Light Fluffy Strawberry Mousse

This light and fluffy whipped strawberry mousse recipe is a perfect dessert for almost any occasion. The balance of creamy texture with fresh strawberry flavor creates an elegant yet simple treat that never fails to impress guests while being surprisingly easy to make.

I first made this mousse for a summer dinner party when temperatures soared into the 90s. The refreshing coolness and light texture were exactly what everyone needed, and now it's my go to dessert whenever strawberries are in season.

Ingredients

• Cream cheese or coconut cream 8 oz: provides the rich base that gives this mousse its luxurious texture, choose full fat for the best results
• Yogurt or additional cream cheese 4 oz: adds tanginess and helps balance the sweetness, use Greek yogurt for extra protein
• Powdered sugar 1 cup: delivers sweetness while maintaining the perfect texture, regular granulated sugar would create a grainy mousse
• Fresh strawberries 5 medium: provides natural flavor and color, look for bright red berries with no white shoulders for the most flavor
• Vanilla bean paste optional 1/4 tsp: enhances the strawberry flavor with warm aromatic notes, real vanilla makes a noticeable difference

Step-by-Step Instructions

Prepare Your Base:

Allow cream cheese to come to room temperature for about 30 minutes if using; this is crucial for a smooth final texture. If opting for coconut cream, check your can first to ensure the cream is thick and smooth, not hard or flakey. Cold cream cheese will leave lumps no matter how long you blend.

Process The Strawberries:

Remove stems from strawberries and place them in your food processor or blender. Pulse until completely pureed, making sure no chunks remain. For an extra smooth mousse, you could strain the puree to remove seeds, but this is entirely optional and I rarely bother with this step.

Combine All Ingredients:

Add room temperature cream cheese or coconut cream, yogurt, powdered sugar, and optional vanilla bean paste to the strawberry puree in your blender or food processor. Blend continuously until the mixture becomes completely smooth and uniform in color. This typically takes 1 to 2 minutes of constant blending.

Portion And Chill:

Transfer the mousse mixture into individual serving dishes, small ramekins, or glasses for an elegant presentation. The mousse will be somewhat soft at this point. Place in refrigerator for at least 2 hours to allow the mousse to set properly and flavors to develop fully.

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The secret to this mousse is in the quality of your strawberries. I once made this with some magnificent farmers market berries that were so fragrant you could smell them from across the room. The resulting dessert was absolutely transcendent in a way store bought berries just cannot match.

Make It Dairy Free

Coconut cream creates an excellent dairy free version of this strawberry mousse that many guests won't even recognize as being vegan. The subtle coconut flavor actually complements the strawberries beautifully. For best results, refrigerate your can of coconut cream overnight, then only use the thick cream that rises to the top. The flavor profile shifts slightly toward tropical notes, which many people find even more appealing than the traditional version.

Storage Information

This strawberry mousse keeps remarkably well in the refrigerator for up to 3 days. Cover each serving with plastic wrap pressed directly against the surface to prevent a skin from forming. The mousse may separate slightly after extended storage but a quick stir usually resolves this issue. I don't recommend freezing this dessert as the texture becomes compromised when thawed, losing the airy quality that makes it special.

Serving Suggestions

While this mousse is delightful on its own, it truly shines when served with complementary garnishes. A few fresh strawberry slices and a sprig of mint create a restaurant quality presentation. For added texture, sprinkle with crushed graham crackers or shortbread cookies. This mousse also makes an excellent filling for cream puffs or between cake layers. During summer gatherings, I serve it alongside butter cookies for a light ending to outdoor meals.

Recipe FAQs

→ Can I make this strawberry mousse dairy-free?

Yes! You can make a completely dairy-free version by using coconut cream instead of cream cheese and skipping the yogurt or using a plant-based yogurt alternative. Just ensure your coconut cream is thick and creamy for the best results.

→ How long does the mousse need to chill before serving?

The mousse should be refrigerated for at least 1-2 hours before serving for the best texture. It will thicken considerably as it chills, which gives it the perfect mousse-like consistency.

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can work, but they should be completely thawed and drained of excess liquid before pureeing. Fresh strawberries typically provide the best flavor and texture.

→ How long will the strawberry mousse keep in the refrigerator?

The mousse can be stored in the refrigerator for up to 3 days in an airtight container. The texture might change slightly over time, so it's best enjoyed within the first day or two.

→ Can I use other berries or fruits for this mousse?

Absolutely! This recipe works well with raspberries, blueberries, or even mango. Just substitute an equal amount of your preferred fruit puree for the strawberries.

→ Is a food processor necessary for making this mousse?

While a food processor or blender gives the smoothest results, you can also use a hand mixer. If using a hand mixer, make sure to puree the strawberries separately first before mixing with the other ingredients.