Rating: 3.67
(3)

No-Bake White Chocolate Strawberry Mousse Cake

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.

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No-Bake White Chocolate Strawberry Mousse Cake

No-Bake White Chocolate Strawberry Mousse Cake

3.67 from 3 votes
This no bake 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.
Servings 10 servings
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins

Ingredients
  

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
  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
  • Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
  • 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.
  • 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.

Video

Nutrition

Serving: 1gCalories: 474kcalCarbohydrates: 40.1gProtein: 5.1gFat: 33.9gSaturated Fat: 21.7gCholesterol: 64mgSugar: 26.1g
Calories: 474kcal
Course: Dessert
Cuisine: American
Keyword: mousse cake, no bake mousse cake, no bake summer dessert, no bake white chocolate strawberry mousse cake, strawberry dessert, white chocolate cake, white chocolate mousse cake, white chocolate strawberry mousse cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kristi @ Inspiration Kitchen Author says:

    Ella, this is a beautiful cake for your husband’s birthday! I know that I’d love to have a slice on my birthday! 🙂

  2. this looks stunning!! Wow he is one lucky guy!

  3. Jess @ Sweetest Menu Author says:

    Wow, what a truly beautiful cake Ella! I love the videos you’ve been doing too. Just fantastic!

  4. Liz Author says:

    Such a beautiful dessert! I love each layer—what a perfect birthday treat!

  5. Maureen | Orgasmic Chef Author says:

    That’s a beautiful cake to celebrate a birthday (or anything else). Every layer is perfect!

  6. Ana Author says:

    Ola, gostaria da receita em português por favor. Obrigada

    1. Ella-HomeCookingAdventure Author says:

      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

  7. Eve Author says:

    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?

    1. Ella-HomeCookingAdventure Author says:

      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

  8. mira Author says:

    Looks great Ella! Pinning to try it!

    1. Ella-HomeCookingAdventure Author says:

      glad you like it:)

  9. Gabi Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

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

  10. Anna Author says:

    Can I substitute dark chocolate instead of white chocolate?

    1. Ella-HomeCookingAdventure Author says:

      Sure.. it will be delicious

  11. annie Author says:

    can i use blueberry instead of strawberry??

    1. Ella-HomeCookingAdventure Author says:

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

  12. Anushka Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      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.

  13. Aglair Author says:

    Olá, voce faz coisas maravilhosas. Parabéns

    1. Ella-HomeCookingAdventure Author says:

      Obrigado 🙂

  14. sasumner47 Author says:

    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!

    1. Ella-HomeCookingAdventure Author says:

      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.

  15. Kaja Author says:

    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!

    1. Ella-HomeCookingAdventure Author says:

      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 

  16. Jessica Author says:

    Can i make it in a 10 inch springform pan by duplicaring the recipe

    1. Ella-HomeCookingAdventure Author says:

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

  17. Mihaela Author says:

    can replace the strawberries with raspberries?

    1. Ella-HomeCookingAdventure Author says:

      sure.. it will be great:)

  18. SARA Author says:

    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?

    1. Ella-HomeCookingAdventure Author says:

      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?

  19. Deepa Chandiramani Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      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.

  20. Ginni Author says:

    Can I use mangoes instead of strawberries?

    1. Ella-HomeCookingAdventure Author says:

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

  21. Elisa Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      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.

  22. angellee Author says:

    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?

    1. Ella-HomeCookingAdventure Author says:

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

  23. aamena Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      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?

  24. Sparkie Author says:

    This cake tastes like HEAVEN! My hubby used gelatin from fish and frozen strawberries. Definitely the best cake I’ve ever tasted!

    1. Ella-HomeCookingAdventure Author says:

      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

  25. Mayra Author says:

    It seems delicious! Can I use eggs instead of gelatin?

    1. Ella-HomeCookingAdventure Author says:

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

  26. Mayra Author says:

    Hi. It seems delicious. but can I make it without using gelatin, and use eggs to set the mousse?

    1. Ella-HomeCookingAdventure Author says:

      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?

  27. Eren Author says:

    Such a yummy cake 😀 thank you so much for sharing this~ will try this soon 😉 btw, can I substitute crushed oreos for crushed graham?

    1. Ella-HomeCookingAdventure Author says:

      Sure.. crushed grahams will be great in this recipe

  28. Dhrupa Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      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.. 

  29. Asaf algawi Author says:

    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 !!!

    1. Ella-HomeCookingAdventure Author says:

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

  30. Chiccarina Author says:

    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!

    1. Ella-HomeCookingAdventure Author says:

      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

  31. Carina Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      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

  32. Raiza Author says:

    Dear Ella,
    I would to know if I can to substitute whipping cream per chantilly?

  33. Venersha Author says:

    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

  34. Mansi Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

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

  35. Mansi Author says:

    Thank you so much! Also i have only a 7inch and a 9inch pan. Which one would you prefer?

    1. Ella-HomeCookingAdventure Author says:

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

  36. Alexandra Author says:

    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!!!!

  37. Zainab Author says:

    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.

  38. Natalie Author says:

    I made this today, and it turned out lovely. Thank you for the recipe.

  39. 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?

  40. Ksenia Author says:

    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

  41. Frederikke Author says:

    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

  42. Jasmina Author says:

    I love the cake! What’s the title of the song in the video? 🙂

  43. Alicia Author says:

    Hi 🙂 Your recipe arrived in Germany, too. Everything worked perfect. The cake looks great and tasts wonderful, I love it. Thank you ?

  44. Lisa Author says:

    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.

  45. Jess Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

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

  46. Helena Author says:

    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.

  47. Helena Author says:

    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.

  48. 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

  49. How long can i keep for this cake ?

  50. Zeina Author says:

    Can I use agar-agar instead of gelatin?
    Thank you

    1. Ella-HomeCookingAdventure Author says:

      Hi Zeina.

      Yes, you can use agar-agar.

  51. steph Author says:

    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.

  52. Jessica Author says:

    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

  53. Jill Roberts @ WellnessGeeky Author says:

    Wow! This white chocolate strawberry mousse cake is incredible! I’m seriously so inspired right now. I need to add vanilla to recipe and it would be perfect. Thx for sharing!

  54. Bella Hardy Author says:

    Definitely I will prep this white chocolate strawberry mousse cake on the weekend for my family. Thanks for sharing!

  55. GENEYS Author says:

    Can we make double the batch and make 4 alternate layers?

  56. Santa Author says:

    I prefer to use more gelatin for strawberry layer. Raspberry and blueberries are ok with 5g of gelatin, but strawberries usually needs more gelatin, because of natural pectin in berries.

  57. Ken Author says:

    Hi Ella , is it ok to use 500g of whipping cream instead of 550g ? Will the mousse still set?

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