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Light and Fluffy No-Bake Strawberry Mousse Cake

no-bake strawberry mousse cake - featured image
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A light, airy, and refreshing no-bake strawberry mousse cake with a crunchy biscuit crust, perfect for summer gatherings and easy to make without heating up the kitchen.

Ingredients

Scale
  • 200g (7 oz) digestive biscuits or graham crackers, crushed
  • 100g (7 tbsp) unsalted butter, melted
  • 450g (1 lb) fresh strawberries, hulled and chopped
  • 100g (1/2 cup) granulated sugar
  • 10g (1 tbsp) powdered gelatin or 4 sheets gelatin
  • 250ml (1 cup) heavy cream, cold
  • 1 tsp vanilla extract
  • Optional garnishes: fresh strawberry slices, mint leaves, light dusting of powdered sugar

Instructions

  1. Crush 200g (7 oz) of digestive biscuits into fine crumbs using a food processor or by hand in a ziplock bag.
  2. Mix the crumbs with 100g (7 tbsp) melted unsalted butter until evenly combined.
  3. Press the mixture firmly into the base of an 8-inch (20cm) springform pan and chill in the fridge for at least 15 minutes to set.
  4. Place 450g (1 lb) fresh strawberries and 100g (1/2 cup) sugar in a blender and puree until smooth. Taste and adjust sweetness if needed.
  5. Sprinkle 10g (1 tbsp) powdered gelatin over 3 tablespoons of cold water and let it sit for 5 minutes until it swells.
  6. Gently warm the gelatin in a saucepan over low heat until dissolved (do not boil). If using gelatin sheets, soak in cold water for 5 minutes, squeeze out excess water, and melt in warm strawberry puree.
  7. Stir the dissolved gelatin into the strawberry puree until fully incorporated and let the mixture cool to room temperature but not set.
  8. Using a chilled bowl and electric mixer, whip 250ml (1 cup) heavy cream with 1 tsp vanilla extract to stiff peaks (about 3-5 minutes).
  9. Gently fold one-third of the whipped cream into the strawberry mixture to lighten it, then fold in the remaining cream carefully to keep the mousse airy and fluffy.
  10. Pour the strawberry mousse over the chilled biscuit crust in the springform pan and smooth the top with a spatula.
  11. Refrigerate the cake for at least 4 hours, preferably overnight, until fully set and firm to the touch.
  12. Before serving, garnish with fresh strawberry slices, a sprinkle of powdered sugar, and mint leaves if desired.
  13. Carefully remove the cake from the springform pan and slice with a sharp knife dipped in hot water (wiped dry) for clean cuts.

Notes

Keep mixing bowls and beaters chilled before whipping cream for best results. Never boil gelatin; warm gently to dissolve. Fold whipped cream gently into strawberry mixture to maintain fluffiness. Let mousse set fully in fridge for best texture. Use agar-agar as a vegan alternative to gelatin. For dairy-free, substitute heavy cream with chilled whipped coconut cream. Use gluten-free biscuits for gluten-free version.

Nutrition

Keywords: no-bake, strawberry mousse cake, summer dessert, easy dessert, light dessert, no oven dessert, mousse cake, strawberry dessert

Find it online: https://blingbite.com/light-and-fluffy-no-bake-strawberry-mousse-cake-recipe-easy-and-perfect-for-summer/