When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Chocolate Strawberry Mousse Cake Recipe

Chocolate Strawberry Mousse Cake Recipe

Chocolate Strawberry Mousse Made by Becca

No baking with this chocolatey, strawberry Mousse Cake, laying on a bed of chocolate cookie crumbs. A pure delight. Cool and refreshing, just the right dessert for those hot summer days.

1 cup Chocolate cookie crumbs
3 Tb Butter
2 pint baskets Strawberries, stemmed and halved
2 cups Semisweet chocolate chips
1/2 cup Water
2 Tb Light corn syrup
2 1/2 cups Whipping cream, divided
1 Tb Sugar

Oven Temp ~ °
Baking Time ~
Pan Type ~ 9 - inch springform
Spray pan with non-stick vegetable spray.

In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves touching, side-by-side, pointed ends up with cut sides against side of pan. Set aside.

Place chocolate chips in blender. In small saucepan over medium heat, mix water and corn syrup, bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in a large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan, level the top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl beat remaining one cup cream to form soft peaks. Add sugar, beat to form stiff peaks. Remove sides of pan, place cake on serving plate. Using a Pastry Bag with a star tip, pipe or dollop whipped cream onto top of Chocolate Strawberry Mousse cake. Arrange remaining halved strawberries onto whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Serves 12
Nutrition facts:
Serving Size 190 g
Calories 445
Calories from Fat 251
Total Fat 27.9g 43%
Saturated Fat 18.3g 92%
Cholesterol 37mg 12%
Sodium 553mg 23%
Total Carbohydrates 63.0g 21%
Dietary Fiber 8.2g 33%
Sugars 33.8g
Protein 5.0g
Vitamin A 7% • Vitamin C 67% • Calcium 4% • Iron 31%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!