Strawberry Mousse Cake Filling
This strawberry mousse cake filling is fluffy, light as air, and stabilized with the help of some white chocolate ganache.
At its core, it’s really just strawberry whipped cream that’s stabilized with melted white chocolate.
I love this recipe because it doesn’t use gelatin or strawberry Jello to stabilize the mousse!
How to Make This Strawberry Mousse Cake Filling
To make sure your strawberry mousse cake filling turns out as amazing as possible, let’s walk through each step together! I’ve also included a video of the process in the recipe card at the bottom of this post.
Step 1: Melt the White Chocolate & Heavy Cream
Add 1 cup of white chocolate chips and 1/3 cup heavy cream in a medium-sized, heat-proof bowl.
Heat for 45-60 second in the microwave, then let the mixture sit for a minute.
If you don’t have a microwave, you can also use a double boiler.
Stir until combined with a rubber spatula.
The white chocolate should be completely melted, and the mixture should be smooth. Set aside.
Step 2: Make the Strawberry Whipped Cream
Add the heavy cream, freeze-dried strawberry powder, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
If you want your mousse to have a stronger color, add a drop of red gel food coloring into the mixture.
Mix on a medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl (see photo below).
At this stage, the whipped cream should be thick and able to keep its shape.
This usually takes about one to two minutes in my stand mixer.
Step 3: Fold the Strawberry Whipped Cream into the White Chocolate Mixture
Gently fold half of the strawberry whipped cream into the white chocolate cream mixture using a rubber spatula.
Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe.
Then fold in the remaining half of the strawberry whipped cream.
Be careful not to over-mix the mousse, because it will become deflated and lose its structure.
Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, then use to fill cakes, cupcakes, or even cookies.
Substitutions & Swaps in This Strawberry Mousse Cake Filling
You can make the following swaps and substitutions in this recipe:
- White Chocolate – You can use white chocolate chips, baking chocolate, or good-quality white chocolate bars.
- Heavy Whipping Cream ā Use heavy cream or heavy whipping cream. To make dairy-free and vegan strawberry mousse cake filling, use coconut cream.
- Freeze-Dried Strawberry Powder – This is an absolute must in this recipe! I order mine online, but you can also buy freeze-dried strawberries and grind them in a spice grinder or food processor.
- Powdered Sugar – You need a fine sugar like powdered sugar to help sweeten the whipped cream and give it a smooth consistency. I don’t recommend using granulated sugar or other types of sugar.
What Can I Make with This Strawberry Mousse?
This delicious strawberry mousse can be enjoyed with all kinds of desserts!
I love to use it to fill layer cakes, but it would also be a delicious filling with cupcakes, macarons, or even ice cream cakes.
Or enjoy this mousse on its own! Top it with a dollop of whipped cream and some fresh strawberries and you have a dessert in and of itself.
Tips for Making the Best Strawberry Mousse Cake Filling
- Chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
- Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
- Use good-quality white chocolate! It has a huge impact on the flavor of this filling.
- Keep this mousse cake filling cold. It can lose its shape and structure if it gets too warm.
- If you add this to a cake, make sure you pipe a ring of buttercream frosting around the edge of the cake layer. This will help keep the softer cake filling in place.
- If you love this recipe, you might also want to try my white chocolate mousse cake filling or my blackberry mousse cake recipe.
Making This Strawberry Mousse Cake Filling in Advance & Storage Tips
Make this mousse in advance! Store it in the fridge in an airtight container or covered with plastic wrap for up to 2 days.
Keep any cakes or cupcakes with this filling in the fridge until they’re ready to be enjoyed.
Let Me Know What You Think
If you try this strawberry mousse cake filling recipe, Iād love to hear what you think! Please leave a comment and rating below.
And don’t forget to tag me @chelsweets and #chelsweets so that I can see your delicious creations on social media!
Strawberry Mousse Cake Filling
Ingredients
Strawberry Mousse
- 1 cup good quality white chocolate chips 180g
- 1 1/3 cups heavy cream or heavy whipping cream, cold – divided 320g
- 1/2 cup freeze dried strawberry powder 56g
- 1/4 cup powdered sugar 30g
- 1 tsp vanilla extract or vanilla bean paste 4g
- pinch fine salt less than 1/8 tsp
- red gel food coloring – optional
Tools and Equipment Needed
Instructions
Strawberry Mousse Cake Filling
- Make the strawberry mousseĀ first so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
- Add 1 cup white chocolate chips and 1/3 cup heavy cream in a medium-sized, heat-proof bowl. Microwave for 45-60 seconds, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler. Set aside.
