Strawberry Mousse Cake

Strawberry Mousse Cake is a delightful dessert that combines the creamy texture of mousse with the refreshing taste of strawberries. This cake is perfect for any occasion—be it a family gathering, birthday celebration, or even just a special treat for yourself. It’s light, airy, and bursting with berry flavor, making it a favorite for many.

Why Make This Recipe

This recipe is not only easy to follow but also a crowd pleaser. The combination of the Golden Oreo crust, rich mousse filling, and sweet strawberry topping creates a delicious experience for your taste buds. Plus, it’s a beautiful dessert that looks impressive, yet you don’t need to be a professional baker to make it. Treat yourself and your loved ones with this lovely dessert that everyone will enjoy!

How to Make Strawberry Mousse Cake

Ingredients

1 1/2 cups (240 g) Golden Oreo cookie crumbs (about 24 cookies)
1/4 cup (59 g) unsalted butter, melted
4 teaspoons unflavored gelatin powder
3 tablespoons cold water
1 3/4 cups (420 ml) heavy whipping cream
4 ounces (113 g) Mascarpone cheese
1 cup (120 g) confectioners’ sugar, sifted
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups (425 g) fresh chopped strawberries
1 tablespoon fresh lemon juice
1 1/2 cups (230 g) fresh chopped strawberries for topping
1/4 cup (50 g) granulated sugar
2 teaspoons unflavored gelatin powder for topping
2 tablespoons cold water for topping

Directions

Make the Base:
- Prepare the Pan: Line the inside bottom of a 9-inch springform pan with aluminum foil or parchment paper. Set aside.
- Process the Oreos: In a food processor, grind the Golden Oreos until they become fine crumbs.
- Mix and Press: Stir in the melted butter until the crumbs are well coated. Press the mixture tightly into the bottom of the prepared pan.
- Chill: Freeze the crust while you prepare the filling.
Make the Mousse:
- Prepare Gelatin: Sprinkle 4 teaspoons of gelatin over 3 tablespoons of cold water in a small microwave-safe bowl and let it sit for a moment.
- Whip Cream: In a medium bowl, combine the heavy cream, Mascarpone cheese, confectioners’ sugar, vanilla extract, and salt. Beat on medium-low speed until whipped and fluffy (about 5 minutes).
- Strawberry Puree: Add the chopped strawberries and lemon juice to a food processor. Process until smooth and strain the puree through a fine mesh sieve to discard the seeds.
- Dissolve Gelatin: Add 1/4 cup of the strawberry puree to the gelatin mixture. Heat in the microwave for 1 minute, then stir until the gelatin is fully dissolved. Pour this back into the bowl with the remaining puree and stir to combine.
- Combine Mixtures: Pour the strawberry mixture into the whipped cream mixture. Use a silicone spatula to gently fold until well combined.
- Fill the Crust: Pour the strawberry mousse over the prepared crust and smooth the top with an offset spatula.
- Chill: Cover with plastic wrap and refrigerate for 2 hours.
Make the Jam:
- Prepare Gelatin: In a small microwave-safe bowl, sprinkle 2 teaspoons of gelatin over 2 tablespoons of cold water and set aside.
- Strawberry Jam: Puree the fresh strawberries and sugar in a food processor until smooth. Strain through a fine mesh sieve to discard seeds.
- Dissolve Gelatin: Add 1/4 cup of the strawberry puree to the gelatin and heat in the microwave for 1 minute. Stir until the gelatin is dissolved, then mix back into the remaining puree.
- Top the Mousse: Pour the puree over the mousse layer and swirl the pan slightly to spread it evenly.
- Final Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight.
Serve:
- Garnish (Optional): Just before serving, pipe swirls of whipped cream over the top if desired.
- Release the Cake: Run a lightly oiled knife around the outer edge of the cake to loosen it. Release the clasp and remove the outer ring of the pan.
- Transfer and Enjoy: Carefully transfer the mousse cake to a serving platter.

How to Serve Strawberry Mousse Cake

Serve your Strawberry Mousse Cake chilled. You can garnish it with fresh strawberries or whipped cream for a beautiful appearance. Slice it into portions and enjoy each bite of its creamy, fruity goodness!

How to Store Strawberry Mousse Cake

Store any leftover Strawberry Mousse Cake in the refrigerator, covered with plastic wrap. It’s best enjoyed within a few days, but can last for up to a week if stored properly.

Tips to Make Strawberry Mousse Cake

Make sure your heavy cream is very cold for better whipping results.
Always allow the gelatin to dissolve completely for a smooth mousse texture.
Use fresh strawberries for the best flavor, but you can substitute with frozen strawberries if necessary.

Variation

Try adding a layer of chocolate ganache on top of the mousse for a chocolate-strawberry combination. You can also experiment with different fruit purees, like raspberry or blueberry, for unique flavors.

FAQs

Q: Can I make this cake ahead of time?
A: Yes! This cake can be made a day in advance, giving it time to chill properly.

Q: What if I don’t have a springform pan?
A: You can use a regular cake pan, just make sure to line the sides with parchment paper to help with removal after chilling.

Q: How do I know when the mousse is set?
A: The mousse should be firm to the touch and hold its shape when you slice into it, indicating it has set properly.

Enjoy making and sharing this delightful Strawberry Mousse Cake with friends and family!