This easy, no-bake strawberry mousse is a light and beautiful treat to make with minimal effort.
To make this layered no-bake dessert, we’re taking juicy strawberries, homemade whipped cream, and a Biscoff cookie crumble.
No-Bake Strawberry Mousse
Fresh strawberries are always a good idea for dessert. This no-bake dessert is easy to make and requires only a few ingredients.
Any recipe, including a Biscoffe cookie crumble with a strawberry homemade whipped cream, is a delicious pairing.
This No-Bake Strawberry Mousse is the perfect Valentine’s or Galentine’s Day treat! It’s also a quick dessert for a spring dinner party or summer soiree.
Made with North Bay Produce strawberries, it’s easy, uses just a few ingredients, and can be prepped ahead, saving you time for the party.
North Bay Produce, a Michigan-based company, offers fresh, organic strawberries and delivers some of the best fruit!
Even if you have no plans to celebrate, save this easy, no-bake dessert! With spring and Easter just around the corner, it’s a light and sweet treat to make.
What You Will Need:
Strawberries. These fresh, juicy strawberries from North Bay Produce are the star of the dish, providing natural sweetness and vibrant flavor. Their slight tartness balances perfectly with the other ingredients.
Sugar. Sprinkling sugar over the strawberries helps macerate them, drawing out their juices and intensifying their natural sweetness for a juicy, flavorful bite.
Whipped Cream (chilled). The chilled whipped cream adds a light, creamy texture that complements the strawberries and cookie crumbles, making the dessert rich and satisfying.
Biscoff Cookie Crumble. These spiced, caramelized cookie crumbles add a delightful crunch and a unique flavor contrast to the sweet strawberries and smooth whipped cream, giving the dish a balanced texture and taste.
Ingredients:
- Approx 12-14 North Bay Produce Strawberries (depending on the size, you may need to add a few more)
- 1/2 cup sugar
- 1 cup whipped cream (chilled)
- 1/2 cup Biscoff cookie crumble (about 6-8 cookies, crumbled in a food processor)
- Additional strawberries for garnish
Ingredients for Whipped Cream:
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 1 cup of the strawberry puree
Tip: To help the cream whip faster, place the mixing bowl in the freezer for 10-15 minutes.
Approx. serving size (if using mini/small parfait, serving bowls) 6
Directions:
Rinse and hull the strawberries.
Blend the strawberries with 1/2 cup sugar in a blender or food processor until smooth. Adjust sweetness as needed.
Reserve about 1 cup of the puree for the whipped cream
Remove the chilled bowl from the freezer and pour the heavy whipping cream.
Add powdered sugar to the cream.
Using a mixer or whisk, beat the cream at medium speed, then gradually increase to high speed.
Once the cream starts forming soft peaks, gently fold in 1 cup of strawberry puree, careful not to deflate the whipped cream. Stop beating when the cream holds soft peaks.
Place two halves of strawberries at the bottom of each serving cup.
Add two tablespoons of strawberry puree on top of the strawberries.
Spoon or pipe about two tablespoons of the strawberry whipped cream into the cup.
Sprinkle one tablespoon of cookie crumble on top of the whipped cream.
Garnish with a halved strawberry or a small dollop of leftover puree for a decorative touch.
Serve immediately or refrigerate for up to 4 hours before serving. For the best presentation, add garnishes just before serving.
Additional tips:
Make sure your whipped cream is well-chilled before using it. If you need extra stability (especially for making ahead), mix in powdered sugar or use stabilized whipped cream.
To make this dairy-free recipe, use coconut whipped cream or another non-dairy whipped topping.
Substitute sugar with honey, maple syrup, or a sugar alternative like monk fruit sweetener.
Remember that liquid sweeteners may slightly change the texture of the macerated strawberries.
Can I use frozen strawberries instead of fresh strawberries?
Fresh strawberries are best for texture and flavor. However, you can use frozen strawberries for this recipe depending on the availability of good, fresh strawberries.
Let them thaw and drain well before using them to prevent excess liquid from making the dessert soggy.
Can I substitute Biscoff cookies with something else?
Yes! While Biscoff cookies add a unique caramelized crunch and are ideal for the best pairing, you can swap them for graham crackers.
You can also use shortbread cookies, gingersnaps, or vanilla wafers.
Can I use store-bought whipped cream?
You can use store-bought whipped cream instead of making homemade whipped cream.
We highly recommend making your own whipped cream, but you can use store-bought if you’re short on time.
Homemade whipped cream provides a fresher, richer flavor. For the best texture, be sure to keep it well-chilled.
Can I make this dessert ahead of time?
For the best texture, it’s recommended to assemble just before serving.
However, you can macerate the strawberries in advance and store them in the fridge for a few hours.
Keep the whipped cream and cookie crumbles separate until ready to serve.
How should I store leftovers?
If you have leftovers, store the components separately in airtight containers in the refrigerator for up to one day.
Fully assembled portions may become soggy over time.
Now, it’s time to gather your ingredients and make this super easy no-bake dessert!
We’re looking forward to making this dessert again soon for a spring dinner party!
No Bake Strawberry Mousse with Cookie Crumble Base
Ingredients
- Approx 12-14 North Bay Produce Strawberries depending on the size, you may need to add a few more
- 1/2 cup sugar
- 1 cup whipped cream chilled
- 1/2 cup Biscoff cookie crumble about 6-8 cookies, crumbled in a food processor
- Additional strawberries for garnish
Ingredients for Whipped Cream:
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 1 cup of the strawberry puree
Instructions
- Rinse and hull the strawberries.
- Blend the strawberries with 1/2 cup sugar in a blender or food processor until smooth. Adjust sweetness as needed.
- Reserve about 1 cup of the puree for the whipped cream
- Remove the chilled bowl from the freezer and pour the heavy whipping cream.
- Add powdered sugar to the cream.
- Using a mixer or whisk, beat the cream at medium speed, then gradually increase to high speed.
- Once the cream starts forming soft peaks, gently fold in 1 cup of strawberry puree, careful not to deflate the whipped cream. Stop beating when the cream holds soft peaks.
- Place two halves of strawberries at the bottom of each serving cup.
- Add two tablespoons of strawberry puree on top of the strawberries.
- Spoon or pipe about two tablespoons of the strawberry whipped cream into the cup.
- Sprinkle one tablespoon of cookie crumble on top of the whipped cream.
- Garnish with a halved strawberry or a small dollop of leftover puree for a decorative touch.
- Serve immediately or refrigerate for up to 4 hours before serving. For the best presentation, add garnishes just before serving.
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