Strawberry Mousse Recipe

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Strawberry Mousse Recipe
Strawberry Mousse Recipe photo by Taste of Home
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Strawberry Mousse Recipe

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4 1 1
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Lightly sweet and refreshing, this easy-to-make mousse is a family favorite!
Recommended: Top 10 Pie Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + chilling

Ingredients

  • CRUST:
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 cup all-purpose flour
  • FILLING:
  • 2 pints fresh strawberries, divided
  • 2 tablespoons lemon juice
  • 3/4 cup sugar
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 2 cups heavy whipping cream, whipped
  • Red food coloring, optional

Directions

In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork.
Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool.
Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken.
Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries. Yield: 8-10 servings.
Originally published as Strawberry Mousse in Grandma's Great Desserts Cookbook 1992, p85

Nutritional Facts

1 piece: 382 calories, 27g fat (17g saturated fat), 90mg cholesterol, 114mg sodium, 33g carbohydrate (22g sugars, 2g fiber), 4g protein.

  • CRUST:
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 cup all-purpose flour
  • FILLING:
  • 2 pints fresh strawberries, divided
  • 2 tablespoons lemon juice
  • 3/4 cup sugar
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 2 cups heavy whipping cream, whipped
  • Red food coloring, optional
  1. In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork.
  2. Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool.
  3. Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree.
  4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken.
  5. Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries. Yield: 8-10 servings.
Originally published as Strawberry Mousse in Grandma's Great Desserts Cookbook 1992, p85

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salli818 User ID: 7068934 46358
Reviewed Jan. 3, 2013

"I drizzly one choc. over the top & dk. choc. shavings on the ends of each pc."

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