No-Bake Strawberry Mousse Cake
This recipe delivers a cool, smooth strawberry mousse cake that requires no oven time. The bright strawberry flavor is refreshing and perfect for warm weather. It brings back the comfort of classic chilled summer desserts.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing Bowls
Ingredients
For the Crust
- 1 1/2 cups Graham cracker crumbs About 12 full sheets
- 1/4 cup Granulated sugar
- 6 tablespoons Unsalted butter, melted
For the Strawberry Mousse
- 1 pound Fresh strawberries, hulled and sliced Reserve a few for garnish
- 1/2 cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 cup Heavy whipping cream, cold For folding
- 8 ounces Cream cheese, softened Full fat
- 1 cup Heavy whipping cream, cold For whipping
- 1 packet Unflavored gelatin About 2 1/4 teaspoons
- 1/4 cup Cold water
Instructions
- Prepare the springform pan by lining the bottom with parchment paper. Lightly grease the sides.
- Make the crust: Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
- Prepare the strawberry puree: In a food processor or blender, combine the sliced strawberries, 1/2 cup sugar, and lemon juice. Blend until completely smooth. Set aside 1 cup of this puree for later.
- Bloom the gelatin: Pour the 1/4 cup cold water into a small bowl and sprinkle the gelatin over the top. Let it sit for 5 minutes to soften.
- Melt the gelatin: Microwave the softened gelatin mixture for about 15 seconds until it is completely liquid and clear. Do not let it boil. Stir this melted gelatin into the larger bowl of strawberry puree.
- Mix the cream cheese: In a separate large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and fluffy. Gradually beat in the 1 cup of strawberry puree mixture until fully combined.
- Whip the cream: In a clean, cold bowl, whip the 1 cup of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and strawberry mixture until no streaks remain.
- Assemble the cake: Pour the mousse mixture over the prepared crust and smooth the top. Cover the pan loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or until firm.
- Prepare the topping: While the cake chills, combine the reserved 1 cup of strawberry puree with the remaining 1 cup of cold heavy cream. Whip this mixture until soft peaks form. This will be your topping layer.
- Finish and serve: Once the mousse layer is set, carefully spread the strawberry whipped cream topping over it. Chill for an additional 30 minutes. Run a thin knife around the edge before releasing the springform side. Garnish with fresh strawberries before slicing.
Notes
When I tested this mousse during a hot week, the cool strawberry flavor was exactly what I needed. It reminded me of the chilled desserts my mom made every summer—sweet, refreshing, and comforting.