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!
The Ingredients
- 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.
The Directions
- 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.
Have you seen my 5-minute easy chocolate mousse recipe, too? And furthermore, have you seen my chocolate mousse cake recipe? Get ready to taste Heaven!
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.
Strawberry Mousse (in the blender)
Fresh strawberry mousse for two.
Ingredients
- 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)
Instructions
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.
Notes
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.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 3gCholesterol: 23mgSodium: 503mgCarbohydrates: 2gSugar: 2gProtein: 2g
Thyme says
Can you make this as a cake filling or is it too soft?
Christina Lane says
Hmmm...I think it would work well as a cake filling! Delicious!
Mary Jaeger says
All I can say is YUM! I made your easy strawberry jam and once cooled I whipped this up. I did not need to add the sugar. It was so easy to make and very quick. Thank you, again for another great recipe!
Amanda Sammet says
I didn’t have sour cream on hand, but had plain Greek yogurt. Turned out great!
Pat says
Yes! Greek yogurt made with whole milk is super rich and just a little bit tangy. I put that and frozen berries in the food processor (add a bit of sugar if the berries are tart) and create the best soft strawberry "ice cream" EVER! :-)
Laurie C. says
This looks fabulous! Maybe check the nutritional amounts, however?
Christina Lane says
Yes, my nutritional calculator is acting up! It's like it doesn't want anyone to eat LOL
Heather says
Do you know how long you can store this in the fridge? Want to take to a dinner party, but it probably won't get eaten for several hours so will put in their fridge.
Christina Lane says
You can absolutely store it up to 24 hours :) It's best after 2-4.
Tiny says
Hi! How well does this mousse retain its shape since it is without gelatin? Is this something that would work well for an entremet that will be mirror glazed?
Christina Lane says
No, I wouldn't use it for that. The cream cheese does help it firm up a bit, but not like gelatin does.
Libby says
Does this need to be block cream cheese or would the type in a tub work? We can't get the block kind in the UK, and I don't want to end up with a runny mess! (like the last time I tried to make an American recipe that included cream cheese, oops)
Coleen says
I made this today and it was delicious, but it was a little softer than I wanted it to be. I chilled it for several hours, but it still was on the verge of too soft (I didn't change ANYTHING in the recipe). Any thoughts?
D says
Is this gluten free
scott sproat says
looks real good . i love strawberries. can you use a hand mixer instead of a blender?
Beth says
Made this for a ladies brunch for four. I doubled the recipe as you suggested. And I made it about 24 hours in advance. Served it with a little chopped up fresh strawberries, as a garnish, and finely chopped dark chocolate on top as well. My friends couldn’t rave enough. it was decadent and delicious. I would make this again for company anytime. I couldn’t find jam in the store so used preserves. Excellent. Thx.