The Strawberry Mousse Cake is a refreshing dessert that requires no baking, a cheese-less cheesecake of sorts with a creamy and light consistency. In fact, as with the cheesecake, Strawberry Mousse Cake has a ground biscuit and butter base topped with a soft strawberry mousse made with heavy cream and blended strawberries. To make the strawberry mousse cake you’ll need only a few ingredients – biscuits, butter, strawberries, cream, sugar and some isinglass or gelatine – and few steps to have a beautiful, delicious dessert.
Strawberry Mousse Cake can be served as is, since it already has a delicious strawberry taste; however, to make it still more inviting, I added a very simple strawberry salad, and I let it marinate for an hour in a sugar and lemon syrup. With this garnish the Mousse Cake is even more beautiful, tasty and juicy.
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Ingredients for a 8” diameter strawberry mousse cake
For the base
For the strawberry mousse
For the garnish
- Power 413,59 (Kcal)
- Carbohydrates 36,36 (g) of which sugars 27,27 (g)
- Proteins 3,95 (g)
- Fat 28,66 (g) of which saturated 6,77 (g)of which unsaturated 3,50 (g)
- Fibers 1,70 (g)
- Sodium 222,95 (mg)
Indicative values for a portion of 113 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to make no baking strawberry mousse cake
1. Prepare the biscuit base
To make strawberry mousse cake start by soaking the isinglass sheets in a bowl filled with cold water for 10 minutes, which is the time you’ll need to prepare the base. Melt the butter in the microwave, or in a small pot on low heat.
Put the biscuits in a mixer, add a pinch of salt. Mix until you get a very fine consistency. Add the melted butter. Blend it well until the mixture gets the consistency of wet sand
Line the baking tray with the waxed paper and pour the biscuits and butter mix on the bottom. Consolidate the biscuits base using the back of a spoon and try to make it even. Put the baking tray with the biscuit base in the refrigerator for 20 minutes.
2. Prepare the strawberry mousse
Now you can begin making the strawberry mousse: since the cream shall be whipped until is firm, before you start, I suggest you put the bowl and whiskers you’re going to use in the freezer until the very last moment. Even the cream should be kept in the refrigerator until you start whipping: in this way you’ll do better and faster.
Pour in a small pot 3 tablespoons of cream and put it on low heat and bring the cream almost to a simmer. Now remove the pot from the heat and put the gelatine in. Accurately stir the cream with a teaspoon to allow the gelatine to melt perfectly. Let it cool.
In the meantime wash 9 oz of strawberries, remove the stem and chop them. Put it in the mixer jar with half the icing sugar (75 g). Mix it for a minute, until you get an almost liquid mixture and perfectly smooth.
Keep it aside. Remove the bowl and whiskers from the freezer, pour the remaining cream and whip it for 10s. As soon as it begins to thicken add the remaining icing sugar (75 g) a little at a time and keep whipping until the cream is very firm.
To check it is firm enough, shake the bowl as if wanting to flip it: if the cream stays still and stays attached to the bowl it is ready, otherwise it needs more whipping. When the cream is finally ready put the whisker aside and grab a spatula. Pour one third of the strawberry mixture in the bowl.
Mix it well with the cream with a slow bottom-up motion, not to soften the cream. When you’re done add, in a couple takes, the rest of the strawberry mix still stirring slowly with bottom-up movements.
When the result is smooth add the cream in which you melted the gelatine, even in this case stirring slowly with bottom-up movements.
Now get the cake base from the fridge and pour the strawberry mixture. Level it with the spatula and put it back in the fridge for a minimum of 6 hours to make it firm.
3. Prepare the garnish
An hour before serving the strawberry mousse cake you can quickly make the strawberry garnish. It is easy and quick to make, requires no cooking and no gelatine, but for it to marinate you’ll have to wait an hour.
Rinse and dry 9 oz of strawberries, remove the stem and chop them (16).
Put it in a bowl with 30g of sugar and 2 tbsp of lemon juice. Mix it well and put it to rest in the fridge for at least an hour.
Just before serving the strawberry mousse cake, open the baking tray, remove the waxed paper and move the cake onto a plate. Since the topping is rather liquid, my suggestion is to cut the servings and add the garnish when the slices are already in the plates.
It would be easier with a video recipe, wouldn’t it? Well, fear no more, there is one on my YouTube Channel!
Puoi trovare la versione italiana della ricetta qui!
How to store the strawberry mousse cake
If you used all fresh ingredients, you can keep the strawberry mousse cake in you refrigerator for up to 4 days.
Tips and variation
You can easily make a gluten-free strawberry mousse cake, by using gluten-free biscuits. To make it lactose-free you shall use suitable lactose-free ingredients (100% vegetable cream, butter, biscuits). If you are going to use sweetened cream, halve the icing sugar and only use 75 g to mix with the strawberries.
Varied doses for servings