These strawberry mousse cups is super easy to make and the perfect dessert for any spring get togethers or Mother's Day brunch.
This no bake mousse cups is a special treat that celebrates fresh strawberries during this spring season. The mousse comes together quickly with some whipped heavy cream and a simple strawberry reduction. The base is a biscoff cookie base which goes great with the strawberry mousse. I have also used some spices in the reduction that go great with strawberries for additional flavors. Feel free to use them as well or skip.
You can then top these mousse cups with different things ranging from fresh strawberries to the reduction before enjoying!
Why try these strawberry mousse cups?
- Quick dessert - This dessert is extremely easy to make. The whole thing come together in less than 30 minutes! Although the cookie base needs time to chill and set, feel free to skip the chilling period. It will still be good.
- Easily make ahead - Make the dessert and just let it chill in the refrigerator. It will be ready to serve when you need it.
- Uses regular ingredients - These strawberry mousse cups call for simple ingredients and nothing out of the ordinary.
- Easily make it vegan - This vegetarian dessert is already eggless and vegetarian. Just replace the heavy whipping cream with vegan heavy whipping cream and the butter with vegan butter to make it completely vegan.
Ingredients
For the cookie(biscuit) base - We will need the cookies and vegan/regular butter that we will blend together in a food processor or blender. I used biscoff cookies( which are vegan) since I had them on hand and during my recipe testing found they go really well with the strawberry flavor. For the vegan butter, you can use both salted/unsalted butter and the type that is sold as a solid block like regular butter. Make sure the cookies you use are vegan or gluten-free based on your dietary preferences.
Strawberry reduction - We will need fresh or frozen strawberries, sugar, vanilla extract, lemon peel and lemon juice. I also used spices like nutmeg powder, cardamom powder, ginger and black pepper. You can skip the spices but they add just a hint of special flavor that really brings the mousse alive!
Mousse - For the mousse, we will use heavy whipping cream and whip it until stiff . Once whipped, we will gently fold in the room temperature strawberry reduction and whip the mixture again until the mousse is ready.Use the vegan version of heavy whipping cream to keep it dairy free. My favorite brands include Silk and Califia(NA).
FAQs
Use any berries of your choice like blueberry, raspberry, marion berries etc.
No, you don't require a stand mixer. A hand mixer will be able to get the job done.
Yes! Make the cookie base and gently press in to the serving cups. Refrigerate for 2-4 hours.The strawberry reduction can also made up to 2 days ahead and chilled. For the mousse, prepare as per instructions and keep refrigerated. You can also go ahead and top the cookie base with the mousse in the cups. Refrigerate until you are ready to garnish and serve.
Tips for storage and serving the strawberry mousse cups
These will be good for 3-4 days in the refrigerator. I would not recommend freezing the cups since the texture of the mousse can change.
Keep side some of the strawberry reduction to use as a topping on top of the mousse cups before serving for an extra bump of the strawberry flavor. You can also top with sliced strawberries, fresh mint leaves, basil leaves etc.
More delicious desserts to enjoy - Vegan Cowboy Cookies, Mexican Hot Chocolate Cookies, Croissant Bread Pudding, Vegan Cherry Cobbler, Plum and Cardamom Cake
Let me know what you think of these strawberry mousse cups if you give them a try! Leave a comment or feedback below. You can also follow along on Facebook and Pinterest.
Recipe
Strawberry Mousse Cups
Equipment
- 1 Food Processor
- 1 Blender
Ingredients
- 16 oz Fresh or Frozen Strawberries
- 4 oz Granulated Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Lemon Peel
- 2-3 pinches Black Pepper Powder optional
- ¼ teaspoon Cardamom Powder optional
- ¼ teaspoon Nutmeg Powder optional
- ⅛ teaspoon Powdered Ginger optional
- 2-3 tablespoon Water
For the Mousse
- 1 pint Heavy Whipping Cream
- 1 tablespoon Vanilla Extract
Cookie Base
- 16 Biscoff Cookies
- 3 tablespoon Salted/ Unsalted Butter
For topping
- 5-6 Strawberries
- Mint leaves
Instructions
- Place the cookies and the butter in the food processor. Pulse or run the food processor at a low speed until the cookies are fully crumbled and combined with the butter. Place 3-4 tablespoon of this cookie mixture in each of the cups and press it in gently ensuring it is leveled evenly. Once all the cups are filled, place in the refrigerator to chill.
- Place the cleaned strawberries in a blender and blend until completely smooth.Add 2-3 tablespoon of water if needed while blending. Place this puree in a sauce pan along with the sugar, lemon juice, lemon peel and place on the stove. Bring it to a gentle simmer and keep stirring to ensure nothing sticks to the bottom of the pan or burns.
- Once the reduction has reached the consistency of a thick sauce, add the spices (if using) and mix well. Take off the heat and let this cool down completely.
- Once the reduction has completely cooled, place the heavy whipping cream in a large bowl(if using the hand blender) or the mixing bowl of stand mixer. Blend until the cream is full whipped. Now add the reduction to this whipped cream. Gently whip again thoroughly until all of the reduction is combined with the whipped cream.
- Let this strawberry mousse chill in the refrigerator until ready to serve. When ready, spoon the mousse on top of the cookie layer. Top with fresh halves strawberries and mint leaves before serving.
Notes
- You can either fill the cups completely with the mousse (on top of the cookie base) and level it at the top for a cleaner, professional looking presentation before grassing. I decided to spoon/pipe partly for a more rustic/home made look.
- Play around with other spices like fennel, cinnamon, thyme, basil etc which all go pretty well with strawberry.
- To let the cookie base fully set, press it in gently and let it chill for 2-3 hours. However, you can press it in and spoon the mousse on top right away to serve.
- Try making the mousse with different berries like blueberry, raspberry, black, Marion berry etc
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