Fresh Strawberry Mousse

Fresh Strawberry Mousse (Photo by Cheryl Angelina Koehler)


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Strawberry Mousse

  • Author: Recipe by Barbara Kobsar | Photo by Cheryl Angelina Koehler
  • Total Time: 15 minutes plus 1 hour to refrigerate
  • Yield: Serves 4


After a May 2022 visit to Berry Best Farm in Brentwood, Barbara Kobsar used some of her haul to make this pleasing dessert.


Units Scale
  • 1 pound fresh strawberries, cleaned and hulled
  • 1/2 cup granulated sugar
  • 12 ounces heavy whipping cream
  • 1/2 cup lemon curd (optional)


Reserve 4 berries for topping and add remaining berries to a blender or food processor. Puree with the granulated sugar. Remove 1/4 cup of the puree and set aside.

Whip the cream in a large bowl until stiff peaks form. Gently fold all but the reserved strawberry puree into the whipped cream.

Drop a dollop of lemon curd (optional) into the bottom of 4 glasses. Divide reserved puree among the glasses, and top with strawberry mousse.

Refrigerate for 1–2 hours or overnight. Top with fresh sliced strawberries and serve.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: gluten-free