Ingredients
150g shortbread (or almond flour for gluten-free)
3 tbsp melted butter
250g whipping cream
100g caster sugar
200g pureed strawberries
5g agar-agar (or gelatin, non-alcoholic)
200g fresh strawberries (halved or whole)
Instructions
Crush shortbread into crumbs, mix with melted butter, and press into ramekins or a springform pan as the base.
In a chilled bowl, whisk whipping cream, caster sugar, and pureed strawberries until combined.
Bloom agar-agar in 3 tbsp cold water (5 minutes), heat gently until dissolved, then fold into the strawberry mixture.
Pour mousse layer over the shortbread base and chill for 1 hour.
Arrange fresh strawberries on top, cover, and chill for 3 hours before dusting with icing sugar.
Notes
Substitute agar-agar with 7g gelatin (non-alcoholic) if preferred.
Use frozen strawberries (thawed and drained) for a denser, longer-lasting texture.
Pre-bake the shortbread base a day ahead and store in an airtight container.
For variations: swap strawberries with blueberries/raspberries, swirl in melted white chocolate, or separate mousse into white and dark chocolate layers.
Chill bowls for 1 hour before starting to keep mousse ingredients cool.
- Prep Time: 15
- Category: Strawberry Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 17g
- Sodium: 30mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg