Strawberry Mousse Cake
A light and airy no-bake dessert featuring a crunchy Oreo crust layered with creamy strawberry mousse and fresh berry topping. Perfect for spring and summer gatherings.
Story
This showstopper of a dessert combines the classic Oreo crust we all know and love with a velvety strawberry cream layer. The best part? No oven required—just patience while it sets in the fridge.
Ingredients
Oreo cookies
200g (about 16 cookies)
unsalted butter, melted
60g
fresh strawberries
300g
heavy whipping cream
250ml
gelatin powder
15g
granulated sugar
80g
milk
60ml
strawberry extract (optional)
1 tsp
Instructions
1
Make the cookie base
Separate Oreo cookies from their cream filling. Place the cookie portions in a large zip-top bag and crush with a rolling pin until you have fine crumbs. Pour into a bowl, add the melted butter, and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Pop it in the freezer for 15 minutes to set.
2
Prepare the strawberry puree
Hull and slice 200g of strawberries. Blend them with half the sugar until smooth. If desired, strain through a fine mesh to remove seeds. Set aside.
3
Bloom the gelatin
Sprinkle gelatin over the milk in a small microwave-safe bowl. Let it sit for 5 minutes until softened, then microwave in 10-second bursts until completely dissolved. Stir in the strawberry puree.
4
Whip the cream
Chill your mixing bowl and beaters in the freezer for 10 minutes. Pour in the heavy cream and remaining sugar. Beat on medium-high until soft peaks form—about 3-4 minutes. The cream should hold its shape but still look fluffy.
5
Combine and layer
Gently fold the strawberry-gelatin mixture into the whipped cream in three additions. Pour this rose-colored mousse over the chilled Oreo base. Tap the pan gently on the counter to release any air bubbles.
6
Chill until set
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The mousse needs time to fully set and develop its texture.
7
Finish and serve
Run a thin knife around the edge of the pan and release the springform. Slice fresh strawberries and arrange them on top. Dust with a little powdered sugar for a beautiful finish. Use a hot, dry knife for clean slices.
