No-Bake White Chocolate Strawberry Mousse Cake

No-Bake White Chocolate Strawberry Mousse Cake

Watch the video for this recipe:

This month we celebrated my husband's birthday and I really wanted to make a cake for this occasion. I didn't have very much time and this no bake mousse cake was just perfect. He always loved white chocolate mousse cakes and fruit desserts more than chocolate ones so this white chocolate and strawberry combination seemed perfect for his birthday cake.

 

Though it may seem complicated with so many ingredients and directions, actually is quite easy to prepare and there is no way you can go wrong with it. No baking is required which makes it a perfect dessert for summer.

 

This white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all really flavorful. Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and topped with fresh strawberries which also bring a bit of texture and flavor. Definitely a recipe will repeat this summer whenever I will have the chance. It is so so good.

 

Everybody loved this white chocolate strawberry mousse cake and I am sure you would too. Give it a try and don't forget to let me know:) Cheers.


Related Posts:
Raw Vegan Neapolitan Cake
Strawberry Panna Cotta
No-Bake Strawberry Chocolate Tart

 

 

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Ingredients
  • Makes about 10 servings
  • Crust
  • 9 oz (250 g) digestive biscuits/graham crackers
  • 6 tbsp (80 g) coconut oil or butter, melted
  • White Chocolate Mousse
  • 7 oz (200g) white chocolate
  • 12 oz (350g) whipping cream (35% fat), cold, divided
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) cold water
  • Strawberry Mousse
  • 10 oz (300g) strawberries
  • 1/4 cup (50g) sugar
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) cold water
  • 7 oz (200g) whipping cream (35% fat), cold
  • Topping
  • fresh strawberries, cut in thin slices
Directions
  1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small sauce pan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.
  2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
  3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted coconut oil or butter and process until completely combined.
  4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you prepare the white chocolate mousse.
  5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let  it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
  6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
  7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
  8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
  9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
No-Bake White Chocolate Strawberry Mousse Cake-1
No-Bake White Chocolate Strawberry Mousse Cake-2
Nutrition facts 1 Serving (148g) - Calories: 474, Fat:33.9g, Saturated Fat:21.7g, Unsaturated Fat:0.0g, Carbohydrates:40.1g, Sugar:26.1g, Fiber:1.3g, Protein:5.1g, Cholesterol:64mg, Calories from Fat 305, Sodium 193mg, Potassium 187mg, Vitamin A 11%, Vitamin C 28%, Calcium 9%, Iron 6%, Nutrition Grade C-, daily percent values are based on a 2000 calorie diet
On May 22, 2015 at 08:15 am, Kristi @ Inspiration Kitchen said...
Ella, this is a beautiful cake for your husband's birthday! I know that I'd love to have a slice on my birthday! :-)
On May 22, 2015 at 10:42 am, Ami@NaiveCookCooks said...
this looks stunning!! Wow he is one lucky guy!
On May 22, 2015 at 05:54 pm, Jess @ Sweetest Menu said...
Wow, what a truly beautiful cake Ella! I love the videos you've been doing too. Just fantastic!
On May 22, 2015 at 07:30 pm, Liz said...
Such a beautiful dessert! I love each layer---what a perfect birthday treat!
On May 23, 2015 at 12:54 am, Maureen | Orgasmic Chef said...
That's a beautiful cake to celebrate a birthday (or anything else). Every layer is perfect!
On May 23, 2015 at 04:02 am, Ana said...
Ola, gostaria da receita em português por favor. Obrigada
Re:

Espero que isso ajude .. usou o Google Translate.......

Faz cerca de 10 porções
     crosta
     9 onças (250 g) biscoitos digestivos / biscoitos
     6 colheres de sopa (80 g) de óleo de coco ou manteiga derretida
     Mousse de Chocolate Branco
     7 onças (200g) de chocolate branco
     12 oz (350g) de creme de leite (35% de gordura), o frio, dividida
     1/2 colher de sopa (5 g) em pó de gelatina
     2 colheres de sopa (30 g) de água fria
     morango Mousse
     10 onças (300g) Morangos
     1/4 xícara (50g) de açúcar
     1/2 colher de sopa (5 g) em pó de gelatina
     2 colheres de sopa (30 g) de água fria
     7 oz (200 g) de creme de leite (35% de gordura), o frio
     cobertura
     morangos frescos, cortados em fatias finas

On May 27, 2015 at 09:29 pm, Eve said...
Hello Ella, thanks a lot for sharing the recipe! I am trying it today.. How far in advance before serving can I make it? Will it lose any flavour if I serve it after 24 hours in the fridge or is that too long?
Re:

It is ok even if you make it with 2 days in advance.. so 24 hrs is great.. it doesn't lose any flavor.. Hope you will try it out and let me know if you enjoyed it

On May 28, 2015 at 07:26 am, mira said...
Looks great Ella! Pinning to try it!
Re:

glad you like it:)

On June 07, 2015 at 08:49 am, Gabi said...
I've mad it last night for my mother's birthday hich is today....it as a great success! Thank you for the recipe, I'm shearing it :* https://www.facebook.com/photo.php?fbid=10153441735899587&set=a.10151636839559587.1073741833.536184586&type=1&theater G
Re:

wow.. this cake turned perfect for you Gabi.. so glad to see that. Thank you for sending me the link with the photos. 

