Strawberry “Shortcake” Mousse Cups

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Simple Strawberry Shortcake Mousse Cups are the perfect way to taste the flavors of summer! Fast, easy, rich and refreshing… everything you want in a dessert!

Strawberry "Shortcake" Mousse in a Cup! Easy no-bake dessert!

This recipe was one that fooled me.  It seems too easy, too simple in its ingredients to be anything that would “wow” you.  I didn’t have high expectations, I simply thought it would be ok.

Well.  This dessert impressed me a whole heck of a lot.

Strawberry "Shortcake" Mousse in a Cup! Easy no-bake dessert!

 

The only problem I have with this recipe is that it only makes four.  So next time, I will double it!

Or triple, you know, because yum.

Strawberry "Shortcake" Mousse in a Cup! Easy no-bake dessert!

Strawberry "Shortcake" Mousse Cups

Ingredients

  • 4 ounces (1/2 package) cream cheese, softened
  • 2 teaspoons McCormick® Cinnamon
  • 1/2 cup sugar, divided
  • 1/2 cup Coconut Milk
  • 1 cup heavy cream
  • 3/4 cup coarsely crushed shortbread cookies, divided
  • 6 strawberries, chopped into small pieces

Instructions

  1. Beat cream cheese, cinnamon and 1/4 cup of the sugar in stand mixer on medium speed until smooth and creamy. 
  2. Add coconut milk beat until well blended. Pour (or scoop) ingredients into a large clean bowl and then clean out mixer bowl.
  3. Pour cream into stand mixer bowl and beat cream and remaining 1/4 cup sugar on medium speed until stiff peaks form.
  4. Add 1/2 of the whipped cream to cream cheese mixture stir until well blended. Gently fold in remaining whipped cream.
  5. Spoon 2 teaspoons of the crushed cookies into a small tea cup or large shot glass. 
  6. Divide strawberry slices evenly among glasses. 
  7. Scoop mousse into a pastry bag and then pipe out into cups.
  8. Garnish with more strawberry pieces and shortbread cookie crumbs.
http://iambaker.net/strawberry-shortcake-mousse-cups/

I have adapted this recipe from McCormick with permission.

Now, because I NEVER seem to be able to remember to take my cream cheese out of the refrigerator so that it can properly warm to room temperature, here are a couple tips that I have used to “cheat”!

How to soften cream cheese quickly:

  1. Wrap the cream cheese in plastic wrap, then submerge it in a bowl of hot tap water for 5-10 min.
  2. Put the cream cheese into your stand mixer and turn it on medium-high for 3-5 minutes. (I recommend the paddle attachment as I would always find lumps when I used the whisk)
  3. Microwave for 15-20 seconds. I like to use a fork and mash the cream cheese a bit before I put it in the microwave. I also stir it completely when it’s done to make sure that it is even.
  4. I can’t verify is this is true, but I heard hat Julia Childs always whacked butter with a rolling pin to quickly bring it to room temperature. If you don’t mind a little mess, this might work for cream cheese as well!

Strawberry "Shortcake" Mousse in a Cup! Easy no-bake dessert!

 

As you can tell by the numerous amount of pictures, I was totally smitten with these delightful desserts.  I just know you will be too!

Strawberry "Shortcake" Mousse in a Cup! Easy no-bake dessert!

I think you could also easily substitute Cool Whip for the from-scratch whipped cream in the recipe if you happened to be in a hurry.

Just make sure when you sit down to eat one that you have all the time in the world and can savor each amazing bite!

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  1. DJ says

    Pet peeve…sorry…but…

    “It seems to easy, to simple in its ingredients to be anything that would “wow” you. ”

    Should be: “It seems too easy, too simple in its ingredients to be anything that would “wow” you. “

  2. says

    You’re kidding me, that is the first time I buy coconut milk and I have all the ingredients, gotta try it.
    Thanks for the divine dessert.

  3. Maneesha says

    Totally going to try this recipe! Just a quick question. How much of Cool Whip would I need for this recipe? (Always the one for shortcuts! )

  4. Andrea says

    I’ve been looking for a recipe like this to make for my wedding dessert, but my fear is that the whipped cream/mousse will “deflate”.. is this recipe good for making ahead of time & serving later? Looks too good not not to try!

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