If you crave all the charm and flavors of a classic British Victoria sponge but want something fresh and fuss-free, this No-Bake Victoria Sponge Mousse Slice is your dream dessert. Airy, creamy layers nestle atop a buttery biscuit base, crowned with vibrant berries and a touch of sweetly tart jam. It’s the perfect make-ahead treat for garden parties, afternoon teas, or anytime you need a slice of elegance without heating up the kitchen. You’ll fall in love with the classic combination of strawberries and cream in every cool, creamy forkful of this No-Bake Victoria Sponge Mousse Slice.

No-Bake Victoria Sponge Mousse Slice Recipe - Recipe Image

Ingredients You’ll Need

Each component in this No-Bake Victoria Sponge Mousse Slice brings something special to the table—whether it’s luscious creaminess, a whisper of vanilla, or a delicious fruity pop. These basic ingredients transform into layers of delight, capturing the essence of the much-loved cake in a chilled, modern treat.

Digestive biscuits or graham crackers: These provide the base—choose your favorite for a classic or extra-buttery flavor.
Unsalted butter: Melted and mixed with the crumbs, butter binds the crust while adding richness.
Cream cheese: The secret to an ultra-creamy, tangy mousse that holds its shape perfectly.
Heavy cream: Whipped until fluffy, it lightens the mousse for a cloudlike texture.
Powdered sugar: Sweetens the mousse smoothly, with no grainy bits.
Vanilla extract: Just a teaspoon lends delicate warmth and a familiar bakery aroma.
Strawberry or raspberry jam: Spread between mousse layers, the jam delivers that signature fruitiness of a Victoria sponge.
Fresh strawberries or raspberries: Layered on top of the jam, these bring brightness, color, and juiciness.
Powdered sugar (for dusting): The finishing touch, it gives each slice a lovely, vintage cake look.

How to Make No-Bake Victoria Sponge Mousse Slice

Step 1: Prepare the Baking Dish

Line an 8×8-inch square baking dish with parchment paper, allowing a bit of overhang on the sides. This little trick makes lifting out your finished No-Bake Victoria Sponge Mousse Slice clean and easy—no clinging edges or sticky messes when it’s slicing time!

Step 2: Make the Biscuit Crust

In a medium bowl, combine the crushed digestive biscuits or graham crackers with the melted butter. Stir until every crumb glistens, then press this mixture firmly into the bottom of your prepared dish. Pop it into the fridge while you work on the mousse; a quick chill helps set that buttery base.

Step 3: Whip and Mix the Mousse

Place the softened cream cheese in a large mixing bowl and beat until completely smooth. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until it holds stiff peaks. Gently fold this fluffy cream into the cream cheese—take your time here for a feather-light mousse that makes this No-Bake Victoria Sponge Mousse Slice irresistible.

Step 4: Layer the Mousse, Jam, and Berries

Spread half of the mousse evenly across the chilled biscuit base. Next, gently spoon the jam over the mousse—don’t worry if some swirls remain! Scatter the fresh berry slices over the jam for that essential Victoria sponge feeling. Then carefully spread the remaining mousse on top, smoothing the surface with an offset spatula or the back of a spoon.

Step 5: Chill and Finish

Refrigerate the whole tray for at least 4 hours (or better yet, overnight). This lets the mousse firm up and the flavors meld together beautifully. Right before serving, dust the top with powdered sugar and add extra fresh berries for that inviting, homemade finish every No-Bake Victoria Sponge Mousse Slice deserves.

How to Serve No-Bake Victoria Sponge Mousse Slice

Garnishes

Dress up each slice with a generous sprinkle of powdered sugar and a crown of fresh berries—raspberries or strawberries both look stunning. A few mint leaves tucked alongside add a dash of refreshing green, turning each piece into a mini masterpiece.