- Add 1 cup of heavy cream, 1/2 cup freeze-dried strawberry powder, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of fine salt into a large bowl or the bowl of a stand mixer fitted with a whisk attachment. If desired, add a small drop of red gel food coloring to give this mousse a more vibrant color.
- Mix on a medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about a minute or two in my stand mixer.
- Gently fold half of the strawberry whipped cream into the white chocolate mixture using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe. Fold in the remaining strawberry whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
- Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours. Make sure you keep the mousse chilled until right before you fill the cake because it can also lose its shape if it gets warm.
Video
Notes
Tips for Making the Best Strawberry Mousse Cake Filling
- Chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
- Use good-quality white chocolate! It melts down more easily and gives the mousse a stronger flavor.
- You can use white chocolate bars, chips, or wafers to make this mousse. However, you can’t use white candy melts!
- Be sure you’re using heavy whipping cream. You need a high fat percentage to have it whip up properly.
- Keep an eye on your mixer as you whip up the strawberry whipped cream! If you over-mix it, it will turn into butter.
- Keep this strawberry mousse cake filling cold. It can lose its shape and structure if it gets too warm.
- If you add this to a cake, make sure you pipe a ring of buttercream frosting around the edge of the cake layer. This will help keep the softer cake filling in place.
Ā
Making This Strawberry Mousse Cake Filling in Advance & Storage Tips
The strawberry mousse can be made in advance! It can be made up to 2 days ahead of time and stored in the fridge in an airtight container or covered with plastic wrap. Once a cake or cupcakes have been filled with this filling, keep them refrigerated.Nutrition
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Can this be made, put in between the cake layers and then freeze? If so how long can it be in the freezer and what will happen when in thaws?
Hi Jessica,
I haven’t tried freezing a cake filled with this recipe before, so sadly I’m not sure! I usually just store it in the fridge for up to a week. So sorry I can’t be of more help! If you try it, please let me know how it goes!
Do I need to cook the melted chocolate before adding to whipped cream mixture?
Hi Leanne,
Once the white chocolate has been melted down with the heavy cream and is in a liquid state, it doesn’t need to be heated or cooked down any further. Hope that helps, happy baking!
How long are you able to keep this just the two days
Hi Jennifer,
Correct, just like the recipe card says! I don’t recommend making this further than 2 days in advance, or it can start to lose its shape/structure as it sits over time. Hope that helps, happy baking!
Once in the cake is it good up to a week in the fridge? Or do I need to plan for only 2 days before the party?
Hi Emma,
As long as there is a buttercream or ganache boarder around the filling to help keep it in place, a cake filled with this mousse can be stored in the fridge for up to a week. Hope that helps, happy baking!
The made a big mistake. I put all the ingredients together. It came grainy. I am going o try to chill it and whip up some more whipped cream in the morning and try folding it in and see if that works. It is delicious.
Oopsies!! That would definitely have an impact on the texture of the mousse :/ But hopefully you’ll be able to whip it up with some more whipped cream! Glad it still tastes great though!!
The strawberry powder you recommended is not available. Is there another brand youād recommend?
Hi Cheryl,
I’m so sorry about that! Here’s is another one that would work: https://amzn.to/3xx2sYh
Or if you want a bigger package so that you can have some left for the future, this is an option for buying 1 lb. – it’s also cheaper per ounce: https://amzn.to/3JghKn1
Hope that helps, happy baking!
Hey there! If I donĀ“t have strawberry power can I use puree?
Hi Angelys,
Great question! If you go that route, you need to make sure you cook down the puree and reduce it to at least half the volume, or else the water from the puree will destabilize the mousse. You also could use a good quality strawberry jam (faster and easier) if you want to go that route. If won’t be quite as thick as when you use strawberry powder, but it should still taste great. Hope that helps, happy baking!
@Chelsweets, Thanks for replay! Let me tell you the puree was amazing! you should try it for sure, I reduce it the puree after you whip the whipped cream add the puree and tastes divine, if you do it this way it needs the coloring to make it more vibrant. I also added pieces of fresh strawberries, I love your recipe!
So good to know, that does sound delish!!! Thank you for sharing Angelys:)
So this recipes only good for 2 days?
Hi Jennifer,
It doesn’t really go bad, but it starts to lose its structure and becomes looser! Hope that helps, happy baking!
Thanks for the recipe! I was planning to use for my sonās wedding cake between layers (with a buttercream ring around), but am worried since the cake will be out on the cake table for the reception. What are your thoughts? Will it hold up? Or is this not the filling to go with?
