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a glass dish filled with strawberry mousse

Strawberry Mousse with Lemon Whipped Cream

5 from 9 votes

Creamy, fresh and lightly sweet, a perfectly lovely spring or summer dessert

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The BEST light and flavorful Strawberry Mousse recipe.

A clear glass stemware glass filled with bright pink strawberry mousse topped with diced strawberries and whipped cream.

Fresh and lightly sweet, this is the perfect spring or summer dessert!

This recipe for Creamy Strawberry Mousse with Lemon Whipped Cream was adapted from my favorite recipe resource, Cook’s Illustrated. Their magazines are the only ones that I don’t recycle after removing the interesting recipes. I hang on to each and every one.

The entire recipe calls for only 1/2 cup of granulated sugar. Therefore this dessert is not overly sweet and the strawberry flavor really shines.

red ripe strawberries on a platter

How to get the most flavor out of your strawberries.

The May / June 2014 issue of Cook’s Illustrated features an article about how to coax the most flavor out of grocery store strawberries. This recipe involves several steps but each is designed to extract as much flavor as possible.

As you may know it’s often difficult to find consistently juicy, sweet and flavorful strawberries, especially from the grocery store.

When shopping for strawberries I inspect the packages throughly before taking them home. I look for strawberries that are red all the way to the top of the fruit. If the top of the strawberries are white, then the middle of the berry will be too. Red strawberries yield the best flavor.

The seeds should be light in color and preferably the stems and leaves not dried out.

Don’t feel like you have to use the very best strawberries ever grown. This foolproof method will extract plenty of strawberry flavor for the perfect dessert!

 

A bowl of red ripe strawberries with hulls removed.

Ingredients needed to make Strawberry Mousse:

For the strawberry mousse:

  • 2 pounds fresh strawberries. Once you clean the strawberries and remove the hulls, you’ll have about 1 3/4 pounds.
  • granulated sugar
  • salt
  • unflavored gelatin
  • cream cheese
  • heavy whipping cream

For the lemon whipped cream:

  • heavy whipping cream
  • granulated sugar
  • lemon zest
  • lemon juice
fresh ripe strawberries in the bowl of a food processor

How to make Strawberry Mousse:

First, pulse half the strawberries in a food processor until most pieces are 1/4 to 1/2-inch thick.  This takes about 10 short pulses. Repeat with the remaining strawberries.
Chopped red ripe strawberries in the bowl of a food processor

Don’t 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.

draining chopped strawberries in a sieve set over a bowl

Extract the strawberry juice.

Strain the strawberries through a fine-mesh sieve into a large bowl. You should have about 2/3 to 3/4 cup of juice.

 

strawberry puree in a small bowl with gelatin sprinkled on top

Add gelatin to the strawberry juice.

Remove 3 tablespoons of the juice to a small bowl. Sprinkle unflavored gelatin on top and let it rest for about 5 minutes.

strawberry puree with cream cheese

Simmer the remaining strawberry juice.

Pour the remaining juice in a small saucepan. Heat on medium-high and cook until the juice is reduced to about 3 tablespoons. This should take about 10 minutes. Now you have intensely flavored strawberry juice with most of the liquid removed.

Remove the saucepan from the heat and add the softened gelatin. Stir until the gelatin is dissolved then pour the gelatin mixture to a large bowl. Add the cream cheese and whisk until fully incorporated.

 

strawberry puree in a sieve set over a bowl

Strain the remaining strawberries.

While the juice is cooking down, pour the strained strawberries back into the food processor and pulse until smooth. Strain through the fine mesh sieve using a spoon to press the solids and extract the juice. Once all the pulp and juice is extracted, discard the seeds and solids.

 

strawberry puree being poured into a mixing bowl with a whisk

Beautiful flavorful strawberry puree.

Add the strawberry puree to the bowl with the gelatin and cream cheese mixture.

 

strawberry puree being whisked with cream cheese

Finish the mousse with whipped cream.

Whisk the strawberry mixture until smooth. In a separate bowl 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.

 

strawberry mousse with lemon whipped cream in glasses and bowls on a platter

Pour the prepared mousse into pretty glasses, bowls or ramekins.

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.

When ready to serve, garnish with a spoonful of diced strawberries and a dollop of lemon whipped cream.

 

strawberry mousse with lemon whipped cream served in stemware topped with diced strawberries and whipped cream

How to store strawberries:

If your strawberries are at the peak of ripeness, be sure to use or flash freeze right away. If the strawberries are firm, you have a couple of days to use them before they start to degrade.

When first purchased, check the package and discard any strawberries starting to mold or mushy. You can leave the strawberries in their original container and refrigerate until ready to use. Depending on their freshness, this can be a day or two, and up to a week.

I always wait to wash and de-stem the strawberries until ready to use. Keep the strawberries as dry as possible and you should be good to go!

strawberry mousse with lemon whipped cream served in a clear glass dessert dish

This Strawberry Mousse recipe delivers intense strawberry flavor.

The mousse is full of strawberry flavor and the small amount of cream cheese creates a wonderfully creamy consistency.

 

strawberry mousse with lemon whipped cream in a glass

Don’t skip the lemon whipped cream!

The zing from the tart lemon juice really works in this dessert. Lemon and strawberries are great companions anyway so the added freshness is phenomenal.

 

overhead view of strawberry mousse with lemon whipped cream in dessert glasses

Make ahead for your next party!

We love to serve this Strawberry Mousse in pretty stemware or dessert glasses. It can also be used as a layer in a trifle, or spooned into plastic cups for outdoor picnics. Enjoy!

