Light Strawberry White Chocolate Mousse Cake with Fresh Berries
A light, creamy mousse cake combining fresh strawberries and white chocolate over a crisp biscuit base, topped with fresh berries for a refreshing dessert.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 150g digestive biscuits (or graham crackers), crushed
- 75g unsalted butter, melted
- 250g fresh strawberries, hulled and chopped
- 200g white chocolate, chopped
- 300ml heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 tsp powdered gelatin (or agar-agar for vegetarian option) dissolved in 3 tbsp cold water
- 100g fresh strawberries, sliced (for topping)
- 50g fresh blueberries (optional, for topping)
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or plastic bag and rolling pin. Mix crumbs with melted butter until combined. Press firmly into bottom of an 8-inch springform pan. Chill in fridge to set.
- Make the Strawberry Purée: Blend chopped strawberries until smooth. Strain through a fine sieve to remove seeds. Set aside.
- Melt the White Chocolate: Gently melt white chocolate over a double boiler or in short microwave bursts, stirring frequently. Cool slightly but do not harden.
- Dissolve the Gelatin: Sprinkle gelatin over cold water and let bloom for 5 minutes. Warm gently until dissolved, do not boil.
- Whip the Cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Combine Mousse Ingredients: Stir melted white chocolate into strawberry purée until smooth. Mix in dissolved gelatin quickly. Gently fold whipped cream into mixture in three batches using a spatula to keep mousse airy.
- Assemble the Cake: Pour mousse over chilled biscuit base and smooth top. Cover and chill in fridge for at least 4 hours or overnight to set.
- Add Fresh Berries: Just before serving, arrange sliced strawberries and blueberries on top. Garnish with fresh mint leaves if desired.
Notes
Use a double boiler to melt white chocolate slowly to avoid graininess. Chill bowl and beaters before whipping cream for best results. Bloom gelatin powder properly to ensure mousse sets. Fold whipped cream gently to keep mousse airy. Chill at least 4 hours or overnight for best texture. Fresh berries should be added just before serving to avoid sogginess. Substitute coconut cream and dairy-free white chocolate for a dairy-free version. Use gluten-free cookies for a gluten-free base.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Sugar: 18
- Fat: 22
- Carbohydrates: 25
- Protein: 3
Keywords: strawberry mousse cake, white chocolate mousse, fresh berries dessert, light mousse cake, easy mousse cake, no bake dessert