A glossy chocolate mousse layered over a crisp Oreo crust, studded with fresh strawberries — this No-Bake Chocolate Strawberry Mousse Cake feels like a celebration without the oven heat.
It sets up in hours, not all day, and slices cleanly for elegant presentation.
Perfect for dinner parties, last-minute desserts, or when berries are in season.
If you love strawberry desserts, you’ll enjoy pairing it with light sponge ideas like a French strawberry cake; try a variation linked below for inspiration: French strawberry cake ideas.
Why You’ll Love This No-Bake Chocolate Strawberry Mousse Cake
- No oven needed — perfect for warm weather or quick entertaining.
- Silky chocolate mousse that holds shape but melts on the tongue.
- Bright fresh strawberries add freshness and visual contrast.
- Oreo crust gives a crunchy, chocolatey base without baking.
- Make-ahead friendly — it improves after a few hours in the fridge.
- Great for beginner bakers — simple techniques, impressive outcome.
The taste balances rich semisweet chocolate and airy cream with pops of bright strawberry. Texture plays between crunchy crust, featherlight mousse, and a glossy ganache top that snaps and yields. Every bite moves from dense chocolate to light creaminess to fresh fruit brightness.
"Five stars — looked restaurant-level, sliced perfectly, and everyone asked for the recipe. The strawberries made it feel special." — a happy reader
Key Ingredients for No-Bake Chocolate Strawberry Mousse Cake
24 Oreo cookies – crust
The crushed Oreos create a sturdy, flavorful base that needs no baking. Choose classic Oreos with filling — they bind well when mixed with melted butter and give an even, dark color that contrasts the mousse. If you substitute graham crackers, expect a milder flavor and a lighter color; butter quantity may need adjusting.
2 1/4 cups semisweet chocolate chips – for the mousse
Good-quality semisweet chocolate (not just chips) yields a silkier mousse and better melt. Look for chocolate with at least 50–60% cacao for balance. Substituting milk chocolate will produce a sweeter, less structured mousse; dark chocolate (70%+) will be more intense and firmer.
3 cups heavy cream – divided (1 cup for mousse base, 2 cups for whipping)
Heavy cream supplies fat and stability; the whipped portion creates aeration that lightens the chocolate base. Use cream labeled "heavy" or "whipping," fresh and cold for best whipping performance. Replacing with half-and-half will fail — it won’t whip to stiff peaks and the mousse will be runny.
2 tsp unflavored gelatin
Gelatin gently stabilizes the mousse so it slices cleanly and holds shape during serving. Use unflavored powdered gelatin and bloom it properly; it’s tasteless when dissolved. Agar-agar can work for vegetarian swaps but requires different prep and gives a slightly firmer, less creamy texture.
Full Ingredient List for No-Bake Chocolate Strawberry Mousse Cake
- 24 Oreo cookies – crushed into fine crumbs
- 6 Tbsp butter – melted
- 1 pinch kosher salt
- 2 tsp unflavored gelatin
- 2 1/2 Tbsp cold water
- 2 1/4 cups semisweet chocolate chips – for the mousse
- 3 cups heavy cream – divided (1 cup for mousse base, 2 cups for whipping)
- 1/2 cup powdered sugar
- 2 qt fresh strawberries – stems removed
- 2/3 cup heavy cream – for the ganache
- 2 cups semisweet chocolate chips – for the ganache
- Chocolate shavings – for garnish
Step-by-Step Instructions for No-Bake Chocolate Strawberry Mousse Cake
Step 1: Make the Oreo crust
Combine the finely crushed Oreo crumbs, melted butter, and a pinch of kosher salt until the mixture holds together when pinched. Press the mixture firmly and evenly into the base and slightly up the sides of a greased 8-inch springform pan; use the back of a measuring cup for an even, compact crust. Chill briefly to firm the butter.
Pro Tip: The crust should look uniformly compact and feel solid when tapped; no loose crumbs should fall away.
Step 2: Bloom the gelatin
Sprinkle 2 tsp unflavored gelatin over 2 1/2 Tbsp cold water in a small bowl and let it sit for 5–10 minutes. The gelatin will swell into a soft, spongy mass — that’s the bloom stage and it ensures full hydration.
