Velvety chocolate, bright strawberries, and a no-bake mousse that sets in the fridge — this cake feels like a celebration that needs no oven.
It comes together fast, slices beautifully, and travels well for potlucks or dinner parties.
If you love silky chocolate and fresh fruit, this is one to add to your regular rotation.
Why You’ll Love This No-Bake Chocolate Strawberry Mousse Cake
- No oven required: perfect for hot days and quick entertaining.
- Silky, light mousse with a crunchy cookie base.
- Fresh strawberries add brightness and natural acidity.
- Easy to make ahead and looks impressive when sliced.
- Flexible for dietary swaps and flavor variations.
- Texture contrast: dense crust, airy mousse, glossy ganache.
- Crowd-pleaser that holds shape for neat slices.
The flavor is rich but not heavy; the semisweet chocolate provides deep cocoa notes while the whipped cream keeps the mousse airy. Texturally, the crunchy Oreo crust anchors the cake, the mousse is pillowy, and the ganache adds a smooth, glossy finish that yields a tender bite.
"5 stars — I made this for a birthday and everyone asked for the recipe. Silky chocolate, bright strawberries, and zero fuss. Absolutely stunning and easy to slice." — Emily R., reader
Key Ingredients for No-Bake Chocolate Strawberry Mousse Cake
Oreos (24 cookies, crushed into fine crumbs)
These provide a ready-made sweet crust with cocoa and crunch. Buy full-flavor Oreos (not light or reduced-fat) for structure and taste. If you substitute with graham crackers or digestive biscuits, expect a milder, less chocolatey base and adjust the salt and sugar accordingly.
Unflavored gelatin (2 tsp)
Gelatin stabilizes the mousse so it holds clean slices without being rubbery. Use reliable powdered gelatin and bloom it in cold water first for even dissolution. For vegetarian swaps, agar agar can be used, but it sets differently — often firmer and faster — and requires boiling and testing for correct texture.
Semisweet chocolate chips (2 1/4 cups for mousse; 2 cups for ganache)
Good-quality semisweet chocolate provides a glossy sheen, balanced sweetness, and proper fat content for a silky mousse and ganache. Use chips labeled for baking or chop a good-quality bar for smoother melting. If you substitute with milk chocolate, the cake will be sweeter and less cocoa-forward; dark chocolate will be more bitter and may need extra sugar.
Heavy cream (3 cups total — 1 cup for mousse base, 2 cups for whipping; plus 2/3 cup for ganache)
Heavy cream supplies both the liquid to dissolve gelatin and the fat for stable whipped peaks that lighten the mousse. Buy cream with at least 36% fat for consistent whipping and structure. Substituting with half-and-half or lower-fat creams will not whip as firmly and the mousse may be loose.
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 crust by combining crushed Oreos, melted butter, and salt, then press firmly into a greased 8-inch springform pan.
Combine the fine Oreo crumbs with the melted butter and a pinch of kosher salt until the mixture holds together when squeezed. Press the crumbs into the bottom (and slightly up the sides if you prefer) of a greased 8-inch springform pan, using the bottom of a measuring cup for even pressure.
Pro Tip: The crust should look evenly compacted with a slight sheen from the butter and hold its shape when tapped.
Step 2: Bloom the gelatin by stirring it into cold water; let sit for 5–10 minutes.
Sprinkle the gelatin over 2 1/2 tablespoons of cold water and let it sit untouched for 5–10 minutes. The granules will absorb the water and swell into a soft, jelly-like mass that dissolves smoothly when heated.
Pro Tip: The bloomed gelatin should look plump and slightly glossy — not dry or powdery.
Step 3: Heat 1 cup of heavy cream until simmering, then stir in the bloomed gelatin until dissolved.
Warm one cup of the heavy cream in a small saucepan just to a simmer; do not boil. Remove from the heat and whisk in the bloomed gelatin until it melts into the cream and becomes clear.
Pro Tip: The cream should be steaming with tiny bubbles at the edge, and the gelatin should fully dissolve into a clear, slightly viscous liquid.
Step 4: Pour the hot cream over 2 1/4 cups chocolate chips and whisk until silky smooth. Let cool to room temperature.
Place the chocolate chips in a heatproof bowl and pour the hot cream-gelatin mixture over them. Let sit for 1–2 minutes, then whisk gently until the chocolate is completely melted and the mixture is glossy and pourable. Allow the chocolate mixture to cool to room temperature before folding in whipped cream.
Pro Tip: The chocolate should be smooth, shiny, and pourable, with no grainy bits; if grainy, continue gentle whisking off heat.
Step 5: Whip the remaining 2 cups of heavy cream with powdered sugar until stiff peaks form.
Using a chilled bowl and whisk or stand mixer, whip 2 cups of heavy cream with 1/2 cup powdered sugar until stiff peaks form. The cream should be stable and hold its shape but still look silky.
Pro Tip: Stiff peaks are achieved when a peak stands upright without folding over but still has a glossy finish.
Step 6: Gently fold the whipped cream into the cooled chocolate mixture in two batches, then spread a thin layer of mousse over the crust.
Fold one-third of the whipped cream into the cooled chocolate to lighten it, then fold in the remaining whipped cream gently to keep air. Spread a thin base layer of mousse over the chilled Oreo crust to create a stable bed for the strawberries.
Pro Tip: The mousse should look airy and uniform with no streaks of white; it should hold soft peaks but still be spreadable.
Step 7: Arrange strawberry halves around the perimeter and whole strawberries upright in the center, then fill the gaps with remaining mousse and refrigerate for 4–6 hours.
Place halved strawberries cut-side down around the edge of the pan to create a ring, and nestle a few whole strawberries upright in the center for a decorative crown. Pipe or spoon the remaining mousse into the center and smooth the top. Cover and chill for 4–6 hours, or overnight for best results.
Pro Tip: The strawberries should look seated in the mousse and not floating; the mousse will firm to a light, stable set after refrigeration.
Step 8: Prepare the ganache by melting 2 cups chocolate chips with 2/3 cup hot heavy cream, then spread over the chilled cake and top with chocolate shavings.
Heat 2/3 cup heavy cream until hot but not boiling, pour over 2 cups semisweet chocolate chips, let sit briefly, then whisk until glossy. Pour the ganache over the chilled mousse, smooth quickly for a thin sheen, add chocolate shavings, and chill another 15 minutes before slicing.
Pro Tip: The ganache should be glossy and pourable; it will level slightly and set to a thin, shiny coating in the fridge.
Expert Tips for No-Bake Chocolate Strawberry Mousse Cake
- Chill equipment for better whipping: place your bowl and beaters in the fridge for 10–15 minutes; cold tools yield firmer peaks.
- Watch temperatures: heat cream to steaming but not boiling to avoid scorching the chocolate or denaturing gelatin.
- Texture troubleshooting: if mousse seems loose after folding, chill it for an hour and re-evaluate; overwhipped cream can break and become grainy.
- Equipment tips: use an 8-inch springform pan with a removable collar for clean edges and easy release.
- Avoid common mistakes: don’t add hot chocolate to stiff whipped cream — cool the chocolate base to room temperature first to avoid collapse.
- Folding technique: use a rubber spatula and scoop from the bottom, folding over and rotating the bowl to preserve air.
- Ganache finish: pour ganache while cake is cold for a clean finish; a slightly warm cake can cause the ganache to sink.
- Visual cue for readiness: mousse should drape slowly from the spatula, glossy and airy, not runny or clumpy.
Storage & Freezing for No-Bake Chocolate Strawberry Mousse Cake
Refrigerator storage: Keep the cake covered with a loose dome or in the springform pan wrapped in plastic. Store in the fridge up to 3–4 days; strawberries will soften over time, so consume sooner for best texture.
Freezer storage: For longer storage, wrap the whole cake tightly in plastic wrap then foil and freeze up to 1 month. Freeze without ganache if possible and add ganache after thawing for best gloss.
Thawing: Thaw in the refrigerator overnight (8–12 hours) to preserve texture. Avoid thawing at room temperature to keep the mousse set and strawberries fresh.
