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AMAZING! it is wonderful. Delicious!I love different mousse cake!
Thank you so much for this recipe, it is brilliant. Very few people explain exactly how much puree is needed after you puree the strawberry (this helps alot). I made chocolate cups and put the mousse in them for a party, it was a hit.
Elise,I made this for my Birthday and it was really good, even people who don’t normally like mousse loved it. So I would like to make it again but I was thinking that I could use Strawberry’s AND another berry, I was thinking Black berry, raspberry or black/red current to add a nice sourish taste
How would I do that?
Hi Heather, I think you could just simply substitute some of the strawberries with another berry. ~Elise
For anyone who was thinking about using this recipe as a cake filling… I just used it in a 3-layer cake as practice for a wedding cake I’m making. I left it out at room temperature for a few hours to simulate the wedding reception, and the cake did not hold together due to the mousse. The mousse did not remain sturdy at room temperature, so the layers slid around and ultimately the top layer completely slid off the base. If you’re going to use this mousse in a cake, I think that the cake will need to be refrigerated up until serving time. That was my experience, anyway!
All that said… the mousse was very tasty, and I’m sad that I’ll have to find a different strawberry filling for the wedding cake!
Nothing says summer like fresh strawberry mousse! This recipe is the best that I have tried. Cool and refreshing! Martha did not disappoint!
Right now strawberries are on sale – 4 big boxes for $5 cdn and I originally made the MS recipes starberries short cake jellies without the sponge . I have a bad habbit of not reading a new recipe past the ingredients till I start making it. So when I started making the puree and saw there was no sugar I used the puree recipe for the MS jellies instead (uses sugar, touch of salt) because I was worried it would be too tart if I read on I would have realised the white choclate took care of that. I then added vanilla essence to the white chocolate and it changed the consistancy (curled ?)and would not melt smooth even after adding a touch of milk so I threw out the chocolate and tried again but this time I didn’t have enough and used 4oz of old white choclate that had a funny taste to me. So although my husband loved it, to me it was way too sweet and I could taste the “off” from the choclate. I would make it again without the white choclate using sugar in the puree or use fresh choclate and NO sugar like the recipe asked for in the first place ! I’m off to make the MS Jellies again they were really good just unfotunately take 2 days !
This recipe is so delicous! I was hired by a small cafe/bakery to help plan a menu, and I included this in the set – everyone raved about it so thanks so much Elise!
I’m so glad you like it Jonathan!
Should the cream be chilled before I whip it? :)
Cream should always be chilled before you whip it. ~Elise
Made this recipe with dietetic Belgian white chocolate and substituted Splenda for the sugar, increasing sweetener by another tablespoon. The guests didn’t even notice that it was without sugar. Thanks, great recipe.
I used this as a filling for a wedding cake. It was DIVINE. Thank you so much!
I’m happy to report that this worked great with frozen strawberries! I just kind of skipped the sliced strawberry part since good strawberries are hard to find here at this point and it was still very good. This recipe could feed an army! The army would be very satisfied, however. This was excellent, thanks!
That looks like a great recipe!
I have some strawberries that I picked and froze at the peak in the season (it’s early in Texas), would I be able to use those in this recipe?