Strawberry Earl Grey Mousse Cake | Summer Dessert

When summer hits, I dread turning on the oven but still crave something sweet. This Strawberry Earl Grey Mousse Cake became my savior—no baking required, chilled to perfection, and melts in your mouth with a hint of citrusy tea aroma. The first time I made it, friends devoured it right after unmolding, and even my usually dessert-averse boyfriend asked for seconds.

It has layers of texture: a crunchy caramel cookie base, a velvety Earl Grey mousse, and a topping of fluffy cream and fresh strawberries. Every bite feels like a fancy patisserie treat. Plus, it’s foolproof, ideal for beginners or anyone wanting a quick yet impressive dessert.

🔍 Ingredient Breakdown

The cake consists of three parts:

1. Base: Crushed caramel cookies + butter for crunch. The cookies’ slight bitterness pairs well with tea. Digestives work too.

2. Mousse Layer:

   • Cream cheese: Adds richness.

   • Earl Grey tea: Bergamot flavor elevates the dessert.

   • Gelatin: Sets the mousse for a silky texture.

   • Whipping cream: Lightens the mousse.

3. Topping: Strawberries + cream rosettes for freshness and looks. Swap with blueberries or mangoes if preferred.

All ingredients are easy to find, affordable, yet the result tastes luxurious.

🍽️Serving Suggestions

1. Pairings:

   • Serve as afternoon tea with iced coffee or English breakfast tea.

   • Enjoy post-meal as a chilled, ice-cream-like treat.

2. Storage:

   • Keeps in the fridge for 3 days (strawberries may release water over time).

   • Avoid freezing—it hardens the mousse.

3. Slicing: Use a hot knife (dip in hot water, wipe dry) for clean cuts.

❤️ Why You’ll Love It

1. No-bake ease: Skip the oven in hot weather.

2. Sophisticated taste: Tea + strawberries = balanced, non-cloying sweetness.

3. Instagram-worthy: Pink strawberries and cream rosettes make it photo-ready.

4. Customizable: Swap tea for matcha or coffee, or use seasonal fruits.

I tried this recipe on a whim, and it’s now a summer staple at my gatherings. If you love desserts that aren’t overly sweet, this is a must-try!

🥗RECIPE🥗

👉🏻Ingredients list

• Base: 100g crushed caramel cookies｜45g melted butter

• Mousse: 250g cream cheese｜35g sugar｜250g whipping cream｜10g gelatin sheets｜1 Earl Grey tea bag｜50g milk

• Topping: Strawberries｜80g whipping cream｜7g sugar

👩🍳DIRECTIONS:

❶ Mix crushed cookies with melted butter, press into the mold, and refrigerate.
❷ Beat cream cheese and sugar until smooth.
❸ Heat milk with Earl Grey tea powder until slightly bubbling, turn off the heat, cover, and let steep for 2 minutes. Add pre-soaked gelatin sheets and stir until dissolved, then mix into the cheese mixture from step 2.
❹ Fold in the whipping cream until well combined, then transfer to a piping bag.
❺ Cut strawberries in half and arrange them in the mold. Pipe the mousse mixture into the mold and refrigerate ❄️ for about 4 hours before unmolding.
❻ Whip the cream rosette ingredients and pipe onto the cake, then decorate with strawberries.

❓ FAQ

1. Q: Can I use other teas?
   A: Yes, but flavors vary. Jasmine or peach oolong work well.

2. Q: Can I use gelatin powder instead of sheets?
   A: Yes, 1:1 substitution, but bloom in cold water first.

3. Q: My mousse breaks when unmolding. Help!
   A: Warm the mold edges with a hot towel or blow dryer for easy release.