No-Bake Strawberry Mousse Cake

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A layered no-bake mousse cake, this Strawberry Mousse Cake starts with a Golden Oreo crust, a layer of white chocolate mousse and a fresh strawberry whipped cream on top.

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A slice of mousse cake with two layers, the bottom layers is white chocolate and the top layer is strawberry. It's decorated with whipped cream, strawberries and white chocolate.

We’re in the mid-summer heat wave here in Oregon and I hate having to turn on the oven unless I have to, but I still need to be able to prepare desserts.

Thank goodness for no-bake desserts! They aren’t always  the quickest recipes to make simply because you usually have to wait for them to set in the fridge, but it’s worth it!

This No-Bake Strawberry Mousse Cake starts with a Golden Oreo crust, a layer of airy white chocolate mousse followed by some strawberry whipped cream on top.

A whole mousse cake cake on a gold polka dot plate garnished with strawberries and whipped cream

I seem to be churning out these mousse cakes non-stop, but it’s because I am just LOVING all the different flavor combinations!

To make a mousse cake, you first need to decide on your crust, I prefer to use Oreos because they hold together the best. The filling of the Oreos acts as a binder for the crust. You could also use graham cracker, Nilla Wafers or any other type of cookie.

Then choose your flavor of mousse, usually chocolate or white chocolate. The mousse is simple to make but it takes a couple of steps to do.

An overhead view of a gorgeous strawberry cake styles with pink roses and strawberries

First, the chocolate is melted in the microwave. I recommend melting the chocolate at 50% power, so it doesn’t burn. I always suggest using a high-quality chocolate, and I tend to use chocolate bars instead of chocolate chips.

Chocolate chips will work if you’re in a pinch, but they normally have a coating on them, and when melted, tend to be oilier.

While the chocolate is cooling, prepare a batch of whipped cream and set it aside. Then, whip some cream cheese together with the melted chocolate. Once this is well mixed, fold in the whipped cream. It’s quite simple!

A slice of strawberry mousse cake with a few bites taken out of it.

Most of my mousse cakes call for gelatin. This helps stabilize the filling but also adds to the airy texture of the mousse. The gelatin is also way easier than you think!

Simply pour the powdered gelatin over cold water and allow it to turn to a solid gel. Then microwave it for a few seconds and it turns back to a liquid. Then it’s usually combined with another liquid such as melted chocolate or whipped cream.

For the strawberry whipped cream, it’s basically a homemade whipped cream with gelatin and strawberry puree, plus some chopped strawberries for that pop of color.

A large strawberry mousse cake with a slice taken out of it

The strawberry whipped cream is very delicate. It’s not an overwhelming strawberry flavor, but it’s the perfect complement to the layer of white chocolate mousse below it. If you want a strong strawberry flavor, I might suggest adding a ½ teaspoon of strawberry extract.

Anytime you’re introducing another liquid to the heavy whipping cream it tends to be less stable, but that is why there’s some gelatin in here.

Once this Strawberry Mousse Cake has set in the refrigerator four a couple hours, it’s time to slice and eat. Each bite is as refreshing as the next.

No-Bake Strawberry Mousse Cake

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A large strawberry mousse cake with a slice taken out of it

No-Bake Strawberry Mousse Cake

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 slices

Description

This No-Bake  Strawberry Mousse Cake starts with a Golden Oreo crust, a layer of white chocolate mousse and a fresh strawberry whipped cream on top.

Ingredients

For the Crust

  • 1 package (14oz) Golden Oreos
  • 6 tablespoons unsalted butter

For the white chocolate mousse

  • 1 tablespoon cold water
  • 1 teaspoon powdered gelatin
  • 6 ounces white chocolate, chopped
  • 1 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 4 ounces cream cheese, softened

For the strawberry whipped cream

  • 1 tablespoon cold water
  • 1 teaspoon powdered gelatin
  • 4 ounces strawberries, pureed
  • 4 ounces strawberries, finely chopped
  • 1 ¼ cup heavy whipping cream
  • ½ cup powdered sugar

For the topping (optional)

  • ¾ cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 4 large strawberries, sliced in half

Instructions

  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  2. Grind one package of cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
  4. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  5. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
  6. Refrigerate or freeze the crust while you are preparing the filling.
  7. For the chocolate mousse: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  8. Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
  9. In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted.
  10. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
  11. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  12. Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  13. Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
  14. Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  15. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
  16. Pour the filling into the prepared crust, spread evenly over the prepared crust and refrigerate.
  17. For the strawberry mousse: Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
  18. In a food processor or blender, puree 4 ounces of strawberries until it reaches a liquid consistency. Set aside.
  19. Dice another 4 ounces of strawberries into small pieces. Set aside.
  20. Prepare a second batch of whipped cream as instructed above. Place the mixing bowl and whisk in the freezer for 5-10 minutes.
  21. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
  22. Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks start to form. Pour in the pureed strawberries and beat until well combined.
  23. Finally, fold in the diced strawberries and spread over the white chocolate layer. Refrigerate for 3-4 hours until set.
  24. For the topping: Prepare a small batch of whipped cream as instructed above. Pipe the boarders of the mousse cake using a large open star tip. Garnish with sliced strawberries. This dessert must stay refrigerated.
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5 Responses
    1. Beyond Frosting

      Hi Alison, I think that should be fine. I don’t usually freeze these recipes, but I have done it with similar ones like cheesecake and it seems okay. It’s best to add the toppings before serving.

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