Creamy Strawberry Mousse Recipe

Introduction

This creamy and refreshing strawberry mousse is a delightful treat perfect for any occasion. Made with fresh strawberries and whipped cream, it’s light, airy, and bursting with natural sweetness.

Ingredients

• 1 pound fresh strawberries, cleaned, de-stemmed, and halved
• ¼ cup (50 g) granulated sugar
• 1½ cups (360 ml) cold heavy cream
• ¼ – ½ cup (30 – 60 g) powdered sugar

Instructions

1. Step 1: Place ¾ pound of the strawberries and ¼ cup granulated sugar into a food processor or blender. Pulse until combined, then puree until smooth. For a seedless texture, press the puree through a mesh strainer; otherwise, leave as is.
2. Step 2: Reserve ½ cup of the strawberry puree to spoon into the serving cups. You should have about 1 cup of puree left to mix with the cream. Also, set aside ¼ cup whole strawberries for garnish.
3. Step 3: In a mixing bowl fitted with a whisk, combine the cold heavy cream and ¼ cup powdered sugar. Whisk on low speed for 1 minute, taste, and add more powdered sugar if desired. Increase to medium speed and whip until medium stiff peaks form, about 4–5 minutes. Scoop out ½ cup whipped cream for topping.
4. Step 4: With the mixer on low, add the remaining strawberry puree to the whipped cream. Increase speed to medium and mix until combined and mousse has medium stiff peaks.
5. Step 5: To assemble, spoon 2 tablespoons of the reserved strawberry puree into the bottom of each of four 6–8 oz glasses. Fill with the strawberry mousse, leaving room for the reserved whipped cream on top.
6. Step 6: Top the mousse with the reserved whipped cream and garnish each glass with a whole strawberry.
7. Step 7: Cover the cups loosely with plastic wrap and refrigerate for 1–2 hours or up to overnight to set. Just before serving, lightly dust with powdered sugar if desired.

Tips & Variations

• If you prefer less sweetness, adjust the amount of sugar to taste when pureeing the strawberries.
• For a more intense strawberry flavor, use ripe, fragrant berries and consider adding a splash of lemon juice to brighten the puree.
• Substitute heavy cream with coconut cream for a dairy-free version.
• To add texture, gently fold in crushed shortbread cookies or toasted almonds before refrigerating.

Storage

Store the strawberry mousse covered in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently stirred before serving if it separates slightly. Avoid freezing, as the texture may become grainy after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this mousse?

Frozen strawberries can be used if fresh are not available, but thaw and drain any excess liquid before pureeing to avoid a watery mousse.

How do I know when the cream has reached medium stiff peaks?

Medium stiff peaks hold their shape firmly but still have a slight softness at the tip when you lift the whisk out of the cream. The mousse will be light yet stable enough to hold its form.

Creamy Strawberry Mousse Recipe

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★★★★★

4.8 from 150 reviews

• Author: Aiden
• Total Time: 2 hours 15 minutes (includes chilling time)
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This delightful Strawberry Mousse recipe is a creamy, airy dessert made with fresh strawberries and whipped heavy cream. It features a smooth strawberry puree layered with light and fluffy mousse, topped with whipped cream and fresh strawberries, perfect for a refreshing treat or special occasion dessert.

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Ingredients

Scale 1x2x3x

Strawberries

• 1 pound fresh strawberries, divided (cleaned, de-stemmed, and halved)
• ¼ cup (50 g) granulated sugar

Cream Mixture

• 1½ cups (360 ml) cold heavy cream
• ¼ – ½ cup (30 – 60 g) powdered sugar

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Instructions

1. Puree: Place ¾ pound of fresh, cleaned, and de-stemmed strawberries along with ¼ cup of granulated sugar into a food processor or blender. Pulse to combine and then process until a smooth puree forms. For a smoother texture, press the puree through a mesh strainer to remove seeds, or leave as is if you prefer some seed texture.
2. Reserve: Set aside ½ cup of the strawberry puree for spooning into the serving cups. Keep about 1 cup of puree to mix with the whipped cream. Also, reserve ¼ cup or approximately 4 whole strawberries to garnish the dessert cups.
3. Whip: In a mixing bowl fitted with a whisk attachment, combine the cold heavy cream and ¼ cup powdered sugar. Whisk on low speed for 1 minute, taste, and add more powdered sugar (up to ¼ cup more) if needed. Increase whisk speed to medium and whip for 4 to 5 minutes until medium stiff peaks form. Scoop out ½ cup of whipped cream and set aside for topping.
4. Mix: With the mixer on low, blend the remaining strawberry puree into the whipped cream. Increase speed to medium and mix until medium stiff peaks form, creating the strawberry mousse.
5. Assemble: Using four 6 to 8-ounce glasses, spoon 2 tablespoons of the reserved strawberry puree into the bottom of each. Fill almost to the top with the strawberry mousse.
6. Top: Add the reserved whipped cream on top of the mousse and garnish each cup with a whole reserved strawberry.
7. Chill and Serve: Loosely cover the cups with plastic wrap and refrigerate for at least 1 to 2 hours, or up to overnight, allowing the mousse to set. Just before serving, lightly dust with powdered sugar for a pretty finish.

Notes

• For a seed-free puree, strain the blended strawberries through a fine mesh sieve.
• Adjust the amount of powdered sugar in the whipped cream to your preferred sweetness level.
• Ensure the heavy cream is well chilled for optimal whipping results.
• This dessert can be prepared a day ahead and stored in the refrigerator.
• Use fresh, ripe strawberries for the best flavor and natural sweetness.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: strawberry mousse, strawberry dessert, whipped cream dessert, no bake dessert, fresh strawberry dessert