Strawberry Mousse Cake
This strawberry mousse cake is made with a graham cracker crust and a creamy mousse filling made with fresh strawberry puree.
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.
Nutrition
Calories: 323kcalCarbohydrates: 26gProtein: 3gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 81mgSodium: 154mgPotassium: 140mgFiber: 1gSugar: 7gVitamin A: 1039IUVitamin C: 23mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!