If you’ve ever wished to enjoy the beloved flavors of a classic Victoria sponge without turning on your oven, then this No-Bake Victoria Sponge Mousse Slice Recipe is an absolute game-changer. It captures that iconic soft, creamy sponge experience and layers it with lush strawberry jam and fresh berries, all in a silky mousse form set on a crisp, buttery biscuit base. The best part? It comes together with ease and requires zero baking, making it perfect for warm days or last-minute gatherings. Every bite melts with the nostalgic charm of a traditional British treat, but with a fresh, summery twist that will have you reaching for seconds before you know it.
Ingredients You’ll Need
Creating this dessert is surprisingly straightforward thanks to a handful of simple, everyday ingredients. Each component plays its part in building layers of flavor and texture that make this mousse slice truly unforgettable.
- Digestive biscuits (200g): These form a crunchy, buttery base that grounds the dessert and complements the creamy mousse.
- Unsalted butter (100g, melted): Adds richness to the crushed biscuits, helping them bind perfectly for the crust.
- Heavy whipping cream (200ml): Whipped to soft peaks, giving the mousse its signature light and airy texture.
- Mascarpone or cream cheese (250g): Provides a silky creaminess and slight tang to balance the sweetness.
- Powdered sugar (50g): Sweetens the mousse without any graininess, keeping it smooth.
- Vanilla extract (1 teaspoon): Infuses the mousse with a warm, comforting aroma.
- Strawberry jam (½ cup): Adds the fruity layer that perfectly echoes the classic Victoria sponge filling.
- Fresh strawberries: Used for topping, these bursts of freshness elevate both flavor and presentation.
- Powdered sugar (optional, for dusting): A light dusting adds charm and a touch of extra sweetness.
How to Make No-Bake Victoria Sponge Mousse Slice Recipe
Step 1: Prepare the Base
Start by greasing and lining an 8×8-inch square pan with parchment paper to ensure easy removal later. In a bowl, combine your crushed digestive biscuits with melted butter, mixing until every crumb is coated and clumps together. Then, press this mixture firmly and evenly into the base of your pan to create a solid crust. Chilling it for 15 minutes solidifies the crust, giving it a satisfying crunch that supports the mousse layers beautifully.
Step 2: Whip the Cream
In a clean bowl, whip your heavy cream until soft peaks form, meaning it holds shape but is still smooth and light. This step is essential for that fluffy mousse texture, making the dessert feel indulgent yet delicate. Taking your time here pays off by giving your slice a melt-in-the-mouth sensation.
Step 3: Mix the Mascarpone Layer
Meanwhile, beat the mascarpone or cream cheese with powdered sugar and vanilla extract until smooth and creamy. This creates the lush base flavor of your mousse and a slight tang that beautifully balances the sweetness of the jam.
Step 4: Combine Cream and Mascarpone
Gently fold the whipped cream into the mascarpone mixture in batches, taking care not to deflate the air you worked so hard to incorporate. This step turns the filling into the light, fluffy mousse that’s the heart and soul of this slice.
Step 5: Assemble the Mousse Layer and Jam
Spread the mousse evenly over the chilled crust, smoothing the top with a spatula to create a clean, even layer. Next, spoon your strawberry jam carefully over the mousse, spreading it gently to maintain the layers without mixing them—a sweet contrast that’s utterly irresistible.
Step 6: Finish and Chill
Top your dessert with fresh sliced or halved strawberries to add burst of natural flavor and a pop of color. Then place it in the fridge for at least 3 to 4 hours to allow everything to set perfectly. When ready, slice into bars or squares to serve, and if you like, dust with powdered sugar for a classic finishing touch.
How to Serve No-Bake Victoria Sponge Mousse Slice Recipe
Garnishes
Adding fresh strawberries enhances the natural sweetness and gives a vibrant contrast in both taste and texture. A light dusting of powdered sugar can also bring a delicate sweetness and a pretty, snowy appearance that’s irresistible to the eye.
Side Dishes
This mousse slice pairs wonderfully with a dollop of clotted cream or a scoop of vanilla ice cream, elevating the dessert to a truly indulgent experience. For a lighter touch, serve alongside a fresh mint sprig or a few edible flower petals for elegance.
Creative Ways to Present
For special occasions, try layering the mousse slice in clear glass jars or serve small, individual portions in pretty cups topped with strawberry slices and a drizzle of strawberry syrup. Another fun idea is to add crushed biscuit crumbs and a few chopped nuts on top for extra crunch and texture variation.