 

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A stemmed serving glass filled with strawberry mousse topped with diced strawberries and whipped cream

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Strawberry Mousse with Lemon Whipped Cream

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 5 hours 15 minutes
Yield: 8
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 9 votes
Creamy, fresh and lightly sweet, a perfectly lovely spring or summer dessert

Ingredients

For the mousse:

  • 2 pounds strawberries plus more for garnish (about 1 cup chopped)
  • ½ cup granulated sugar divided
  • pinch of salt
  • 1 ¾ teaspoons unflavored gelatin (1 package)
  • 4 ounces cream cheese cut into 8 pieces, at room temperature
  • ½ cup heavy whipping cream

For the lemon whipped cream:

  • ½ cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice

Instructions

To prepare the mousse:

  • Clean 2 pounds of strawberries and remove the hulls. You should have about 1 ¾ pounds.
  • Process ½ of the strawberries in a food processor until most pieces are ¼ to ½ inch thick. This takes about 10 short pulses. Remoe the strawberries to a medium mixing bowl. Repeat with the remaining strawberries. Be careful not to over-process.
  • Toss the processed strawberries with ¼ cup of sugar and a pinch of salt. Cover and allow the strawberries to rest for 45 minutes to 1 hour, 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 ¾ cup of juice. Remove 3 tablespoons of the juice into a small bowl. Sprinkle unflavored gelatin on top and let it rest for 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. This takes 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.
  • In a clean bowl, beat ¼ cup of heavy whipping cream until soft peaks form. Gradually add ¼ 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.

To prepare the lemon whipped cream:

  • Pour the whipped cream to the bowl of a stand mixer fitted with the whisk attachment. Whip the cream on medium-low until foamy. Add the sugar, lemon zest and lemon juice. Whip on medium-high until soft peaks form. Serve with the strawberry mousse.

Recipe Notes

  • Recipe adapted from the May/June 2014 Edition of Cook’s Illustrated
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 251kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 60mg | Potassium: 218mg | Fiber: 2g | Sugar: 22g | Vitamin A: 642IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 1mg

There’s no doubt we love strawberries here at SRFD. If you do too, check out a few more of our favorite recipes featuring this amazing fruit!

If you still need more inspiration here’s 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:

Originally published April 2015, updated July 2021

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50 Comments

  1. Abilia

    5 stars
    I am a Mom who just discovered a delicious dessert we all have enjoyed. I used berries from the supermarket. The concentration of the flavor is amazing, so smooth and ummm, delicious!
    The recipe was easy to follow, I’ll be preparing this over and over. And on to do my workout, no matter.
    Kudos, from sunny Florida.

    Thanks so much!

    Abilia

    Reply

  2. Foodiewife

    I finally had to switch over to the digital version of Cook’s Illustrated, so my magazine clutter wasn’t taking over my house. I also subscribe to their website, because I love their videos as well. I tend to check out CI, anytime I’m looking for inspiration or a specific recipe. Their recipes just don’t fair. I’m so glad that you shared this, with excellent photos. Otherwise I might have skipped this one. I think this is a perfect way to showcase my favorite berries. Bravo!

    Reply

    • Tricia Buice

      I understand magazine clutter – I have to do something about the piles! You’re going to love it – hope you get the change to make it. Thanks so much for stopping by!

      Reply

      • Patricia West

        Tricia, I love your website and your recipes. Going to try this Strawberry Mousse with Lemon Whipped Cream for Mother’s Day. I also love your desert glasses that you have the mousse in. I have been looking and looking for something like these. Can you please tell me where you purchased them. Thanks so much.

        Patricia West

        Reply

        • Tricia Buice

          Hi Patricia! Thanks for the sweet comment. Those glasses where purchased at a Pier One clearance rack many years ago. I think they’ve closed all the stores now, which is sad. enjoy the mousse. It’s really good.

          Reply

  7. handmade by amalia

    I’ve made quite a similar strawberry mousse for our holiday meal. There was a quite a lot left so I froze it in an ice cube tray and we can now have it as little treats. Your photos are styling are a treat in themselves, I must say.
    Amalia
    xo

    Reply

  9. michael

    Wow, wow, that looks so delicious!! 🙂 And your photographs are stunning gorgeous! Making the strawberry puree reminds me of making the Lava Flow drinks in the summer, it won’t be long to start making those!

    Reply

  10. tanna

    This looks so elegant and light and perfect for spring. What’s not to love about strawberries and lemon… and let’s not overlook the cream and cream cheese!! =D And… a make ahead. I love that! blessings ~ tanna

    Reply

  12. Becky Green

    Tricia, this sounds SO GOOD! It makes me think of a Strawberry Crème Fraiche, a recipe I have from The Pleasures of Afternoon Tea. Although, it doesn’t call for cream cheese. It is QUITE YUMMY! I can ONLY IMAGINE just HOW GOOD your recipe is WITH the cream cheese!!!!! 😉

    Reply

  19. Kitchen Belleicious

    i can't tell you the last time I made mousse! Girl! Tricia this looks divine and so fresh and season perfect. My grandmother always made lemon mousse and lemon meringue pies- brings back good memories.

    Reply

  21. Elzbieta Hester

    I'm definitely saving this, Tricia, when local strawberries show up in a couple of weeks. Thanks for the detailed (and beautiful!) instructions. Julia Child couldn't have done it better!<br />:) ela@GrayApron

    Reply

  25. Chris Scheuer

    Those strawberries look like you just picked them from the strawberry patch Tricia. You definitely did due diligence! Beautiful pictures and the mouse looks so smooth, silky and scrumptious! I'm fan of CI too!

    Reply

  30. Monica

    I'm not surprised you're a big fan of Cook's Illustrated. The care and attention to details comes through in all your cooking and baking. I love to watch the show but I have to admit I lack the discipline/skills/patience/commitment to attack the more intricate recipes. : ) I'll just watch and see what you cook up. Glad you had a great Mother's Day. My weekend was

    Reply

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