This no-bake strawberry mousse cake is a delightful dessert, perfect for impressing guests without turning on your oven. You’ll love how easy it is to create this light, airy, and beautiful strawberry cake.
Key Ingredients & Substitutions:
- Fresh Strawberries: Use ripe, sweet strawberries for the best flavor. Frozen strawberries can work in a pinch, but thaw and drain them well.
- Graham Cracker Crumbs: You can substitute with crushed digestive biscuits or vanilla wafers.
- Cream Cheese: Full-fat cream cheese yields the best texture, but reduced-fat works too.
- Heavy Cream: Essential for the mousse; do not substitute with milk or half-and-half.
- Powdered Sugar: Granulated sugar can be used for the crust, but powdered sugar is best for the mousse.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Strawberry Mousse:
- 1 ½ pounds fresh strawberries, hulled and quartered
- ½ cup granulated sugar (adjust to taste based on strawberry sweetness)
- 1 envelope (¼ ounce) unflavored gelatin powder
- ¼ cup cold water
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups heavy cream
For Garnish (Optional):
- Fresh strawberries, sliced
- Mint leaves
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Servings: 8-10
- Tools Needed: 9-inch springform pan, food processor or blender, mixing bowls, electric mixer
Step-by-Step Instructions:
Prepare the Crust
Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while you prepare the mousse.
Puree the Strawberries
In a food processor or blender, puree the hulled and quartered strawberries until smooth. Strain the puree through a fine-mesh sieve into a bowl to remove seeds, pressing to extract all the liquid. You should have about 2 cups of strawberry puree.
Bloom the Gelatin
Sprinkle the gelatin powder over ¼ cup of cold water in a small microwave-safe bowl. Let it sit for 5 minutes to bloom. Microwave for 10-15 seconds until the gelatin is fully dissolved and clear, stirring if needed.
Make the Mousse Base
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Stir in the vanilla extract and the dissolved gelatin mixture. Gradually fold in the strawberry puree until fully combined.
Whip the Heavy Cream
In a separate, chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
Combine Mousse and Cream
Gently fold the whipped cream into the strawberry cream cheese mixture in two additions. Mix until just combined and light and airy. Do not overmix, or the mousse will lose its lightness.
Assemble and Chill
Pour the strawberry mousse over the chilled graham cracker crust in the springform pan. Smooth the top with a spatula. Refrigerate the strawberry cake for at least 4 hours, or preferably overnight, until firm.
Garnish and Serve
Once set, carefully remove the sides of the springform pan. Garnish your no-bake strawberry mousse cake with fresh strawberry slices and mint leaves, if desired, before serving.
Variation Ideas:
- Berry Mix: Substitute half of the strawberries with raspberries or blueberries for a mixed berry flavor.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the top before serving.
- Lemon Zest: Add 1 teaspoon of lemon zest to the mousse for a brighter, zesty flavor.
- Cookie Crust: Use crushed shortbread cookies or Oreo cookies for the crust instead of graham crackers.
Storage Instructions:
Store leftover no-bake strawberry mousse cake covered in the refrigerator for up to 3-4 days. This strawberry cake is best enjoyed chilled. Do not freeze, as the texture of the mousse can become watery upon thawing.
Frequently Asked Questions (FAQ):
Can you make this strawberry cake ahead of time?
Yes, this no-bake strawberry mousse cake is perfect for making a day in advance. The chilling time allows the flavors to meld and the mousse to set beautifully.
Why is my mousse not setting?
Ensure your gelatin was fully bloomed and dissolved. Also, make sure you folded the whipped cream gently and chilled the strawberry cake for enough time.
Can I use frozen strawberries?
You can, but thaw them completely and drain any excess liquid to prevent the mousse from becoming watery.
What if I don’t have a springform pan?
You can use a regular 9-inch pie dish, but serving slices will be more challenging as you won’t be able to remove the sides easily.
How do I prevent a soggy crust?
Chilling the crust before adding the mousse helps firm it up. Ensure your melted butter is evenly distributed, creating a good barrier.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free graham cracker crumbs for the crust. The rest of the ingredients are typically gluten-free. This is a delicious gluten-free strawberry cake option.