This strawberry mousse cake is made with a graham cracker crust and a creamy mousse filling made with fresh strawberry puree.
This strawberry mousse cake is perfect for strawberry season and a way to use up a lot of ripe strawberries!
It starts with a buttery graham cracker crust that adds a little crunch and a hint of sweetness, making the perfect base for the smooth, airy mousse.
The filling is made with fresh strawberry puree, giving it a naturally sweet and slightly tangy flavor that tastes just like real strawberries. The mousse is soft and velvety, with a light and fluffy texture that melts in your mouth.
It’s sweet and super light, making it a great dessert for warm weather or whenever you’re craving something fruity and delicious.
It is finished with a dollop of freshly made whipped cream and slices of fresh strawberries for a fresh flavor and a beautiful look.
For more mousse recipes, check out my chocolate mousse cake, mango mousse, peanut butter mousse, and triple chocolate brownie mousse cake.
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Why this recipe works
- Delicious strawberry flavor- every bite is bursting with fresh, natural strawberry taste. The combination of pureed strawberries and whipped cream creates a perfectly balanced sweetness that isn’t overpowering.
- Great way to use ripe strawberries- if you have a lot of ripe strawberries to use up, this mousse cake is the perfect way to use them up. Ripe strawberries bring out the best flavor and natural sweetness.
- Light and creamy texture- the mousse is silky smooth, airy, and melts in your mouth. It’s rich enough to feel indulgent but light enough that you won’t feel too full after eating it.
- No-bake dessert- no need to turn on the oven! This mousse cake is easy to make and perfect for warm weather when you want a refreshing, cool dessert.
- Made with fresh strawberries- unlike artificial strawberry desserts, this mousse cake is made with real strawberries, giving it a fresh, vibrant flavor and a beautiful natural pink color.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the Crust
Graham cracker crumbs – use finely crushed graham crackers for a firm, even crust. You can crush them in a food processor or in a zip-top bag with a rolling pin.
Granulated sugar – adds a touch of sweetness to balance the crust’s flavor.
Unsalted butter, melted – helps bind the crust together, make sure it’s fully melted for easy mixing.
For the filling
Heavy whipping cream- make sure that your heavy whipping cream is cold from the fridge, that way it will whip faster.
Powder sugar- you will need powdered sugar for this recipe. You don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Unflavored gelatin – Helps set the mousse and gives it a light, airy texture.
Cold water – Used to bloom the gelatin, ensuring it dissolves properly without lumps.
Vanilla extract – Enhances the mousse’s flavor with a warm, subtle sweetness.
Lemon juice– adds a bit of brightness and enhances the natural strawberry taste.
Strawberries- you will need fresh ripe strawberries for the strawberry puree. For the puree, remove the stems from the strawberries and blend them in a blender or a food processor.
Instructions
Prep a 9-inch springform pan with cooking spray and parchment paper.
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust firmly into the bottom of the pan using the back of a spoon or a flat-bottomed glass. Place in the refrigerator while preparing the mousse.
Bloom the gelatin. In a small bowl, sprinkle unflavored gelatin over cold water. Let it sit for 10 minutes until it softens. Then, microwave for 10-15 seconds until fully dissolved. Stir well.
Make the strawberry puree. Blend fresh strawberries until smooth. If desired, strain to remove seeds. Stir the dissolved gelatin into the strawberry puree until fully mixed. Set aside.
In a large bowl, beat cold heavy whipping cream, lemon juice, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
Gently fold the strawberry mixture into the whipped cream using a spatula. Be careful not to deflate the mousse.
Pour the mousse mixture over the crust. Spread the mousse evenly over the chilled crust, smoothing the top with an offset spatula. Cover and refrigerate for at least 6 hours or overnight to allow the mousse to firm up.
Carefully run a knife around the edges of the pan before releasing the springform. Garnish with dollops of whipped cream, and fresh strawberry slices on top of each dollop.
Expert Tips
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that you mixture is smooth.
- Use ripe, sweet strawberries. Fresh, flavorful strawberries make a big difference in the taste. If they aren’t sweet enough, add a little extra sugar to the purée.
- Use a nonstick springform pan. I use nonstick pans for all of our cheesecake and mousse cake recipes. This makes sure that your cake will be easy to release from the pan.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- Fold gently. When combining the whipped cream and strawberry mixture, fold with a spatula using slow, sweeping motions to keep the mousse fluffy.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Strain the strawberry puree for a smoother texture. If you want a silky mousse, strain the puree to remove seeds before mixing it with the gelatin.
- Don’t overmix the mousse – overmixing can deflate the whipped cream, making the mousse dense instead of light and airy. Fold gently for the best texture.
- Freeze for a firmer texture. If you prefer a more solid mousse cake, freeze it for 1-2 hours before serving. This makes slicing cleaner and gives it a semi-frozen, ice cream-like texture.
- Chill the cake for at least 6 hours. For the best texture, let the mousse set completely in the fridge. Overnight chilling is ideal.
Faq's
Mousse is a soft, airy dessert made with whipped cream or egg whites. Mousse cake is a mousse with a crust or cake layer, making it firm enough to slice.
Common mousse mistakes include over- or under-whipping cream, stirring instead of folding, and not properly blooming gelatin. Using warm ingredients or skipping chill time can make it runny or dense.
