📖 Instructions

1. Begin by washing and hulling 1 pound of fresh strawberries. Reserving a few for garnish, roughly chop the remaining strawberries.
2. Place the chopped strawberries in a blender or food processor and process until you have a smooth puree. You should have about 1 cup of strawberry puree.
3. In a small bowl, sprinkle 1 tablespoon of gelatin over 2 tablespoons of cold water. Let it sit for 5-10 minutes to bloom.
4. Gently warm the strawberry puree in a saucepan over low heat. Don't boil it! Add the bloomed gelatin to the warm puree and stir until the gelatin is completely dissolved. Remove from heat and let it cool slightly.
5. In a large mixing bowl, combine 8 ounces of softened cream cheese with 1/2 cup of powdered sugar. Using an electric mixer, beat until smooth and creamy. Be very careful to not over-beat the mixture.
6. Gradually pour the cooled strawberry puree mixture into the cream cheese mixture, mixing on low speed until everything is well combined. Make sure there are no lumps!
7. In a separate clean and dry mixing bowl, whip 1 1/2 cups of heavy cream until stiff peaks form. This might take a few minutes, so be patient.
8. Gently fold the whipped cream into the strawberry-cream cheese mixture in two additions. Be gentle to not deflate the mixture.
9. Spoon or pipe the mousse into individual glasses or dessert cups. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
10. Before serving, garnish with the reserved fresh strawberries. You can also add a sprinkle of powdered sugar or a sprig of mint for an extra touch of elegance. Serve cold and enjoy!