3 Ingredient Strawberry Mousse
A quick and delightful dessert made with fresh strawberries, whipped cream, and powdered sugar, perfect for busy families.
Ingredients
Essentials
- 2 cups fresh strawberries, hulled and pureed Ripe berries give the best flavor; mash or use a blender for a smooth puree.
- 1 cup heavy whipping cream Chilled is best so it whips up faster and holds shape.
- 1/4 cup powdered sugar Dissolves quickly for smooth sweetness; adjust up or down for taste.
Optional Add-ons
- 1/2 teaspoon vanilla extract A whisper of vanilla deepens the flavor, but it’s optional.
- 1/2 whole lemon zest (from 1/2 lemon) Brightens the strawberry notes, great when berries are very sweet.
- 1 handful finely chopped strawberries Fold in for texture if some family members like bits.
- 1 handful fresh mint leaves For garnish, especially nice for adults.
- 1 handful graham cracker crumbs or crushed cookies Sprinkle on top for crunchy contrast for kids.
- a few drops red or pink food coloring Purely cosmetic if you want a brighter presentation for a party.
Instructions
Preparation
- Hull and puree 2 cups of strawberries in a blender or with an immersion blender until smooth.
- Stir 1/4 cup powdered sugar into the strawberry puree until evenly mixed. Taste and adjust.
- If you can, put your mixing bowl and beaters in the freezer for 5–10 minutes while prepping.
Whipping
- Pour 1 cup of cold heavy whipping cream into the chilled bowl and whip until stiff peaks form.
- Add about one-third of the whipped cream to the sweetened strawberry puree and fold to lighten the mixture.
- Then fold in the remaining whipped cream gently until there are no visible streaks.
Chilling
- Spoon the mousse into small serving dishes, ramekins, or a single bowl.
- Refrigerate for at least 1 hour to help the texture set.
Serving
- Garnish with a fresh strawberry slice, a sprinkle of crushed cookies, or a mint leaf.
Notes
You can puree the strawberries earlier in the day and store them in the fridge; whip the cream right before folding. Store leftovers in an airtight container in the refrigerator for up to 2 days.