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–+ servings
Strawberry Mousse Cake

Strawberry Mousse Cake

This strawberry mousse cake recipe is easy, light, and fluffy. A perfect addition to your strawberry season menu.
5 from 1 vote
Prep Time 45 mins
Cool Time 7 hrs
Course Dessert
Cuisine American
Servings 12 servings


  • 9-inch round springform pan
  • acetate cake collar
  • 10-inch cake card
  • disposable piping bag
  • small offset spatula
  • star tip piping set


For the cookie base

  • 1 1/2 cups graham crackers
  • 4 tbsp butter melted

Strawberry mousse and gelatin base:

  • 4 cups fresh strawberries hulled and quartered

For the strawberry mousse

  • 4 tsp unflavored gelatin powder
  • 3 tbsp cold water
  • 1 3/4 cups heavy cream
  • 4 oz mascarpone cheese or cream cheese at room temperature
  • 1 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tbsp lemon juice

For the strawberry gelatin topping

  • 1/4 cup granulated sugar
  • 2 tsp unflavored gelatin powdered
  • 2 tbsp cold water

To decorate:

  • Homemade whipped cream
  • 2 strawberries thinly sliced into small pieces
  • 6 mint leaves thinly 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.
Keyword gelatin, strawberry, whipped cream
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