Lemon Mousse Strawberries

Fresh strawberries filled with lemon cheesecake filling!

Strawberries, lemon and cheesecake...yep I'm in! I love desserts that are indulgent but perfect bite-size treats like these Lemon Mousse Strawberries.

These layer the lemon flavor -- lemon extract, lemon juice and lemon zest to get the lemon oil and essence. The mascarpone cheese gives them the wonderful cheesecake flavor, sour cream adds the tangy creaminess.

We use Trader Joe's graham crackers crumbled for the bed the berries sit in. To me, Trader Joe's graham crackers are hands down the best I've tasted. Buttery, crispy but not hard and flavorful without being cloyingly sweet.

These beautiful berries are festive enough for Valentine's, Easter, or Christmas too. And they make a cool summertime treat. No turning on the oven!

Want more options for any leftover lemon mousse? We've got them with Lemon Mousse Babka and Lemon Mousse Raspberry Cups.

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Lemon Mousse Strawberries

Recipe Ingredients

Everything you'll need for this delicious recipe is below.

Serves 6, depending on portion size; makes about 12 strawberries

For the Lemon Mousse

2 T white sugar

2 T brown sugar

3/4 c heavy whipping cream

1/2 t vanilla

1/2 c mascarpone cheese

3 T sour cream

Dash salt

1/2 lemon (juice and zest)

1/2 t lemon extract

1 punt strawberries

4-5 graham crackers (Trader Joes preferably) crumbled in a chopper

Preparation Instructions

1. In a mixing bowl, use the wire whip attachment.

2. Add white and brown sugars, lemon and vanilla extracts and heavy whipping cream.

3. Mix on medium high for 2 minutes.

4. Then add mascarpone cheese, sour cream, lemon juice and zest and a dash salt.

5. Whip on medium high for another 3 minutes or so until it's light and fluffy.

6. With a spatula, fill a pastry bag with a fluted tip.

7. Wash and dry strawberries.

8. Cut hulls and green leaves off leaving the bottom flat.

9. Cut the strawberry from the tip almost to the bottom but leaving the bottom intact.

10. Then cut the same strawberry crosswise from the tip again stopping before reaching the bottom.

11. With the pastry bag, pipe in the lemon mousse into the strawberry and letting it pile on top.

12. Repeat with other strawberries.

13. To serve, sprinkle crumbled graham crackers in a serving tray.

14. Set each filled strawberry on the platter.

15. Garnish with a little more lemon zest.

16. Keep cool until serving.