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- Dish type
- Fruit desserts
- Berry desserts
- Strawberry desserts
Creamy low fat dessert. This recipe uses store cupboard ingredients that you can keep to hand for any occasion.
County Down, Northern Ireland, UK
80 people made this
- 1 packet strawberry jelly
- 225ml boiling water
- 1 tin evaporated milk
- 1 tin strawberries
MethodPrep:20min ›Extra time:4hr setting › Ready in:4hr20min
- Dissolve the jelly in the boiling water.
- While jelly is cooling, whisk the evaporated milk until frothy.
- Drain the tin of strawberries and squash to break them up.
- Pour the strawberries and the dissolved jelly in with the evaporated milk and whisk up together.
- Pour the mixture into a bowl, and leave in the fridge to set.
You can also use orange jelly and can of mandarin oranges, or oranges with lime jelly. Fruits such as kiwi and pineapple cannot be used because they stop the jelly from setting. You could pipe fresh cream on the top with fresh fruit. For Halloween you could add jelly worms or spiders to the jelly.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Hi, thanks for this recipe. I love that it's so simple and it brings back memories from childhood! But every time I make it, it separates. What am I doing wrong?-19 Feb 2015
Love it . Reminds me if my childhood . Made 2 changes .. put the strawberries in whole . Love finding them when im eating also had a lot of trifle fingers to get rid of so popped them in .... really really nice )-13 Mar 2015
This is delicious and quite easy to make. I did strawberry jelly and strawberries and it was sweet but not sickeningly so, but very moreish! I am looking forward to trying some other combinations.-18 Oct 2014
Extra creamy, light and fluffy — you’re going to LOVE this easy Strawberry Mousse recipe!
If this is your first time making mousse, don’t be nervous, it couldn’t be any easier to make. It’s the perfect make ahead dessert for a dinner party that looks impressive, but only requires a few minutes of your time to make.
You can serve it as one large mousse or in individual servings for a fancier approach. My favorite way to serve it is in little glass jars with a swirl of whipped cream and fresh strawberries on top.
No Bake Strawberry Mousse
I never realized how easy it was to make a homemade mousse, and then one day I gave it a try! This indeed is one of the easiest strawberry desserts to whip up, for parties, a treat after supper, or surprise after school snack for your kids. The hardest part is allowing your mousse to set up in the fridge for a few hours!
More Strawberry Recipes
Ingredients of Strawberry Mousse
- 1 cup strawberry puree
- 1 teaspoon vanilla essence
- 1 cup heavy cream
- 3 tablespoon powdered sugar
- 5 strawberry
How to make Strawberry Mousse
Step 1 Whisk the cream
To prepare this delicious dessert recipe, take a large bowl and add heavy cream. Beat the cream using an electric beater for about 2-3 minutes and make sure that cream turns foamy.
Step 2 Mix vanilla essence
Once you are done with beating the cream, add the vanilla essence in it along with powdered sugar. Beat once again for about another minute so that all the ingredients are mixed together well.
Step 3 Mix strawberries and cream
Afterwards, add the strawberry puree in the cream mixture and fold it using a spatula. You can also use a whisker to mix all the ingredients together. Also, if you do not have strawberry puree with you, blend strawberries and strain it for the puree.
Step 4 Make the mousse
Once you are done with the folding, take out the desired glass/bowl in which you want to serve the mousse, and fill it with the prepared mixture. Make sure that you fill it half only, as the other half will be filled with chopped strawberries. Put them in a tray and refrigerate them for at least one hour.
Step 5 Garnish and relish!
Meanwhile, when the mousse is in refrigeration phase, take a few strawberries and roughly chop them in a bowl for the garnishing. Once you take out the mousse, garnish with these chopped strawberries and serve it chilled. Enjoy!
