There’s something about eating dessert from a jar that makes it feel special. Maybe it’s the way you can see all those beautiful layers, or how it feels like a little gift just for you. I first made these strawberry shortcake mousse jars for my sister’s baby shower, and they disappeared faster than anything else on the dessert table.
What I love most about this recipe is how it looks complicated but comes together in about 20 minutes. No oven required, which means you can make these on the hottest summer day without breaking a sweat. The mousse is airy and not too sweet, the strawberries add that fresh burst of flavor, and the cake layers give you that classic shortcake texture we all crave.
These individual desserts are perfect for dinner parties because you can make them hours ahead. They’re also great for portion control – though I’ll admit, I’ve been known to reach for a second jar. The taste profile is light, creamy, and fruity with just the right amount of sweetness.
Why You’ll Love This Mousse Dessert
I’ve made my fair share of desserts and sweet treats over the years, but these mousse jars hold a special place in my recipe collection. Unlike heavy cakes or overly rich cheesecakes, this strawberry shortcake version feels refreshing. The mousse itself is made with whipped cream and cream cheese, giving it that perfect balance between fluffy and stable.
The layers are what make this dessert Instagram-worthy. You get the creamy mousse, sweet macerated strawberries that release their own syrup, and tender cake pieces that soak up all those delicious juices. Each spoonful gives you a little bit of everything.
What surprised me the first time I made these was how versatile they are. Serving them at a fancy dinner party? They look elegant in clear jars. Need a quick weeknight dessert? Use whatever cups you have on hand. The recipe works either way.
Ingredients You’ll Need
Getting your ingredients ready is half the battle. For this recipe, you’ll want everything at room temperature, especially the cream cheese. Cold cream cheese won’t whip properly and you’ll end up with lumps. Trust me on this one.
For the Strawberry Layer:
- 450g fresh strawberries, hulled and diced
- 3 tbsp granulated sugar
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
For the Mousse:
- 225g cream cheese, softened to room temperature
- 1/2 cup powdered sugar (60g)
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream (360ml), cold
- 2 tbsp powdered sugar (for whipping cream)
For the Cake Layer:
- 200g store-bought pound cake or angel food cake
- 2 tbsp melted butter (optional, for added richness)
For Garnish:
- 4-6 whole strawberries
- Fresh mint leaves (optional)
- Extra cake crumbs
Substitutes:
- Can’t find pound cake? Graham crackers or vanilla wafers work great.
- No fresh strawberries? Thawed frozen strawberries are fine, just drain excess liquid.
- Want it lighter? Use Greek yogurt in place of half the cream cheese.
- Dairy-free option? Coconut cream can replace heavy cream, though the texture will be slightly different.
Step-by-Step Instructions
Difficulty Level: Easy Prep Time: 20 minutes Chilling Time: 2 hours Total Time: 2 hours 20 minutes Servings: 6 mousse jars Equipment Needed: Electric mixer or hand mixer, mixing bowls, spatula, clear jars or glasses (8-10 oz capacity)
Step 1: Prepare the Strawberries
Dice the strawberries into small pieces, about 1/2 inch cubes. Place them in a medium bowl with the granulated sugar, lemon juice, and vanilla extract. Stir gently to combine. Let this mixture sit at room temperature for at least 15 minutes. The sugar will draw out the natural juices from the strawberries, creating a light syrup. You’ll notice the berries start to soften and release liquid – this is exactly what you want.
Step 2: Make the Mousse Base
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 1-2 minutes until it’s completely smooth and creamy. Add the 1/2 cup powdered sugar and vanilla extract. Beat for another minute until fully incorporated. The mixture should look fluffy and light in color. Scrape down the sides of the bowl with a spatula to make sure everything is mixed evenly.
Step 3: Whip the Cream
In a separate cold bowl, pour the cold heavy whipping cream and 2 tbsp powdered sugar. Using clean beaters, whip on medium-high speed. Watch it carefully – it will go from liquid to soft peaks in about 2-3 minutes. You want stiff peaks that hold their shape but aren’t grainy or butter-like. If you lift the beaters, the cream should form peaks that stand straight up.
Step 4: Fold Everything Together
Add about one-third of the whipped cream to the cream cheese mixture. Gently fold it in using a spatula, using a circular motion from the bottom of the bowl up and over. This first addition lightens the cream cheese mixture. Add the remaining whipped cream in two more additions, folding gently each time. Don’t overmix – a few white streaks are fine. The mousse should be light, airy, and smooth.
Step 5: Prepare the Cake
Cut the pound cake into small cubes, about 1/2 to 3/4 inch. If you want extra richness, toss these cake pieces with the melted butter. Otherwise, use them as is. Some people like to lightly toast the cake cubes in a pan for 2-3 minutes to add texture – totally optional but adds a nice touch.