Hi Mindy,
I get super nervous with mousse/soft cake fillings in wedding cakes during the summer. Will the cake be indoors? Will the room be air conditioned/temperature controlled? If so, it should be fine! But if not/the cake is going to be in warm weather, I’d say play it safe and just use strawberry frosting as the filling!
@Chelsweets, the cake will be indoors and will be refrigerated until right before guests arrive at the indoor air conditioned reception. Iām going to go for it, Iāll let you know how it goes š
ok phew!! I hope it turns out amazing š Please do let me know how it goes!!
@Chelsweets, whelp, I tried it, I used this mousse and fresh sliced strawberries in between each layer, 3 tiers, 4 layers each -would not recommend ??. The bottom layer just couldnāt hold the weight (even with proper structure dowels and boards) unless refrigerated, SO, I kept it in the refrigerator at the venue until about 5 minutes before slicing. It tasted AMAZING, but it is not a great option for tiered layer cakes. This is not a negative of course on your recipe -the filling is so yummy!! Thank you for the recipe, I absolutely will use it again for a simple cake!
Totally hear you!! And very good to know, our suspicions were right! Thank you for sharing Mindy š
I just made this and it super thick set in the fridge. Suggestions on how to salvage it without starting over?
Iām thinking either folding more whipped cream in or heating it slightly and giving it a tiny whip
Hi Lauren,
When you say it set super thick, is it like hard to the touch or not spreadable? This mousse should keep its shape, but it definitely should still be spreadable when it’s cold. I suppose you could try folding in more whipped cream and see if that helps! Let me know if you were able to figure out what happen (is there a chance an ingredient was missed or an amount was different than the recipe), and if you were able to fix it!
This recipe sounds great. I didnāt know of strawberry powder before. Excited to get some (and blueberry too!) & give it a try. Thanks for sharing!
Could I use freeze dried raspberries instead of strawberries?
I make wedding cakes and this filling has been SUCH a hit – thank you!! It’s not only more stable than other mousse recipes I’ve tried but also tastes amazing.
Do you think I can use this same recipe to make a raspberry mousse cake filling – just substituting freeze dried raspberries?
I read other the other comments about this not being a great option for tiered cakes as it doesnāt hold up but do you think for a smaller one it might be ok? Iām using your vanilla cake recipe and doing 3 7ā layers topped with 2 5ā layers and I bought all the ingredients and didnāt see the comments until afterwards. Or is there another filling you live with your vanilla cake? Itās for my sons 4th birthday.
This recipe was great! Great texture, excellent strawberry flavor, and so easy to make. Itās a keeper!
So happy to hear that Kelly! Thank you for sharing!!
Would this work if I made it like ganache? Melting the chocolate with the heavy cream, adding in the extras, letting cool/set, then whip?
The ratio of heavy cream to white chocolate would be way off to make a whipped strawberry ganache! You’d need to use like 1/3 of a cup of heavy cream instead of 1 1/3 cups. I haven’t tested it, but if you made that alteration I think it should work?
Hi! I love your recipes and have been using them for years! Your WASC is a fan favorite! Iāve never done any kind of cake filling before, only ever used strawberry swiss meringue buttercream to fill (flavored with the freeze dried strawberry powder and strawberry puree??). I want to try this mousse for a WASC 8ā and 6ā two-tier cake. I read about the importance of using a ring of buttercream as a damā¦ What brand of āgood qualityā white chips do you recommend? In past attempts, I have trouble with melting white chips for ganache and drips. It never seems to melt to the correct consistency, and I never use candy melts.
Thank you!
Abby
Hi Abby! Oh my gosh, thank you so much! That means the world to me! Iām thrilled to hear the WASC has been a favorite for you. And yes, strawberry Swiss meringue buttercream with freeze-dried powder and puree is chefās kiss, so delicious and bright!
Youāre absolutely right about using a buttercream dam, especially with mousse or softer fillings. It really helps keep everything stable, especially in a tiered cake like your 8ā and 6ā. For white chocolate chips, I totally get your struggle. Many grocery store brands have added stabilizers that make them tricky to melt smoothly. Iāve had the best luck with Ghirardelli white baking chips or even better, their white chocolate baking bars if you can find them. They melt more evenly and give you that silky texture you want for ganache or mousse. Another great option is Callebaut if you’re open to ordering online. Itās more of a true white chocolate and melts beautifully.
So excited youāre branching out into mousse fillings. Hope that helps, happy baking!!