It's sweet, smooth and creamy make-ahead Strawberry Mousse for two! A delicious fresh strawberry mousse recipe, made in the blender. It's the no bake strawberry dessert we need to welcome Spring! It's cool and creamy, and would make a great Easter dessert.
When I taste a dessert that I really like, I get really still and let the chills go down the backs of my arms. This strawberry mousse is one of those chill-inducing desserts. It tastes so light and creamy, yet the flavors are complex, if that makes sense. It's similar to my mango mousse, in that it's also made in a blender.
Have you ever dipped a strawberry in sour cream and then rolled it in brown sugar? That's what this strawberry dessert reminds me of. The tang from the sour cream and cream cheese just cozies right up to the berries.
It's one of those desserts that you say you're just going to take one bite and save your calories for something else (like a chocolate dessert for two), and then you quickly polish off the entire jar.
This strawberry mousse is light, creamy and fluffy; it's like eating sweet, tangy, fluffy and creamy air.
How to Make Strawberry Mousse
The great news about this dessert is that everything comes together in the bender! It can be made ahead of time, and stored in the fridge in pretty serving jars before a party. If you're looking for strawberry pudding, I have that, too!
You can absolutely use any flavor of jam here, and furthermore, you can double the recipe and make several flavors. I think a dessert tray with half strawberry mousse and half blueberry mousse would be so festive and delicious for 4th of July!
- Strawberry Jam. I used a ½ cup of my small batch strawberry jam as the fruit part for this recipe. You can substitute a high-quality store-bought jam, if you like, or you can cook down 1 cup of finely diced strawberries (about 10 ounces) with ¼ cup sugar until jammy. Let it cool completely, and then use that here.
- Salt. Do not skip this part. Kosher salt balances the sweetness, and enhances all of the flavors here.
- Sour Cream. Please don't substitute. Sour cream is 40% fat, and swapping in plain yogurt is just not going to work.
- Cream Cheese. This is what thickens in the fridge and makes are mousse fluffy and 'mousse-like.'
- Heavy Cream. Have extra for dolloping on top before serving, if you like.
- Powdered Sugar. Just to taste. I usually add 1 tablespoon of powdered sugar, but the good thing about this dessert is that you can taste before refrigeration and add more if you think it needs to be sweeter.
- Gather all ingredients for this strawberry mousse, and have your blender ready.
2. Place the jam, salt, sour cream, and cream cheese in the blender or a food processor.
3. Blend everything together until super smooth.
4. Set the strawberry mixture aside, and then whip the heavy cream in a separate bowl. Make sure the bowl is large enough to fold in the strawberry mixture later. Using an electric mixer, beat the heavy cream until soft peaks form.
5. Add the strawberry mixture to the bowl with the whipped cream, and carefully fold in using a rubber spatula. Carefully fold, don't stir too aggressively, because we don't want to deflate the air bubbles in the whipped cream.
6. Once the mixture is completely incorporated, give it a taste with a spoon. Do you think it needs to be sweeter? If so, stir in the one tablespoon of powdered sugar. Start there, and add more to taste. I think one tablespoon is perfect, but I also like this without any added sugar, too!
7. Divide the mixture between two serving jars. Remember, you can always double this recipe for more servings. Refrigerate the mousse (covered in plastic wrap) for 4-24 hours before serving.
Yes, you're in luck--this strawberry dessert is gluten free.
You can freeze this mousse, absolutely. Let it rest at room temperature for about 10-15 minutes before serving, just so it's scoop able. The high sugar content in the jam will keep it soft enough to scoop through.
- ½ cup strawberry jam*
- ¼ teaspoon kosher salt
- ⅓ cup sour cream
- 3 ounces cream cheese
- ⅓ cup heavy cream
- 1 tablespoon powdered sugar (optional)
1. Gather all ingredients.
2. Place the jam, salt, sour cream, and cream cheese in a blender (or food processor).
3. Puree until smooth.
4. In a separate bowl, add the heavy cream and whip until soft peaks form.
5. Fold the two mixtures together, and then taste. Add the one tablespoon of powdered sugar, if you think it needs to be sweeter. You can add up to 3 tablespoons, if you like.
6. Divide between two serving bowls, and chill for 4-24 hours before serving. Ensure they're tightly covered in plastic wrap in the fridge.
Strawberry Jam: You need ½ cup of my small batch strawberry jam. I have a recipe for a small batch of strawberry jam, or you can substitute a high-quality store-bought jam. Either way, make sure the jam is cold before using.
Salt: Do not skip the salt!
Sour Cream: Do not subsitute yogurt for the sour cream.
Cream Cheese: Full-fat, please.
Heavy Cream: Have extra for garnishing and serving.
Powdered Sugar: I usually add 1 tablespoon of powdered sugar, but you might think it doesn't need any. You can add up to 2 tablespoons if you want it super sweet.
Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 3gCholesterol: 23mgSodium: 503mgCarbohydrates: 2gSugar: 2gProtein: 2g