Easy Strawberry Mousse

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. 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?

Summer is almost here, so all berries are on board!

Strawberries, who doesn't like them? It was about time I finally shared this strawberry mousse recipe, a dessert that is easy to make, has no eggs, and is great to have in the fridge at all times.

Why this recipe works

• 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, a frozen dessert that if you don't know 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 simple mousse with a hint of cheesecake, but without the eggs that might sometimes be tricky if not pasteurized, like what happens with this very French Chocolate Mousse recipe. It's a dream if you are a strawberries-and-cream type of person.

Ingredients

This dessert has very few ingredients:

• Cream - full fat whipping cream, or heavy whipping cream are the best choices. I find that those labeled light don't work well. You can also use double or heavy cream.
• Cream cheese - it gives the dessert more structure that cheesecake quality we love. You might also use sour cream, especially if making this recipe with juice as it will balance the sweetness better. Not using eggs, I find that it 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. You can also use lemon juice, but I find it's too sharp for a mousse. But, it's your call.
• Sugar - I use granulated but powdered sugar works well too.

Different varieties of strawberries

Any type of strawberry can be used in this dessert, but those in season will always have the best flavor. The small ones usually are big in flavor and sweetness, as opposed to 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 have a curious side.

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.

My top tips

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. 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.

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Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
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