Lemon Blueberry Shortbread Mousse Cake Recipe
The Lemon Blueberry Shortbread Mousse Cake is an absolute showstopper, bursting with fresh flavors and dreamy textures that melt in your mouth. Imagine layers of buttery shortbread crust, lemon-infused white chocolate fudge, tangy homemade lemon curd, cloud-like lemon mousse, and a vibrant blueberry mousse all coming together in perfect harmony. This cake is as irresistible to eat as it is beautiful to present, making it the perfect centerpiece for celebrations, brunches, or any occasion that deserves a little extra cheer.
Ingredients You’ll Need

Ingredients You’ll Need
This Lemon Blueberry Shortbread Mousse Cake recipe keeps things simple: each ingredient is carefully chosen to play a key role, whether it’s bringing buttery richness, tart brightness, creaminess, or a pop of color. Let’s walk through each component so you know exactly how every element adds magic to your cake.
- Walkers shortbread crumbs: The foundation of our crust, these cookies transform into a rich, buttery base with the perfect amount of crunch.
- Sugar: Just enough sweetness to balance both the crust and curd without overpowering the citrus or berries.
- Butter (unsalted): Adds silkiness to the crust, fudge, and lemon curd layers, ensuring a delicate melt-in-your-mouth texture.
- White chocolate chips: Melted into a creamy fudge layer, they add a sweet, luscious note that pairs wonderfully with both lemon and blueberries.
- Heavy whipping cream: Essential for creating the airy, smooth mousses and giving the fudge a luscious mouthfeel.
- Lemon zest and fresh lemon juice: Bring the sunny, zippy citrus notes that make the cake so refreshing and bright.
- Egg yolks: Help thicken the lemon curd, making it velvety and rich without being heavy.
- Powdered gelatin (unflavored): Gives our mousses their dreamy structure and keeps each layer light yet sliceable.
- Powdered sugar: Dissolves effortlessly into the mousse, adding subtle sweetness and a cloud-like texture.
- Blueberries (fresh or frozen): Their sweet-tart flavor and vibrant color create a striking mousse that tastes as gorgeous as it looks.
How to Make Lemon Blueberry Shortbread Mousse Cake
Step 1: Prepare the Shortbread Crust
Start with the heart of our Lemon Blueberry Shortbread Mousse Cake: the irresistible crust. Mix the shortbread cookie crumbs with sugar and melted butter in a bowl until every crumb is lightly coated and the mixture feels like soft, golden sand. Next, press it firmly into the base of a 9-inch springform pan, ensuring an even thickness that will cradle all those luscious layers to come. Set it aside while you move on to the next step.
Step 2: Make the White Chocolate Lemon Fudge Layer
In a heatproof bowl, gently melt together the white chocolate chips and unsalted butter. You can use a double boiler or the microwave—just stir often so the chocolate doesn’t seize. Once smooth, add the heavy whipping cream and lemon zest, whisking them in for a velvety, lemon-scented fudge. Pour this mixture over the prepared crust, then use a spatula to spread it evenly all the way to the edges. Pop the pan in the fridge so the fudge can set while you prep the lemon curd.
Step 3: Make the Lemon Curd
To capture the bright soul of this cake, whisk together lemon juice, lemon zest, sugar, and egg yolks in a small saucepan. Cook gently over medium heat, stirring constantly, until the mixture thickens into a silky curd that coats the back of a spoon. Off the heat, blend in the butter, making the curd glossy and extra smooth. Allow it to cool before spreading it in a luxurious layer over your chilled fudge base. Back into the fridge it goes!
Step 4: Whip Up the Lemon Mousse
Bloom the gelatin by sprinkling it over cold water in a small bowl, then let it sit for a few minutes while it softens. Meanwhile, in a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Now gently warm and dissolve the gelatin (a quick zap in the microwave works wonders), and fold it into the whipped cream along with the cooled lemon curd. The result? A heavenly, airy lemon mousse that’s as light as clouds. Spread this mousse over the lemon curd layer and refrigerate for an hour to set.
Step 5: Make the Blueberry Mousse
Puree the blueberries in a food processor or blender until completely smooth—if you want a perfectly silky mousse, you can strain out the skins. Dissolve the gelatin in a tablespoon of water, then melt gently until liquid. In a large bowl, whip more heavy cream with powdered sugar to stiff peaks, and then blend in the blueberry puree and gelatin mixture. Spoon the vibrant, violet mousse over the lemon mousse, smoothing the top. Finally, refrigerate the entire cake for at least 2 to 3 hours so every layer becomes sliceably firm and beautifully set.
Step 6: Unmold and Garnish
Once the Lemon Blueberry Shortbread Mousse Cake has set completely, run a thin knife around the inside of the pan before gently releasing the springform sides. Carefully transfer your masterpiece to a serving plate, and get ready to add some finishing touches!
How to Serve Lemon Blueberry Shortbread Mousse Cake
Garnishes
To make your Lemon Blueberry Shortbread Mousse Cake truly shine, top it with a handful of fresh blueberries and a scattering of thinly sliced lemon zest for that eye-popping contrast. If you’re feeling a little extra, finish with a dusting of powdered sugar or a few sprigs of fresh mint. Every garnish not only adds beauty but also a pop of fresh flavor to complement the cake’s creamy, tangy richness.
Side Dishes
While this cake is the star of the show, it pairs beautifully with a platter of fresh fruit, particularly berries or sliced citrus. For a refreshing accompaniment, serve with a scoop of lemon sorbet or a glass of sparkling iced tea. If you’re hosting a bigger gathering, a simple cheese plate or some delicate tea sandwiches make a fitting, elegant pairing.
