I love desserts that look like they took all afternoon but actually come together in relaxed, happy bursts of cooking. These Chocolate Strawberry Mousse Cake Parfaits are one of those joyful treats: layers of airy strawberry mousse, sweet compote, tender chocolate cake, and glossy chocolate-dipped strawberries piled into pretty glasses. They glisten in the light and taste like summer and celebration in every spoonful.

If you enjoy layered chocolate-strawberry desserts, you might also appreciate the playful roll of a chocolate-covered strawberry Swiss roll I often think of when assembling parfaits.

You’re Going to Love These Parfaits

Elegant but approachable: they look fancy but use simple ingredients and easy techniques.
Bright strawberry flavor balanced by rich chocolate: the freeze-dried strawberries and emulsion amp up the fruit without watering down the mousse.
Make-ahead friendly: components can be prepared in stages so you’re not rushed at serving time.
Versatile presentation: serve them in small glasses for a party or in larger jars for a romantic dessert.
Textural contrast: silky mousse, slightly crunchy freeze-dried bits, soft cake, and a crisp chocolate shell make every spoonful interesting.

Ingredients You’ll Need

1 chocolate cake, cut into cubes ((store-bought or homemade)) — provides the cake layer and soaks up the mousse for extra moistness.
1 cup freeze-dried strawberries — for an intense concentrated strawberry flavor and a little crunch when crushed into the mousse.
1 cup heavy cream — whipped into cloudlike peaks to form the mousse base.
3 tbsp powdered sugar — sweetens and stabilizes the whipped cream.
1 tsp LorAnn Oils Strawberry Emulsion ((optional)) — a flavor booster; a tiny amount gives a more vivid strawberry note.
1 cup fresh strawberries, (hulled and sliced) — for the compote, giving fresh, juicy fruit bits.
2 tbsp sugar — to macerate the fresh strawberries and sweeten the compote.
1 tbs water — helps dissolve the sugar and thin the compote to spoonable texture.
1 tsp lemon juice — brightens the compote and balances the sweetness.
fresh strawberries, (washed and dried) — for dipping in chocolate as a glossy finishing touch.
semi-sweet chocolate chips — melt to create the crisp chocolate coating for the strawberries.

A quick note: if you want to learn more about mousse techniques and similar builds, check a classic chocolate raspberry mousse cake for inspiration.

How to Put It All Together

Let’s layer this dessert step by step. Take your time and enjoy the process — each component can be made in advance and assembled when you’re ready.

Prepare the Strawberry Mousse
- Crush the 1 cup freeze-dried strawberries into a fine powder using a food processor or by placing them in a zip bag and smashing with a rolling pin.
- In a chilled bowl whip the 1 cup heavy cream with the 3 tbsp powdered sugar until soft to medium peaks form.
- Fold the freeze-dried strawberry powder gently into the whipped cream, then stir in 1 tsp LorAnn Oils Strawberry Emulsion if using. Taste and adjust sweetness gently. Chill the mousse for at least 30 minutes so it firms slightly.
Prepare the Strawberry Compote
- Combine the 1 cup fresh strawberries (hulled and sliced) with 2 tbsp sugar, 1 tbs water, and 1 tsp lemon juice in a small saucepan.
- Cook over medium heat until the strawberries release their juices and the mixture thickens slightly, about 6 to 8 minutes.
- Remove from heat and cool to room temperature, then chill until ready to assemble.
Prepare the Chocolate-Covered Strawberries
- Melt the semi-sweet chocolate chips gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Dip the washed and dried fresh strawberries into the melted chocolate and set them on a parchment-lined tray to set. Place in the refrigerator briefly to harden the shell.
Assemble the Parfaits
- In your serving glasses, start with a layer of chocolate cake cubes so each spoonful has cake.
- Spoon or pipe a layer of strawberry mousse over the cake, then add a spoonful of chilled strawberry compote. Repeat layers until the glass is nearly full, finishing with mousse on top.
Garnish and Serve
- Top each parfait with a chocolate-covered strawberry and a few crumbled freeze-dried strawberry pieces for color and crunch. Serve immediately or keep chilled until serving time.
Tips
- Chill the glasses briefly before assembling if you like your parfaits extra cool.
- If the mousse is too soft after folding, pop it in the fridge for 15 to 20 minutes to firm up before spooning.

