Chocolate Strawberry Mousse Cake

Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée.


Brownie Layer

  • 1 box (18.4 oz.) Betty Crocker™ Brownie Mix
  • 1/4 cup water
  • 1/3 cup oil
  • 1 egg

Strawberry Gelee

  • 1/2 mcup water
  • 3 teaspoons powdered gelatin
  • 16 oz strawberries
  • 2/3 cup sugar
  • 1-1/2 teaspoons lemon juice

Strawberry Cheesecake Mousse

  • 1 cup white chocolate chipsoz cream cheese, softened
  • 2 cups frozen whipped topping, thawed


  • 1Brownie layer: Spray inside of an 8-inch springform pan with baking spray. Preheat oven to 325º F if using a non-stick pan and 350º F if using a metal pan.

  • 2Mix together the brownie mix, with 1/4 cup water, oil, and egg. Pour into an even layer in the springform pan. Bake for 31-36 minutes, or as package directs. Remove from oven and allow to cool completely.

  • 3Strawberry Gelée: Pour 1/2 cup water into a small bowl and sprinkle gelatin over top. Set aside until ready to use.

  • 4Combine strawberries and sugar in a saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a boil.

  • 5Remove from heat and purée strawberries using an immersion blender (or pour into a blender and purée.)

  • 6Press strawberry puree through a fine mesh sieve into a large bowl, if you’d like to remove the seeds. Stir in gelatin and lemon juice.

  • 7Strawberry Cheesecake Mousse: Pour white chocolate chips and 2/3 cup strawberry puree into a saucepan and heat over low until melted.

  • 8Beat cream cheese until light and fluffy. Stir white chocolate mixture into cream cheese. Fold in the whipped topping.

  • 9Assemble cake: Pour strawberry cheesecake mousse over top of the brownie and smooth out the top surface. Freeze for 30 minutes while the strawberry gelée cools.

  • 10Remove from freezer and pour the strawberry gelée over top. Refrigerate for at least 4 hours.

  • 11Remove, un-mold from pan, and cut into slices to serve.


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