Description
This Easy Fresh Strawberry Mousse is a light and airy dessert made from fresh strawberries, sugar, and whipped cream. Perfectly sweet and creamy, it’s a refreshing treat that can be enjoyed on its own or used as a filling for cakes and pies. The mousse is quick to prepare, requiring just a few ingredients and minimal effort, making it ideal for warm days or elegant gatherings.
Ingredients
Scale
Strawberry Mousse
- 12½ ounces fresh strawberries (3/4 pound), cleaned and sliced
- ½ cup granulated sugar
- 1 cup cold heavy cream (or whipping cream with at least 30% fat content)
- Extra fresh strawberries for topping
Instructions
- Prepare the Strawberry Puree: Clean and slice the fresh strawberries. Place them in a blender or food processor along with the granulated sugar. Puree until smooth. Remove ½ cup of the puree and set it aside for layering later.
- Whip the Cream: In a cold mixing bowl, beat the cold heavy cream using an electric mixer until stiff peaks form. Be careful not to overbeat.
- Fold in the Puree: Gently fold the remaining strawberry puree (not the reserved ½ cup) into the whipped cream to combine, being careful to keep the mixture light and airy.
- Assemble the Mousse: Divide the reserved ½ cup strawberry puree evenly between four small to medium glasses (approximately holding 1 cup each). Spoon or pipe the strawberry mousse mixture on top of the puree layer in each glass.
- Chill: Refrigerate the assembled mousse glasses for about 1 hour or until well chilled. You can also chill overnight if desired to enhance the flavors and texture.
- Serve: Just before serving, top each mousse glass with fresh sliced strawberries for an added burst of freshness and a beautiful presentation. Enjoy immediately.
Notes
- For use as a filling in pies or cakes: Whip the cream until thickened and stir in the strawberry puree. In a small saucepan, add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatin on top. Let it stand for one minute.
- Heat the milk and gelatin mixture over low heat, stirring often until the gelatin dissolves completely (1-2 minutes). Avoid boiling.
- Remove immediately from heat. Add 1-2 tablespoons of the whipped cream mixture to the gelatin mixture and stir gently to combine.
- Fold the gelatin mixture back into the rest of the whipped cream and puree mix. This will help stabilize the mousse for use as a filling.
- Use cold cream and a chilled bowl for best whipping results.
- Do not overbeat cream to avoid turning it into butter.
Nutrition
- Serving Size: 1 serving (approx. 1 glass)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 20 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 60 mg
