4ozmascarpone cheese or cream cheese at room temperature
For the strawberry gelatin topping
2tspunflavored gelatin powdered
Homemade whipped cream
2strawberriesthinly sliced into small pieces
6mint leavesthinly sliced
Place a 10-inch cake card on the counter.
Remove the bottom from a 9-inch spring form pan. Put the pan on top of the cake card. Line the inside of the pan with an acetate cake collar.
Put the graham crackers in a large ziploc bag and bash with a rolling pin until fine crumbs form. Pour the melted butter into the ziploc, and mash around with the cookie crumbs to fully combine.
Put the buttery graham cracker crumbs in the bottom of the pan and press to form a flat surface. Store the base in the refrigerator while you make the mousse.
Prepare the strawberry base by pulsing the strawberries in a food processor until fully pureed. Run the puree through a fine-meshed sieve into a large bowl. Set aside 1/4 of the strawberry base in a separate bowl for the strawberry topping. The remaining 3/4 will be used for the strawberry mousse.
Make the strawberry mousse
Sprinkle the gelatine over the water and let sit for 30 seconds to bloom while you stir the lemon juice into the larger portion of the strawberry puree. Pour 1/4 cup of the the strawberry puree and bloomed gelatin into a small saucepan and stir over low heat until the gelatine is fully dissolved. Combine the strawberry-gelatine mixture with the remaining strawberry puree. Let cool while you beat the whipping cream.
In the bowl of a stand mixer using the whisk attachment, or in a large bowl using an electric mixer, whip cream, mascarpone cheese, powdered sugar, and salt on low speed until whipped and fluffy, about 5 minutes.
Pour the cooled strawberry mixture into the whipped cream mixture. Use a rubber spatula to fold the strawberry mixture into the whipped cream until no more streaks remain.
Pour the strawberry mousse in an even layer into the prepared crust. Use an offset spatula to cover the top. Cover the cake with plastic wrap. Refrigerate 2 hours until set.
Make the strawberry gelatin topping
Sprinkle the gelatine over the water and let sit for 30 seconds. Combine the gelatine, remaining strawberry puree, and sugar, in a small saucepan. Stir over low heat until all of the gelatine is melted. Let cool for 15 minutes.
Pour the strawberry topping over the mousse to evenly cover the mousse surface. Let cool until set, at least six hours or overnight.
Just before serving, pipe whipped cream and sprinkle fresh berries and mint leaves over the top.