By Elina 
Looking for a stunning dessert that’s as delicious as it is beautiful? This Strawberry Matcha Mousse Cake Recipe is the ultimate no-bake treat—featuring a silky white chocolate and matcha mousse layered over fresh, juicy strawberries and a buttery biscuit crust. It’s light, creamy, and packed with flavor—a matcha lover’s dream!
Perfect for spring gatherings, summer picnics, or just treating yourself to something special.
Why You’ll Love This Cake
No oven needed – A fuss-free dessert you can whip up without baking.
Fresh and fruity – Strawberries add a natural sweetness and beautiful presentation.
Matcha magic – Earthy green tea flavor pairs beautifully with white chocolate.
Gorgeous to look at – This cake looks like a work of art but is easy to make at home.
Ingredients
For the Crust:
150g Biscoff biscuits (or any biscuits you like, such as Oreos)
50g melted butter
For the Strawberry Matcha Mousse:
250g white chocolate, chopped
200ml heavy cream (for melting with chocolate)
2 egg yolks
10g gelatin (6 sheets), soaked
15g matcha powder (sifted)
250ml heavy cream (for whipping)
17–20 fresh strawberries
For Topping:
Matcha powder (for dusting)
Extra strawberries for garnish
Cake pan size: 15 cm / 6 inches square
Step-by-Step Instructions for Strawberry Matcha Mousse Cake
1. Prepare the Crust
Crush the Biscoff biscuits into fine crumbs using a food processor or a ziplock bag and rolling pin. Combine with melted butter and mix until the texture resembles wet sand. Press the mixture into the base of your cake pan and smooth it out evenly. Chill in the fridge while you prep the rest.
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2. Arrange the Strawberries
Place whole strawberries upright along the edges and center of the crust. Pack them tightly together so they won’t float once the mousse is added. Return the pan to the fridge.
3. Bloom the Gelatin
Soak gelatin sheets in cold water for 5–10 minutes until soft. Then gently squeeze out excess water and set aside.
4. Make the Matcha White Chocolate Mixture
In a saucepan over low heat, melt the chopped white chocolate with 200ml of heavy cream, stirring until smooth. Remove from heat and whisk in the egg yolks, softened gelatin, and sifted matcha powder. Mix until completely blended. Let the mixture cool to room temperature.
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5. Whip the Cream
In a separate bowl, whip the remaining 250ml of heavy cream until it forms soft peaks. Gradually fold in the cooled matcha mixture, stirring until silky smooth.
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6. Pour & Chill
Pour the mousse over the arranged strawberries, making sure it seeps into all the gaps. Smooth the top and cover the pan with plastic wrap. Refrigerate for at least 4–6 hours, or overnight for best texture.
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7. Decorate & Serve
Once the mousse is set, gently remove the cake from the mold. Dust with matcha powder and top with fresh strawberries for an elegant finish. Slice and enjoy!
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Tips for the Perfect Mousse Cake
Use good quality matcha for vibrant color and flavor.
Strain the matcha to avoid clumps in your mousse.
Let the mousse cool before folding in the whipped cream to keep it light and airy.
Chill overnight for the cleanest slices and best texture.
Final Thoughts
This Strawberry Matcha Mousse Cake Recipe is a show-stopping dessert that tastes just as dreamy as it looks. Whether you’re a matcha enthusiast or just looking to try something new, this no-bake cake is sure to impress. Give it a try and let the flavors take you away!
Love Mousse? Try This Chocolate Mousse Trifle