Creamy Pink Strawberry Mousse Cake with White Chocolate Drip
A light and airy strawberry mousse cake topped with a glossy white chocolate drip, perfect for celebrations or a simple indulgence. This no-bake dessert combines fresh strawberries and whipped cream for a creamy, elegant treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream, chilled
- 2 teaspoons gelatin powder
- 1/4 cup cold water
- 1 cup white chocolate, chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract (optional)
- One 8-inch vanilla sponge cake layer (store-bought or homemade)
Instructions
- Prepare the Strawberry Puree: In a blender or food processor, combine 2 cups hulled strawberries, 1/2 cup sugar, and 1 tablespoon lemon juice. Blend until smooth. Set aside 1/4 cup of this puree for folding later. Pour the rest into a saucepan and warm over medium heat until it simmers gently. Allow to cool completely (about 20 minutes).
- Bloom the Gelatin: Sprinkle 2 teaspoons gelatin powder over 1/4 cup cold water and let sit for 5 minutes. Warm gently until dissolved (about 15 seconds in microwave). Stir dissolved gelatin into cooled strawberry puree.
- Whip the Cream: Using an electric mixer, whip 2 cups chilled heavy cream with 1/4 cup sugar and 1 teaspoon vanilla extract until stiff peaks form (3-4 minutes).
- Fold the Puree into the Cream: Gently fold the strawberry-gelatin mixture into the whipped cream, then fold in the reserved 1/4 cup strawberry puree. The mousse should be light, airy, and pale pink.
- Assemble the Cake: Place the vanilla sponge cake layer in an 8-inch springform pan. Pour the strawberry mousse evenly over the cake and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Make the White Chocolate Drip: Melt 1 cup chopped white chocolate with 1 tablespoon unsalted butter in a small saucepan over low heat, stirring until smooth and glossy. Remove from heat and let cool slightly.
- Apply the Chocolate Drip: Remove the mousse cake from the pan and place on a serving plate. Using a spoon or offset spatula, drip the white chocolate around the edges and optionally pour a thin layer on top.
- Garnish and Serve: Decorate with fresh strawberry halves or edible flowers if desired. Chill until ready to serve.
Notes
Bloom gelatin properly to ensure mousse sets well. Whip cream to stiff peaks but avoid overwhipping to prevent grainy texture. Cool white chocolate drip to a pourable but not hot temperature to avoid melting mousse. Chill mousse cake for at least 4 hours or overnight for best texture. Use fresh strawberries for best flavor and color. For dairy-free, substitute heavy cream with coconut cream and white chocolate with vegan alternative. For gluten-free, use a gluten-free cake base.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 290
- Sugar: 22
- Fat: 18
- Carbohydrates: 28
- Protein: 3
Keywords: strawberry mousse cake, white chocolate drip, no-bake dessert, easy mousse cake, creamy strawberry dessert, spring dessert, light mousse cake