Pink strawberry mousse served in glass dessert cups, garnished with a strawberry slice and mint leaf, displayed on a silver tray. The word “Recipe” appears in the lower right corner.
May 21, 2018

Strawberry Mousse

The St. James Tearoom

Just in time for strawberry season, we bring you this strawberry mousse recipe that couldn’t be easier. In just 10-15 minutes you can have this light, refreshing dessert ready for your next summer tea party. We think it pairs quite well with our popular Lemon Soufflé tea, especially if you ice the tea! This recipe is also gluten-free.

A glass dessert cup filled with pink mousse, topped with a sliced strawberry and a mint leaf, sits on a silver tray with an engraved “St. James Tearoom” logo.

Strawberry Mousse

Servings: 16
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Ingredients Instructions

Ingredients
  

  • 12 ounces fresh strawberries cleaned and stems removed
  • ¼ cup sugar
  • 1 pinch table salt
  • 2 cups heavy whipping cream well-chilled

Instructions
 

  1. Add strawberries, sugar, and a pinch of salt to your blender or food processor.
  2. Puree the strawberries until quite smooth, set aside in the fridge.
  3. In your stand mixer or with a hand mixer, whip the chilled cream on high until fairly stiff. Be careful not to over-whip, but you do want firm peaks.
  4. Gently fold the strawberry puree into the whipped cream, being careful not to deflate the cream too much.
  5. Spoon or pipe into small individual dishes and garnish with a slice of strawberry and a mint leaf. This can be done ahead of time – just cover the dishes well with plastic wrap.
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Enjoy!