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This simple strawberry mousse is my family’s warm weather go-to when strawberries are piled high at the markets. The dessert comes together so quickly and the first spoonful always reminds me of summer days with my kids, who reliably ask for seconds. All you need is ten minutes of prep and a handful of basic ingredients for a treat that feels special but could not be easier.
I first threw this together for a last minute barbecue with friends and now it is my signature summer dessert My kids love to help blend the strawberries and sneak tastes of the whipped cream
Ingredients
- Strawberries: Fresh berries give unbeatable flavor but frozen strawberries work too though the texture will be a bit looser Choose berries that smell intensely sweet and are deep red for best results
- Granulated sugar: Classic white sugar balances the strawberry’s tartness and helps sweeten the whipped cream Use superfine sugar if you want it to dissolve even faster
- Heavy whipping cream: This ingredient adds the essential richness and loft to the mousse Make sure to use full fat cold cream for stable whipped peaks
Step-by-Step Instructions
- Blend the strawberries and sugar:
- Add hulled strawberries and sugar to a blender and blend until the mixture is completely smooth This brings out the fruit’s natural sweetness and ensures a silky mousse
- Reserve part of the puree for layering:
- Remove about three quarters of a cup of this puree and set aside for later This puree will become a vibrant layer at the base or middle of your servings
- Whip the heavy cream:
- Pour cold heavy cream into a chilled mixing bowl Whip on medium high speed with a stand or hand mixer until stiff peaks hold their shape do not overwhip This step is the secret to the mousse’s airy texture
- Fold strawberry puree into whipped cream:
- Using a gentle hand fold the remaining puree into the whipped cream Combine just enough to blend the color throughout but stop before the mixture deflates
- Assemble and layer:
- Spoon the reserved puree into the bottoms of your serving glasses or bowl Dollop the strawberry cream mixture on top for pretty layers
- Chill before serving:
- Cover and refrigerate for at least two hours or overnight This firms up the mousse and allows flavors to meld beautifully
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Strawberries have always been my favorite fruit I remember picking them with my grandmother and coming home with red stained fingers Using her old hand mixer to whip the cream reminds me of those special afternoons in her kitchen
Storing Strawberry Mousse
Store mousse in the refrigerator always covered in airtight containers It holds best for up to three days The texture will stay fluffier if you mix in a little dissolved gelatin or instant pudding to stabilize the whip If you notice any liquid separating simply give a gentle stir before serving
Ingredient Swaps
For a different twist blend in a handful of raspberries or blackberries with the strawberries If strawberries are out of season use high quality frozen berries and thaw before using Powdered sugar can substitute for granulated just use a bit less Find the richest heavy cream you can for the best mouthfeel
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Serving Suggestions
Top with extra whipped cream and fresh berry slices for an eye catching presentation Crumbled vanilla cookies or graham crackers add crunch Layer into short glasses or jars for easy grab and go treats For grownups a drizzle of strawberry liqueur or a hint of sweet balsamic is delicious
Commonly Asked Questions
- → Can I use frozen strawberries?
Yes, frozen strawberries can be used, though they may create a slightly looser puree. Thaw and drain before blending for best results.
- → How long should I chill the mousse?
Chill the mousse for at least 2 hours, or overnight. This helps it set and develop a creamy, airy consistency.
- → How do I achieve smooth texture?
After blending, you can strain the strawberry puree through a fine sieve to remove seeds for an extra silky finish.
- → Can I make it ahead of time?
Absolutely! Prepare up to 3 days in advance and keep chilled. For longer-lasting firmness, add gelatin or instant pudding.
- → Are there flavor variations?
Citrus zest or vanilla extract can be added for a twist. You can also use raspberries, blueberries, or a mix of berries.
- → Can I use Cool-Whip instead of cream?
Yes, substitute thawed whipped topping for heavy cream and reduce sugar in the puree. The texture will be a bit different but still tasty.