OMG! This Strawberry Lemon Mousse Cups recipe is nearly too good for words! But I’ll try. It’s easy, light, airy, refreshing, and lemony, with an intense strawberry flavor. What a yummy treat to beat the summer heat!
Jump to RecipeSo, does this image make you drool? Are you ready to jump in and make it today! That’s great, because it’s a delicious spring or summertime dessert. And guess what? It tastes better than it looks!
And if you’re a fan of light and airy, easy desserts, you must see our delicious easy strawberry mousse and dulce de leche mousse recipes.
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Why You’ll Love This Recipe
- We know this recipe may look and sound elegant and perhaps complicated. It’s anything but. This one is surprisingly easy to make with no eggs.
- Strawberry lemon combines sweet fruity berries with tangy, bright, and citrusy lemon for a refreshing dessert.
- It’s a light and airy treat that melts away.
- Strawberry lemon mousse is great for all occasions, whether looking for a delicate dinner party dessert or simply satisfying a sweet craving. Serve it in a lemon for a pretty presentation, perfect for a party.
Ingredients
- Lemon Curd – Store-bought lemon curd is fine for this recipe.
- Fresh Strawberries – Bright red strawberries with no bruises.
- Freeze Dried Strawberries – the secret ingredient for intense strawberry flavor.
- Heavy Cream
- Powdered Sugar
- Lemons (optional) – It may come as a surprise, but the recipe doesn’t actually call for fresh lemons; you get all the lemony zippiness from the curd.
See the recipe card for quantities.
Instructions
For this lemon strawberry mousse cups recipe we’ll show you how to make the whipped cream from scratch, and how to combine it with the strawberry puree and lemon curd. Lastly, we’ll even show you how to make the lemon cups. Don’t worry, it’s easy ;).
Sprinkle the gelatin powder over the water in a small bowl and mix it in. Then, add the heavy cream to your mixing bowl and beat on medium-high speed for 5 minutes until there are stiff peaks.
Next, combine the whipped cream with the lemon curd.
Then, add the strawberries and sugar to your food processor or blender and blend until the texture is smooth.
Next, heat the gelatin for 10 seconds, and stir it into the strawberry mixture. Combine the whipped cream with the strawberry puree.
Hint: We found that higher speeds yield better results. For example, our mixer has 10 speeds, and we set it to 8. But be careful—don’t overmix, or you’ll end up with butter.
How to Make Lemon Cups
As shown in the image above, you’ll want to cut off enough of the bottom of the lemon to make a stable base, about 1/4 inch. For the top, you’ll want to cut off enough of the lemon to create an opening large enough for a spoon to fit, about 1/2 inch.
Next, you’ll want to scoop out the flesh of the lemon using a spoon. Then, finally, fill each hollowed lemon with the lemon and strawberry mousse.
Variations
There are so many ways that you can change up this recipe to put your own unique spin on it.
- Parfait – Layer the lemon strawberry mousse with crushed shortbread cookies or granola in serving glasses for a delicious parfait dessert.
- Tart – Spread the lemon strawberry mousse onto a pre-baked tart crust and chill until set. Serve slices of the tart topped with fresh strawberries and a drizzle of lemon glaze.
- Lemon Strawberry Mousse Popsicles: Pour the lemon and strawberry mousse into popsicle molds and insert sticks. Freeze until solid for a refreshing frozen treat.
- Add Coconut – For a tropical twist, add some coconut milk.
- Add Basil – Basil combines well with the sweetness and tanginess of strawberry and lemon.
Equipment
For this recipe, you will need a stand mixer or hand mixer. We recommend this KitchenAid stand mixer or this Hamilton Beach hand mixer.
Storage
This easy mousse is best when eaten immediately. But, if you’d like, you can make it in advance and enjoy it for up to 3 days.
Top tips
- Gently fold the strawberry puree into the whipped cream gently. This will ensure you end up with a light and airy mousse.
