Summer Strawberry Mousse Cake Cups
Summer is the perfect time for light and refreshing desserts. One delightful option is the Summer Strawberry Mousse Cake Cups. These little treats bring together the sweet flavor of fresh strawberries and a light, airy mousse that melts in your mouth. Perfect for picnics, gatherings, or just enjoying on a hot day, these cups are a fantastic way to celebrate summer.
Why Make This Recipe
There are many reasons to make Summer Strawberry Mousse Cake Cups. First, they are simple to make, requiring basic ingredients and minimal preparation. Second, the fresh strawberries provide a burst of flavor and nutrition. Finally, they are visually appealing! Not only do they taste great, but they also look beautiful on your table. Whether you’re looking for a dessert to impress guests or a sweet treat for yourself, this recipe fits the bill.
How to Make Summer Strawberry Mousse Cake Cups
Ingredients:
- 2 cups fresh strawberries (hulled and halved)
- 1/3 cup sugar
- 2 tsp lemon juice
- 2 1/2 tsp unflavored gelatin
- 3 tbsp cold water
- 1 1/2 cups heavy whipping cream (cold)
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla
- Fresh strawberries (sliced for sides + whole for topping)
- Optional: clear glaze or gelatin for shine
- Crushed sugar pearls or white chocolate shavings
Directions:
- In a saucepan, combine the hulled and halved strawberries, sugar, and lemon juice. Cook on medium heat until the strawberries are soft, about 8 minutes. Blend the mixture until smooth, then strain it to remove seeds. Set aside to cool.
- Sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom. Then microwave for about 10 seconds to melt it, and stir it into the warm strawberry puree.
- In a separate bowl, beat 1 1/2 cups of cold whipping cream and vanilla until soft peaks form. Gently fold this whipped cream into the cooled strawberry mixture until it is smooth.
- Line the sides of ring molds or dessert cups with the sliced strawberries. Pour the strawberry mousse into each mold, smoothing the top. Chill in the refrigerator for at least 4 hours or until fully set.
- Once set, beat 1/2 cup of heavy cream, powdered sugar, and vanilla to stiff peaks. Pipe swirls of this whipped cream on top of each mousse cup.
- Finish by topping each cup with a whole strawberry and a sprinkle of crushed sugar pearls or white chocolate shavings for that extra touch.
How to Serve Summer Strawberry Mousse Cake Cups
Serve these mousse cups chilled for the best flavor. You can present them in their molds or gently remove them for a more elegant look. Make sure to add a whole strawberry on top and some decorative sprinkles for a beautiful finish. They make a wonderful addition to any summer gathering or celebration.
How to Store Summer Strawberry Mousse Cake Cups
To store your Summer Strawberry Mousse Cake Cups, keep them in the refrigerator. Cover them lightly with plastic wrap to prevent drying out and keep them fresh. They can last for up to 3 days in the fridge. If you use a glaze, make sure to add it just before serving to maintain the shine.
Tips to Make Summer Strawberry Mousse Cake Cups
- Use fresh, ripe strawberries for the best flavor.
- Make sure your heavy cream is very cold before whipping. It helps achieve better peaks.
- If you want a stronger strawberry flavor, you can add a tiny bit of strawberry extract to the mousse.
- For an extra cold treat, consider freezing the mousse cups for a bit; they will have a lovely texture.
Variation
You can try using other berries like raspberries or blueberries for a mixed berry mousse. The method remains the same, and it adds a beautiful color mix in your cups!
FAQs
Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, you can use frozen strawberries, but make sure to thaw them and drain excess liquid before using.
Q: Is there a way to make this recipe dairy-free?
A: You can substitute heavy cream with coconut cream or a dairy-free whipping cream alternative.
Q: Can I make these mousse cups in advance?
A: Yes, these cups can be made up to 2 days in advance. Just keep them covered in the refrigerator until ready to serve.
