Strawberry Mousse

by0| PUBLISHED Mar 21, 2013 9:36 PM
Strawberry Mousse
This pretty pink strawberry dessert should be chilled before enjoying—make it a day ahead and freeze for an especially refreshing treat. Get the recipe for Strawberry Mousse ». Helen Rosner

This bright, simple strawberry dessert can be eaten chilled or made a day ahead and frozen.

Yield: serves 6-8


  • 1 lb. strawberries, trimmed; plus more, sliced, for garnish
  • <sup>1</sup>⁄<sub>2</sub> cup sugar
  • <sup>1</sup>⁄<sub>2</sub> tbsp. fresh lemon juice
  • <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • 3 eggs, separated into yolks and whites
  • 3 tbsp. strawberry liqueur, such as Crème de Fraise des Bois
  • 1 cup heavy cream
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract


  1. Purée strawberries in a blender until very smooth, about 2 minutes; transfer to a 4-qt. saucepan. Add sugar, lemon juice, salt, and egg yolks; whisk until smooth. Place saucepan over medium heat; bring to a simmer. Cook, whisking occasionally, until thickened, about 15 minutes. Transfer to a large bowl and stir in liqueur; refrigerate until cold, about 30 minutes.
  2. Whisk egg whites in a bowl until stiff peaks form; add to strawberry mixture. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to strawberry mixture. Fold until combined. Spoon mousse into serving cups; chill before serving. Garnish with sliced strawberries, if you like.