Strawberry mousse can be runny if the whipped cream isn’t stiff enough, the gelatin isn’t properly set, or it didn’t chill long enough. Make sure to dissolve the gelatin fully, and refrigerate for at least 6 hours.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
To freeze, first let the cake set completely in the fridge. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
If freezing individual slices, place them on a baking sheet to freeze solid before wrapping them separately. Store the cake in an airtight container and freeze for up to 2 months.
To thaw, transfer the cake to the fridge and let it defrost overnight. Avoid thawing at room temperature, as this can cause the mousse to become too soft and lose its texture.
For the best taste and texture, enjoy the cake chilled!
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the graham crackers with gluten-free graham crackers.
Store-bought graham cracker crust- to make this recipe easier, use store-bought graham cracker crust instead of making a homemade crust.
Variations
Chocolate crust– use a chocolate cookie crust instead of graham crackers for a delish chocolate and strawberry combo.
Lemon– add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the mousse for a bright, tangy twist. Garnish with lemon slices.
Berries– swap half the strawberries for raspberries, blueberries, or blackberries. Strain the purée for a smooth texture and top with mixed berries.
Strawberry shortcake mousse cake– replace the graham cracker crust with a soft vanilla sponge cake base for a light, cake-like texture.
Cheesecake– add 4 oz of room temperature full fat cream cheese for a rich, tangy mousse.
Serving Tips
Whipped cream- serve a slice of this cake with a dollop of freshly whipped cream.
Sweet sauces- top this cheesecake with hot fudge, caramel sauce, lemon curd, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- You will need a 9-inch springform pan for this cake. I love this set from Amazon.
- Offset spatula for smoothing out the mousse in the pan.
- Rubber spatula to fold the mixture and scrape down the sides of the bowl.
- I also recommend using an electric hand mixer to make sure your mousse mixture is smooth and perfect. You can also use a stand mixer for this.
- Star piping tip
- Pastry bag
More strawberry desserts
Strawberry Bread- This incredibly moist fresh strawberry bread is made with fresh strawberries and is topped with a delicious strawberry glaze.
Strawberry Cheesecake Bars- These strawberry cheesecake bars are made with a graham cracker crust, creamy cheesecake filling, and easy strawberry topping.
Chocolate Strawberry Cake- This chocolate strawberry cake is made with chocolate cake that is filled with strawberry filling, and frosted with strawberry cream cheese frosting.
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If you liked this recipe
📖 Recipe
Strawberry Mousse Cake
Ingredients
For the crust
- 1 ½ cups Graham crackers
- ⅓ cup Butter melted, unsalted
- 1 teaspoon Granulated sugar
For the filling
- 1 ¾ cups Heavy cream cold
- 1 ⅓ cups Strawberry puree strained
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- ½ cup Powdered sugar
- 7 g Gelatin powder
- 42 g Water
For the whipped cream and assembly
- ⅔ cup Heavy cream cold
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 5 Strawberries for the assembly, sliced in half
Instructions
- Prep a 9-inch springform pan with cooking spray and parchment paper.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crust firmly into the bottom of the pan using the back of a spoon or a flat-bottomed glass. Place in the refrigerator while preparing the mousse.
- Bloom the gelatin. In a small bowl, sprinkle unflavored gelatin over cold water. Let it sit for 10 minutes until it softens. Then, microwave for 10-15 seconds until fully dissolved. Stir well.
- Make the strawberry puree. Blend fresh strawberries until smooth. If desired, strain to remove seeds. Stir the dissolved gelatin into the strawberry puree until fully mixed. Set aside.
- In a large bowl, beat cold heavy whipping cream, lemon juice, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Gently fold the strawberry mixture into the whipped cream using a spatula. Be careful not to deflate the mousse.
- Pour the mousse mixture over the crust. Spread the mousse evenly over the chilled crust, smoothing the top with an offset spatula. Cover and refrigerate for at least 6 hours or overnight to allow the mousse to firm up.
- Carefully run a knife around the edges of the pan before releasing the springform. Garnish with dollops of whipped cream, and fresh strawberry slices on top of each dollop.
Notes
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that you mixture is smooth.
- Use ripe, sweet strawberries. Fresh, flavorful strawberries make a big difference in the taste. If they aren’t sweet enough, add a little extra sugar to the purée.
- Use a nonstick springform pan. I use nonstick pans for all of our cheesecake and mousse cake recipes. This makes sure that your cake will be easy to release from the pan.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- Fold gently. When combining the whipped cream and strawberry mixture, fold with a spatula using slow, sweeping motions to keep the mousse fluffy.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Strain the strawberry puree for a smoother texture. If you want a silky mousse, strain the puree to remove seeds before mixing it with the gelatin.
- Don’t overmix the mousse – overmixing can deflate the whipped cream, making the mousse dense instead of light and airy. Fold gently for the best texture.
- Freeze for a firmer texture. If you prefer a more solid mousse cake, freeze it for 1-2 hours before serving. This makes slicing cleaner and gives it a semi-frozen, ice cream-like texture.
- Chill the cake for at least 6 hours. For the best texture, let the mousse set completely in the fridge. Overnight chilling is ideal.
Elian
It is light and delicious, thanks for the recipe 🙂