Strawberry Mousse Cake

Ingredients

• 1.5 cup graham cracker crumbs (finely crushed)
• 2 tbsp granulated sugar (for the crust)
• 5 tbsp unsalted butter (melted)
• 1.5 cup strawberry puree (from about 16 oz fresh or frozen strawberries, strained to remove seeds)
• 2 tbsp lime juice (freshly squeezed)
• 0.25 cup granulated sugar (for the mousse; adjust based on strawberry sweetness)
• 0.25 oz powdered gelatin (1 envelope)
• 0.25 cup cold water (to bloom gelatin)
• 1 cup heavy cream (cold)
• whipped cream (for serving (optional))

Steps

1. 1

   Preheat oven to 320°F (160°C). Line the bottom of a 7-inch (18 cm) springform pan with parchment paper and lightly grease the pan. For an extra layer of protection against sticking, you can also line the sides of the pan with a strip of greased parchment paper.

2. 2

   In a small bowl, melt the 5 tablespoons of butter. Combine the melted butter with the 1.5 cups of finely crushed graham crackers and 2 tablespoons of sugar. Mix until the crumbs are completely coated.

3. 3

   Pour the mixture into the prepared springform pan. Press the crumbs firmly into the bottom of the pan and up the sides.

4. 4

   Bake the crust for 10 minutes, then remove from the oven and let cool completely.

5. 5

   In a bowl, combine the strawberry puree, lime juice, and 1/4 cup of sugar. Set aside for at least 15 minutes, stirring several times to ensure the sugar is fully dissolved.

6. 6

   Bloom the gelatin by pouring 1/4 cup of cold water into a small bowl and sprinkling the gelatin over the top. Allow it to sit for 5 minutes.

7. 7

   Microwave the gelatin for 10 seconds, then stir. Repeat in short bursts until the gelatin has completely dissolved. If clumps remain, pour through a fine mesh sieve. Let cool slightly and then stir into the strawberry puree mixture.

8. 8

   Using an electric mixer, beat the cold heavy cream until stiff peaks form. Start on low speed and gradually increase to high as the cream begins to thicken.

9. 9

   Add half of the whipped cream to the strawberry puree. Use a spatula to gently fold the whipped cream into the puree by scraping the bottom of the bowl towards you and scooping the mixture over the top.

10. 10

    Repeat the folding process with the second half of the whipped cream until fully incorporated.

11. 11

    Pour the strawberry mousse into the cooled graham cracker crust. Refrigerate for at least 4 hours (or overnight) until the mousse is set.

12. 12

    Release the springform clasp and remove the outer ring of the pan. Serve with additional whipped cream if desired.

Notes

To make strawberry puree: Pulse fresh or frozen (thawed) strawberries in a blender until smooth, then pour through a fine mesh sieve to remove seeds. A 16 oz (450 g) bag of frozen strawberries is usually the perfect amount. The cake will keep covered in the refrigerator for up to 3 days. Freezing is not recommended as it alters the texture.

Nutrition per serving

• dessert
• cake
• strawberry
• mousse
• no-bake filling
• baked crust
• summer
• fruit dessert