Red White and Blue Mousse Cake

Preheat oven to 350 degrees. Line the bottom of a 9inch spring form pan with parchment paper and lightly spray with nonstick spray. Here’s where it gets just a little bit tricky… You are going to need to extend the depth of your pan so cut a strip of parchment paper that is about an inch or 2 taller than you pan and place it inside the pan. Now you are ready to start your first layer.

Sugar cookie layer

1 roll of refrigerator sugar cookie dough

Smash the dough onto the bottom of your already prepared pan and bake at 350 degrees for 20 minutes. Once baked remove from oven and let cool completely. Once cooled completely you are ready to start your “red” strawberry layer.

Strawberry Mousse

1-1/2 cup fresh strawberries

9 ounces white chocolate chips

1-1/2 cups heavy whipped cream, divided

2 tsp unflavored gelatin powder

2 Tbsp cold water

a few drops of red food coloring

Place 1/2 cup fresh strawberries in either a blender or food processor and make a quick puree. you should have a 1/4 cup of puree when finished, Place 1/4 cup strawberry puree in a microwave safe bowl and add white chocolate chips and 1/2 cup heavy whipping cream. Microwave in 30 second increments, stirring every 30 seconds until chocolate has melted and mixture is smooth. Let cool to room temperature.

In a small bowl add gelatin to 2 Tbsp of water and let the gelatin absorb the water. Once your chocolate has cooled. Heat gelatin in microwave for 15 seconds. Add gelatin to chocolate mixture and stir together. Add a couple drops of red food coloring to chocolate mixture to get desired color.

Whip remaining 1 cup of whipping cream until stiff peaks form. Fold half of your whipping cream into chocolate mixture until combined, Fold in the rest of the whipping cream until all is combined. Slice the remaining 1 cup of strawberries and gently stir them into your chocolate mixture. Pour your strawberry mousse over your already prepared and cooled sugar cookie and place in fridge. Let set for 30 minutes. Then it is time to prepare your “white” vanilla mousse layer.

Vanilla Mousse Layer

9 ounces white chocolate chips

1-1/2 cups heavy whipping cream, divided

1/4 cup honey

2 tsp vanilla

2 tsp gelatin powder

2 Tbsp cold water

In a microwave safe bowl place white chocolate, 1/2 cup heavy whipping cream and honey. Heat in 30 second increments stirring every 30 seconds until chocolate is melted and mixture is smooth. Let cool to room temperature. In a small bowl add gelatin to 2 Tbsp water and let the gelatin absorb the water. Once your chocolate mixture has cooled microwave gelatin mixture for 15 seconds. Add gelatin mixture to chocolate mixture and whisk together. Add vanilla to chocolate mixture and stir till combined. Whip remaining 1 cup heavy whipping cream until stiff peaks form. Add half of your whipped cream and fold together until combined. Once combined fold in remaining whipped cream until combined. Pour over your strawberry layer and place back in fridge. Let sit in fridge for 30 minutes. Once set for 30 minutes you are ready to begin your “blue” blueberry mousse layer.

Don’t worry this is your last layer…LOL!!

Blueberry Mousse Layer

For your blueberry layer you are going to want to prepare it just as you have your strawberry layer but exchange

1-1/2 cups blueberries for strawberries


a few drops of blue food coloring for the red food coloring

Once you have finished making the blueberry mousse pour over your vanilla mousse layer and place back in the fridge and let set at least 4 hours but overnight is best.

Once your mousse is set remove collar of spring form pan and carefully lift mousse cake off the base of the pan and set on serving dish or cake board. Now you are ready to dig in or top.

I topped mine with left over fresh strawberries and blueberries and some whipped cream.

ENJOY and have a safe and fun 4th of July!!



Blueberry Swirl Cheesecake

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Preheat oven to 325 degrees. Line one baking sheet with foil and line one 9 inch spring form with parchment paper and spray lightly with nonstick spray, set aside.