Reheating: No reheating needed. If you prefer a slightly softer ganache, let sit at room temperature for 10–15 minutes before serving. Use airtight containers for cut slices; they keep better and avoid freezer burn.
Variations & Substitutions for No-Bake Chocolate Strawberry Mousse Cake
Chocolate Hazelnut Twist
Swap half the chocolate chips in both mousse and ganache for hazelnut chocolate (like gianduja) and add 1/4 cup finely chopped toasted hazelnuts to the crust. The cake will gain a nutty warmth and a slightly richer mouthfeel.
Berry Medley Mousse
Replace half of the strawberries with raspberries and swirl a thin raspberry purée into one-third of the mousse before chilling. The result is a layered flavor with tart berry highlights and a marbled visual effect.
Vegan No-Bake Version
Use a cookie crust from vegan dark cookies and replace gelatin with powdered agar (follow agar instructions for melting and setting). Replace dairy cream with a stabilized coconut cream whip; texture will be slightly firmer and coconut-forward in flavor.
Decadent Espresso Kick
Dissolve 1–2 tsp instant espresso into the hot cream before pouring over chocolate for both mousse and ganache. This will deepen the chocolate flavor and add an elegant coffee note without making the cake taste like coffee.
Frequently Asked Questions About No-Bake Chocolate Strawberry Mousse Cake
Q: How long does it take for the mousse to set enough to slice cleanly?
A: Expect 4–6 hours in the refrigerator for a firm yet tender set; overnight chilling yields the best stability for clean slices. If sliced too soon, the mousse may be soft and the slices will lose shape.
Q: Can I make this cake a day ahead?
A: Yes — make the entire cake, including ganache, the day before and refrigerate overnight. This actually improves texture as the mousse, strawberries, and ganache meld together, but serve within 48 hours for the freshest strawberries.
Q: My ganache looks dull and grainy. How do I fix it?
A: Grainy ganache often means the chocolate seized due to moisture or overheating. Gently whisk in 1–2 teaspoons of warm cream or a small piece of softened butter off the heat to re-emulsify and restore gloss. Strain if necessary before pouring.
Q: Can I use fresh raspberries or blueberries instead of strawberries?
A: Yes. Use firmer berries like raspberries or blueberries, and consider halving or placing whole berries similarly for visual balance. Note that very juicy berries can weep; pat them dry before arranging on mousse.
Q: Is it safe to substitute agar for gelatin, and how do I adjust?
A: Agar sets more firmly and requires boiling to activate. Use about 1 tsp agar powder in place of 2 tsp gelatin as a starting point, dissolve in the hot cream and test a small chilled spoonful for texture before combining. Expect slightly firmer, less wobbly mousse.
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Final Thoughts on No-Bake Chocolate Strawberry Mousse Cake
This No-Bake Chocolate Strawberry Mousse Cake balances richness and brightness with minimal fuss and stunning results. If you tried it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For extra inspiration and variations, check this No-Bake Strawberry Mousse Cake recipe at Beyond Frosting, try the Easiest Strawberry Mousse Cake Recipe (No-Bake) for another technique, and see the Strawberry Mousse Cake ideas at Baked By An Introvert.
No-Bake Chocolate Strawberry Mousse Cake
Ingredients
Method
- Combine crushed Oreos, melted butter, and salt in a bowl.
- Press the mixture firmly into a greased 8-inch springform pan.
- Sprinkle gelatin over cold water and let sit for 5–10 minutes.
- Heat 1 cup of heavy cream until simmering, then stir in bloomed gelatin until dissolved.
- Pour the hot cream over chocolate chips and whisk until silky smooth. Let cool to room temperature.
- Whip remaining 2 cups heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture in two batches.
- Spread a thin layer of mousse over the crust.
- Arrange halved strawberries around the perimeter and fill gaps with remaining mousse.
- Refrigerate for 4–6 hours.
- Heat heavy cream; pour over chocolate chips, let sit, then whisk until glossy.
- Spread ganache over chilled cake and top with chocolate shavings.
- Chill for another 15 minutes before slicing.