A very easy, eggless, creamy dessert with fresh strawberry flavor that takes 10 minutes to put together! Then you have to refrigerate it to set. A cross between a mousse and a cheesecake, it's great to make with kids and for warm-weather gatherings and outdoor eating when strawberry season hits. And did I tell you there's no gelatin mixture involved?
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Berry easy
When Summer starts, all berries are on board.
Strawberries, who doesn't like them? It was about time I finally shared this strawberry no-bake dessert recipe, which is easy to make, has no eggs, and is great to have in the fridge at all times.
You can serve it with a layer of quick strawberry sauce or fresh strawberries.
- Extremely easy to make and delicious, this is a great dessert to have in the fridge for snacking or as a last-minute dessert.
- Quick to prepare. Part is made in the blender or food processor. And it takes 10 minutes. A must for spring and summer! Similar to one of my favorite recipes, the no-churn strawberry ice cream that if you don't know about it yet, you need to.
- Make ahead dessert. Since this is a sweet, cream-based recipe, it keeps well for several days in the refrigerator and can be frozen.
- A strawberry cream with a hint of cheesecake, but without the eggs that might sometimes be tricky if not pasteurized. It's a dream if you are a strawberries-and-cream type of person.
Ingredient list
- Strawberries: this recipe is best with fresh berries. It can work with frozen ones but they're more watery.
- Heavy cream or heavy whipping cream are the best choices for richness and flavor. I find that those labeled light don't work well.
- Cream cheese: it gives the dessert more structure and that cheesecake quality we love. You might also use sour cream, full-fat, for a better texture. Since it doesn't have eggs, I find this ingredient adds another layer; otherwise, it's just strawberry whipped cream.
- Liquor or juice: I always use liquor unless I know there will be small kids eating it. The booze cuts through the cream and sugar, something the orange juice doesn't do. But they both make a delicious dessert.
- Sugar: I use granulated but powdered sugar works well too.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Strawberry varieties
Any type of strawberry can be used in this dessert, but those in season will always have the best flavor.
The small ones are usually big in flavor and sweetness, unlike the larger ones. But go to your local green market and ask them, there are so many varieties and you might find a new favorite one.
If you like to make it with chunks or pieces of strawberry inside, make sure they are really sweet and tasty. Here is a post about strawberry varieties if you are curious.
How to keep strawberries fresh
- The first thing to do is leave them whole up until you're going to use them: that means no washing with water or removal of stems.
Put them in the fridge, in the container they came in, and if it's a plastic bag leave it open to avoid humidity from condensate inside. - Fresh whole strawberries keep for about a week in the fridge and 1-2 days if they are cut up. I find that leaving them whole and with stems in the fridge is the way to go.
- And eating some of them whole, of course.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Make-ahead: this is an ideal strawberry dessert to make a few days ahead as it will keep well in the fridge.
- Flavorings: experiment with different types of liquor or add orange zest to the mix.
- Serving size: I like to make individual portions, but you can make a bowl and serve it family style.
- Serving tips: don't let it get to room temperature, this creamy strawberry mousse is best eaten cold. A dollop of whipped cream and fresh strawberries on top work every time. But it can be eaten plain or maybe with other fresh fruit, such as pineapple or orange slices. Also, a dollop of dulce de leche works well, but then you know that I'm a huge dulce de leche fan, so I might be biased.
- Other berries: though I'm partial to strawberries, other fresh berries can be used, especially raspberries. I highly recommend sifting the fruit puree before mixing the cream to eliminate those pesky berry seeds.
Related recipes you might like:
No-bake Strawberry dessert (eggless)
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A super easy dessert with fresh strawberries. A cross between mousse and cheesecake you will love.
Ingredients
- ½ pound fresh strawberries
- ½ cup sugar
- ¾ cup whipping cream, cold
- 4 tablespoons cream cheese, cold
- ⅛ teaspoon vanilla extract
- 1 tablespoon orange liquor, can be omitted, use orange juice instead
- fresh strawberries, or strawberry sauce, to serve
Instructions
- Have ready individual mason jars, individual ramekins, bowls or cups.
- Wash ½ pound fresh strawberries, remove stems, and cut in half.
- Put them in the bowl of a food processor or blender with half the sugar, ⅛ teaspoon vanilla extract and 1 tablespoon orange liquor or orange juice.
- Process until smooth and juices are released. It will be liquid. At this point, you can sieve the mixture if you want a smoother mousse (I don't do it).
- In a large bowl beat ¾ cup whipping cream, 4 tablespoons cream cheese and remaining ¼ cup sugar with an electric mixer (no need for a stand mixer) until medium peaks form. That means that you won't have stiff peaks, the ones that hold up without tipping when you lift the beater.
- Stir this mixture with the strawberry puree until it's all integrated, careful not to overmix it and curdle the cream.
- Divide evenly among the 4 cups, mason jars, or individual bowls and refrigerate or chill until ready to serve.
- Top with half fresh strawberry and extra whipped cream with a teaspoon of homemade strawberry sauce and fresh strawberries, or sprinkle with shaved chocolate if desired before serving.
- Chill leftovers, covered.
Notes
Double or triple: this recipe is easily scaled to make more portions.
Make-ahead: this strawberry dessert is ideal for making a few days ahead, as it will keep well in the fridge.
Flavorings: experiment with different types of liquor or add orange zest to the mix.
Serving size: I like to make individual portions, but you can also make a bowl and serve it family-style.
Serving tips: a dollop of whipped cream and fresh strawberries on top work every time. But it can be eaten plain or with other fresh fruit, such as pineapple or orange slices. Also, a dollop of dulce de leche (click for recipe) works well, but then you know that I'm a huge dulce de leche fan, so I might be biased.
Did you try this recipe?Mention @vintagekitchennotes or tag #vintagekitchenrecipe on Instagram and I'll share it!
Shirley Rose says
We are coming into the strawberry season and am certainly going to make this shortly for a birthday function. Probably small ones with biscuit crumb base.
Many thanks for the idea
Paula Montenegro says
You can also add a layer of strawberry sauce Shirley!
Kati says
Love this
Margaret Thompson says
I made this for a dinner at my in-laws and it was so popular my sister-in-law asked me for the recipe the next day!
Delicious and easy to make.