- You must whip the cream until it forms stiff peaks, which can take around 5 minutes. We use medium-high (8 out of 10) speed on our stand mixer. This will vary based on the machine you use. But be careful not to overwhip, as this can result in a grainy texture.
- To help the cream whip up faster and to a higher volume, chill the mixing bowl and beaters in the refrigerator for 15-20 minutes.
- Ripe strawberries are the sweetest and have the best flavor. Look for bright red and fragrant berries with no bruises or soft spots.
- The mousse will take 2-3 hours to set and chill. This will help the flavors meld together and give the mousse a firmer texture.
FAQ
Yes, you can use frozen strawberries. It may be better than out-of-season strawberries, as frozen ones are picked at peak ripeness. Just thaw them completely and drain any excess liquid before using them in the mousse. The texture difference should be minimal as the strawberries are pureed.
Sure! Raspberries, blackberries, and even blueberries can be substituted for strawberries. You may want to strain the seeds though.
Yes, you can make lemon strawberry mousse up to 3 days before a party or special occasion. Prepare the mousse as instructed, then cover and chill it in the refrigerator until you’re ready to serve.
Related
Looking for other recipes like this? Try these:
Strawberry Lemon Mousse
Equipment
- stand mixer
- Food Processor
Ingredients
Strawberry Mousse
- 1 Cup Heavy Whipping Cream
- 1 Pd Fresh Strawberries Hulled and Quartered
- 1/4 Cup Granulated Sugar
- 1/2 Oz Freeze Dried Strawberries
- 2 Tsp Unflavored Gelatin
- 2 Tbsp Water
Lemon Mousse
- 1 Cup Heavy Whipping Cream
- 2 Tbsp Powdered Sugar
- 1/2 Cup Lemon Curd Homemade or Store Bought
Instructions
Strawberry Mousse
- First, sprinkle the gelatin powder over the water in a small bowl and mix it in. Scrape down any gelatin stuck to the sides of the bowl, then let it sit for 5 minutes.
- Next, put the quartered strawberries, sugar, and freeze-dried strawberries into a blender or food processor. Blend them until they're smooth. Pour this mixture into a medium-sized bowl and set aside.
- Now, take a large bowl and pour in the heavy whipping cream. Whip it on medium-high speed until it becomes thick and forms stiff peaks. This should take about 5 minutes.
- Take the small bowl with the gelatin mixture and heat it in the microwave for 10 seconds to ensure the gelatin fully dissolves. Then pour it into the bowl with the strawberry mixture. Stir everything together until it's fully mixed.
- Carefully fold the whipped cream into the strawberry mixture until there are no more white streaks left. Put the mousse into the fridge to chill while you make the lemon mousse.
Lemon Mousse
- In a large bowl pour in the heavy whipping cream and powdered sugar. Whip it on medium-high speed until it becomes thick and forms stiff peaks. This should take about 5 minutes.
- In another bowl, add the lemon curd and carefully fold the whipped cream into the lemon curd until there are no more white streaks left. Set aside.
Making the Lemon Cups
- Cut a small piece from one end to make the lemon stand steady. Be careful not to cut too deep.
- Then, cut a bigger slice from the other end. Using a paring knife, carefully slice all around the white part inside.
- Use a melon baller or spoon to scoop out the inside of the lemon. Don't poke through the bottom. Save the lemon juice and flesh for lemonade!
- Now it's time to put the mousse in the lemon cups. Start by putting a bit of strawberry mousse at the bottom. Then, add some lemon mousse on top. Keep going, switching between the two mousses until the cup is full.
- Place them in the fridge to chill for at least 30 minutes or overnight. Top with some extra whipped cream, and enjoy!
Notes
- If you want a completely smooth mousse, strain the strawberry mixture before adding the gelatin. We kept the seeds in ours and it looks really pretty.
- Store mousse in the fridge for up to 2 days.
- These recipes can easily be doubled.
- If you want a more lemony flavor, you can add up to 2/3 cup of lemon curd.
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