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

Scale

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

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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