Alive and Cooking

Chilled Strawberry Mousse Cake

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300 g large strawberries
500 ml thickened cream
120 g cream cheese, roughly cubed
2 tbsp. maple syrup
1 packet rectangular wafer biscuits


Line a medium-sized rectangular baking tin/dish with cling film. Cut half the strawberries into small slices and line the bottom of the dish with the slices.
Whip the cream to soft peaks and set aside.
In a food processor, blitz the remaining strawberries with cream cheese and maple syrup until smooth. Combine with the cream and stir thoroughly.
Place a layer of wafers over the strawberry slices, a layer of strawberry cream and repeat the process, the last layer being wafers.
Refrigerate for 30 mins, then flip, slice and serve.
Serves 8 - 10

Chilled Strawberry Mousse Cake