Strawberry season is short. It seems just as soon as they come to the farmer’s stand, they’re gone just as quickly. We’re using the last days of their season to make a delicious strawberry mousse cake. With it, we bid farewell to our favorite fruit and hope to do justice to these ruby-toned beauties.
Our Creamy Strawberry Mousse Cake: No Baking Required
Our strawberry mousse cake perfectly showcases the summer beauty that is the strawberry. Once properly mixed, the berries will build the base for a fantastically airy and fruity mousse that sits atop a delicate cookie crust. And it’s not just the strawberries that make this cake so perfect for the summer. What would this cake be without its delectable cookie crust? The crust is quick to make: Simply crush the cookies and mix them with melted butter. Then press the mixture into a springform pan and chill.
Now it’s time to make the topping. For this, you’ll need strawberries and agar-agar, a plant-based alternative to gelatin. Both are boiled together with a sweetener of your choice. We chose maple syrup for a rich partner to the berries. Once properly boiled together, quickly purée the mixture. Then, add the cream cheese and whipped heavy cream.
Now, spread the mixture over the cookie crust. Even better for the warmer months? The fact that the oven can stay off for this recipe. After all, it’s a no bake cake. Instead, let it chill in the refrigerator for several hours. Our tip: Prepare it the day before so it can set overnight.
By the way: We also love to eat the strawberry mousse without the cake. But in combination with the cookie crust, it gets a crispy partner. As a cake, as a side, or even crumbled together, there is no messing with the deliciousness of this recipe.
There are lots of way to skin a cat and lots of ways to enjoy a cake. Our cherry sour cream sheet cake, espresso yogurt cake, and strawberry tartlets with vanilla pastry cream are all incredibly different, and all incredibly delicious. Start today with our strawberry mousse cake!
Strawberry Mousse Cake
Ingredients
For the crust:
- 2½ cups cookies
- ½ cup butter
For the mousse:
- 2½ cups strawberries
- 2 tsp agar-agar
- ¼ cup maple syrup or other sweetener
- 1¾ cups cream cheese
- 1 cup heavy cream
- 1 pinch of salt
Instructions
- Crush the cookies and melt the butter. Mix well and then press into the bottom of a springform pan. Refrigerate.
- Wash and hull the strawberries. Chop them.
- Add the strawberries to a pot with the agar-agar and syrup. Bring to a boil and then simmer for 3-4 minutes.
- Purée the mixture quickly. Add the cream cheese and mix well.
- Beat the heavy cream with the salt until stiff and fold into the mixture. Spread over the crust and chill for at least 3 hours, preferably overnight.