Description
This strawberry mousse is light, creamy, and made with fresh strawberries and whipped cream. With just a few ingredients and no baking required, it’s an easy make-ahead dessert that sets beautifully in the fridge and works well for individual servings.
Ingredients
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12½ ounces strawberries (3/4 pound)
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½ cup granulated sugar
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1 cup cream (whole, heavy, or whipping cream with at least 30% fat), cold
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Extra strawberries, sliced (for topping)
Instructions
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Wash the strawberries, remove the stems, and slice them into smaller pieces.
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Add the sliced strawberries and granulated sugar to a blender or food processor. Blend until completely smooth.
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Measure out ½ cup of the strawberry puree and set it aside for layering.
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In a cold mixing bowl, add the cold cream and beat until stiff peaks form.
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Gently fold the remaining strawberry puree (not the reserved ½ cup) into the whipped cream, using slow, careful motions to keep the mousse light and airy.
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Divide the reserved strawberry puree evenly among 4 small to medium serving glasses.
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Spoon the strawberry mousse on top of the puree layer and smooth the surface gently.
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Refrigerate for about 1 hour, or longer if desired, until the mousse is set.
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Top with fresh sliced strawberries just before serving and serve chilled.
Notes
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Use ripe strawberries for the best flavor and natural sweetness.
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Ensure the cream is very cold before whipping for proper structure.
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Fold gently to avoid deflating the whipped cream.
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Store covered in the refrigerator for up to 2 days and add fresh toppings just before serving.