Description
These Strawberry Lemon Mousse Cups feel like sunshine in a glass—sweet strawberry base, bright lemon mousse, and a soft creamy finish. I make them as an easy no-bake dessert for warm days, dinner parties, or when I want something light but special. Each cup chills into perfect layers and tastes fresh, fluffy, and beautifully balanced.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and chopped
- 3 tbsp granulated sugar
- 1 tbsp fresh lemon juice (for strawberries)
- 1 tsp unflavored gelatin (for strawberry layer)
- 2 tbsp cold water (for strawberry gelatin)
- 1 cup heavy whipping cream, cold
- 1/2 cup mascarpone cheese, softened (about 20 minutes at room temperature)
- 1/3 cup powdered sugar
- Zest of 1 lemon
- 2 tbsp fresh lemon juice (for mousse)
- 1 tsp unflavored gelatin (for mousse)
- 2 tbsp cold water (for mousse gelatin)
- Fresh strawberry slices, for garnish
- Extra lemon zest, for garnish
- Mint leaves (optional), for garnish
Instructions
- Make the strawberry layer: Add chopped strawberries, sugar, and 1 tbsp lemon juice to a small saucepan. Cook over medium heat 5–7 minutes until the berries soften and release juices. Mash lightly for a chunky puree.
- Bloom gelatin for strawberries: Sprinkle 1 tsp gelatin over 2 tbsp cold water. Let stand 5 minutes. Warm gently (microwave ~10 seconds or over very low heat) until fully dissolved.
- Combine and layer: Stir dissolved gelatin into the warm strawberry mixture. Spoon into 6 small cups (about 1/3 full). Refrigerate 30 minutes, until set.
- Prepare mousse gelatin: Sprinkle 1 tsp gelatin over 2 tbsp cold water. Let bloom 5 minutes, then warm gently until dissolved. Set aside to cool slightly (not hot).
- Mix mascarpone base: In a bowl, beat mascarpone with powdered sugar until smooth. Mix in lemon zest and 2 tbsp lemon juice.
- Whip cream: In a chilled bowl, whip cold heavy cream to soft peaks.
- Fold to keep it airy: Gently fold whipped cream into the mascarpone lemon mixture until fluffy and smooth.
- Add gelatin: Pour in the dissolved gelatin while folding gently to combine.
- Finish the cups: Spoon lemon mousse over the chilled strawberry layer. Smooth the tops.
- Chill: Refrigerate at least 2–3 hours (or overnight) until fully set.
- Garnish and serve: Top with strawberry slices, lemon zest, and mint if you like. Serve cold.
Notes
Use fresh lemon juice for the brightest flavor. Let mascarpone soften briefly so it blends without lumps. Chill bowls/whisk for quicker, stable whipped cream. Don’t overmix after folding—gentle folding keeps the mousse light. Store covered in the fridge up to 3 days. I don’t recommend freezing because the mousse can turn watery after thawing.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg