Strawberry Mousse Cake with Whipped Cream Topping 
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 tablespoons sugar
For the Strawberry Mousse:
2 cups fresh strawberries, hulled and halved
½ cup sugar
1 ½ teaspoons gelatin, dissolved in ¼ cup cold water
1 cup heavy cream, whipped to soft peaks
For the Whipped Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions:
Prepare the Crust:
Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the mousse.
Make Strawberry Mousse:
Puree the strawberries and sugar in a blender until smooth. Heat the dissolved gelatin mixture gently until melted and mix it with the strawberry puree.
Once the mixture starts to thicken, gently fold in the whipped cream until well incorporated.
Pour the mousse over the crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
Whipped Cream Topping:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the mousse is set, remove the cake from the refrigerator and top with the whipped cream. Use a piping bag to create decorative swirls if desired.
Finishing Touches:
Chill the cake for another hour to allow the whipped cream to set.
Garnish with fresh strawberry slices or crumbles of freeze-dried strawberries before serving.
