1 1/2poundsfresh large strawberries (about 20),rinsed, hulled and cored
For The Cheesecake Mousse
1/3cupcold heavy cream
For Serving, optional
julienned fresh basil
crushed Graham crackers
crushed Oreo cookies
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.