Make Ahead and Storage
Storing Leftovers
This No-Bake Victoria Sponge Mousse Slice Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store in an airtight container to prevent it from absorbing any fridge odors and to maintain its fresh texture.
Freezing
You can freeze this mousse slice, but keep in mind the texture of fresh fruit from the topping may soften upon thawing. Wrap portions individually in cling film and place in an airtight container or freezer bag for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
Since this is a chilled, no-bake dessert, reheating isn’t recommended. It’s best enjoyed straight from the fridge so you can savor its cool, creamy texture at its peak.
FAQs
Can I substitute digestive biscuits with another type?
Absolutely! Graham crackers, shortbread, or even sponge cake crumbs make excellent alternatives that will slightly alter the flavor but still yield a delicious base for your mousse slice.
Is mascarpone essential, or can I use cream cheese instead?
You can use either mascarpone or cream cheese. Mascarpone offers a creamier, richer texture while cream cheese provides a slight tanginess. Both work beautifully in this recipe.
What if I don’t have fresh strawberries for topping?
If fresh strawberries aren’t available, frozen berries thawed and drained work in a pinch. Alternatively, you can decorate with thin slices of other fresh fruits like raspberries or kiwi for a colorful twist.
Can I make this recipe vegan or dairy-free?
With some ingredient swaps, yes! Use vegan cream alternatives, dairy-free cream cheese, and suitable biscuit substitutes. The flavor may differ, but the concept remains delicious and refreshing.
How firm should the mousse layer be before serving?
After chilling 3 to 4 hours, the mousse should be set yet still soft and creamy, holding its shape when sliced but melting easily on the palate.
Final Thoughts
There’s something truly special about a dessert that brings comfort, elegance, and sheer deliciousness without complicated techniques, and this No-Bake Victoria Sponge Mousse Slice Recipe does exactly that. Whether you’re a fan of classic British treats or simply looking for an easy, stunning dessert to impress your friends and family, this mousse slice is a delightful choice. So grab your ingredients, get creative with the toppings, and treat yourself to a fresh, sweet indulgence that feels like a hug in every bite.
Print
No-Bake Victoria Sponge Mousse Slice Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 9 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: British-Inspired
- Diet: Vegetarian
Description
No-Bake Victoria Sponge Mousse Slice is a delightful and easy-to-make British-inspired dessert featuring a crunchy biscuit base, a light and fluffy mascarpone mousse layer, a sweet strawberry jam topping, and fresh strawberries. Perfect for warm days, this no-bake treat requires minimal preparation and chilling time, making it an ideal summer dessert or party snack.
Ingredients
For the base:
- 200g (about 7 oz) digestive biscuits or graham crackers, crushed
- 100g (7 tbsp) unsalted butter, melted
For the sponge mousse layer:
- 200ml (¾ cup + 1 tbsp) heavy whipping cream
- 250g (1 cup) mascarpone or cream cheese
- 50g (¼ cup) powdered sugar
- 1 teaspoon vanilla extract
For the strawberry jam layer:
- ½ cup strawberry jam or preserves
For topping:
- Fresh strawberries, halved or sliced
- Powdered sugar for dusting (optional)
Instructions
- Prepare the base: Grease and line an 8×8-inch square pan with parchment paper. Mix the crushed biscuits with melted butter until well combined. Press the mixture firmly into the base of the pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
- Make the mousse layer: In a bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat together the mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until light and fluffy, being careful not to deflate the mousse.
- Assemble the mousse layer: Spread the mousse evenly over the chilled biscuit base, smoothing the top with a spatula to create an even layer.
- Add the jam layer: Carefully spoon the strawberry jam over the mousse layer and spread gently to cover the surface evenly without mixing into the mousse.
- Top and chill: Arrange fresh strawberries on top of the jam layer as desired. Place the assembled slice in the refrigerator and chill for at least 3 to 4 hours or until firmly set.
- Serve: Once set, slice into bars or squares. Optionally dust with powdered sugar before serving for an extra touch of sweetness and presentation.
Notes
- For a traditional twist, substitute raspberry jam for strawberry jam.
- You can use store-bought sponge cake crumbs instead of crushed biscuits for a more authentic sponge cake flavor in the base.
- Ensure the butter is fully melted and mixed well with the biscuits to help the crust hold together firmly.
- Chilling time is essential for the mousse to set properly, so do not rush this step.
- Fresh strawberries can be replaced with other berries or fruit for variety.
