3-Ingredient Strawberry Mousse Cups Recipe

Introduction

This 3-Ingredient Strawberry Mousse is a light and refreshing dessert that’s surprisingly easy to make. With just fresh strawberries, sugar, and heavy cream, you can create a silky-smooth treat perfect for any occasion.

Ingredients

• 2 cups fresh strawberries, hulled and roughly chopped (plus a few extra for garnish, optional)
• 1/3 cup granulated sugar (adjust to taste based on berry sweetness)
• 1 cup heavy whipping cream, well chilled

Instructions

1. Step 1: Place the chopped strawberries and granulated sugar in a blender or food processor. Let them sit for about 5 minutes to allow the sugar to draw out the juices for smoother blending.
2. Step 2: Blend the strawberry and sugar mixture until completely smooth. Taste and adjust sweetness as needed. For a silkier texture, strain the purée through a fine-mesh sieve to remove seeds. Set aside.
3. Step 3: Chill a medium mixing bowl and the beaters or whisk attachment in the refrigerator or freezer for 10–15 minutes to help the cream whip better.
4. Step 4: Pour the chilled heavy cream into the cold bowl and whip on medium-high speed until medium-stiff peaks form. The cream should be soft and billowy, not grainy.
5. Step 5: Transfer the strawberry purée to a large bowl. Add about one-third of the whipped cream and gently fold it in with a spatula to loosen the mixture.
6. Step 6: Fold in the remaining whipped cream in two additions, using broad, gentle motions to combine without deflating the air.
7. Step 7: Spoon or pipe the mousse into 4 small glasses, ramekins, or dessert cups. For neater layers, use a piping bag or a zip-top bag with a corner snipped off.
8. Step 8: Cover and refrigerate the mousse cups for at least 1–2 hours until set and well chilled. Garnish with sliced strawberries or whole berries before serving. Serve cold.

Tips & Variations

• If seeds bother you, press the strawberry purée through a fine-mesh sieve for a smoother texture.
• Adjust sugar based on the sweetness of your strawberries to keep the mousse balanced.
• Use chilled equipment and cream to achieve the best whipped texture.
• Try adding a splash of vanilla extract or a squeeze of lemon juice for extra flavor complexity.

Storage

Store the mousse covered and refrigerated for up to 2 days. It’s best enjoyed within 24 hours for optimal texture and freshness. If you notice separation after a day or two, simply enjoy it as is without stirring, as the texture may change slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this mousse?

Fresh strawberries yield the best texture and flavor, but you can use thawed frozen strawberries if needed. Make sure to drain excess liquid before blending to avoid a watery mousse.

How do I know when the cream is whipped enough?

The cream should form medium-stiff peaks that hold their shape but remain soft and billowy. It should not look grainy or dry, which means it’s been overwhipped.

3-Ingredient Strawberry Mousse Cups Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

This 3-Ingredient Strawberry Mousse Cups recipe offers a light and airy dessert made with fresh strawberries, sugar, and whipped cream. Perfectly sweetened and delicately textured, this mousse requires minimal ingredients and effort, making it an ideal treat for strawberry lovers and a refreshing dessert for any occasion.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Purée

• 2 cups fresh strawberries, hulled and roughly chopped (plus a few extra for garnish, optional)
• 1/3 cup granulated sugar (adjust to taste based on berry sweetness)

Whipped Cream

• 1 cup heavy whipping cream, well chilled

Instructions

1. Prepare the strawberries: Place the chopped strawberries and granulated sugar in a blender or food processor. Let them sit for about 5 minutes to allow the sugar to draw out the juices, which helps the mixture blend more smoothly.
2. Blend the purée: Blend the strawberries and sugar until completely smooth. Taste and adjust sweetness if needed. For an ultra-smooth texture, press the purée through a fine-mesh sieve to remove the seeds. Set aside.
3. Chill the mixing bowl: Place a medium mixing bowl and the beaters or whisk attachment in the refrigerator or freezer for 10 to 15 minutes to ensure they are cold, helping the cream whip faster and hold its structure better.
4. Whip the cream: Pour the chilled heavy cream into the cold bowl. Using a hand mixer or stand mixer, whip on medium-high speed until medium-stiff peaks form. The cream should be soft and billowy but hold its shape firmly.
5. Lighten the strawberry mixture: Transfer the strawberry purée to a large bowl. Gently fold in about one-third of the whipped cream to loosen the purée, making it easier to combine the remaining cream without losing air.
6. Fold in the remaining cream: Add the rest of the whipped cream in two additions, folding gently with broad, sweeping motions. Stop folding once no streaks remain, taking care not to overmix to preserve the airiness.
7. Portion the mousse: Spoon or pipe the mousse into 4 small glasses, ramekins, or dessert cups. For neater layers, use a piping bag or a zip-top bag with a corner snipped off.
8. Chill and serve: Cover and refrigerate the mousse for at least 1 to 2 hours until set and well chilled. Garnish with sliced or whole strawberries before serving. Serve cold.

Notes

• Adjust sugar amount depending on the sweetness of your strawberries.
• For a seedless mousse, strain the strawberry purée through a fine-mesh sieve before folding in the cream.
• Use chilled equipment to help whip the cream efficiently and achieve better volume.
• Do not overmix the mousse after adding whipped cream to maintain its light and airy texture.
• Consume within 24 hours for the best texture and flavor; it can be stored up to 2 days refrigerated.
• If separation occurs, avoid stirring it back together; it can still be enjoyed as is.

Keywords: strawberry mousse, 3-ingredient dessert, easy strawberry mousse, whipped cream dessert, no-bake mousse, light dessert