• 320 grams (11.30 ounces) shortbread cookies
  • 120 grams (4.25 ounces) milk (3.2%)

Creamy Mousse

  • 5 grams (0.20 ounces) gelatin
  • 100 milliliters (3.40 fluid ounces) cream (33%)
  • 50 milliliters (1.70 fluid ounces) milk
  • 50 grams (1.75 ounces) sugar
  • 70 grams (2.45 ounces) white chocolate
  • 130 grams (4.60 ounces) cream cheese

Strawberry Mousse

  • 150 grams (5.30 ounces) strawberry puree
  • 50 grams (1.75 ounces) sugar
  • 20 grams (0.70 ounces) white chocolate
  • 10 grams (0.35 ounces) gelatin
  • 190 grams (6.70 ounces) cream (30-33%)


  • 150 grams (5.30 ounces) strawberry puree
  • 20 grams (0.70 ounces) sugar
  • 5 grams (0.20 ounces) gelatin


  • Metal Rings

    For this recipe, you’ll need one 14 cm (5.5 inch) ring and four 8 cm (3.15 inch) rings. These help shape your mousse cake neatly. Use acetate film for easier removal.

  • Acetate Film

    This ensures that you can neatly remove the mousse from the rings without damaging its delicate structure.

  • Tall Glass

    The tall glass keeps your melted chocolate warm and free-flowing, ready for smooth incorporation.

  • Hand Blender

    Essential for blending cream cheese smoothly with other ingredients to achieve that perfect creamy texture.

  • Pastry Bags

    Using a pastry bag ensures even and neat layering of the mousse onto the cookie base.


Step 1

Wrap the bottom of the rings with foil and place them on a board. Insert acetate foil inside each ring. This will help you remove the desserts without any damage.

Step 2

Grind the cookies into crumbs, add milk, and press into the base of the rings. Place in the freezer. Use a food processor to get fine cookie crumbs.

Step 3

Soak the gelatin in ice water. Whisk the cream until medium peaks form. Place the chocolate in a tall glass and heat slightly in the microwave. In a saucepan, combine the milk and sugar, heat it to 176°F (80°C), then remove from heat and add the squeezed gelatin, stirring thoroughly. Pour the milk mixture over the chocolate, mix well, then add the cream cheese and blend until smooth with a hand blender. Cool the mixture to 79-83°F (26-28°C) and fold in the whipped cream. Transfer to a pastry bag and pipe over the cookie base. Freeze. Be careful not to overheat the chocolate to avoid burning it.

Step 4

Soak the gelatin in ice water. Whip the cream until soft peaks form. In a saucepan, warm half of the strawberry puree and the sugar until bubbles appear. Remove from heat, add the squeezed gelatin, mix thoroughly, then add the remaining puree and mix again. Cool to 79-83°F (26-28°C) and fold into the whipped cream. Transfer to a pastry bag and pipe over the creamy mousse layer. Freeze. Gentle folding helps to retain the air in the whipped cream.

Step 5

Soak the gelatin in ice water. Heat half of the strawberry puree with the sugar until bubbles appear. Remove from heat, add the squeezed gelatin and mix thoroughly. Add the remaining puree and mix again. Cool to 86°F (30°C) and transfer to a pastry bag. Pipe this strawberry jelly layer over the strawberry mousse. Freeze. Make sure the puree cools sufficiently before adding it to avoid melting the previous layers.

Step 6

Before serving, remove the rings and acetate film. Allow the cake or cakes to defrost in the refrigerator. Decorate as desired. Fresh strawberries and whipped cream make excellent decorations.


This strawberry mousse cake can be the star of your dessert table. Just imagine slicing into those beautiful layers and watching your guests’ eyes widen in delight! Pair it with a glass of chilled Prosecco or a splash of sweet iced tea for a refreshing summer treat. For a sophisticated touch, garnish the top with fresh mint leaves and plump, juicy strawberries. Adding some white chocolate shavings never hurt anyone either!

Want to take your dessert game to a whole new level? Serve mini versions of this mousse cake in elegant glass jars for a chic, single-serve option that's perfect for parties and gatherings. And if you’re feeling extra festive, place a scoop of vanilla bean ice cream on the side – it creates a delightful contrast with the light, airy mousse.

Don’t forget brunch! This cake pairs exceptionally well with a good cup of coffee for a mid-morning indulgence. The creamy and fruity layers make it a standout addition to any brunch spread, turning a regular Saturday morning into an elegant affair.


For a gluten-free version, simply swap out the shortbread cookies for your favorite gluten-free cookie option. Gluten-free graham crackers or almond flour-based cookies can make for a fantastic base.

Turning this recipe vegan? It’s easier than you think! Use a plant-based milk like almond or coconut milk in place of dairy milk, and swap the cream with coconut cream. Replace the cream cheese with a vegan cream cheese alternative. For the gelatin, use agar-agar, making sure to adjust the quantities as needed to achieve the desired consistency.


  • How do I know my gelatin is fully dissolved?

    When your mixture is smooth and there are no visible granules of gelatin, it’s fully dissolved. Pro tip: Always add gelatin to warm, not boiling, liquids.

  • Can I use fresh strawberries instead of puree?

    Yes, you can! Just blend fresh strawberries into a puree using a hand blender or food processor. Strain to remove seeds if you prefer a smoother texture.

  • How can I prevent my mousse from becoming too stiff?

    Be cautious of over-whipping your cream and over-mixing. Fold ingredients gently to maintain the mousse's airy texture.

  • Is it okay to use different fruit purees?

    Absolutely! Feel free to experiment with raspberry, mango, or blueberry puree to create different flavor profiles while keeping the method the same.

  • How can I achieve a smooth, glossy jelly topping?

    Make sure to cool the jelly mixture to about 86°F before pouring it over the mousse. This helps it settle evenly without melting the mousse layers.

  • Can I make this dessert ahead of time?

    Yes, you can prepare the cake up to two days in advance. After adding the jelly layer, store it in the fridge rather than the freezer to maintain its delicate textures.

Nutrition facts

Recipe Yield:1 large cake or 4 smaller cakes
Calories (Min - Max):3500 - 3700
Total Fat:220g
Saturated Fat:130g
Total Carbohydrate:310g
Total Sugars:205g