These Cheesecake Mousse Strawberries are freshly hulled strawberries, stuffed with an amazing cheesecake mousse. Eat as a snack or serve as a healthy dessert!
Last year around this time, I got to work with the California Strawberry commission. (That Pan-Seared Halibut with Strawberry Salsa is still one of the best meals I’ve had in a long time!) It was definitely one of the highlights of this job.
When I told Trevor I was going to tour one of the farms and attend a luncheon, his eyes got all watery at the fact he couldn’t go with me. My little strawberry lover. But I assured him I would bring back plenty of fruit to share. And I did!
I picked and ate so many berries on the actual farm, that I barely had enough room in my belly for the lunch that was served. #firstworldproblems Some of the strawberries were huge and weighed down my hand. All organically grown, too. It was crazy.
I was sent home with a bushel and I put them to work.
I cleaned and hulled about 6 quarts and froze those for later. The rest went to use in strawberry pie, bread, muffins, and stuffed some with this cheesecake mousse. The easier option is just to simply cut off the stem, slice them in half, and pipe some of the mousse on top. Just a different presentation, but with the same wonderful taste.
Made for a great afternoon snack!
Freshly hulled strawberries are stuffed with an amazing cheesecake mousse. Eat as a snack or serve as a healthy dessert!
- 1 1/2 pounds fresh large strawberries (about 20), rinsed, hulled and cored
- 1/3 cup cold heavy cream
- 1/2 cup powdered sugar, divided
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon whole milk
- julienned fresh basil
- crushed Graham crackers
- crushed Oreo cookies
- melted chocolate
In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become overly thick and clumpy.) Pour into a bowl; set aside.
In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining powdered sugar, vanilla, and milk. Beat until well combined.
With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
Fill a large plastic Ziploc bag with the mousse mixture, cut off a small corner, and pipe into the hulled strawberries. (Alternatively, you can simply cut off the stem, slice them in half, and pipe some of the mousse on top.)
Refrigerate until ready to serve and enjoy!
• For an added touch, garnish with some julienned fresh basil, sprinkle with some crushed up Graham crackers or Oreo cookies, or drizzle with some melted chocolate.
• You might have some mousse left over, depending on the size of your strawberries and how much you fill them.
Other Strawberry recipes you might like!
Strawberry Rhubarb Crumble – Belly Full
Strawberry Shortcake Scones – Belly Full
Strawberry Shortcake Roulade – Mom On Timeout
Strawberry Wine Slushies – Shake Drink Repeat