On June 07, 2015 at 01:15 pm, Anna said...
Can I substitute dark chocolate instead of white chocolate?
Re:

Sure.. it will be delicious

On June 10, 2015 at 05:20 pm, annie said...
can i use blueberry instead of strawberry??
Re:

Sure, blueberries.. raspberries.. blackberries:) all must be wonderful

On June 11, 2015 at 04:40 pm, Anushka said...
Dear Ella Your cake looks fab. I tried making it and followed each step but mine turned out really bad. Don't know where I went wrong. But I will try again and see.
Re:

What do you mean by really bad? Did you use cold whipping cream? Also.. make sure that you don't boil the gelatin as you will destroy it. It just needs a very low heat just until it dissolves and become liquid. These are the 2 main steps, if you are careful with these all should turn ok.

On June 12, 2015 at 06:19 am, Aglair said...
Olá, voce faz coisas maravilhosas. Parabéns
Re:

Obrigado :)

On June 15, 2015 at 08:05 pm, sasumner47 said...
Yesterday I made the no-bake white chocolate strawberry mousse cake. It is not only beautiful but absolutely delicious. For the inexperienced cook, there are several steps but each step so easy. Came out perfect except for one thing. I really had difficulty cutting the bottom cookie layer and it separated from the other layers once sliced. I used Coconut oil with "digestive" biscuits, which family loves, but next time I will use butter. I opened the spring form pan and the chocolate and strawberry layers stuck a bit to the sides. I scraped it off and ate it, but looks of cake not as nice as Ella's. Family doesn't care but I wonder what I can do to overcome this problem! It is a fantastic recipe. Thank you. Made the Nutella cake today. Love your baking!
Re:

So glad you enjoyed this recipe :) the crust and layers must have stuck because of the pan... I've used a non stick springform pan .. next time to make sure the crust and layers won't stick , grease the bottom and the edges of the pan with some butter or even use parchment paper. I think greasing the pan might be just enough.

On June 18, 2015 at 10:10 am, Kaja said...
I love all your baking; you make everything so easy to prepare. I made your Nutella cheesecake and it really turned out great. Each of my neighbours got a slice of it and since than, I'm the most popular on the street. What I like the most is that ingredients are converted into the european metric system. Since I'm from Europe you really save me a lot of time. Thanks for sharing your great cooking!
Re:

So glad Kaja that the Nutella Cheesecake turned great for you. Thank you for letting me know:) and stay in touch.. more recipes will come 

On June 27, 2015 at 07:39 pm, Jessica said...
Can i make it in a 10 inch springform pan by duplicaring the recipe
Re:

yes.. it will work ok.. for the crust I wouldn't quite double, but somewhere near. Let me know if you try it out:)

On July 01, 2015 at 04:14 am, Mihaela said...
can replace the strawberries with raspberries?
Re:

sure.. it will be great:)

On July 15, 2015 at 02:27 am, SARA said...
I made this and it's absolutely lovely, but my strawberry layer turns out a bit purple, why is that?it's only some part of it turns purple, some stays pink~ is that because I did it the other way around, strawberry as the middle layer and chocolate layer at the top?
Re:

Not sure why it became purple.. definitely not because you switched layers..is it possible to have cooked the strawberries longer and lost a bit of color?

On July 20, 2015 at 01:57 am, Deepa Chandiramani said...
I tried making this dessert using exactly half the quantity. I used Agar- Agar instead of gelatin as my family members are vegetarian. The white chocolate and the strawberry mousse didn't set. Not sure if the reason being the Agar- Agar or that I kept it in the refrigerator and not in the freezer. Kindly advise in such case do i need to increase the quantity of agar agar or use the same as the gelatin quantity? Also when I kept in the freezer the next day it turned out better. The taste was no doubt excellent. Thank you for sharing this recipe.
Re:

You were not necessarily supposed to keep in the freezer, I refrigerated the cake as well. It was probably the agar agar the reason why didn't set. Never worked with agar agar but it is said that same amount of agar is enough as same amount of gelatin. You can consider increase a bit the agar quantity, it might work better next time. Just make sure not to boil it, as you will break it.

On July 31, 2015 at 03:14 pm, Ginni said...
Can I use mangoes instead of strawberries?
Re:

Sure.. it will be delicious. Let me know if you try this out:)

On August 27, 2015 at 08:24 am, Elisa said...
Hi Ella!! I have a question for you: what is the baking tin size? Do you know its diameter? In this way I will have the same proportions between the white chocolate mousse and the strawberry mousse. Thank you ..from Italy!! ;-P
Re:

Hi Elisa.. it is mentioned in the video and directions at step 4, I've used a non-stick 8 inch (20 cm) pan. Hope you will try it out, it's delicious ... and maybe you can send me some photos of the cake via Facebook:) Love Italy, have been few times and enjoyed each time.

On September 13, 2015 at 01:14 pm, angellee said...
h?i?…m?a?y? i? k?n?o?w? w?h?i?c?h? t?y?p?e? o?f? g?e?l?a?t?i?n? p?o?w?d?e?r? u? u?s?e?…b?c?o?z? g?o?t? m?a?bn?y? yt?y?p?e?…t?h?a?n?k?s?
Re:

this kind of gelatin powder.. unflavored.. not jello... http://www.bakepedia.com/tipsandtricks/gelatin/

On September 23, 2015 at 04:25 pm, aamena said...
Hi I tried this today and it tastes amazing, but my layers didn't set at all, I had to transfer the whole thing into a bowl. I didn't boil the gelatin at all..the flavour is amazing though.
Re:

Hmm... not sure why it didn't set properly.. the chocolate mousse should have set well even without gelatin.. What type of gelatin did you use?

On October 02, 2015 at 06:09 am, Sparkie said...
This cake tastes like HEAVEN! My hubby used gelatin from fish and frozen strawberries. Definitely the best cake I've ever tasted!
Re:

So glad to hear you enjoyed the recipe:) and thank you so much for your comment.. appreciate when people are trying my recipes and let me know .. it is so rewarding for me

On October 08, 2015 at 08:01 am, Mayra said...
It seems delicious! Can I use eggs instead of gelatin?
Re:

this is a no bake recipe.. that is why I've used gelatin.. 

On October 10, 2015 at 07:52 am, Mayra said...
Hi. It seems delicious. but can I make it without using gelatin, and use eggs to set the mousse?
Re:

the white chocolate could set well without eggs and gelatin.. if chocolate is melted over low heat.. not sure about the strawberry layer as it is a no bake recipe.. and really needs to set it somehow. What about using vegetarian gelatin?

On October 18, 2015 at 01:38 am, Eren said...
Such a yummy cake :D thank you so much for sharing this~ will try this soon ;) btw, can I substitute crushed oreos for crushed graham?
Re:

Sure.. crushed grahams will be great in this recipe

On October 23, 2015 at 01:00 am, Dhrupa said...
Thank you for a lovely recipe,my white chocolate set very well however the strawberry bit is still a loose,what could be the problem.Otherwise we all loved it.
Re:

I a m glad you like the recipe.. I am not sure why the strawberry layer didn't set as well.. maybe was the gelatin.. hope you didn't overheat it.. 

On October 28, 2015 at 01:52 am, Asaf algawi said...
Hey ella, this cake looks amazing, I wish to make one for my g/f, I wanted to know what is the correct ratio I need to increase if Using a 26cm pan ? Thanks !!!
Re:

You need to increase everything with 25% .. hope you will try this out.. it is lovely

On November 04, 2015 at 07:53 am, Chiccarina said...
Wow, this looks so delish! I wanted to ask if I could substitute some of the ingredients to make this vegan friendly? the heavy cream with coconut cream/coconut milk maybe? And the white chocolate? Trying to make this for a party and some of our guests are vegan. Thanks in advance!
Re:

I think you can replace the heavy cream with coconut cream, and the white chocolate layer could be replaced with a cashew mixture like in this vegan Neapolitan Cake I've made here, did you see this vegan cake? http://www.homecookingadventure.com/recipes/raw-vegan-neapolitan-cake

On November 15, 2015 at 02:24 pm, Carina said...
I've tried this cake , but I did not like the white chocolate mousse or digestives bottom. so I thought if you could not make it with a mazarine cake bottom and toblerone mousse. but then I thought you might have a good recipe for a toblerone mousse. ? Hope to hear from you very soon .. Regards Carina
Re:

I don;t have a toblerone mousse recipe posted yet.. you can change this cake in whatever way you like best.. this was simply a suggestion