Creative Ways to Present
There’s no limit to how you can showcase your Lemon Blueberry Shortbread Mousse Cake! Serve it as a classic round cake, or cut into elegant wedges on individual plates. For a playful twist, consider making mini versions in small tart pans or glasses for charming single-servings. You can even layer the components in jars for a picnic-ready dessert or beautifully layered parfaits in clear cups for a casual party treat.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Lemon Blueberry Shortbread Mousse Cake tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator, where the cake will stay fresh and delicious for up to 4 days. The flavors often deepen and meld, making each slice just as good (if not better) the next day.
Freezing
While mousse cakes freeze surprisingly well, you’ll want to ensure the layers are completely set before wrapping. Carefully wrap the whole cake (or individual slices) in two layers of plastic and a layer of foil to prevent freezer burn. Freeze for up to one month. For best results, thaw overnight in the refrigerator before serving—this helps maintain the lovely mousse texture.
Reheating
Because this is a mousse cake, reheating isn’t necessary or recommended. In fact, the cake is at its best served straight from the refrigerator when the mousses are firm and the layers easily sliceable. If coming from the freezer, allow it to thaw in the fridge for a gentle return to that perfect, creamy state.
FAQs
Can I make this Lemon Blueberry Shortbread Mousse Cake in advance?
Absolutely! In fact, this cake is the perfect make-ahead dessert, since it needs time to chill and set. Prepare it a day or even two ahead, then simply garnish before serving for freshest flavor and presentation.
What if I can’t find shortbread cookies?
If Walkers shortbread isn’t available, you can substitute with any high-quality shortbread or butter cookies. Just be sure to go for a brand that’s rich and buttery—this really makes a difference in both taste and texture for the crust.
How do I get clean, defined layers when slicing?
To achieve those Instagram-worthy slices, dip a sharp knife in hot water and wipe it dry before each cut. This melts through the mousse cleanly and keeps your layers distinct and gorgeous.
Can I use frozen blueberries for the blueberry mousse?
Yes! Frozen blueberries work beautifully—just thaw and drain them before pureeing. If you want an extra smooth texture, strain the puree to remove any skins for a perfectly silky mousse.
Is this recipe gluten-free?
As written, the crust uses shortbread cookies which typically contain wheat. For a gluten-free version, simply swap in a gluten-free shortbread cookie and double-check all other ingredients to be sure.
Final Thoughts
If you’re looking to brighten someone’s day or treat a group to something special, this Lemon Blueberry Shortbread Mousse Cake is a recipe you’ll treasure. Every bite offers layers of flavor and texture that truly wow—give it a try, and you’ll see just how quickly it becomes a new favorite!
PrintLemon Blueberry Shortbread Mousse Cake Recipe
Indulge in the delightful layers of lemon and blueberry flavors in this elegant Lemon Blueberry Shortbread Mousse Cake. With a buttery shortbread crust, creamy fudge layer, tangy lemon curd, luscious lemon mousse, and vibrant blueberry mousse, this cake is a perfect combination of sweet and tangy.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours
- Yield: 1 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 3/4 cups Walkers shortbread crumbs (two 5.3 oz packages, about 15 cookies)
- 2 tablespoons sugar
- 2 tablespoons (28g) butter, melted
For the Fudge:
- 8 ounces (227g) white chocolate chips
- 3 tablespoons (42g) unsalted butter
- 3 1/2 tablespoons (53ml) heavy whipping cream
- 2 teaspoons lemon zest
For the Lemon Curd:
- 1/4 cup (60ml) fresh lemon juice (1–2 lemons)
- 2 teaspoons finely grated lemon zest
- 1/3 cup (69g) sugar
- 4 egg yolks
- 3 tablespoons (42g) unsalted butter
For the Lemon Mousse:
- 2 teaspoons powdered gelatin
- 2 tablespoons (30ml) cold water
- 1 3/4 cups (420ml) heavy whipping cream
- 3/4 cup (86g) powdered sugar
- 3/4 cup (180ml) lemon curd
For the Blueberry Mousse:
- 1 1/2 cups (8 oz) blueberries
- 0.25 oz package unflavored powdered gelatin
- 1 3/4 cups (420ml) heavy whipping cream
- 3/4 cup (86g) powdered sugar
Instructions
- Prepare the Crust: In a medium bowl, combine the shortbread crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- Make the Fudge Layer: In a heatproof bowl, melt the white chocolate chips and butter together. Stir in the heavy cream and lemon zest until smooth. Pour over the crust and refrigerate.
- Make the Lemon Curd: Whisk together lemon juice, zest, sugar, and egg yolks in a saucepan. Cook until thickened, then stir in butter. Cool and spread over the fudge layer.
- Make the Lemon Mousse: Sprinkle gelatin over water, let it sit. Whip cream and sugar, fold in gelatin and lemon curd. Spread over lemon curd layer and refrigerate.
- Make the Blueberry Mousse: Puree blueberries, dissolve gelatin, whip cream and sugar, fold in blueberry puree and gelatin. Spread over lemon mousse and refrigerate.
- Serve: Remove from pan, garnish with fresh blueberries.
Notes
- For best results, use fresh blueberries for the blueberry mousse.
- Ensure the lemon curd is completely cooled before spreading it over the fudge layer.
- Refrigerate the cake for the specified times to allow each layer to set properly.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 24g
- Sodium: 110mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
Keywords: Lemon Blueberry Shortbread Mousse Cake, Dessert, Lemon, Blueberry, Mousse, Shortbread, Cake