. Puree the strawberries and sugar in a food processor until smooth. Run the puree through a fine mesh sieve and discard the seeds.
  3. Add ¼ cup of the puree to the gelatin and heat in the microwave for 1 minute. Stir until the gelatin is fully dissolved. Pour back into the bowl with the remaining puree and stir to combine.
  4. Pour the puree over the top of the mousse layer and swirl the pan slightly until the puree evenly covers the top.
  5. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight.

How to serve

  1. Just before serving, pipe swirls of whipped cream over the top if desired.
  2. Run a lightly oiled knife around the outer edge of the cake to loosen it from the pan. Release the clasp and remove the outer ring of the pan. Transfer the mousse cake to a serving platter.

Notes

Keep the mousse cake covered tightly and store in the refrigerator for up to 5 days.

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Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 677Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 40mgSodium: 629mgCarbohydrates: 73gFiber: 2gSugar: 38gProtein: 11g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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42 Comments

  1. Can anyone comment as to how firm the strawberry jam/gelee is? I’m planning on making this in a geometric heart shaped mold… and I’m trying to figure out if it can hold the weight of the mousse cake = it would be my middle layer between a sponge cake and the mousse.

    OR if it is a softer consistency then maybe sandwiching it between layers of mousse would work better.

    Thanks in advance for any help anyone can give me 🙂

    1. The jam layer is the consistency of jello. It’s firm but will soften at room temperature. It should be fine between a sponge cake and mousse. Just make sure to let it set before adding the layer on top of it.

      1. Thank you so much for the reply Jen! I’m very excited to make your recipe – it looks delicious!

  2. This recipe was perfection. Easy and delicious. I cant wait to make it again. (I opted out of whip cream as that’s too much for me) Is there a chocolate version of this? I’ve been looking for chocolate mousse cake but most have too many layers and that’s just too much sweetness. Would love something simple like this!

  3. I have a cup of strawberry-rhubarb puree left over from another recipe…do you know how much puree the 4.5 cups of strawberries made? I can supplement with frozen strawberries to make more puree (they were picked earlier in the season)

    1. It’s roughly 2 and 2/3 cups of puree. It would be more accurate to weigh the puree though. Use 425 grams for the filling and 230 grams for the topping.

      1. Thank you so much!! I’m actually combining this with a vanilla cheesecake. Cheesecake as the base and then this mousse cake on top for a strawberries and cream cheesecake.

  4. I have all the ingredients except the mascarpone or cream cheese. How much whipped cream should I use instead?

    1. You can’t use whipped cream but you can add 4-ounces (1/2 cup) more heavy whipping cream.

  5. Hi I am making this now, but 1 cup confectioner sugar is 120 gr, not 200 gr. Which is correct? Thank you.

    1. Yes, 1 cup of confectioners’ sugar is 120 grams. The recipe has been updated.

  6. My pie didn’t have much strawberry flavor, I know my strawberries weren’t in peak season but it still tasted more like cream than strawberry. I had to add freeze dried strawberry powder to make it taste like strawberry. But the texture was perfect. Any idea on why this happened?

    1. More than likely it’s the strawberries. To get the best flavor, use ripened strawberries that are in season.

  7. Hello there! Thanks for this beautiful recipe! One issue I had with my cake is that it doesn’t hold in place after refrigerated overnight – it’s more like cream than a cake. Is it possible it was because I didn’t heat the gelatin for long enough? I heated it in a water bath instead of microwave.

    1. It could very well be the gelatin wasn’t heated properly. I always recommend following a recipe exactly as it is written. Making even the slightest changed can affect how it turns out.

      1. That would make sense! It’d be helpful to know the alternative to microwaving for my next attempt since I don’t own a microwave 🙂

  8. hello do you think I can use this filling for a cake ? layers of songe cakes I mean. Can it hold the “weight” ?

    1. I haven’t tested this mousse as a filling so I’m not really sure how it will hold up.

  9. Amy N Fenwick says:

    Do you think this recipe could be adapted to other berries (blue or raspberries)? Or even cherries, which truth be told, is what I really would love?

    1. While I haven’t tried it with other berries, I do imagine it would work out okay.

    2. Cecelia Elliott says:

      This recipe looks great the way it is written. However, where I am currently strawberries aren’t in season but mangoes are. Do you think I could get the same results if I used fresh mangoes in place of strawberries?

      1. I’ve not tried this recipe with mango but it may work okay.

      2. I tried this y’day with Mango pulp(store bought) and it turned out GREAT! My family loved it! I basically followed Jen’s guidance for the pulp proportion – ~2 cups for the mousse filling (425 gms) and ~1 cup (230 gms) for the jam topping (thanks Jen!).

  10. Wow! This strawberry mousse cake looks exceptional!