If you adore desserts that look as dreamy as they taste, the Berry Layered Mousse Cake will sweep you off your feet! Imagine three delicate mousse layers—creamy, vibrant, and fluffy—all nestled on a buttery graham cracker crust, with each berry flavor shining through in every bite. This stunner isn’t just beautiful to serve; it’s the perfect showstopper for celebrations, summer dinners, or when you simply want to spoil yourself with something pretty and delicious. Bursting with berry freshness and melt-in-your-mouth texture, this is a cake you’ll return to all year long.
Ingredients You’ll Need
The magic of Berry Layered Mousse Cake comes down to using everyday, yet essential, ingredients that each play a valuable role. From the crunchy foundation to the vibrant berries and the cloud-like mousse, here’s what you need—and why it matters:
- Graham cracker crumbs (1 1/2 cups): The perfect, subtly sweet base that provides a little crunch and a lot of comfort.
- Granulated sugar (1/4 cup + 1/2 cup, divided): Sweetens the crust and each luscious mousse layer, balancing the tartness of berries.
- Unsalted butter (6 tablespoons, melted): Holds the graham crust together and adds a rich, buttery flavor.
- Fresh strawberries (1 cup, hulled and chopped): These bring a bright, classic berry layer and a pop of color.
- Fresh blueberries (1 cup): For gorgeous, natural color and a juicy, slightly tart touch in the top mousse layer.
- Lemon juice (1 tablespoon): A splash of acidity that wakes up the berry flavors and keeps them tasting fresh.
- Unflavored gelatin (2 teaspoons, divided): This is your secret weapon for cloud-like, sliceable mousse layers that hold their shape.
- Cold water (4 tablespoons, divided): Needed to “bloom” the gelatin before mixing with the berry purées.
- Heavy whipping cream (2 cups): Whips up to soft peaks and gives each mousse layer its dreamy, airy texture.
- Cream cheese (8 oz, softened): Adds rich, creamy body to the base layer, pairing beautifully with the berries.
- Vanilla extract (1 teaspoon): Rounds out the flavors and gives warmth to the base mousse.
- Extra berries for garnish (optional): Makes your Berry Layered Mousse Cake sparkle and announces what’s inside.
How to Make Berry Layered Mousse Cake
Step 1: Prepare the Crust
Preheat your oven to 350°F. In a medium-sized bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until everything is evenly coated and the mixture has the consistency of damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan—this will form your sturdy, delicious foundation! Bake for 10 minutes, then set aside to cool completely while you move on to the mousse.
Step 2: Make the Strawberry Purée
Add the chopped strawberries, 2 tablespoons sugar, and half the lemon juice to a small saucepan. Cook over medium heat until the strawberries are soft and syrupy, about 5 minutes. Give them a quick blitz with a blender (or immersion blender) to make a vibrant purée, then strain the mixture through a sieve to remove seeds if you like an ultra-smooth texture.
Step 3: Bloom the Gelatin for Strawberry Layer
Sprinkle 1 teaspoon gelatin over 2 tablespoons of cold water in a small bowl, and let it “bloom” for 5 minutes. Gently warm the strawberry purée, then stir in the bloomed gelatin until completely dissolved. Set this aside while you repeat the process with the blueberries.
Step 4: Make the Blueberry Purée and Gelatin
In another small saucepan, combine the blueberries, remaining 2 tablespoons of sugar, and the rest of the lemon juice. Cook, blend, and strain just like you did with the strawberries. Again, bloom 1 teaspoon gelatin with 2 tablespoons cold water, then mix into the slightly warm blueberry purée until smoothly combined.
Step 5: Make the Mousse Base
In a large mixing bowl, beat the softened cream cheese and remaining sugar (whatever’s left from your 1/2 cup) until perfectly smooth. In a separate bowl, whip up the heavy cream and vanilla extract until you have billowy, stiff peaks. Divide the whipped cream into three roughly equal portions—it’s mousse magic time!
Step 6: Fold and Layer the Mousses
Gently fold one-third of the whipped cream into the strawberry-gelatin purée for your first berry layer, one-third into the blueberry-gelatin purée for the second berry layer, and the final third into the cream cheese mixture for the base. Start the assembly: spoon the cream cheese mousse over the cooled crust and smooth it out. Refrigerate for 20 minutes to firm up.
Step 7: Add the Berry Layers
Carefully pour the strawberry mousse layer over the set cream cheese mousse. Smooth the surface and chill again for 20 minutes. Finally, pour and smooth the blueberry mousse over the strawberry layer. Now, pop the entire masterpiece in the fridge for at least 4 hours (or overnight, if you have the patience!) so those layers set perfectly.
Step 8: Unmold and Garnish
Once the Berry Layered Mousse Cake is fully set, gently run a knife around the edge and release the springform pan. Move to your serving plate and crown the top with extra fresh berries for a finishing flourish!
How to Serve Berry Layered Mousse Cake
Garnishes
The simplest and prettiest way to finish is with a flurry of fresh berries on top—think strawberries, blueberries, raspberries, and maybe a sprig of fresh mint. For extra glam, a dusting of powdered sugar or some white chocolate curls take it over the top. Your Berry Layered Mousse Cake will be downright irresistible!
Side Dishes
This cake loves the company of light, refreshing side dishes. Serve thin slices with a scoop of lemon sorbet or a drizzle of berry coulis for a tart contrast. For celebrations, offer sparkling wine or a floral iced tea—both beautifully echo the berry flavors in the cake.
Creative Ways to Present
For a dinner party, slice the cake into neat wedges and plate each piece with a swirl of whipped cream and scattered berries. Mini individual versions in jars or silicone molds are heaps of fun for picnics. Or cut the cake into squares for an elegant dessert platter alongside other summer sweets.
Make Ahead and Storage
Storing Leftovers
Any leftovers store wonderfully in the fridge, tightly covered, for up to 3 days. The mousse stays fluffy and the crust holds its texture, though the color of the berry layers may deepen a little with time—still gorgeous and definitely delicious!
Freezing
Berry Layered Mousse Cake freezes much better than you’d think. Chill the fully set cake, then wrap slices tightly in plastic wrap and foil. Freeze for up to a month; thaw overnight in the fridge before serving. Just know garnished berries may release juice after thawing, so add those fresh when serving.
Reheating
This is a no-bake, no-reheat cake—simply slice, serve, and enjoy straight from the fridge or after a gentle thaw if frozen! Avoid microwaving, which can melt the mousse layers and ruin the delicate texture.
FAQs
Can I use frozen berries instead of fresh?
Absolutely. Thaw the frozen berries first and drain any excess liquid before cooking them into the purées. The flavor will be slightly more intense, but still fantastic in this Berry Layered Mousse Cake.
How do I avoid mixing the layers together?
Patience is key—make sure each layer is chilled in the fridge for at least 20 minutes before adding the next. If your mousse seems too runny, give it a few extra minutes in the fridge before proceeding.
Is there a way to make the cake firmer?
If you prefer really sharp, distinct layers that stand tall even after slicing, you can add an extra half-teaspoon of gelatin to each berry purée. It won’t affect flavor, but your Berry Layered Mousse Cake will be exceptionally easy to cut.
What can I use if I don’t have a springform pan?
You can assemble the cake in a deep pie dish or a square glass pan. Line the pan with parchment and leave some overhang to help lift out the finished cake, since you won’t be able to “unmold” it the same way.
Can I make this cake in advance for a party?
Yes! The Berry Layered Mousse Cake is the ultimate make-ahead dessert. Prepare it the day before, keep it covered in the fridge, and garnish right before serving for a stress-free, stunning finale to your meal.
Final Thoughts
If you love desserts that are as gorgeous as they are delicious, this Berry Layered Mousse Cake is destined to be a new favorite in your kitchen. Give it a try—your friends and family will be wowed by every colorful, creamy layer. Happy baking!
Print
Berry Layered Mousse Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake, Refrigerated
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the luscious layers of this Berry Layered Mousse Cake, a delightful no-bake dessert that combines the freshness of strawberries and blueberries with creamy mousse over a buttery graham cracker crust.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Layer:
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin, divided
- 2 tablespoons cold water
Blueberry Layer:
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
Mousse:
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- Extra berries for garnish (optional)
Instructions
- Prepare the Graham Cracker Crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a springform pan and bake.
- Make the Strawberry Layer: Cook strawberries, sugar, and lemon juice, then purée. Bloom gelatin, dissolve in strawberry purée.
- Prepare the Blueberry Layer: Repeat the process with blueberries, sugar, gelatin, and water.
- Whip the Mousse: Beat cream cheese and sugar, whip cream with vanilla. Fold whipped cream into strawberry, blueberry, and cream cheese mixtures.
- Layer and Chill: Pour cream cheese mousse over crust, chill. Repeat with strawberry and blueberry layers. Refrigerate until set.
- Serve: Garnish with berries if desired.
Notes
- Use frozen berries if fresh are unavailable.
- Cool each layer completely to prevent mixing.
- Adjust gelatin for a firmer texture.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
