This strawberry mousse is a dreamy, melt-in-your-mouth dessert that marries the freshness of ripe strawberries with the rich silkiness of whipped cream. It’s a light but luxurious finale to any meal, made with pureed strawberries, a kiss of vanilla, and whipped cream folded into a cloud. Each spoonful is refreshing and smooth, with just enough sweetness to make your taste buds hum.
Unlike traditional mousses that rely on gelatin for structure, this version uses the natural pectin in strawberries along with a chilled, whipped consistency to hold its shape. It’s best served in elegant glasses, topped with fresh strawberries, mint sprigs, or even a dollop of whipped cream. The recipe can be adapted for piping into tart shells, layered into trifles, or frozen into a semifreddo-style dessert.
Ingredients:
- 2 cups fresh strawberries, hulled and chopped (plus a few for garnish)
- ⅓ cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup cold heavy whipping cream
- Optional: 2 tbsp powdered sugar (for added sweetness in the cream)
- Optional: 2 tbsp mascarpone or cream cheese (for stability and richness)
Instructions:
1. Make the Strawberry Purée
Place the chopped strawberries, granulated sugar, and lemon juice in a blender or food processor. Blend until completely smooth. If you’d like a seedless texture, press the purée through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Taste and adjust sweetness if necessary.
Transfer the purée to a saucepan and simmer over medium-low heat for 5–7 minutes, stirring often. This step intensifies the flavor and reduces moisture to help the mousse set later. Let it cool completely—this is key!
2. Whip the Cream
While the purée cools, pour the chilled heavy cream into a large mixing bowl. Using an electric mixer or a hand whisk, beat the cream until soft peaks form. If you prefer your mousse sweeter, sift in the powdered sugar and continue to whip until you reach stiff peaks. For extra structure, you can beat in a spoonful or two of mascarpone or cream cheese at this stage.
Be careful not to overwhip—you want stable, fluffy cream, not butter.
3. Fold the Mousse
Once your strawberry purée is fully cooled, gently fold it into the whipped cream in batches using a silicone spatula. Start by adding a small amount of cream to lighten the purée, then fold in the rest in two or three stages. Use broad, gentle strokes to avoid deflating the mixture. The result should be pale pink and silky smooth.
4. Chill and Set
Spoon or pipe the mousse into serving glasses, small bowls, or dessert jars. Smooth the tops with the back of a spoon. Cover loosely and refrigerate for at least 2 hours, or until set and chilled through. The texture should be soft, pillowy, and spoonable—not runny.
5. Garnish and Serve
Right before serving, top each glass with sliced strawberries, a sprig of mint, or a puff of whipped cream. You can also sprinkle with shaved white chocolate or crushed freeze-dried strawberries for an elegant flourish.
Tips & Variations:
- Make it tropical: Replace half the strawberries with mango or passionfruit purée for a sunny twist.
- Frozen mousse bites: Freeze the mousse in silicone molds and pop them out as frozen dessert bites.
- Layer it up: Spoon into glasses with crushed cookies or sponge cake for a deconstructed trifle.
- Vegan option: Use chilled coconut cream and maple syrup in place of whipped cream and sugar.
This mousse is incredibly versatile—you can serve it on its own, layer it in cakes, or even use it to fill tart shells topped with fresh fruit. Want to pair it with a strawberry coulis or strawberry sponge base for a layered dessert? I’d be happy to guide you.