First you are going to want to make your blueberry swirl and topping so it can cool while you make the cheesecake crust and batter

Blueberry Swirl and topping

2 tsp cornstarch

1 tsp lemon juice

1 Tbsp warm water

2 cups frozen(defrosted) or fresh blueberries

2 Tbsp sugar

In a small bowl stir cornstarch, lemon juice and warm water until you have a paste, set aside. In a pot add blueberries and sugar, over medium heat, warm blueberries and sugar until the blueberries begin to release there juices,stirring constantly should take about 3-5 minutes. Stir in your cornstarch paste continuing to stir for another 2-3 minutes. Remove from heat and strain juice into a bowl and separating  the cooked berries. The juice will now become your swirl and the berries will become you topping (if you have any juice left after swirling, just stir it back in with your berries and set berries in fridge overnight to use as your topping) Let juice (swirl) cool while you make the cheesecake batter.



2 cups graham cracker crumbs

2 Tbsp sugar

1/2 cup butter,melted

In a medium bowl toss graham cracker crumbs and sugar together, add melted butter and stir until all crumbs are moistened. With the back of a spoon press crumb mixture about 1/4 of an inch up sides of already prepared spring form pan and then press the rest into the bottom of the pan. Place crust in the freezer while you prepare the batter.


Cheesecake Batter~

32 ounces cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

In the bowl of mixer whip cream cheese until fluffy. Add sugar, cornstarch and vanilla and continue to beat until combined well, turn mixer all the way down to lowest speed and add eggs one at a time mixing just until combined. With a rubber spatula stir in sour cream. Pour batter into your already prepared crust, now you are ready to Swirl!!

Using a teaspoon drop teaspoons of your blueberry juice on to the top of your cheesecake batter, once you have your blueberry juice on top of the batter use a butter knife or wooden skewer to swirl the blueberry juice into the top of the cheesecake. Once your cheesecake is swirled place on top of already prepared baking sheet and bake at 325 degrees for 75-80 minutes or until cheesecake is just slightly jigglie in the center. Remove from oven and let cool for 15 minutes. After 15 minutes rum knife around edge of cheesecake and then continue to cool for another 45 minutes.


After your cheesecake has cooled on the counter for 45 minutes, place in fridge and let set overnight.

When you are ready to serve…remove cheesecake from spring form pan and place on a cake board, and top with your already prepared the day before blueberries. Keep refrigerated until ready to serve and ENJOY!!



Red White And Blue Berry Poke Cake



Preheat oven to 350 degrees. Grease and flour Three 9-inch round cake pans and set aside.


For The Cake:

4 cups cake flour

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp vanilla

8 lrg egg whites, room temperature

1 small box strawberry jello

1 small box blue berry blue jello

2 cups boiling water

Sift the cake flour, baking powder and salt together into a small bowl and set aside.

In bowl of mixer place butter and beat on medium until fluffy and light in color about 4 minutes.

Slowly add the sugar to the butter and continue to beat until combined and very light in color.

Combine milk and vanilla, stir together.

Add flour mixture into mixing bowl with butter mixture in thirds, alternating with two equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of the egg whites into your cake batter. Then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted center removes clean.

Place cakes in pans on cooling racks for 10 minutes. After 10 minutes turn out of pans and let cool completely.

Once cakes are cooled completely place 2 of the cakes in their own pie plate set the third layer aside for later when stacking. Poke each layer of cake with a large serving fork about 1/2 inch apart. Bring 2 cups of water to a bowl. Mix each packet of jello with one cup of boiling water, Stir till completely dissolved and let stand about 10 minutes, pour red jello over one layer of cake and blue jello over other layer of cake slowly. Place in fridge at least 3 hours to set. Once jello is set you may need to set bottom of pie plate in warm water to help release the layer of cake.

Frosting and Filling:

2 eight ounce blocks of cream cheese, room temperature

1 cup powdered sugar

1 Tbsp vanilla

4 cups heavy whipping cream

1 cup fresh blueberries

1 cup fresh thinly sliced strawberries

Before you begin place your mixer bowl and whisk attachment in the freezer for about 30 minutes.

Place cream cheese, powdered sugar and vanilla in your mixer bowl. Whisk until combined and cream cheese is fluffy. With mixer on low speed slowly pour in heavy whopping cream. Turn up mixer to medium high and beat till becomes stiff and desired consistency.


Place strawberry poke and soaked cake on cake board and add frosting mixture on top then blueberries. Place plain cake layer that was set aside on top. The add frosting and strawberries on top. Place last layer of blue berry poked and soaked cake on top. Frost and decorate cake as you like. Store Cake in fridge till ready to serve, ENJOY! 🙂

This post is part of a Monthly group post of Red White and Blue Creations from our kitchens! To see the rest please visit….