strawberry mousse

This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake.&nbsp; The perfect creamy fluffy Mousse dessert.&nbsp; A delicious dessert to serve at any occasion.&nbsp;&nbsp;

Easy Fresh Strawberry Mousse

strawberries (3/4 pound)

sugar

strawberries

Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree.&nbsp; Remove 1/2 a cup of puree and set aside.

In a cold bowl add the cream and beat until stiff peaks form.&nbsp; Then fold in the remaining puree (not the 1/2 cup) gently.

Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse.&nbsp; Refrigerate for approximately 1 hour or even over night if desired.&nbsp; Top with fresh sliced strawberries and serve.&nbsp; Enjoy.

** for size purposes, the glasses I used hold 1 cup of water.

This no-bake strawberry mousse cake recipe features a thick strawberry mousse filling nestled on a Golden Oreo crust. The cake is topped with fresh strawberry jam and homemade whipped cream.

Strawberry Mousse Cake

(59 g) unsalted butter, melted

gelatin powder

water

(420 ml) heavy whipping cream

(113 g) Mascarpone cheese, or cream cheese

(120 g) confectioners' sugar, sifted

vanilla extract

salt

(425 g) fresh chopped strawberries

lemon juice

(230 g) fresh chopped strawberries

(50 g) granulated sugar

cream,

Line the inside bottom of a 9-inch springform...

Line the inside bottom of a 9-inch springform pan with aluminum foil or parchment paper. Set aside.

Process the Oreos in a food processor until...

Process the Oreos in a food processor until ground into fine crumbs.

Stir in the melted butter until the cookie...

Stir in the melted butter until the cookie crumbs are well coated.

Press the crumbs tightly into the bottom of...

Press the crumbs tightly into the bottom of the prepared pan and freeze while you make the filling.

Sprinkle the gelatin over the 3 tablespoons of...

Sprinkle the gelatin over the 3 tablespoons of cold water in a small microwave safe bowl and set aside.

In a medium bowl, combine the heavy cream,...

In a medium bowl, combine the heavy cream, Mascarpone cheese, confectioners' sugar, vanilla, and salt. Beat on medium low speed until whipped and fluffy; about 5 minutes.

Add the strawberries and lemon juice to the...

Add the strawberries and lemon juice to the bowl of a food processor and process until smooth. Run the puree through a fine mesh sieve and discard the seeds.

Add ¼ cup of the strawberry puree to...

Add ¼ cup of the strawberry puree to the gelatin. Heat in the microwave for 1 minute then stir until the gelatin is fully dissolved. Pour back into the bowl with the remaining puree and stir to combine.

Pour the strawberry mixture into the bowl with...

Pour the strawberry mixture into the bowl with the whipped cream mixture. Use a silicone spatula to carefully fold everything together until well combined.

Pour the strawberry mousse over the prepared crust....

Pour the strawberry mousse over the prepared crust. Use an offset spatula to smooth the top.

Cover with plastic wrap and refrigerate for 2...

Cover with plastic wrap and refrigerate for 2 hours.

Sprinkle the gelatin over 2 tablespoons of cold...

Sprinkle the gelatin over 2 tablespoons of cold water in a small microwave safe bowl and set aside.

Puree the strawberries and sugar in a food...

Puree the strawberries and sugar in a food processor until smooth. Run the puree through a fine mesh sieve and discard the seeds.

Add ¼ cup of the puree to the...

Add ¼ cup of the puree to the gelatin and heat in the microwave for 1 minute. Stir until the gelatin is fully dissolved. Pour back into the bowl with the remaining puree and stir to combine.

Pour the puree over the top of the...

Pour the puree over the top of the mousse layer and swirl the pan slightly until the puree evenly covers the top.

Cover the pan with plastic wrap and refrigerate...

Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight.

Just before serving, pipe swirls of whipped cream...

Just before serving, pipe swirls of whipped cream over the top if desired.

Run a lightly oiled knife around the outer...

Run a lightly oiled knife around the outer edge of the cake to loosen it from the pan. Release the clasp and remove the outer ring of the pan. Transfer the mousse cake to a serving platter.

https://mediavine-res.cloudinary.com/video/upload/ixmyrrda7oopkiiwmbki.mp4

This no-bake strawberry mousse cake recipe features a thick strawberry mousse filling nestled on a Golden Oreo crust and topped with fresh strawberry jam.

The Celebration Cheesecake is a star on The Cheesecake Factory's dessert menu. Now you can make this copycat version at home! Make this recipe over the course of two days.  Dedicate the first day to making all the layers. The second day can be for assembly and frosting.

The confetti cake formula in this recipe contains no eggs! It’s not an error.

Cheesecake Factory Copycat Celebration Cheesecake

unsalted butter (softened)

cream cheese (at room temperature)

vanilla pudding

eggs

baking powder

all-purpose flour

baking soda

vegetable oil

white vinegar

rainbow sprinkles (jimmies)

gelatin

milk (microwave 40 seconds)

chocolate

strawberry puree (seeds sieved out)

pink food color

semisweet chips (melted)

blue food color

purple food color

heavy whipping cream

confectioners’ sugar

vanilla cookie crumbs (such as Nilla)

rainbow confetti sprinkles

Fill a 13x9 baking pan with hot tap water and place on the bottom oven rack. Preheat the oven to 325 F.

Grease two 8” round cake pans with shortening, line the pans with parchment and then lightly grease the parchment.

Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add cream cheese a little at a time until smooth. Beat in the powdered pudding mix. Scrape down the bowl and add the eggs one at a time, beating well after each. Beat in baking powder and extract. Whip the mixture on high speed for 2 minutes, or until the mixture becomes lightened in color and fluffy.

Divide the batter evenly between pans. Smooth batter with an offset spatula and bake for 35-40 minutes. Cheesecake will puff around the edges then deflate when removed from the oven.  Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer and leave until frozen solid, 4 hours.

Crustless cheesecakes

Preheat the oven to 350F. Coat an 8x3-inch round cake pan (springform, or otherwise) with flour based baking spray (or grease and flour pan).

In the bowl of an electric mixer, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl or in a liquid measure with a pour spout, combine the water, vegetable oil, sugar, vinegar, and vanilla. Whisk well.

Add the wet ingredients to the dry ingredients with the mixer running on low speed.  Blend until well combined. It’s ok if a few small lumps remain.  Stir in the sprinkles. Pour into the prepared pan and bake for 35-40 minutes. Cake will not crown much, but if there’s a small upward bow in the center, press it down with a clean tea towel with a flat hand – and be careful of the hot pan edge and escaping steam when you do so.

Turn out of the pan and let cool completely. Wrap in plastic cling film and refrigerate.

Confetti cake

In a medium saucepan sprinkle the gelatin over water. Let stand for 1 minute until absorbed. Whisk in the eggs and sugar. Stir in the hot milk. Cook over medium heat whisking constantly. Mixture will thicken after about 5 minutes. Add in chopped white chocolate and whisk until blended and even in color. Divide mixture evenly into three separate medium bowls (a little more than 2/3 cup per bowl). To one bowl, stir in the fresh strawberry puree, strawberry extract, and pink food color. In another bowl add the melted semisweet chips. Stir well until thoroughly combined. In the last bowl stir in the vanilla extract and blue food color. Add purple food color one drop at a time until a sky blue color is achieved (without the purple the hue will be turquoise/aqua).  Allow all 3 bowls to cool slightly.

In the bowl of an electric mixer, beat the heavy cream to stiff peaks. Gently fold 1/3 of the whipped cream into each of three bowls. Stir well until no streaks of white remain in each bowl.

Mousse layers

Gently remove frozen cheesecakes from their pans. Trim off the puffed ring of cheesecake around the top edges of the cakes using a serrated knife.  Wash the pans and line them with plastic wrap that overhangs all sides of the pans.

Into one pan, pour the strawberry mousse and spread until even. Top the mousse with a frozen cheesecake layer. Pour the chocolate mousse over the cheesecake layer and spread evenly. Gently fold the edges of the plastic wrap in to cover the pan and transfer to the freezer.

Into the other pan, place a cheesecake layer into the bottom. Top with the blue vanilla mousse and spread evenly. Fold in the edges of the plastic wrap to cover the pan and transfer to the freezer. Freeze both pans overnight, or for at least 4 hours.

Assemble cheesecake and mousse layers

Combine the butter and the cream cheese in the bowl of an electric mixer fitted with the whip attachment. Beat on high until creamy and no lumps remain. Add vanilla extract and salt. Add confectioners’ sugar and mix on low until combined, then switch to high and beat until lightened in color and fluffy.

In a separate bowl, combine the cookie crumbs and the rainbow sprinkles (jimmies). Reserve confetti sprinkles for the top of the cake.

Cream cheese frosting and decors

Using a cake leveler or serrated knife, evenly cut the confetti cake in two (torte horizontally). Place one layer on a serving plate or cake stand. Remove the chocolate mousse, cheesecake, and strawberry mousse layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the strawberry layer is touching the confetti cake layer. Next, add another confetti cake layer. Remove the blue mousse and cheesecake layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the blue vanilla layer is touching the confetti cake.

Cover the sides of the cake with the cream cheese frosting. Pat on the mixture of cookie crumbs and sprinkles. Frost the top of the cake with the cream cheese frosting creating a swirl from the middle using an offset spatula. Sprinkle the top of the cake with the confetti sprinkles.

Refrigerate cake until it is no longer frozen and just well chilled, about 2 hours.

Assemble entire cake

Strawberry Mousse (in the blender)

strawberry jam*

sour cream

cream cheese

heavy cream

Light, fluffy, creamy deliciousness! This is strawberries and cream to a whole new level. Plus, it gives you an added boost of nutrient-dense gelatin.

Strawberry Clouds Dessert :: Gluten-Free, Grain-Free, Sugar-Free

grass-fed gelatin

Stevia Powder

organic heavy whipping cream

Beat the egg whites with an electric or...

Beat the egg whites with an electric or hand whisk until stiff peaks form. Set aside.

Wash and trim strawberries.

Put the strawberries in a blender and puree...

Put the strawberries in a blender and puree them until completely liquified. Add the vanilla and stevia.

In the meantime, in a small sauce pan...

In the meantime, in a small sauce pan heat 1/4 cup of water to about 100 degrees.

Add the gelatin to the water and let...

Add the gelatin to the water and let dissolve.

Now with the blender going on slow, pour...

Now with the blender going on slow, pour the gelatin into the strawberry puree and blend well for about 20 sec.

Now pour the strawberry mixture on the egg...

Now pour the strawberry mixture on the egg whites and fold in carefully until evenly mixed.

Pour the mix into 4 cups and put...

Pour the mix into 4 cups and put in the refrigerator to set for at least 4 hours.

When ready to serve whip the heavy cream...

When ready to serve whip the heavy cream in a blender or with an electric whip.

Serve with a large dollop of whipped cream...

Serve with a large dollop of whipped cream and a strawberry for garnish.

A light fluffy dessert with fresh strawberries and cream flavor.

Homemade Strawberry Mousse

strawberries (rinsed and hulled (1 ½ cups puree))

unflavored gelatin (0.25 oz

vanilla

red food coloring (optional)

Combine strawberries and sugar in a food processor and pulse until smooth. Strain with a fine mesh strainer into a small saucepan. Bring to a boil, reduce heat and simmer for 3-4 minutes or until slightly thickened.

Combine cold water and gelatin, mix well and let rest 1 minute. Add to the berry mixture and stir. Simmer on medium-low heat for about 2 minutes more or until gelatin is completely dissolved.

Pour into a bowl and refrigerate to cool until slightly thickened, about 45-60 minutes.

Once cooled and thickened, mix the strawberry mixture with a hand mixer for 2 minutes.

Add heavy cream and vanilla. Continue mixing until thick and fluffy, about 3-5 minutes.

Spoon the mousse into dessert cups and refrigerate for at least 2 hours before serving.

A no-cook Strawberry Mousse recipe made with only three ingredients - strawberry, cream and sugar. The recipe is egg free, quick, super delish and makes for a gorgeous looking dessert.

