Description
This Easy Fresh Strawberry Mousse is a light, refreshing dessert perfect for strawberry lovers. Made with fresh strawberries, sugar, and whipped heavy cream, it offers a smooth and airy texture combined with vibrant strawberry flavor. Ideal for serving in individual glasses, it’s simple to prepare and can be chilled for a delightful treat. The mousse can also be adapted as a filling for pies or cakes with the addition of gelatin.
Ingredients
Units
Scale
Strawberry Mousse
- 12 1/2 ounces strawberries (3/4 pound), fresh, cleaned and sliced
- 1/2 cup granulated sugar
- 1 cup heavy cream (whipping or heavy cream with at least 30% fat), cold
- Extra fresh strawberries for topping
If Using as Filling (Optional)
- 2 tablespoons milk
- 1 tablespoon gelatin powder
Instructions
- Prepare Strawberries: Clean and slice the strawberries thoroughly. Place the sliced strawberries and granulated sugar into a blender or food processor and puree until smooth.
- Reserve Puree: Remove ½ cup of the strawberry puree and set it aside for layering in serving glasses.
- Whip Cream: In a cold mixing bowl, beat the heavy cream until stiff peaks form—this usually takes a few minutes with an electric mixer. Ensure the cream is cold for best results.
- Fold in Puree: Gently fold the remaining strawberry puree (all except the reserved ½ cup) into the whipped cream, combining carefully to maintain the airy texture of the mousse.
- Assemble Dessert: Divide the reserved ½ cup of strawberry puree evenly between 4 small to medium-size glasses (each similar in size to 1 cup water). Then top each with the strawberry mousse mixture.
- Chill: Refrigerate the assembled mousse for approximately 1 hour to set and chill. It can also be kept overnight if desired for more intense flavor.
- Garnish and Serve: Before serving, top each mousse glass with fresh sliced strawberries for decoration and extra flavor. Enjoy your fresh strawberry mousse!
- Optional Filling Preparation: If using the mousse as a filling for pies or cakes, whip the cream until thickened, then stir in the puree. Meanwhile, in a small pot, combine 2 tablespoons of milk with 1 tablespoon of gelatin, let it stand for 1 minute. Heat gently on low while stirring until the gelatin dissolves completely, about 1-2 minutes, but do not boil. Remove from heat immediately, add 1-2 tablespoons of the whipped cream mixture to the gelatin, stirring gently to combine. Finally, fold this gelatin mixture back into the remaining whipped cream mixture carefully.
Notes
- Using cold cream and a chilled bowl helps achieve stiffer peaks for the whipped cream.
- The mousse can be prepared ahead and refrigerated overnight to enhance flavors.
- This recipe can double as a filling for cakes or pies with the addition of gelatin for stabilization.
- When folding puree into whipped cream, mix gently to preserve the mousse’s light texture.
- Use fresh, ripe strawberries for the best natural sweetness and flavor.
Nutrition
- Serving Size: 1 serving (1 glass)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 60 mg
