Strawberry & white chocolate mousse cake

Strawberry & white chocolate mousse cake

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(63 ratings)

Prep: 30 mins Cook: 2 mins Plus chilling overnight


Serves 8-10
Bring the flavours of Wimbledon to your table with this enticing afternoon treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal737
  • fat59g
  • saturates35g
  • carbs47g
  • sugars35g
  • fibre2g
  • protein8g
  • salt0.89g
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  • 175g digestive biscuits
  • 75g /2½ oz butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 400g strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 300g tub full-fat soft cheese
  • 200ml double cream


  1. Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

  2. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.

  3. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

  4. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

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Comments, questions and tips

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14th Jul, 2014
Great dessert. No problems making this or getting it to set. I lined the tine with a layer of sliced strawberries, froze and served semi frozen. Looked fantastic and disappeared in a flash, thumbs up all round.
30th Jun, 2014
This cake was super easy and very impressive looking. Was a little worried about previous comments of not setting but didn't have a problem. I would use my kitchen aid next time as it needs a solid 5 minutes of whisking and i got tired holding my handheld. Made for a party and it all went with with rave reviews. A proper summer centrepiece. 10 out of 10 x
28th Jun, 2014
Wow. Super easy to make. Looked just like picture. I did worry about previous comments about not setting but I think if you whip the cream and cheese together for a good solid 5 minutes then it will be fine-mine was set perfectly. I would use my kitchen aid next time as got tired holding my handheld. Made for a big party and it all disappeared with rave reviews. Will definitely make again but as with previous comments, would sieve the strawberries, just for personal taste really. 10 out of 10 x
25th May, 2014
Loved this mousse cake! Lovely, light texture & not as sweet as I thought it might be. Would like to try it frozen & maybe with different berries. Will definitely make it again.
6th Apr, 2014
This cheesecake is amazing, it is my favourite cheesecake. Took it into work for colleagues and everyone loved it
ewelku's picture
16th Oct, 2013
It was absolute disaster, I was looking forward to making this cake. Followed the recipe and the cake end up in the bin. Never set, I've been mixing all ingredients for over 10 min (as someone advised) the longer I was mixing the runnier it got. Also the tin size in the recipe-20cm is far too small, I had 1/3 of cheeses mixture left. Well done to everybody whose cake turn out nicely. :(
31st Jul, 2013
Excellent cake. Everyone enjoyed it. I reckon it would work with raspberries also
11th Jul, 2013
This tasted delicious but I had a real problem with getting it to set properly. I followed someone elses suggestions of putting sliced strawberries round the sides which looked amazing and then left it in the fridge overnight and it seemed to be set ok, but a few minutes after taking the tin off, the whole thing started to collapse. I managed to get it back in the tin and then had to put it in the freezer, which was fine but it was a problem to cut portions then as I knew we wouldn't be eating it all on the same day and so didn't want to let it all defrost. If I tried it again maybe I would beat the ingredients for longer to make a thicker mixture.
30th Jun, 2013
This was an absolute hit with the whole family. I used 50% white and 50% milk chocolate as didn't have enough white, and then drizzled with dark chocolate to contrast with pink colour of cake. I also lined my tin and put in the freezer for 2.5 hours. It was like the most delicious soft ice cream. Stunning! And SO easy to make.
30th Jun, 2013
Apparently the best dessert I've ever made! It was delicious & so easy to do. I used a very expensive well known white chocolate. Having read the ingredients and amounts of everything in the chocolate I opted for their cooking option as was slightly cheaper. Didn't melt very well though. Any suggestions are the best chocolate to use as will be making this again & again.


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