Strawberry Mousse Recipe

strawberry (or 9 ounces)

ml cream (- light cream

sugar (or add as required)

Rinse, hull and chop the strawberries. Add them to a blender along with sugar.

Blend to a fine and smooth puree without any strawberry chunks.

Pour 1 tablespoon of the puree in each of the shot glasses or bowls.

Add chilled cream to the strawberry puree in the blender.

Pulse 5 to 7 times till the cream is well blended with the strawberry puree.

Spoon the mousse in the shot glasses or bowls.

Cover and refrigerate for 4 to 5 hours or till well set.

Serve the Strawberry Mousse chilled and garnished with strawberry slices or grated chocolate.

This vegan strawberry mousse is super light, airy, and packed with an INTENSE strawberry flavor! Made with just 6 ingredients and naturally sweetened, it’s the perfect summer dessert!

Strawberry Aquafaba Mousse

strawberries ((the sweetest you can find))

maple syrup

tsp vanilla extract (or seeds vanilla

coconut cream

agar powder

aquafaba ((the liquid

toppings: coconut cream, chocolate shavings, fresh strawberries

Rinse the strawberries. Start by rinsing the strawberries under cold water. Drain them well and pat them dry using kitchen paper towels. Pluck the stems off with your hand.

Blend them. Transfer the strawberries, maple syrup, and vanilla extract to a blender. Blend on high speed until smooth. You should get a thin juice. Transfer the strawberry juice to a mixing bowl and set aside.

Blend the strawberries

Heat the coconut cream. Add the coconut cream and agar powder to a medium saucepan. Heat over medium heat, whisking constantly to dissolve the agar. Remove from the heat as soon as it starts boiling.

Combine with the strawberry juice. Pour the hot coconut cream into the strawberry juice bowl and whisk to combine. Let cool for about 20 minutes or until just warm. It should not be too hot, or it will collapse the aquafaba later. You shouldn’t let it cool for too long either, or it will harden.

Activate the agar

Drain the chickpeas. If you haven’t already, drain the chickpeas from the can and reserve the juice (aquafaba).

Whip to stiff peaks. Transfer 1/4 cup of aquafaba to a large mixing bowl or stand mixer. Use either an electric whisk or a stand mixer fitted with the whisk attachment to whip the aquafaba until it forms stiff peaks. This step will take up to 5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape.

Whip the aquafaba

Transfer the strawberry mixture to the aquafaba. Pour half of the coconut strawberry juice into the bowl containing the aquafaba and carefully fold it using a spatula. Once fully combined, pour the remaining strawberry juice and fold again until the juice is completely integrated into the aquafaba. Try not to overmix. Stop as soon as it’s combined and no juice remains at the bottom of the bowl. The batter should be very light and fluffy.

Transfer to jars. Using a spoon, transfer the strawberry mousse to ramekins or jars. Cover with plastic film and refrigerate for at least 3 hours before enjoying! The mousse will firm up as it cools.

These mousses can be kept in the refrigerator for up to 2 days. After that, they will start to lose their airy texture.

Combine

This strawberry mousse is so fun to make and serve. Love everything about it especially how light it is. Perfect for Valentine’s Day or other special occasion treats!

I made this but only used half the aquafaba as not to dilute the strawberry flavor. It was perfect and my guests loved it!  Delicious and light!

Used this as a reference for my special tonight! Worked very well - I used pectin instead of agar, a 1/1 ratio and it set very nicely! And I used coconut water instead of regular water to emulsify the pectin, because we've already got some from the open coconut milk cans, and might as well not waste it. I also blended some fresh basil in with the strawberry juice and garnished with micro basil. it's delicious! Well done and thank you!

Top 8 strawberry mousse recipes from across the web

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Top Tags

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Top 8 strawberry mousse recipes from across the web

The most viewed strawberry mousse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Fresh Strawberry Mousse

Strawberry Mousse Cake

Cheesecake Factory Copycat Celebrat...

Strawberry Mousse (in the blender)

Strawberry Clouds Dessert :: Gluten...

Homemade Strawberry Mousse

Strawberry Mousse Recipe

Strawberry Aquafaba Mousse

The most viewed strawberry mousse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine