Strawberry Mousse
Light, fruity, and easy to make, this mousse is a dreamy no-gelatin, no-whipped-cream dessert that features a bright strawberry flavor, perfect for any occasion.
Ingredients
Fruit
- 2 cups fresh strawberries, hulled (reserve a few for garnish)
- 1 tbsp fresh lemon juice
Sweetener & Flavor
- 1/3 cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract
Stabilizer & Creamy Base
- 4 oz cream cheese, softened (or 1/2 cup Greek yogurt for tangier mousse)
Airy Base
- 3 large egg whites, pasteurized if preferred (or 3/4 cup aquafaba for vegan option)
- 1 pinch salt
Optional Toppings
- Fresh mint, sliced strawberries, or a dusting of powdered sugar For garnishing
Instructions
Preparation
- Puree strawberries with lemon juice, sugar, and vanilla in a blender until smooth; taste and adjust sweetness.
- Strain the puree through a fine sieve into a bowl for a silky texture, discarding seeds.
- Beat softened cream cheese until smooth, then fold in the strawberry puree until evenly combined.
- In a separate bowl, whip egg whites with a pinch of salt to soft peaks (or whip aquafaba to soft peaks for vegan).
- Gently fold one-third of the whipped whites into the strawberry mixture to lighten it, then fold in remaining whites until no streaks remain.
Chilling
- Spoon into serving dishes and chill at least 2 hours until set; garnish before serving.
Notes
Use ripe, flavorful strawberries for the best natural sweetness and color. Chill bowls and beaters for firmer whipped egg whites or aquafaba. If using cream cheese, soften fully to avoid lumps in the mousse. Fold gently to keep the mousse light and airy. Store covered in the fridge for up to 48 hours; texture is best fresh.