Reviews ( 30 )
Your suggestions were spot on! I find that most cakes I make improve when placed in the refrigerator or even freezer for hours and sometimes days. I did not have time to do this so much with this cake because I did not take into account having to back twice as my oven won't bake four layers evenly, only two at a time. I chilled a square cake pan in the freezer until I mixed the strawberries with the cream. Then a put the mousse in the cold pan and refrigerated it for a few hours. I chilled the first two layers while the second two baked, then chilled the second two layers until the mousse set. The cake was perfect! When frosting gets curdled looking, just keep whipping it and it will smooth out beautifully.
A 1 star is useless without a helpful/reliable review.
I am a southern woman, who loves to bake homemade, scratch cakes. This is a wonderful and beautiful cake but it does take time to make it come out right. Bake the cake layers the day before you frost the cake. Let cake layers cool completely outside the pan and then wrap well in Saran wrap and put in the refrigerator. The next day make the gelatin filling, cover with Saran and let it cool in the refrigerator until it gets to the right consistency. It will take longer than 30 minutes. (Probably an hour or more )Give it a stir every now and then. Then when the gelatin holds its shape really well, make the frosting. Take the cake layers out of the fridge, put the cold gelatin between the cold layers and frost the cake. No slipping, sliding or mess. It is simply fabulous. But remember a fabulous cake does take time.
Now to serve it. let it get to a room temperature. If served too cold, it's not as good as when it sits out awhile to "marry," as we say in the Deep South.
Did you use the mascarpone in place of the whipping cream or in addition? I have made this cake before, but the mousse is a bit of a headache.
I have never heard of unflavored gelatin in a can, it always comes in envelope packets in a box at my stores. 1/2 cup is waaaaaaaay too much, maybe try 2 envelopes ne x time. I would like to make this, but from the reviews, I am afraid to do so.
I just put the mousse on the layers.! I had to fasten them down with toothpicks to keep them from sliding off. Hope the 3 hours in the fridge will help it to set. Crossing my fingers with the icing?? Any suggestions
A packet of gelatin is about .25 oz. or 2-2.5 tsp, depending on your measure.
The mousse was a little challenging, but otherwise a solid cake that we enjoyed.
I learned something new with this recipe. Fresh strawberries eliminates the need for food coloring. The mousse was disastrous. However, I am now on a mission to get it right. I think there was too much unflavored gelatin. I don't know how this worked for anyone else. The only thing I can thing of is the weather. I'm on the coast of southern California and it was about 80 degrees out. However, I also looked up the amount of a 'gelatin package' which all comments said it's about 1/2 cup. I have a can of unflavored gelatin so I used 1/2 cup and it was clearly too much. I could try 1/4 cup but I've decided to try another recipe that uses mascarpone chess as a stabilizer. I'm stubborn, though, so I will challenge myself to get this recipe right again when I have another free weekend.
There are some things missing. First of all with 4 layers it is too heavy to not add yolks to create a denser cake. The mousse needed way more time to set. Let mine set for over an hour and the cake still slid off and created a disaster since the cake layers then broke apart as they slid off. What a cluster. Also, in the ingredients list it should list the 1 cup of water you need to add with the flour. Everything tasted good but what a mess and pain in the butt! Very dissapointed for a SL recipe!
This turned out being a great cake although I have a few suggestions. The mousse took two attempts. The gelatin is boiling when it goes in the frig so it took 2 hours to cool - not the stated 30 minutes. I gently stirred it before folding in the whipped cream and it came out fine. The first batch was a soupy, curdled-looking mess that I threw out. Next is the issue of assembling the layers. The mousse is way too light to hold 3 layers of cake! The bottom two layers oozed out the sides and the whole thing slid apart on the way to the frig. Like a previous reviewer I caught it and slapped it back together. After refrigerating the 3 hours I cleaned up the sides and plate and iced - luckily it looked great! Next time I will assemble a layer at a time and refrigerate 30 minutes before adding the next layer. My frosting came out OK too - although some reviewers had problems my consistency was good. Also be warned that the 4 layer cake is 5.5-6" tall so it may not fit under your cake cover.
