Ingredients
Scale
- 8 oz hulled fresh strawberries (washed and thoroughly dried)
- ⅓ cup powdered sugar (adjust with 1-2 extra tablespoons based on strawberry sweetness)
- 1 cup heavy whipping cream (must be well-chilled)
- ½ teaspoon vanilla extract (for depth of flavor)
Instructions
- Gather 5 glass cups, each holding approximately ¾ cup or 1 cup for a fuller look, and prepare your ingredients.
- Blend the hulled strawberries with powdered sugar until smooth, setting this purée aside. Optionally, blend an extra 4 oz of strawberries with 3 tbsp sugar for a decorative base layer.
- In a chilled bowl, whip the heavy cream using a whisk attachment. Start at low speed and gradually increase as it thickens. Add vanilla extract once soft peaks form, then continue until stiff peaks develop.
- Add ⅓ of the strawberry purée to the whipped cream and gently fold it in using a spatula. Repeat twice more until the mixture is fully combined, ensuring it remains a smooth and airy texture by avoiding electric mixers.
- If using, divide the extra strawberry purée among the cups, then top with the mousse. Serve immediately or refrigerate for up to 24 hours.
Notes
Ensure the cream is well-chilled for the best whipping results.
For a sweeter mousse, taste and adjust the powdered sugar based on strawberry sweetness.
Serving immediately yields the fluffiest texture; refrigeration may change this.
Nutrition
- Serving Size: 1 mousse
- Calories: 250
- Sugar: 14g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.