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This light and airy strawberry mousse has become one of my easiest go—to desserts when I want something fresh and impressive without breaking a sweat. The creamy texture and bold berry flavor are a hit with both kids and adults. Plus cleanup is a breeze.
The first time I layered this mousse into small glasses for a spring brunch every guest asked for seconds. It is one of those effortless desserts that make you wonder why you do not whip it up more often.
Ingredients
- Cream cheese or coconut cream: Eight ounces of full fat cream cheese makes a rich mousse with classic tang. For dairy free or vegan choose coconut cream with a smooth creamy texture. Seek out cans that feel heavy and slosh gently no hard solids inside.
- Yogurt or more cream cheese or coconut cream: Four ounces adds smoothness and a little tang. Use unsweetened Greek yogurt or use more cream cheese for richness or more coconut cream for ultra lightness. Look for high quality yogurt without gums or sweeteners.
- Powdered sugar or sugar free sweetener: One cup sweetens the mousse and helps create its velvety feel. Use regular powdered sugar for melt in your mouth texture or a powdered sugar free blend for lower carbs. Sift if clumpy.
- Strawberries: Five medium ripe berries bring fresh flavor and color. Choose just ripe strawberries deep red fragrant and a bit springy. Hull and slice before blending for best results.
- Vanilla bean paste: Optional but recommended. Adds perfumed notes and rounds out the flavor. Look for pastes with visible black specks and a strong vanilla aroma for best quality and taste.
Instructions
- Prepare Ingredients:
- If using cream cheese let it soften to room temperature about 30 to 45 minutes out of the fridge. If using coconut cream open the can and ensure that the contents are thick creamy and not separated or chalky. Only use cans with smooth and fluffy cream.
- Puree Strawberries:
- Remove the stems from all berries. Place them into a food processor blender or a bowl suitable for a hand blender. Process or mash thoroughly until the mixture is smooth and there are no visible chunks.
- Blend Ingredients:
- Add the cream cheese or coconut cream yogurt or additional cream cheese or coconut cream powdered sugar and optional vanilla bean paste to the pureed strawberries. Blend everything together until completely smooth scraping down the sides as needed. The mixture should be light and homogeneous with no lumps.
- Portion and Chill:
- Spoon the mousse into small glasses ramekins or bowls. Cover well and place into the refrigerator for at least one hour to set. The mousse thickens considerably as it chills and becomes even more billowy and spoonable.
The best part for me is choosing ripe fragrant strawberries just before serving. Sometimes my youngest likes to swirl extra strawberry puree on top which makes each cup feel personalized and a little special.
Storage Tips
Store strawberry mousse tightly covered in the fridge for up to three days. If serving at a party make individual portions in small jars. For best texture serve well chilled. I do not recommend freezing this mousse since that can change its texture making it watery when thawed.
Ingredient Substitutions
You can use all coconut cream for a plant based version or swap for another soft vegan cheese. For a lower sugar treat opt for a quality powdered alternative sweetener. If you are out of vanilla paste a small splash of pure vanilla extract works too.
Serving Suggestions
Top each mousse with extra sliced strawberries mint leaves or a dollop of coconut whipped cream for presentation. Try serving alongside shortbread cookies or crisp meringues for textural contrast. A sprinkle of toasted nuts is also lovely for a more grown up finish.
Cultural and Seasonal Context
Mousse is a French classic that means foam. This fluffy dessert is perfect for spring and summer when berries are at their best. In my house we especially love it for Easter brunch or late summer picnics. You can swap in other berries or stone fruits when strawberries are not in season for an equally lovely treat.
Seasonal Adaptations
Use frozen strawberries if fresh berries are not available but thaw and drain well before pureeing. Add a spoonful of lemon zest in winter months to brighten flavor. Try swirling in a little strawberry jam for a more layered fruity taste.
Success Stories
My friend Annie made this mousse for her son who does not eat gluten or dairy and it was a massive hit at his birthday party. Another neighbor used blackberries and it turned out just as well the color was dazzling at her baby shower.
Freezer Meal Conversion
If you want to freeze portions for later you can experiment with piping the finished mixture as mousse pops into molds. Freeze until solid then enjoy as a frozen mousse treat straight from the freezer. Do note texture will be more like semifreddo than the classic mousse.
Whip up a batch of this mousse for effortless spring and summer gatherings or as a quick treat any night of the week. Its crowd—pleasing flavor and pillowy texture always impress.
Common Recipe Questions
- → Can I use frozen strawberries?
Yes, frozen strawberries work well as long as you thaw and drain excess liquid before blending.
- → How can I make this dairy free?
Substitute cream cheese and yogurt with coconut cream for a fully dairy-free result.
- → Why does the mousse need chilling?
Chilling allows the mixture to thicken and set, resulting in a light, airy texture.
- → Can I adjust sweetness levels?
Absolutely! Swap in a sugar-free alternative or reduce powdered sugar to taste.
- → What's the best way to puree strawberries?
A blender, food processor, or hand mixer makes quick work of pureeing strawberries smoothly.