3-Ingredient Strawberry Mousse Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
