If you’re searching for a show-stopping dessert that’s as stunning to look at as it is delicious to eat, the Strawberry Pistachio Mousse Cake is your new go-to. This dreamy, multi-layered treat combines a nutty pistachio crust, a silky strawberry mousse, and a luscious pistachio mousse to create a symphony of flavors and textures in every bite. With its beautiful pastel colors, fresh ingredients, and elegant finish, this cake brings a touch of French-inspired magic to any table and is guaranteed to impress family and friends alike.
Ingredients You’ll Need
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For the Pistachio Crust
- 1 cup shelled pistachios
- 1/2 cup almond flour
- 2 tablespoons coconut sugar
- 3 tablespoons melted butter
For the Strawberry Mousse
- 2 cups fresh strawberries, hulled
- 1/4 cup sugar or honey
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
For the Pistachio Mousse
- 1/2 cup shelled pistachios
- 1/4 cup sugar
- 1/2 cup whole milk
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
How to Make Strawberry Pistachio Mousse Cake
Step 1: Prepare the Pistachio Crust
Start by preheating your oven to 350°F. Grab your food processor and pulse the pistachios until they’re finely ground but not turning into butter. Add the almond flour, coconut sugar, and melted butter, then pulse a few more times until everything is combined and the mixture resembles damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even. Bake for 8 to 10 minutes, or until lightly golden and fragrant. Let the crust cool completely before moving on—this ensures your mousse layers stay crisp and distinct.
Step 2: Make the Strawberry Mousse
In a medium saucepan, combine your fresh strawberries, sugar (or honey), and lemon juice. Cook over medium heat, stirring often, until the strawberries break down and the mixture thickens slightly—the aroma is irresistible! Once softened, blend the mixture until smooth, then strain to remove the seeds for an ultra-silky texture. In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Stir this bloomed gelatin into your warm strawberry puree until fully dissolved, then let the mixture cool to room temperature. Whip the heavy cream to stiff peaks and gently fold it into the cooled strawberry mixture. Pour this luscious mousse over your cooled crust, smoothing the top. Pop the pan into the fridge for 30 to 45 minutes to set.
Step 3: Make the Pistachio Mousse
In a high-speed blender, combine the shelled pistachios, sugar, and whole milk. Blend until you have a smooth, creamy pistachio base (it should be thick and vibrantly green). Bloom the gelatin in cold water for 5 minutes, then gently warm the pistachio mixture (either in a saucepan or microwave) and stir in the gelatin until it’s completely dissolved. Let this mixture cool to room temperature—patience is key! Whip the remaining heavy cream to stiff peaks, then fold it gently into the pistachio base. Spread this glorious pistachio mousse evenly over the chilled strawberry layer, smoothing out the top for a perfect finish.
Step 4: Chill and Unmold
Let your Strawberry Pistachio Mousse Cake set in the refrigerator for at least 4 hours, or even better, overnight. This ensures firm, clean layers and easy slicing. When ready to serve, carefully release the cake from the springform pan. If you want to make it extra special, dress it up with a sprinkle of chopped pistachios and a few fresh strawberries on top.
How to Serve Strawberry Pistachio Mousse Cake
Garnishes
A generous scattering of chopped pistachios and a handful of fresh, glossy strawberries make this cake look like it came straight from a Parisian patisserie. You can also add a few mint leaves for a pop of green and a touch of elegance. If you’re feeling fancy, a dusting of powdered sugar or a drizzle of strawberry coulis will take your presentation to the next level.
Side Dishes
Since Strawberry Pistachio Mousse Cake is the star of the show, keep side dishes light and simple. A small bowl of vanilla bean ice cream or a dollop of whipped cream complements the cake’s creamy texture. For a refreshing contrast, pair with a fruit salad featuring berries and citrus, or serve with a crisp, floral tea to balance the sweetness.
Creative Ways to Present
If you want to switch things up, try making individual mousse cakes using mini springform pans or dessert rings for a personalized touch. For parties, cut the cake into small squares and serve on a platter as elegant petit fours. Layered parfait glasses are another fun option—just layer pistachio crust crumbles, strawberry mousse, and pistachio mousse for a stunning dessert-in-a-glass.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Pistachio Mousse Cake keeps beautifully in the fridge, covered tightly in plastic wrap or in an airtight container, for up to three days. The mousse layers stay wonderfully creamy, and the crust remains pleasantly crisp if stored properly. Just be sure to keep the cake chilled until you’re ready to serve each slice.
