Strawberry yoghurt mousse cake

6 servings
20 min
40 min


Number of serving: 6
300 g hob nob biscuits (or any biscuit you use for making bases)

175 g unsalted butter

500 g strawberries, hulled and washed

75 g caster sugar

4 leaves gelatine

250 ml Greek yoghurt

300 ml double cream


  • Start by making the base: place the biscuits into the food processor and blitz until you have crumbs. Meanwhile, melt the butter. Stir the biscuit crumbs into the butter then pour in the base of a 20cm springform tin. Press down. Leave to cool.
  • Puree the strawberries in the food processor until you have liquid pulp. Pass the puree through a sieve to remove as many seeds as possible this will provide a silkier texture.
  • Place the gelatine leaves in a bowl of cold water and leave to soften. Pour the strawberry puree into a saucepan and stir in the sugar. Heat until the sugar has dissolved and the puree is warm but not boiling.
  • Squeeze all the water out of the gelatine leaves and whisk into the puree. using a whisk, rather than a spoon, gets the gelatine to absorb quickly without any lumps. Put to one side to cool.
  • When the puree is at room temperature whisk in the yoghurt. Whisk the cream until you have stiff peaks then fold into the strawberry mixture.
  • Pour over the biscuit base and chill in the fridge for at least 6 hours.
  • Decorate as desired


Strawberry yoghurt mousse cake, photo 1Strawberry yoghurt mousse cake, photo 2Strawberry yoghurt mousse cake, photo 3Strawberry yoghurt mousse cake, photo 4Strawberry yoghurt mousse cake, photo 5Strawberry yoghurt mousse cake, photo 6Strawberry yoghurt mousse cake, photo 7

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