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Creamy Strawberry Mousse with Lemon Whipped Cream – Fresh and lightly sweet, this is the perfect spring dessert and a terrific way to use the best strawberries of the season!
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- 2 pounds of fresh strawberries, plus more for garnishing (about 1 cup chopped)
- 1/2 cup granulated sugar, divided
- pinch of salt
- 1 3/4 teaspoons unflavored gelatin (1 package)
- 4 ounces cream cheese, cut into 8 pieces, at room temperature
- 1/2 cup heavy whipping cream
- 1/2 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Clean 2 lbs of strawberries and remove the hulls, you’ll now have about 1 3/4 lbs.
- Process 1/2 of the strawberries in a food processor until most pieces are 1/4 to 1/2 inch thick – this took about 10 short pulses. Repeat with the remaining strawberries. Be careful not to over-process the strawberries.
- Place the processed strawberries in a medium mixing bowl and toss with 1/4 cup of sugar and a pinch of salt. Cover and allow the strawberries to rest for 45 minutes, stirring occasionally. Don’t wash the food processor yet – you’ll need it again in a minute.
- Strain the strawberries through a fine-mesh sieve into a large bowl. You should have about 2/3 to 3/4 cup of juice. Remove 3 tablespoons of the juice into a small bowl. Sprinkle unflavored gelatin on top and let it rest for about 5 minutes. Place the remaining juice in a small saucepan. Heat on medium-high heat and cook until the juice is reduced to about 3 tablespoons, about 10 minutes.
- Remove the saucepan from the heat and add the softened gelatin. Stir until the gelatin is dissolved. Pour the gelatin mixture to a large bowl and add the cream cheese. Whisk until the cream cheese is fully incorporated.
- While the juice is cooking down, take the strained strawberries back to the food processor and pulse until smooth. Strain through the fine mesh sieve using a spoon to press the solids and extract all the juice. Once all the pulp and juice is extracted, discard the seeds and solids. Add the strawberry puree into the bowl with the gelatin and cream cheese mixture. Whisk until smooth.
- Beat 1/4 cup of heavy whipping cream until soft peaks form. Gradually add 1/4 cup of sugar and whip until stiff peaks form. Gently whisk the whipped cream into the strawberry mixture until fully incorporated. Divide the strawberry mousse into serving dishes or stemware. Cover with a small piece of plastic wrap and chill for at least 4 hours, or overnight. Garnish with diced strawberries and lemon whipped cream if desired.
Pour the whipped cream to the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until foamy on medium-low speed. Add the sugar, lemon zest and lemon juice and whip on medium-high until soft peaks form. Serve with the strawberry mousse.
(recipe adapted from the May & June 2014 Edition of Cook’s Illustrated)
There’s no doubt we love strawberries here at SRFD. If you do too, you’ll want to check out a few more of our favorite recipes featuring this amazing fruit!
If you still need more inspiration I posted a roundup with 103 Strawberry Recipes that just about covers everything!
Finally, here are a few more strawberry recipes from some of our favorite bloggers – This lovely Lemon Strawberry Trifle from Mom on Timeout looks like the perfect spring party dessert. How about Strawberry Wine Slushies from Shake Drink Repeat? I cannot wait to try making these Healthy Strawberry Oatmeal Bars from Well Plated by Erin. They look fantastic!
We had a lovely mother’s day but the weekend flew by way too fast. I hope you enjoyed the day with your mom or children. The weather was great, the food was fantastic, I received beautiful cards and gorgeous flowers from both my children and I even spent some time with my grandson. I feel loved 🙂 Thanks so much for stopping by!