The 4th of July is this week! Wow, where did the month of June fly!?!
There’s lot’s of ways to show your patriotism and celebrate this special Independence Day so don’t worry about going a little over the top! Our church had a nice Independence Day event and the place was full of red, white, and blue. It was amazing hearing all that patriotic music, honoring our servicemen and women, and getting to serve them!
I’m the type of person that likes everything red, white, and blue on the 4th and I love making dessert that looks patriotic! Here’s an easy and delicious dessert that looks both patriotic and will make your guests go “oooh” and “aaah”. The great thing about this cake? You don’t even have to bake it! Yes, it’s a no bake cake! Now how convenient is that for a hot 4th of July? If you’re too busy, you can even make it a day ahead and it’s going to be even better because it has to stay in the fridge anyway!
This cake was actually done for Lois’ birthday back in January. I know, this post is that late! But I now found a good opportunity to share it with you since Independence Day is a few days away
This cake is so easy to make and really delicious too!
You can cover the whole top of the cake in white whipping cream if you want
Someone’s trying to sneak a little taste!
There she is again! The sweet little rascal
This is what I made for my mom and dad’s anniversary last October, but this time the mousse filling was doubled to make the cake taller. Make this for your Independence Day celebration and wow all your friends and family!
Strawberry Chocolate Mousse Cake:
(Note: If you want a taller cake, double the mousse filling)
- 1 cup chocolate cookie crumbs (I used Oreos and just scraped off the icing in the middle)
- 3 Tbsp. Butter (melted)
- 2 pints Fresh Strawberries, halved
- 2 cups Semisweet Chocolate Chips
- 1/2 cup Water
- 2 Tbsp. Honey
- 2 1/2 cups Heavy Whipping Cream
- 1 Tbsp. white Sugar
In a bowl mix cookie crumbs and butter to blend thoroughly. Press evenly onto bottom of 9″ springform pan. Stand strawberry halves about pan, touching side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
Place chocolate chips in a heat-proof bowl. In a small saucepan over medium heat, mix water and honey. Bring to a boil and simmer for 1 min. Immediately pour over chocolate chips and mix until smooth. Cool to room temperature.
While the chocolate is cooling, in a large mixer bowl beat 1 1/2 cups of the cream to form peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepare pan. Level top. Points of strawberries might extend about chocolate mixture. Cover and refridgerate for 4 to 24 hours.
Up to two hours before serving, in a medium mixing bowl, beat remaining 1 cup cream to form soft peaks. Add sugar.Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream.