Strawberry Mousse Cake with Cream Cheese Layer
A delightful dessert combining the refreshing taste of strawberries with a rich cream cheese layer, perfect for any celebration.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Use gluten-free graham cracker crumbs for a gluten-free version.
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the cream cheese layer
- 1 package (8 oz) cream cheese, softened Ensure it's at room temperature for easier mixing.
- 0.33 cups powdered sugar
- 0.5 teaspoons vanilla extract
- 0.5 cups heavy whipping cream Whipped to stiff peaks.
For the strawberry mousse
- 2 cups fresh strawberries, hulled and chopped
- 0.25 cups granulated sugar
- 1 tablespoons lemon juice
- 1 tablespoons unflavored gelatin
- 2 tablespoons water To bloom the gelatin.
- 1 cup heavy whipping cream, chilled Whipped to stiff peaks.
- 2 tablespoons powdered sugar
For garnishing (optional)
- fresh strawberries For topping.
- whipped cream For topping.
- strawberry glaze or drizzle For topping.
Instructions
Preparation of crust
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium-sized bowl. Mix until fully combined.
- Press this mixture into the bottom of a springform pan to form the crust. Chill in the fridge for about 15 minutes to set.
Make the cream cheese layer
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip 1/2 cup heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Spread this creamy layer evenly over the chilled crust and place the pan in the refrigerator.
Cook the strawberries
- In a saucepan over medium heat, combine chopped strawberries, 1/4 cup granulated sugar, and lemon juice.
- Simmer for 6-8 minutes until strawberries soften. Remove from heat and blend into a smooth puree. Let it cool slightly.
Bloom the gelatin
- Mix unflavored gelatin with water and let it sit for about 5 minutes.
- Heat the mixture gently until the gelatin is fully dissolved. Stir this gelatin mixture into the cooled strawberry puree.
Make the mousse
- In a clean bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar to stiff peaks.
- Carefully fold this whipped cream into the cooled strawberry mixture until combined.
Assemble the cake
- Pour the strawberry mousse over the cream cheese layer in the springform pan and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until the cake is fully set.
Garnish and serve
- Before serving, top with fresh strawberries, a dollop of whipped cream, or a drizzle of strawberry glaze.
- Slice, serve, and enjoy!
Notes
For enhanced flavor, consider making the mousse a day in advance. You can switch fruits based on preference, just adjust gelatin accordingly.