On November 23, 2015 at 07:16 pm, Raiza said...
Dear Ella, I would to know if I can to substitute whipping cream per chantilly?
On December 07, 2015 at 06:11 am, Venersha said...
Hi. Thank you so much for sharing this recipe. I have been baking for my mum and sisters as 'comfort' food, as we recently lost my youngest sister. I made this mousse cake and it came out perfect. My family loved it. Could you please let me know if I can substitute mango for strawberries and if there is a quantity difference. Cheers. Venersha
On January 14, 2016 at 11:58 am, Mansi said...
Hi can you please tell me the measurement of whipping cream in millilitres as that is the way it is sold here in India. Thank you
Re:

even if I put grams it's the same in ml.. use same quantities in ml

On January 16, 2016 at 05:52 am, Mansi said...
Thank you so much! Also i have only a 7inch and a 9inch pan. Which one would you prefer?
Re:

I guess I would choose the 7 inch one.. it will be taller a bit but still nice

On January 17, 2016 at 07:38 am, Alexandra said...
Omg what a lovely cake. I made it for a party first time this weekend and it turned out absolutely perfect! Couldn't find good strawberris so used ripe mangoes instead in the same proportion. It set beautifully and tasted really light and delicate. Can't wait to try more of your recipes! Thank you so much!!!!
On February 06, 2016 at 06:17 pm, Zainab said...
I love your website and this cake looks amazing. Please could you mention the name of songs. What is this song called? Would appreciate your reply.
On February 18, 2016 at 07:14 am, Natalie said...
I made this today, and it turned out lovely. Thank you for the recipe.
On February 23, 2016 at 05:47 pm, Ann said...
Hi is it possible to use the gelatin leaf instead of powder . The leaf is about 2 g each. Is it a 1 to 1 substitution?
On March 15, 2016 at 07:30 am, Ksenia said...
Hi, I tried this cake and it came out perfect, thank you for recipe. Which music do you use in the video, it's also nice and i like it
On May 14, 2016 at 11:53 am, Frederikke said...

For the white chocolate mousse it is really important to use good quality chocolate that is made with cocoa butter. other wise it won't work good. Also even if it gets more liquidly .. once refrigerated it sets quite ok if gelatin is used.. hope you will have the chance to try it one more time.. you will love it

On June 01, 2016 at 04:37 am, Jasmina said...
I love the cake! What's the title of the song in the video? :)
On June 08, 2016 at 11:41 am, Alicia said...
Hi :) Your recipe arrived in Germany, too. Everything worked perfect. The cake looks great and tasts wonderful, I love it. Thank you ?
On June 16, 2016 at 01:20 am, Lisa said...
Oh my goodness this is the most delicious dessert. My husband and I love it! I have made it three times, all three times it has set little differently but I think I haven't been very exact with my gelatin measurement. It's still firm enough to keep its shape but the strawberry lawyer is a little loose. I am glad I read the comments. I think the next time I make it I am going to try a white chocolate and chocolate layer for a tuxedo dessert.
On August 28, 2016 at 06:54 am, Jess said...
Hi there, Have just made this, but I am worried the raspberry mousse won't set because there are lumps of gelatine in it. Followed recipe really carefully. When you say 'pour gelatine over raspberry mixture', do you mean stir it in or just pour on top? I was confused with this step... Thanks.
Re:

Did you heat the gelatine until it liquefies before pouring i into the mixture? it is an important step.. hope it turned right

On September 02, 2016 at 04:17 am, Helena said...
I made this cake a few times now and all I can say is I 100% recommend this recipe. I find that the crust is a bit too crumbly with only 80g of butter, so I used 150g. I also tried to make it with raspberries instead and I used 500g raspberries, put the puree through a sieve and doubled the quantity of sugar because raspberries are more tart. This cake is easy to make, tastes amazing and will impress everyone!! I simply love this.
On September 02, 2016 at 04:17 am, Helena said...
I made this cake a few times now and all I can say is I 100% recommend this recipe. I find that the crust is a bit too crumbly with only 80g of butter, so I used 150g. I also tried to make it with raspberries instead and I used 500g raspberries, put the puree through a sieve and doubled the quantity of sugar because raspberries are more tart. This cake is easy to make, tastes amazing and will impress everyone!! I simply love this.
On September 10, 2016 at 05:11 pm, Amra said...
Hi, I just wanted to clarify what whipping cream is to be used. Is it single or double cream? Also I'm not sure what the 35g indicates to? Thank you Amra
On September 12, 2016 at 03:32 am, Shin said...
How long can i keep for this cake ?
On June 15, 2017 at 09:51 am, Zeina said...
Can I use agar-agar instead of gelatin? Thank you
Re:

Hi Zeina.

Yes, you can use agar-agar.

On July 12, 2017 at 10:36 pm, steph said...
Thk you for sharing this recipe. Made it yesturday 7-11-17. Shared with friends and they loved it. i thought it was delicious. I will be making this dessert alot.
On August 19, 2017 at 11:43 pm, Jessica said...
Hi Ella! I've been wanting to try this recipe for a long time and I think I might try it this week. Is it possible to use a 9-inch springform pan instead of a 8-inch? Thanks

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