Description
Strawberry Oreo Mousse Cake is a no-bake dessert masterpiece made with a crunchy Oreo crust, creamy strawberry mousse, and whipped topping. This refreshing yet indulgent cake is ideal for birthdays, summer parties, or any occasion that calls for a stunning sweet treat.
Ingredients
Units
Scale
- For the Oreo crust:
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
- For the strawberry mousse:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- For topping:
- 1 cup whipped cream or whipped topping
- Crushed Oreos and strawberry slices (for garnish)
Instructions
- Make the crust:
- Crush Oreos into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan. Chill in the fridge.
- Prepare strawberry puree:
- In a saucepan, combine strawberries, sugar, and lemon juice. Cook until soft, then blend into a puree. Strain if desired.
- Bloom and dissolve gelatin:
- Sprinkle gelatin over cold water and let sit for 5 minutes. Microwave for 15 seconds to dissolve, then stir into the strawberry puree. Cool to room temperature.
- Make mousse:
- Whip heavy cream and powdered sugar until soft peaks form. Fold in the cooled strawberry mixture until smooth and airy.
- Assemble:
- Spread the mousse evenly over the Oreo crust. Smooth the top and chill for at least 4 hours or overnight.
- Finish and garnish:
- Top with whipped cream, crushed Oreos, and strawberry slices. Slice and serve cold.
Notes
- Use thawed frozen strawberries if fresh aren’t available.
- For a firmer texture, increase gelatin slightly.
- Can be made a day in advance.
Nutrition
- Calories: 360 kcal
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
