A light and airy strawberry mousse set on a tender cake base, then finished with a smooth chocolate topping and fresh strawberries. This elegant dessert balances richness with freshness, making it perfect for celebrations or special occasions.
Why You’ll Love This Recipe
This cake combines two beloved desserts—berry mousse and chocolate-topped cake—into one showstopping treat. The mousse is silky and fruity, the base is soft yet sturdy enough to hold the layers, and the chocolate topping adds a luxurious finish. It is approachable for home bakers and customizable for different tastes or presentation styles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake Layer:
• 1 box chocolate or vanilla cake mix
• Ingredients required on the cake mix box (typically 3 eggs, 1/2 cup oil, 1 cup water)
Strawberry Mousse:
• 2 cups strawberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1 packet unflavored gelatin (about 2 1/2 teaspoons)
• 2 tablespoons cold water
Chocolate Topping:
• 1 cup chocolate chips or finely chopped chocolate
• 2 tablespoons butter or heavy cream
Garnish:
• Fresh strawberries, whole or halved
• Optional: extra melted chocolate for drizzling
Directions
Prepare the cake layer according to the cake mix instructions. Bake in a round cake pan and allow it to cool completely. Trim the top if needed for an even surface.
For the strawberry mousse, combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries soften and release their juices. Blend until smooth and allow to cool slightly.
Sprinkle the gelatin over cold water and let it sit for a few minutes to bloom. Warm gently until fully dissolved, then mix it into the strawberry puree.
Whip the heavy cream until soft peaks form. Fold it gently into the cooled strawberry mixture until the mousse becomes light and airy.
Pour the mousse over the cooled cake layer and refrigerate for at least 3 hours, or until set.
Melt the chocolate with butter or cream until smooth. Allow it to cool slightly, then pour over the chilled mousse layer, spreading gently.
Garnish with fresh strawberries and, if desired, a drizzle of extra chocolate. Chill for another 30 minutes before slicing.
Servings and timing
This recipe makes approximately 10–12 servings.
Prep time: about 30 minutes
Cook time: 25–30 minutes (for the cake layer)
Chilling time: about 3 1/2 to 4 hours total
Variations
• Use a vanilla sponge instead of chocolate for a lighter flavor profile.
• Add a thin layer of strawberry jam between the cake and the mousse for extra intensity.
• Replace the chocolate topping with white chocolate for a sweeter, creamier finish.
• Use mixed berries instead of strawberries for a more complex fruit flavor.
Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days.
For longer storage, freeze individual slices wrapped tightly for up to 1 month. Thaw in the refrigerator before serving.
This dessert is not suitable for reheating due to the mousse layer.
FAQs
How firm should the mousse layer be?
It should be soft but stable enough to hold its shape when sliced.
Can I make this cake a day ahead?
Yes, it actually improves as it chills overnight.
Can I use whipped topping instead of heavy cream?
Yes, but the texture will be slightly lighter and sweeter.
What type of chocolate works best for the topping?
Semi-sweet or dark chocolate provides a balanced flavor without excessive sweetness.
Can I omit the gelatin?
Skipping gelatin will make the mousse softer and less stable; gelatin is recommended for clean slices.
Can I use frozen strawberries?
Yes, thaw them first and cook as directed.
How do I prevent the chocolate from cracking when slicing?
Allow the chocolate to cool slightly before pouring and slice with a warm knife.
Can I make the cake gluten-free?
Use a gluten-free cake mix for the base and follow the rest of the recipe as written.
How long does the mousse take to set?
About 3 hours in the refrigerator.
Can I add chocolate chips inside the mousse?
Yes, finely chopped or mini chips can be folded into the mousse for texture.
Conclusion
This chocolate-dipped strawberry mousse cake delivers elegance, freshness, and irresistible flavor in every bite. With a soft cake base, airy mousse, and smooth chocolate glaze, it’s a dessert that impresses while remaining simple enough for home bakers to master. Enjoy it for celebrations or whenever you want a beautiful, refreshing treat.
A showstopping dessert featuring a tender cake base, airy strawberry mousse, and a glossy chocolate topping. Perfect for celebrations or when you want to impress with something elegant and delicious.
Author:Sophia
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:4 hours
Yield:10–12 servings
Category:Dessert
Method:No-Bake / Baked
Cuisine:American
Diet:Vegetarian
Ingredients
1 box chocolate or vanilla cake mix
Ingredients required on the cake mix box (typically 3 eggs, 1/2 cup oil, 1 cup water)
Prepare the cake layer according to the cake mix instructions. Bake in a round cake pan and allow it to cool completely. Trim the top if necessary for an even surface.
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften. Blend until smooth and let cool slightly.
Sprinkle gelatin over cold water and let it bloom for a few minutes. Warm gently until dissolved, then mix into the strawberry puree.
Whip heavy cream to soft peaks. Gently fold into the cooled strawberry mixture to create the mousse.
Pour mousse over the cooled cake layer in the same pan or a springform pan. Refrigerate for at least 3 hours until set.
Melt chocolate with butter or cream until smooth. Let it cool slightly, then pour over the set mousse layer and spread evenly.
Garnish with fresh strawberries and optional chocolate drizzle. Chill for another 30 minutes before slicing and serving.
Notes
Use a springform pan for easy assembly and clean edges.
Chill overnight for even better flavor and structure.
Substitute white chocolate for a sweeter topping variation.
Use thawed frozen strawberries if fresh ones aren’t available.
Warm your knife before slicing to prevent cracking the chocolate topping.
