This sublime, yet Easy Strawberry Mousse recipe the perfect way to celebrate strawberry season! It’s light, luscious and to die for!
My loyal readers know I have this little love affair with berries, and who doesn’t love a no-bake dessert?? Using fragrant, ripe berries will make this a dish you’ll want to serve when berry season is at its peak!
Easy Strawberry Mousse
May is when we finally see strawberries at our farmers’ market. Though many grocery store berries are lovely, nothing compares to the ultra-sweet, local spring berries. It’s still a bit too early for harvest around here, but I was able to find some fragrant strawberries for this picture perfect strawberry mousse. Two full pounds are needed!
Mousse desserts are perfect for summer. There’s no need to heat up the kitchen by turning on the oven and who doesn’t love a luscious, creamy dessert? I’ve had my eye on this No-Bake Raspberry Cheesecake Mousse, as well as these Chocolate Cheesecake Mousse Cups, plus I’m loving the idea of topping my mousse with this dreamy Lemon Whipped Cream.
My Blogger CLUE Assignment
I was the lucky recipient of the blog of my sweet friend, Christy, Confessions of a Culinary Diva. Her Strawberry Mousse Forever enticed me with the cute title, then reeled me in with the list of ingredients.
TWO pounds of strawberries were utilized to create an intense berry flavor—and strawberry mousse is the perfect way to celebrate the arrival of spring. Christy and I both participate in the French Fridays with Dorie group and I finally got to meet her in person last fall in Seattle.
Besides being a terrific writer and a successful banker, she is kind and lovely—we had so many laughs especially when we met some over-served Canadians. Thanks for this terrific recipe, Christy.
Tips for Making Strawberry Mousse
You may wonder, how do you make mousse? There are many variations, some with just whipped cream, others utilize cream cheese to thicken and still, others require gelatin or raw eggs. This homemade strawberry mousse uses whipped cream, cream cheese, and gelatin.
- This Fresh Strawberry Mousse is made with 2 pounds of berries. The taste will depend on the quality of your strawberries. Use your senses of smell and sight to pick out fragrant, unmarred berries. Local summer berries work well, but in season imports from out of state can be delicious, too.
- PRO-Tip: Did you know alcohol is a flavor enhancer just like salt? The Chambord liqueur can be left out, but it will add an additional depth of flavor.
- Plain gelatin is used to stabilize this mousse. There are some tricks if you haven’t worked with plain gelatin before. First it must soften in some liquid, in this case Chambord. Then since it gels, it must be melted before mixing into the other ingredients. In this recipe, it’s scraped into some hot syrup to liquify. The recipe gives all the details.
- Since gelatin is involved, this mousse will need at least 4 hours in the refrigerator to set.
More Beautiful Berry Recipes:
- Blueberry Sour Cream Cake by Jean from Lemons and Anchovies
- Tapioca Cream Strawberry Parfait by Lea Ann from Cooking on the Ranch
- Berry Cobbler Recipe
- Strawberry Cheesecake
- Berry Cobbler
- Strawberry Angel Food Cake Dessert
- No-Bake Strawberry Cheesecake
- Streusel Topped Raspberry Bars
- Strawberry Lush
- Dessert Pizza
- More Dessert Recipes
- 2 pounds strawberries, hulled (6½ cups total)
- ½ cup sugar, divided
- pinch salt
- ½ cup heavy cream
- 1 tablespoon raspberry liqueur (Chambord is preferred)
- 1¾ teaspoons unflavored gelatin
- ½ cup cream (4 ounces) cream cheese, at room temperature, cut into 8 pieces
- Berries and whipped cream to garnish, if desired
- Reserve 3 strawberries to use as garnish.
- Pulse remaining strawberries in food processor in two batches until most pieces are between ½ to ¼ inch thick (approximately 6-10 pulses). Transfer the berries to a bowl and toss with ¼ cup sugar and salt. Cover and let stand for 45 minutes, stirring occasionally. Do not wash food processor.
- Place heavy cream in the bowl of the stand mixer and refrigerate cream and bowl until ready to use.
- Strain strawberries through fine-mess strainer set in small saucepan, rendering a minimum of ⅔ cup juice. Reserve juice, and do not wash bowl. Return strained strawberries to the food processor and process until smooth 15-20 seconds. Strain puree through fine-mesh strainer into now empty bowl, pressing on solids to remove seeds and pulp until you have 1⅔ cup of puree.
- Place Chambord or raspberry liqueur in a small bowl and sprinkle gelatin over liqueur and let sit until gelatin softens about 5 minutes.
- Meanwhile, cook reserved juice over medium-high heat, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes (syrup will be thick). Remove from heat. Pour gelatin mixture over hot syrup and whisk to dissolve. Add softened cream cheese and whisk vigorously until smooth. Whisk in the 1 2/3 cups strawberry puree until combined.
- Using the stand mixer fitted with the whisk, whip chilled cream and remaining ¼ cup of sugar until the cream holds peaks. Add berry mixture and mix on low until no white streaks remain, 10-15 seconds. Portion into dessert dishes and chill for at least 4 hours.
- Garnish with whipped cream and strawberry halves.
- Mousse will keep up to 48 hours.
Total time does not reflect chilling time
Amount Per Serving: Calories: 243Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 97mgCarbohydrates: 33gFiber: 4gSugar: 27gProtein: 5g