10-Minute Strawberry Mousse
Creamy, light, and airy, this strawberry mousse takes just 10 minutes and tastes like a dream. Made with heavy cream, cream cheese and fresh strawberries, gelatin optional.
Ingredients
- 1 ⅓ cups (200 g/7 oz) strawberries, hulled
- 5 tablespoons granulated sugar, divided
- ¼ cup (60 ml) full-fat cream cheese, at room temperature *see notes
- ½ teaspoon pure vanilla extract
- ½ tablespoon orange liqueur (optional)
- ¾ cup (180 ml) heavy cream, cold
Instructions
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Place strawberries and 3 tablespoons sugar in a food processor and process until smooth. Add cream cheese, vanilla extract, and liquor, and process for several seconds just until blended.
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Using an electric mixer fitted with the whisk attachment, whisk heavy cream and 2 tablespoons sugar until stiff peaks start to form. Add strawberry mixture and whisk on low speed just until blended, being careful not to overbeat. The mixture should be soft at this point, with a texture similar to shaving cream, so don’t be tempted to whisk it for a long time. It will firm up more once chilled.
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Evenly spoon or pipe mousse into 3-4 serving dishes. Top with fresh sliced strawberries, fresh mint, grated white chocolate, or chocolate covered strawberries if desired.
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Cover and place in the fridge to firm up for at least 1 hour before serving, or up to 3 days.
Recipe Notes
*Mascarpone cheese can be substituted for cream cheese. Cheese doesn’t only add flavor, but also helps to stabilize the mousse. If you prefer leaving it out, increase the amount of heavy cream to ¾ cup instead.
Helpful Tips
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- Use cold heavy cream straight from the fridge as it’s necessary for it to whip up properly.
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- You can use ½ cup powdered sugar instead of granulated sugar, which would help in stabilizing the mousse. Add 6 tablespoons when processing the strawberries and 2 tablespoons when whipping the cream.
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- You can add a bit of lemon juice and zest along with the cream cheese for extra flavor.
- Gelatin: optional
If you want to further stabilize the mousse, you can use gelatin. It’s not necessary, and often times I skip it, but it does give the mousse better structure.
To add gelatin, here’s what you should do: sprinkle ¾ teaspoon gelatin over 1 ½ tablespoons heavy cream, and let it sit for several minutes to dissolve. Gently heat the gelatin mixture in the microwave, just until melted and liquid. Heating the mixture too much will cause it to smell bad, so don’t microwave for more than a few seconds. Stir the gelatin mixture into the strawberry-cream cheese mixture before adding the whipped cream.