This elegant no-bake strawberry mousse cake features a buttery graham cracker crust, a light and airy strawberry mousse layer, and a delicate topping of whipped cream and fresh strawberries. It’s the perfect make-ahead dessert for warm-weather entertaining.

Why You’ll Love This Recipe

This strawberry mousse cake is a dream come true for anyone seeking a refined dessert without the need to turn on the oven. It combines the creamy tang of cream cheese, the freshness of real strawberries, and the lightness of whipped cream, all layered over a crisp graham cracker base. Its pastel pink hue and delicate garnish make it an eye-catching centerpiece for spring and summer celebrations, from garden parties to Mother’s Day brunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 ½ cups graham cracker crumbs
⅓ cup melted unsalted butter
2 tbsp granulated sugar

For the Strawberry Mousse:

2 cups fresh strawberries, hulled
2 tbsp granulated sugar
2 tsp lemon juice
1 tbsp unflavored gelatin
2 tbsp cold water
1 ½ cups heavy cream
½ cup powdered sugar
8 oz cream cheese, softened

For the Topping:

1 cup heavy cream
3 tbsp powdered sugar
Fresh strawberries, halved

Directions

In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press into the bottom of an 8- or 9-inch springform pan. Refrigerate to set while preparing the filling.
In a blender or food processor, blend strawberries, sugar, and lemon juice into a smooth puree. Strain through a fine sieve if a smoother texture is preferred.
Sprinkle gelatin over cold water and let stand for 5 minutes. Microwave for 10–15 seconds to dissolve, then mix into the strawberry puree.
In a large mixing bowl, beat the cream cheese until smooth. Add the strawberry mixture and blend until evenly combined.
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold into the strawberry-cream cheese mixture in batches.
Pour the mousse over the prepared crust. Smooth the top and refrigerate for at least 6 hours or overnight to allow the cake to set.
Whip the remaining heavy cream with powdered sugar and pipe swirls or rosettes over the top of the cake. Garnish with halved fresh strawberries.
Carefully remove the springform ring before serving.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Chill Time: 6 hours
Total Time: 6 hours 25 minutes
Calories per slice: 320 kcal

Variations

Berry blends: Mix strawberries with raspberries or blueberries for a more complex berry mousse.
Cookie crust: Use crushed digestive biscuits, vanilla wafers, or Oreos for a different flavor base.
Lemon mousse twist: Add lemon zest and swap strawberries with lemon curd for a citrus version.
Vegan version: Use dairy-free cream cheese, coconut cream, and agar-agar in place of gelatin.
Mini servings: Pour the mousse into individual dessert cups for personalized, grab-and-go servings.

Storage/Reheating

Storage: Store the mousse cake covered in the refrigerator for up to 3 days.
Freezing: Freeze the cake without the whipped topping for up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating: Not applicable; this is a chilled dessert and should not be heated.

FAQs

Can I use frozen strawberries for the mousse?

Yes, thawed frozen strawberries can be used, but fresh strawberries offer the best flavor and texture.

How do I ensure the mousse sets properly?

Make sure the gelatin is fully dissolved and properly incorporated into the strawberry mixture before folding in the whipped cream.

Can I make this cake in advance?

Absolutely. It’s ideal for preparing a day ahead and chilling overnight to allow it to fully set.

What can I use if I don’t have a springform pan?

You can use a deep pie dish or a loose-bottom cake pan, but be cautious when unmolding to maintain the cake’s shape.

Can I omit the cream cheese?

Cream cheese adds richness and helps stabilize the mousse. Omitting it may result in a softer texture.

Is it necessary to strain the strawberry puree?

Straining is optional but recommended for a smoother mousse without seeds or pulp.

How long can this dessert sit out?

Keep it refrigerated until just before serving. It should not sit out for more than 1 hour, especially in warm temperatures.

Can I make this dessert sugar-free?

You can use sugar substitutes like stevia or erythritol, but the flavor and texture may vary slightly.

Will the crust become soggy?

If well-chilled, the crust will remain firm. Press it tightly and ensure the butter fully coats the crumbs to help it stay crisp.

Can I use whipped topping instead of homemade whipped cream?

Yes, but for the best flavor and stability, homemade whipped cream is recommended.

Conclusion

This No-Bake Strawberry Mousse Cake is an elegant and easy dessert that combines classic flavors and textures into a show-stopping presentation. Its airy mousse, buttery graham cracker crust, and delicate whipped topping make it ideal for gatherings, special occasions, or simply a refreshing treat at home. It’s a versatile and fuss-free cake that’s sure to impress.

No-Bake Strawberry Mousse Cake

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This fluffy, creamy no-bake strawberry mousse cake features a buttery graham cracker crust, a light and fruity mousse filling, and is topped with piped whipped cream and fresh strawberries. A refreshing dessert ideal for spring and summer gatherings.

Author: Mari
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes
Yield: 10 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a springform pan (8 or 9-inch). Refrigerate to set.
Blend strawberries, sugar, and lemon juice into a smooth puree. Strain if desired for a smoother texture.
Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes. Microwave for 10–15 seconds until dissolved. Mix into the strawberry puree.
In a large bowl, beat cream cheese until smooth. Add strawberry mixture and blend until fully combined.
Whip 1 ½ cups heavy cream and ½ cup powdered sugar to stiff peaks. Fold into the strawberry-cream cheese mixture in batches.
Pour mousse over the crust, smooth the top, and refrigerate for at least 6 hours or overnight until set.
Whip remaining 1 cup heavy cream with 3 tbsp powdered sugar to stiff peaks. Pipe swirls on top of the set cake.
Garnish with halved fresh strawberries and carefully remove the springform ring before serving.

Notes

Strain strawberry puree for a smoother mousse texture.
Use room temperature cream cheese for easy blending.
Allow the mousse to fully chill for clean slices.
Top with whipped cream just before serving for best appearance.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 140mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg