Strawberry Mousse

5 from 14 votes

This easy Strawberry Mousse is creamy, perfectly sweet and delicious. Made with just 4 ingredients, it's the perfect dessert recipe for any occasion!

Prep Time50

Cook Time25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 336kcal

Author: Natalie

Ingredients

16 ounces fresh strawberries hulled, roughly chopped
½ cup granulated sugar divided
1 cup heavy whipping cream cold
¾ teaspoon vanilla extract or use 1 teaspoon orange blossom water instead of vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350F. Place the strawberries on a rimmed baking sheet lined with parchment paper. Sprinkle the two tablespoons of the sugar over top and roast for 25 minutes, stirring halfway.
Reserve ½ cup of the roasted strawberries. Puree the rest of the roasted strawberries with the rest of the sugar in a food processor or blender. (You can also puree all the strawberries then reserve 1/2 cup of the strawberries after pureeing them).
Set a fine mesh sieve over a glass meauring up or bowl. Sift the pureed strawberries through the sieve to separate out the seeds then discard the seeds. Stir the vanilla extract or orange blossom water or rose water into the pureed strawberries.
In a large bowl or bowl of an electric mixer, whip the heavy whipping cream on medium speed for about 8-9 minutes until stiff peaks form.
Use a spatula to gently fold in the pureed strawberries until just combined.
Fill four glasses halfway. Spoon the reserved roasted strawberries evenly among the four glasses. Top each serving with the remainder of the mousse.

Notes

Strawberries: Instead of roasting the strawberries, heat them with the two tablespoons of sugar in a saucepan over medium heat for about 10 minutes. Stir occasionally then follow the rest of the recipe.

Heavy cream: Use heavy cream, not whipping cream. Your heavy cream should have a fat content of over 35%.

Vanilla: Instead of vanilla, try up to 1 teaspoon of orange flower water or rose water.

Make sure the cream is cold. Cream whips best when it's cold. Be careful not to over-whip the cream past stiff peaks. Whipped cream can go from soft peaks to stiff peaks to being overwhipped very quickly.

Avoid overmixing. Use a spatula to fold the strawberry puree in until just incorporated. To avoid overmixing, stop mixing while there are still streaks of the strawberry puree in the whipped cream.

Storage: Store strawberry mousse in an airtight container or containers for up to 3 days in the refrigerator.

Nutrition