Pro Tip: The bloomed gelatin should be glossy and spongy; if it’s powdery, it wasn’t fully hydrated.
Step 3: Heat cream and dissolve gelatin
Heat 1 cup heavy cream until it just begins to simmer; remove from heat and immediately stir in the bloomed gelatin until fully dissolved. Do not boil the cream — gentle heat is enough to dissolve the gelatin and protect chocolate quality.
Pro Tip: The cream should steam and be warm to the touch but not bubbling vigorously; the gelatin should disappear entirely.
Step 4: Melt chocolate for the mousse base
Pour the hot cream over 2 1/4 cups semisweet chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then whisk into a smooth, silky chocolate ganache-like mixture. Allow it to cool to room temperature but not set.
Pro Tip: The chocolate mixture should be glossy and pourable with no graininess; cool until slightly thickened but still foldable.
Step 5: Whip the cream
Whip the remaining 2 cups heavy cream with 1/2 cup powdered sugar until stiff peaks form. The whipped cream should hold shape and be cold; chilling the bowl before whipping helps.
Pro Tip: The whipped cream should form peaks that stand upright; if it collapses, it was under-whipped or the cream was warm.
Step 6: Fold to make the mousse
Fold one-third of the whipped cream into the cooled chocolate base to loosen it, then gently fold in the remaining whipped cream in two batches. Use large, sweeping motions to preserve air and create a light, uniform mousse.
Pro Tip: The mousse should look airy and satin-smooth with no streaks of white or lumps.
Step 7: Assemble strawberries and base layer
Spread a thin layer of mousse over the chilled Oreo crust. Arrange halved strawberries around the perimeter with the cut sides facing outward; place whole strawberries upright in the center for height and visual impact.
Pro Tip: The first mousse layer should be thin and even so strawberries sit snugly without sinking; strawberries should glisten and look freshly cut.
Step 8: Fill and chill
Fill gaps with the remaining mousse, smoothing the top with an offset spatula. Cover the pan and refrigerate for 4–6 hours, or overnight, until the mousse is fully set and slices cleanly.
Pro Tip: The surface should be slightly firm to the touch and the cake should feel chilled throughout when tested.
Step 9: Make the ganache and finish
Heat 2/3 cup heavy cream until hot but not boiling and pour over 2 cups semisweet chocolate chips. Stir until shiny and pourable. Spread the ganache over the chilled cake and top with chocolate shavings. Chill for another 15 minutes to set the ganache before serving.
Pro Tip: The ganache should be glossy and slightly thick — it should smooth over the mousse without melting it or running off the sides.
Expert Tips for No-Bake Chocolate Strawberry Mousse Cake
- Chill equipment: cold bowls and beaters help the whipped cream reach stiff peaks faster and with better structure.
- Temperature control: ensure the chocolate mixture cools to room temperature before folding in whipped cream to avoid deflating or melting.
- Texture troubleshooting: if mousse is grainy, the chocolate was overheated — rewarm gently and whisk until smooth or start over with fresh chocolate.
- Gelatin timing: bloom gelatin fully and dissolve in warm cream; under-dissolved gelatin causes lumps.
- Equipment tips: use an offset spatula for smooth surfaces and a springform pan for easy unmolding and clean edges.
- Common mistakes: folding too aggressively deflates mousse; overwhipping cream turns it grainy or buttery.
- Visual cues: mousse should be glossy and airy; crust should be compact and slightly firm, not crumbly.
- Portion control: chill at least 4 hours to get clean slices; too short a chill yields runny slices.
Storage & Freezing for No-Bake Chocolate Strawberry Mousse Cake
Fridge storage: Store the cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It keeps well for 3–4 days; strawberries will soften over time.
Freezer storage: For longer storage, freeze the assembled cake (without ganache) for up to 1 month, wrapped tightly in plastic and foil. Ganache can crack slightly after freezing; consider freezing individual slices for best texture.
Thawing: Thaw overnight in the refrigerator, still wrapped, to preserve texture. Allow 30 minutes at room temperature before serving for softer slices.
Reheating: Do not reheat. This is a cold-set dessert that relies on whipped cream structure and will break down with heat.
Best containers: Use a cake carrier or airtight rectangular container with enough headspace to protect the ganache and decorations.