Side Dishes

This No-Bake Victoria Sponge Mousse Slice pairs beautifully with a pot of English breakfast tea or a tall glass of sparkling lemonade. If you’d like something extra, serve alongside a fruit salad or crisp shortbread cookies for an afternoon tea spread worthy of any occasion.

Creative Ways to Present

For parties, try cutting the mousse slice into dainty squares or bars and placing them in decorative cupcake wrappers; they’re easy for guests to pick up and absolutely charming. Layering individual portions in glass jars or dessert cups also makes for an eye-catching and portable treat—perfect picnic fare!

Make Ahead and Storage

Storing Leftovers

Cover any leftover No-Bake Victoria Sponge Mousse Slice tightly with plastic wrap or place in an airtight container. It will keep beautifully for up to 3 days in the refrigerator, maintaining its fluffy mousse texture and fresh berry brightness.

Freezing

If you’d like to freeze the mousse slice, cut into portions first and wrap each piece well in plastic and foil to prevent freezer burn. Store for up to one month; thaw in the fridge for several hours before serving for best taste and texture.

Reheating

This dessert is meant to be served cold, so there’s no need to reheat. If your slices have been frozen, simply let them thaw in the refrigerator before dusting with powdered sugar and enjoying all over again.

FAQs

Can I use a different jam besides strawberry or raspberry?

Absolutely! Blackberry, apricot, or even cherry jam are wonderful twists in this recipe. Just stick with something bright and slightly tart to balance the creamy layers—any favorite will make your No-Bake Victoria Sponge Mousse Slice shine.

How can I make this gluten-free?

Swap the digestive biscuits or graham crackers for a gluten-free alternative, and you’ll have a completely gluten-free No-Bake Victoria Sponge Mousse Slice that tastes just as lovely.

Can I prepare this in advance for a special occasion?

Yes! In fact, chilling overnight actually improves the texture and flavor, making your No-Bake Victoria Sponge Mousse Slice a fuss-free choice for entertaining.

Do I need an electric mixer?

While a mixer (hand or stand) makes whipping the cream and blending the mousse a breeze, strong arms and a trusty whisk will also do the job—just expect a little extra elbow grease!

Why did my mousse turn runny?

Usually, the mousse needs to chill longer to firm up, or the cream wasn’t whipped enough. Be sure to whip the cream to stiff peaks and let the slice rest in the fridge for at least four hours for perfect airy layers.

Final Thoughts

If you’re ready for a taste of British elegance with absolutely no oven required, this No-Bake Victoria Sponge Mousse Slice is truly as delightful to make as it is to eat. Gather your simple ingredients, follow the easy steps, and enjoy a slice of summer any day of the year—friends and family will absolutely love it!

No-Bake Victoria Sponge Mousse Slice Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 4 hours 25 minutes (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful flavors of a classic Victoria Sponge cake in a no-bake mousse form with this easy-to-make and elegant dessert. Layers of buttery biscuit crust, creamy mousse, fruity jam, and fresh berries come together for a perfect treat.

Ingredients

Scale

For the Biscuit Crust:

2 cups digestive biscuits or graham crackers, crushed
1/2 cup unsalted butter, melted

For the Mousse Filling:

8 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Additional Ingredients:

1/2 cup strawberry or raspberry jam
1 1/2 cups fresh strawberries or raspberries, sliced
1 tablespoon powdered sugar for dusting

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Instructions

Prepare the Biscuit Crust: Line an 8×8-inch square baking dish with parchment paper. Mix crushed biscuits with melted butter. Press into the bottom of the dish and refrigerate.
Make the Mousse Filling: Beat cream cheese until smooth. Whip heavy cream with powdered sugar and vanilla until stiff. Fold whipped cream into cream cheese.
Assemble the Mousse Slice: Spread half of the mousse over the crust. Spoon jam on top, add sliced berries, and cover with remaining mousse. Refrigerate until set.
Final Touches: Dust with powdered sugar before serving. Garnish with berries if desired.