Fluffy Strawberry Mousse
Fluffy Strawberry Mousse, a delicious light and airy egg-free mousse using fresh strawberries. A great tasting easy recipe. Ideal for dessert, afternoon tea & parties. This is a wonderfully soft, fluffy, and creamy dessert, perfect for any occasion!
This dessert is ideal if you need to make ahead and serve at parties and celebrations. You can serve these in individual glasses like I have done or make up as part of a lovely trifle or to serve alongside some fresh fruit. It's very flexible so feel free to serve any way you like!
Whip NESTLÉ All Purpose Cream with sugar until stiff peaks.
Fold in whipped cream to strawberry jam until light and smooth.
Transfer into serving cups. Refrigerate for at least 2 hours.
Slice fresh strawberries and place on top of mousse. Serve well chilled.
EASY AS 1-2-3-4!
This strawberry mousse recipe is so easy and tastes amazing. It only takes 4 ingredients and 4 simple steps to make.
INGREDIENTS NEEDED TO MAKE THIS STRAWBERRY MOUSSE RECIPE:
- Powdered sugar
- Heavy cream
- Strawberry Jello Mix (in the box)
- Water (and a few ice cubes)
HOW TO MAKE STRAWBERRY MOUSSE:
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don’t let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled and is slightly warm to the touch, slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm and 2-4 ice cubes to it to help cool but make sure it doesn’t cool too much and become jelly. This will cause your mousse to have clumps in it.)
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
MAIN INGREDIENTS OF THIS RECIPE:
- Strawberries, condensed milk, cream
HOW TO MAKE STRAWBERRY MOUSSE:
Wash, remove the stem from the strawberries and cut them into pieces. Place the strawberries in a blender and blend on high until obtain a homogeneous mixture.
Mix the condensed milk and the strawberry cream on a a large bowl. Whip the cream together with the powdered sugar until stiff peaks form. Add the whipped cream to the condensed milk mixture and fold with a spatula. Put the mousse in individual bowls and refrigerate for about 2 to 3 hours.
Garnish the mousse with strawberries pieces and serve.
Three Ingredient Strawberry Mousse Recipe
Strawberry mousse is simple to make once you have the strawberry puree already made.
If you would like, you can also purchase a jar of sugar free jam, but I highly recommend making it yourself.
- Heavy whipping cream
- Sugar-free confectioner’s sweetener like Swerve or this Strawberry Freezer Jam to make the puree you’ll need:
- Fresh Strawberries
- Vanilla Extract
- Sugar alternative like Swerve
How To Make Strawberry Mousse
- Chill bowl and beaters in freezer for about 30 minutes
- Beat whipping cream until soft peaks form with sweetener
- Fold in strawberry puree
- Scoop in serving dishes and garnish
How To Make Strawberry Mousse Without Gelatin
I was super curious to see how this dessert would hold up without gelatin, and I have to say, beautifully!
When using gelatin, you need to bloom it in water, then fold it in the base ingredients, which in this case is the strawberry sauce before folding it into the whipped cream.
I skipped that part entirely and went straight to folding in the puree into the whipped cream to keep this dessert easy. I’m very pleased with the results.
Now, if I was serving this for guests and I wanted to make this 3-4 days in advance, then I would use gelatin to give it an extra boost of thickener.
What Goes Well With Strawberry Mousse?
- Fresh fruit: diced strawberries and blueberries
- Sugar free Wafers. Strawberry and fudge coated wafers are perfect with this mousse! – chocolate dipped strawberries with toasted coconut
- Almond slivers or chopped walnuts
- Chocolate shavings
- Chocolate chips
Can You Freeze Strawberry Mousse?
Yes! This strawberry mousse lasted in the refrigerator for several days, and the leftovers I scooped in heaping tablespoons and froze it for an anytime treat!
By the way, it is quite tasty in a warm cup of coffee!
Some other ways you can use the leftovers is to bake wonton wrappers like I did with these pecan wonton bites and scoop a tablespoon of mousse in the middle.
You can also buy pre-made mini fillo shells or pie crust if you prefer to go that route.
So many delicious options to serve this strawberry mousse! Give this easy recipe a try today!