All Tarted Up - Strawberry Lemon Mousse
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Strawberries and Lemons just go together! This creamy mousse is light and fluffy and filled with flavor. Make individual tarts, parfaits or a single crust pie to enjoy.
  • 2 ½ cups fresh strawberries, cut in halves/quarters (about 2 pints)
  • 3 teaspoons lemon zest
  • ¼ - ½ cup granulated sugar
  • ¼ cup lemon juice
  • 2 tablespoons cornstarch
  • 8 oz. softened cream cheese
  • 1 cup heavy whipping cream
  • 1 cup confectioners sugar
  • ½ teaspoon vanilla extract
  • Garnish
  • Lemon Slices
  • Sliced Strawberries
  1. Wash, stem and cut 2 ½ cups fresh ripe strawberries and add ¼- ½ cup sugar. Reserve 4-5 fresh whole berries for garnish. Cover and refrigerate 1 hour or overnight. Drain resulting juices, should be about 1 cup. Reserve berries for later.
  1. Whisk together strawberry, 1 teaspoon lemon zest and lemon juices with cornstarch in small saucepan.
  2. Bring to a low boil, stirring constantly until thickened.
  3. Remove from heat and cool for 5-10 minutes.
  4. Whip softened cream cheese in a large bowl with ¾ cup confectioner’s sugar.
  5. Measure 2 cups of cut strawberries and 2 teaspoon lemon zest, place in blender.
  6. Add thickened fruit juices and puree for 30 seconds or so, it is ok to leave a few chunks.
  7. Stir pureed fruit mixture into cream cheese.
  8. In another bowl, whipped heavy cream, ¼ cup confectioner’s sugar and vanilla into stiff peaks.
  9. Gently fold 2 cups whipped cream into fruit/cream cheese mixture until incorporated fully, but still light and fluffy.
  10. Chill for 4 hours or overnight before serving.
  11. Spoon or pipe into tart shells, single crust pie shell or parfait glasses.
  12. Garnish with a slice of lemon and halved fresh strawberries
Cook’s Tips
  1. If your strawberries are very sweet and juicy add less sugar. Garnish with fresh strawberries.
  2. You might also want place in the freezer for a “frozen” mousse pie for upcoming warm weather.
Recipe by What about the food? at