Strawberry and White Chocolate Mousse Cake
A delightful blend of strawberry and white chocolate mousse on a graham cracker crust, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups crushed graham crackers
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
For the White Chocolate Mousse
- 8 ounces white chocolate, chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
For the Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until it resembles wet sand.
- Press this mixture into the bottom of a 9-inch springform pan. Make sure it's packed tightly.
- Bake for 10 minutes, then set aside to cool.
Making the Mousse
- Melt the chopped white chocolate in a microwave or using a double boiler, stirring until smooth. Let it cool slightly.
- In another bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
- Gently fold the cooled melted chocolate into the whipped cream until fully combined.
Assembling the Cake
- Spoon half of the white chocolate mousse over the cooled graham cracker crust.
- Layer the sliced strawberries on top, then pour the remaining mousse over them.
- Refrigerate for at least 4 hours (or overnight) until it’s set.
Notes
For the perfect whipped cream, ensure your bowl and beaters are chilled. You can also switch strawberries with raspberries or blueberries if preferred. For quicker setting, place the cake in the freezer for about an hour, but avoid freezing solid.