Freezing
If you’d like to make the cake further in advance, you can freeze it! Chill the assembled cake until fully set, then wrap it tightly in plastic wrap and a layer of foil. It will keep in the freezer for up to one month. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
There’s no need to reheat this cake—Strawberry Pistachio Mousse Cake is best enjoyed cold, straight from the fridge. If serving after freezing, allow it to thaw in the refrigerator for several hours or overnight so the mousse layers return to their creamy, airy consistency.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work beautifully in the mousse; just be sure to thaw and drain them first to avoid excess liquid that could affect the mousse’s texture.
Can I make this cake gluten-free?
Yes, the recipe is naturally gluten-free as long as your almond flour and other ingredients are certified gluten-free, making it a perfect treat for those with dietary restrictions.
How far in advance can I prepare Strawberry Pistachio Mousse Cake?
You can make this cake 1 to 2 days in advance. In fact, the flavors meld and the mousses firm up even more when given extra time to chill in the fridge.
What if I don’t have a springform pan?
A deep cake pan lined with parchment can work in a pinch, but a springform pan really makes unmolding and serving a breeze, ensuring those pretty layers stay intact.
Can I use store-bought pistachio paste for the mousse?
Definitely! If you’re short on time, high-quality pistachio paste is a great shortcut—just blend it with the other mousse ingredients as directed for a rich, nutty flavor.
Final Thoughts
If you love desserts that are both beautiful and utterly delicious, you owe it to yourself to try Strawberry Pistachio Mousse Cake. It’s a labor of love that pays off in every creamy, fruity, nutty bite—perfect for celebrations or simply treating yourself. Go ahead, gather your ingredients and let this cake become a new favorite in your kitchen!
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Strawberry Pistachio Mousse Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours (includes chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: French-Inspired
- Diet: Non-Vegetarian
Description
This Strawberry Pistachio Mousse Cake is a luscious layered dessert featuring a crunchy pistachio crust, a refreshing strawberry mousse layer, and a creamy pistachio mousse topping. Perfectly balanced between nutty and fruity flavors, this gluten-free, vegetarian-friendly cake offers an elegant and delightful treat, ideal for summer and special occasions.
Ingredients
For the Pistachio Crust
- 1 cup shelled pistachios
- 1/2 cup almond flour
- 2 tablespoons coconut sugar
- 3 tablespoons melted butter
For the Strawberry Mousse
- 2 cups fresh strawberries, hulled
- 1/4 cup sugar or honey
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
For the Pistachio Mousse
- 1/2 cup shelled pistachios
- 1/4 cup sugar
- 1/2 cup whole milk
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: Preheat oven to 350°F. Pulse pistachios in a food processor until finely ground. Add almond flour, coconut sugar, and melted butter, and pulse to combine. Press mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until lightly golden. Cool completely.
- Make the strawberry mousse: In a saucepan, combine strawberries, sugar (or honey), and lemon juice. Cook over medium heat until strawberries break down and mixture thickens slightly. Blend until smooth and strain to remove seeds. In a small bowl, mix gelatin with cold water and let bloom for 5 minutes. Stir the gelatin into the warm strawberry puree until fully dissolved. Cool to room temperature. Whip the cream to stiff peaks, then fold gently into the cooled strawberry mixture. Spread evenly over the cooled crust and refrigerate for 30–45 minutes to set.
- Make the pistachio mousse: Blend pistachios and sugar with milk in a high-speed blender until smooth. In a small bowl, bloom gelatin in cold water for 5 minutes. Warm the pistachio mixture slightly and stir in the gelatin until dissolved. Let cool to room temperature. Whip the cream to stiff peaks and gently fold into the pistachio base. Spread evenly over the strawberry layer. Refrigerate the assembled cake for at least 4 hours or overnight until fully set. Carefully release from the springform pan and garnish with chopped pistachios and fresh strawberries if desired.
Notes
- For a shortcut, you can use store-bought pistachio paste for the pistachio mousse.
- To make it fully gluten-free, ensure your almond flour and all ingredients are certified gluten-free.
- This cake is best served chilled and can be made 1–2 days in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
