Lemon Blueberry Shortbread Mousse Cake: A Refreshing, No-Bake Dessert Masterpiece

If you’re searching for a dessert that’s light yet indulgent, beautiful yet effortless, the Lemon Blueberry Shortbread Mousse Cake is your answer. This stunning layered treat features a buttery shortbread cookie crust, a rich white chocolate fudge layer, tart lemon curd, and two fluffy mousse layers—lemon and blueberry—creating a perfect balance of textures and flavors. It’s a no-bake showstopper that’s ideal for spring and summer celebrations or any time you crave something refreshingly sweet.

This cake offers a harmonious blend of bright citrus and juicy berries, layered with the richness of whipped cream and a crumbly shortbread base. Despite its gourmet appearance, it’s surprisingly approachable to make at home. Each layer brings its own character: the lemon curd adds a bold zing, the mousse is light and creamy, and the blueberry infusion gives the whole dessert a burst of fruity freshness. And because it sets in the fridge rather than the oven, it’s a wonderful make-ahead option that gets even better with time. Whether for brunch, birthdays, or casual get-togethers, this dessert is sure to impress.

Why You’ll Love This Recipe

1. No Baking Required – Ideal for warm weather or when you want a fuss-free dessert.
2. Bright and Balanced Flavors – Zesty lemon and sweet blueberry create a fresh and fruity profile.
3. Elegant Presentation – The layers are visually striking and perfect for special occasions.
4. Make-Ahead Friendly – This cake needs time to chill, making it a great prep-ahead option.
5. Varied Textures – Buttery crust, creamy mousse, and smooth fudge deliver a delightful mouthfeel in every bite.

Ingredients

Crust

• Shortbread cookies (crumbled)
• Sugar
• Butter (melted)

Fudge Layer

• White chocolate chips
• Unsalted butter
• Heavy whipping cream
• Lemon zest

Lemon Curd

• Fresh lemon juice
• Lemon zest
• Sugar
• Egg yolks
• Unsalted butter

Lemon Mousse

• Powdered gelatin
• Cold water
• Heavy whipping cream
• Powdered sugar
• Lemon curd

Blueberry Mousse

• Blueberries
• Powdered gelatin
• Heavy whipping cream
• Powdered sugar

Variations

• Berry Swap: Use raspberries, blackberries, or strawberries in place of blueberries.
• Citrus Change-Up: Swap lemon with lime or orange for a tropical twist.
• Crust Substitution: Use graham crackers, vanilla wafers, or almond cookies for a different base flavor.
• Dairy-Free Option: Substitute coconut cream and plant-based butter for a vegan-friendly version.
• Mini Versions: Use silicone muffin molds to create individual servings.

How to Make the Recipe

Step 1: Make the Crust

Crush shortbread cookies into fine crumbs. Mix with sugar and melted butter until evenly combined. Press firmly into the bottom of a springform pan and chill.

Step 2: Prepare the White Chocolate Fudge

Melt white chocolate chips, butter, and heavy cream together until smooth. Stir in lemon zest. Pour over the crust and refrigerate until set.

Step 3: Cook the Lemon Curd

Whisk lemon juice, zest, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter. Let cool completely.

Step 4: Make the Lemon Mousse

Sprinkle gelatin over cold water and let it bloom. Whip the heavy cream with powdered sugar to soft peaks. Gently heat and dissolve the gelatin, then fold it and the lemon curd into the whipped cream until fully combined. Spread the lemon mousse over the chilled fudge layer.

Step 5: Make the Blueberry Mousse

Cook blueberries until they burst and soften. Puree and strain if desired. Bloom gelatin in a bit of water, dissolve, and mix into the blueberry puree. Whip the cream and sugar to soft peaks, then fold in the blueberry mixture. Spread over the lemon mousse layer.

Step 6: Chill to Set

Cover the cake and refrigerate for several hours, ideally overnight, until all layers are firm and set.

Tips for Making the Recipe

• Use high-quality shortbread cookies for a more flavorful crust.
• Chill each layer before adding the next to keep the layers clean and defined.
• Make sure your curd and purees are fully cooled before folding into whipped cream to avoid melting it.
• Use a springform pan for easy unmolding and a clean finish.
• Garnish with lemon zest, fresh blueberries, or edible flowers for an extra visual pop.

How to Serve

Serve chilled straight from the fridge for the best texture and flavor. This cake is ideal for:

• Afternoon tea or brunch
• Easter or Mother’s Day celebrations
• Baby or bridal showers
• Light summer desserts
  Slice cleanly using a knife dipped in hot water and wiped dry between cuts for a professional presentation.

Make Ahead and Storage

Storing Leftovers

Store in the refrigerator in an airtight container or covered with plastic wrap for up to 5 days. The texture holds up well when kept chilled.

Freezing

You can freeze the entire cake or individual slices. Wrap tightly in plastic and foil, and store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.

Reheating

This dessert is best served cold. No reheating needed.

FAQs

1. Can I make this cake a day ahead?

Yes! It actually tastes better the next day after the layers have set and flavors meld.

2. Can I skip the fudge layer?

You can, but it adds richness and structure—highly recommended.

3. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor and acidity. Bottled juice may taste flat.

4. How do I know when the mousse layers are set?

They should be firm to the touch and not jiggle in the center.

5. Do I need to strain the blueberry puree?

Straining removes skins and seeds for a smoother mousse, but it’s optional.

6. What size pan should I use?

A standard 8- or 9-inch springform pan works well for this layered cake.

7. Can I make it gluten-free?

Yes, just use gluten-free shortbread cookies for the crust.

8. Can I use frozen blueberries?

Absolutely—just thaw and drain them before cooking.

9. Can I use whipped topping instead of cream?

Real cream gives better flavor and texture, but whipped topping can work in a pinch.

10. How do I transport this cake?

Keep it chilled in a cooler bag and assemble it in a sturdy springform pan with a lid if traveling.

Conclusion

The Lemon Blueberry Shortbread Mousse Cake is a light yet indulgent dessert that brings together bright citrus, juicy berries, and creamy textures in one stunning presentation. With no baking required and layers that complement each other beautifully, it’s the perfect make-ahead treat for any occasion. Whether you’re looking to impress guests or simply treat yourself, this cake is guaranteed to deliver a refreshing, sophisticated bite every time.

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