For a useful layering trick you can borrow from other desserts, I like the approach used in this chocolate strawberry cheesecake recipe that balances textures well.

My Favorite Tricks for a Flawless Parfait

Chill all bowls and beaters for whipping cream to get the fluffiest mousse. I learned this the hard way the first time I under-whipped and ended up with a sad puddle instead of clouds.
Crush freeze-dried strawberries finely so they dissolve into the mousse instead of feeling gritty. A short pulse in a food processor works wonders.
Use a piping bag or a zip-top bag with the corner snipped for neater layers. It makes the parfaits look intentionally made rather than tossed.
Temper your chocolate slightly by stirring while it cools so the dipped strawberries set with a glossy sheen and a satisfying snap.
For more ideas about marbling and swirl finishes, I often look at chocolate strawberry swirl cheesecake tips for decorating inspiration.

Ways to Change It Up

Make it boozy: add a tablespoon of liqueur such as Chambord or coffee liqueur to the compote for grown-up depth.
Nutty finish: sprinkle chopped toasted almonds or hazelnuts between layers for crunch and warmth.
White chocolate twist: swap semi-sweet chocolate chips for white chocolate and add a few drops of raspberry emulsion for a candy-like finish.
Vegan version: use coconut cream whipped with powdered sugar and vegan chocolate chips, and replace cake with a dense cookie crumble.
If you want a more cheesecake-like texture, try a riff inspired by this chocolate strawberry swirl cheesecake variations approach for firmer layers.

How to Enjoy These Parfaits

Serve these parfaits in clear glasses so the layers can do the talking. They look romantic in coupe glasses for date night, or charming in small mason jars for a picnic or potluck. Pair with a lightly brewed black coffee to cut the sweetness or a flute of sparkling rosé for celebration. When scooping, aim to get a bit of each layer — cake, mousse, compote, and the chocolate-dipped strawberry — so every bite is a symphony of flavors.

Keeping Them Fresh

Refrigeration: store assembled parfaits in an airtight container or cover the glasses with plastic wrap in the refrigerator for up to 48 hours to keep the mousse stable and the cake from getting soggy.
Freezing: I do not recommend freezing assembled parfaits because the mousse texture will change, but you can freeze the cake cubes and compote separately for up to one month. Thaw in the fridge before assembling.
Reheating: no reheating needed. If components were chilled, let parfaits sit 5 to 10 minutes at room temperature for the flavors to open up before serving.

Common Questions

Q: Can I use fresh strawberries instead of freeze-dried in the mousse?
A: Fresh strawberries add moisture and can make the mousse looser. Freeze-dried strawberries provide intense flavor without extra liquid. If you only have fresh, cook them down to reduce moisture, then fold in a small amount to taste.

Q: How far ahead can I make each component?
A: The mousse and compote can be made up to 48 hours ahead and kept refrigerated. Chocolate-covered strawberries are best made the day of serving for the glossiest look, though they will keep a day if well chilled.

Q: My mousse became runny, what went wrong?
A: Most likely the cream was under-whipped or warm. Chill your bowl and beaters, whip to medium peaks, and fold gently. If too soft, chill the mousse for 20 to 30 minutes to firm up before assembling.

Q: Can I use another cake base?
A: Absolutely. Brownie chunks, chocolate sponge, or even cookie crumble will work and change the textural profile delightfully.

Conclusion

These Chocolate Strawberry Mousse Cake Parfaits are one of my favorite ways to celebrate the simple romance of chocolate and berries — elegant enough for guests, forgiving enough for weeknight treats. If you want the original inspiration for the emulsion and assembly, the LorAnn Oils recipe page is a helpful reference. For a darker chocolate take and alternate presentation ideas, take a look at this Daily Dish Recipes variation. And if you enjoy no-bake twists, this No BAKE! version is a lovely companion idea to try next. Give these parfaits a try, and let me know which variation becomes your go-to.