Variations & Substitutions for No-Bake Chocolate Strawberry Mousse Cake
Dark chocolate mousse variation
Swap the 2 1/4 cups semisweet chips for 70% dark chocolate. The result is a deeper, less sweet mousse with more pronounced cocoa notes; balance with slightly sweeter strawberries or a dusting of powdered sugar.
White chocolate and raspberry
Replace semisweet chocolate with white chocolate and swap strawberries for raspberries. The white chocolate mousse will be creamier and sweeter; raspberries add bright acidity to cut the richness.
Cookie base swap
Use chocolate wafer cookies or graham crackers instead of Oreos. Chocolate wafers keep the deep color; graham crackers create a lighter, nuttier base and a milder chocolate platform.
Make it boozy
Fold 1–2 tablespoons of liqueur (e.g., Grand Marnier, Frangelico) into the cooled chocolate base before folding in whipped cream. Alcohol adds aromatic depth and a grown-up flavor; use sparingly to avoid loosening the mousse.
Frequently Asked Questions About No-Bake Chocolate Strawberry Mousse Cake
Q: Can I make this cake dairy-free?
A: Traditional heavy cream and chocolate are key to texture. For dairy-free, use full-fat coconut cream chilled and whipped, and dairy-free chocolate. Gelatin works the same, but coconut fat can be denser; expect a slightly different mouthfeel and flavor.
Q: How do I prevent strawberries from bleeding into the mousse?
A: Pat strawberries dry before arranging, and lightly press them against the mousse so their juices don’t pool. If your berries are very ripe, consider glazing them lightly or placing a thin mousse barrier layer first.
Q: Why did my mousse weep or separate?
A: Weeping can come from overbeaten cream, under-dissolved gelatin, or adding whipped cream while the chocolate base is too warm. Ensure gelatin is fully dissolved, cool the chocolate base to room temp, and fold gently.
Q: Can I make the crust ahead of time?
A: Yes. Prepare the Oreo crust a day ahead and keep it refrigerated in the springform pan covered. This helps the butter solidify and the crust to compact for a crisper bite when assembling.
Q: How do I get perfectly clean slices when serving?
A: Chill the cake thoroughly (4+ hours). Warm a sharp knife under hot water, dry it, then slice with a single smooth stroke, wiping the blade between cuts for clean edges.
Final Thoughts on No-Bake Chocolate Strawberry Mousse Cake
This No-Bake Chocolate Strawberry Mousse Cake is a blend of texture, flavor, and easy technique that reads impressive but requires minimal fuss. If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest.
Conclusion: No-Bake Chocolate Strawberry Mousse Cake
For another no-bake strawberry mousse take, see this helpful walkthrough on No-Bake Strawberry Mousse Cake – Beyond Frosting which offers alternative assembly notes. If you want a step-by-step tutorial focused on simplicity, check the Easiest Strawberry Mousse Cake Recipe (No-Bake) for variations on fruit integration. For plating and styling ideas that pair well with this cake, review the Strawberry Mousse Cake – Baked By An Introvert photos and notes.
Additional internal reading woven through this article:
- Inspiration for a lighter sponge is in this French strawberry cake post.
- A creative handheld dessert idea can be found at strawberry shortcake sushi roll.
- Looking for breakfast or brunch ideas to pair? See cottage cheese pancakes and another cottage cheese pancakes take.
- For strawberry-lover baking ideas, this glazed strawberry bread makes a lovely companion bake.
No-Bake Chocolate Strawberry Mousse Cake
Ingredients
Method
- Combine the crushed Oreo crumbs, melted butter, and salt until the mixture holds together. Press into a greased 8-inch springform pan and chill.
- Sprinkle gelatin over cold water and let sit for 5-10 minutes.
- Heat 1 cup heavy cream until just simmering, then stir in bloomed gelatin.
- Pour hot cream over chocolate chips, let sit, then whisk until smooth.
- Whip remaining heavy cream with powdered sugar until stiff peaks form.
- Fold whipped cream into chocolate mixture to create the mousse.
- Spread a thin layer of mousse on the crust, arrange halved strawberries around the perimeter.
- Fill gaps with remaining mousse, smooth the top, cover, and refrigerate for 4-6 hours.
- Heat cream, pour over chocolate chips, stir until shiny, then spread over the cake and top with chocolate shavings.