If you're looking for a dessert that's both elegant and surprisingly easy to make, you're going to love this No-Bake Strawberry Matcha Mousse Cake. It’s the perfect combination of creamy white chocolate, earthy matcha, and sweet juicy strawberries—all layered beautifully without needing to turn on your oven.
This cake feels like something you'd get at a fancy café, but it’s totally doable at home. The mousse is light, smooth, and packed with flavor. The vibrant green of the matcha and the bright red of the strawberries make it a real showstopper at any gathering—or even just for a cozy weekend treat.
What I really love about this recipe is how simple the steps are. You don’t need to fuss with complicated baking techniques. Just a good mix of quality ingredients, a little bit of patience, and a fridge to do all the work. Plus, it’s a great dessert to prep ahead of time and serve chilled.
No-Bake Strawberry Matcha Mousse Cake – Creamy, Dreamy & Full of Flavor
🍰 Ingredients
Biscuit Base:
- 150g digestive biscuits or your favorite cookies
- 50g melted butter
Strawberry Matcha Mousse:
- 250g white chocolate, chopped
- 200ml heavy cream (to heat with chocolate)
- 2 egg yolks
- 10g gelatin (about 6 sheets), softened
- 15g matcha powder, sifted
- 250ml heavy cream (cold)
- 17–20 fresh strawberries, cleaned and hulled
Topping:
- Matcha powder, for dusting
- Extra fresh strawberries, for decoration
Pan size: 15 cm / 6-inch square cake mold
👩🍳 Instructions
- Make the crust: Crush the biscuits into fine crumbs. Mix them with the melted butter until well combined. Press the mixture into the bottom of your cake mold and smooth it out evenly.
- Add strawberries: Stand whole strawberries upright across the crust, placing them around the edges and center. Pop it into the fridge to chill while you make the mousse.
- Prepare gelatin: Soak the gelatin sheets in cold water for 5–10 minutes until soft. Squeeze out excess water and set aside.
- Make the matcha mousse base: In a saucepan, gently heat the white chocolate and 200ml cream together until fully melted and smooth. Remove from heat. Stir in the egg yolks, softened gelatin, and sifted matcha powder. Mix until well combined. Let it cool slightly.
- Fold in cream: Gently add the remaining 250ml of cold cream into the matcha mixture, folding until smooth and creamy.
- Assemble: Pour the matcha mousse over the strawberries, making sure to fill all the gaps and cover everything evenly. Cover and chill the cake in the fridge for at least 4–6 hours or overnight.
- Decorate and serve: Once set, gently remove the cake from the mold. Dust the top with a bit of matcha powder and add some fresh strawberries for a final touch. Slice and enjoy your no-bake masterpiece!
Can I skip the gelatin?
Gelatin is what helps the mousse set properly. If you skip it, your cake might turn out too soft or even runny. You could try agar-agar as a vegetarian alternative, but the texture will be slightly different.
Do I have to use matcha powder?
Nope! If you're not a fan of matcha, you can totally leave it out. The mousse will still be super creamy with white chocolate and strawberries alone. Or try cocoa powder for a chocolate twist!
Can I make this cake ahead of time?
Absolutely! This no-bake cake actually sets better overnight in the fridge. You can make it a day in advance and just decorate before serving. Super convenient for parties!
This cake is light, refreshing, and not overly sweet—just the way a matcha dessert should be. It’s ideal for matcha lovers or anyone who wants to try something a little different yet totally delightful. Give it a go and impress your friends (or yourself)!