Step 6: Layer the Jars
Now comes the fun part. Start with a spoonful of mousse at the bottom of each jar – about 2-3 tablespoons. Add a layer of the macerated strawberries with some of their juice (about 2 tbsp). Sprinkle in some cake cubes, pressing them down gently so they soak up the strawberry juice. Repeat the layers – mousse, strawberries, cake. End with a final layer of mousse on top. Use the back of a spoon to smooth the top layer.
Step 7: Chill and Garnish
Cover each jar with plastic wrap or a lid. Refrigerate for at least 2 hours, though overnight is even better. The flavors meld together and the cake softens to that perfect texture. Just before serving, top each jar with a whole strawberry, a sprinkle of cake crumbs, and a mint leaf if you’re feeling fancy.
Tips for Perfect Mousse Jars
After making these dozens of times, I’ve learned a few tricks. First, don’t skip the maceration step with the strawberries. That 15 minutes makes a huge difference in flavor and texture. The berries become sweeter and release juice that soaks into the cake layers.
Your cream cheese needs to be truly soft. I leave mine on the counter for at least an hour before starting. If you’re in a hurry, you can microwave it for 10-15 seconds, but be careful not to melt it.
When folding the whipped cream into the cream cheese, be gentle. You’ve worked hard to get air into that cream, and aggressive stirring will deflate it. The mousse should be light and fluffy, not dense.
For the neatest layers, I use a piping bag or a zip-top bag with the corner cut off to pipe the mousse. But honestly, a spoon works just fine if you’re patient. Wipe the sides of the jar with a paper towel between layers if you want that pristine look.
These jars can be made up to 24 hours ahead, which makes them perfect for party prep. Just keep them covered in the fridge and add the garnish right before serving.
Flavor Variations to Try
Once you’ve mastered the basic strawberry shortcake mousse jars, the variations are endless. I’ve swapped strawberries for mixed berries – blueberries, raspberries, and blackberries all work beautifully. The tartness of raspberries is especially nice against the sweet mousse.
For a more grown-up version, I sometimes add a tablespoon of orange liqueur or amaretto to the strawberry mixture. Just a splash adds depth without making it boozy. If you’re serving these to kids, a little orange zest does something similar.
The cake layer is flexible too. I’ve used no-bake Oreo cheesecake bars crumbled up for a cookies and cream version. Chocolate cake works if you want something richer. Even ladyfinger cookies give you that classic tiramisu-style texture.
Want it healthier? You can reduce the sugar in both the strawberries and the mousse by about half. The dessert will be less sweet but still delicious. Greek yogurt mixed into the mousse adds protein and tanginess.
Serving Suggestions
These individual desserts are naturally portion-controlled, which I appreciate when I’m trying not to overdo it on sweets. Each jar is satisfying without being overwhelming. The mousse dessert is rich enough that a little goes a long way.
For presentation, I like serving these on small dessert plates with a long spoon. The clear jars show off all your hard work with those beautiful layers. If you’re making these for a party, consider adding a small tag or ribbon around the jar neck – it’s a nice touch that makes them feel even more special.
They’re perfect after a light dinner, especially in spring and summer when strawberries are at their peak. I’ve served these after everything from grilled fish to pasta dinners. The light, fruity flavor cleanses your palate nicely.
If you’re looking for more easy dessert ideas that don’t require baking, check out some of the other quick and easy meals on the site. Sometimes the best desserts are the ones that come together quickly.
Storage and Make-Ahead Tips
These mousse jars keep well in the refrigerator for up to 3 days, though they’re best within the first 48 hours. The cake will continue to soften as it sits, which some people love and others don’t. If you want to maintain more texture in the cake, you can add those layers closer to serving time.
I don’t recommend freezing these – the mousse texture changes when thawed and becomes a bit grainy. The fresh strawberries also get mushy. If you have leftover mousse before assembling, you can freeze just the mousse portion for up to a month, then thaw and layer fresh when you’re ready.
Want to prep components ahead? The mousse can be made a day in advance and kept covered in the fridge. The strawberry mixture can also be prepared ahead, though it will release more juice the longer it sits. The cake cubes are best cut fresh, but you can cube them a few hours ahead.
For travel, these jars are actually pretty portable if you have secure lids. I’ve brought them to potlucks in a cooler with ice packs. Just add the garnish when you arrive.
Common Questions
Can I use frozen strawberries? Yes, but thaw them completely and drain excess liquid. Frozen berries release more juice, so you might want to reduce the sugar slightly.
My mousse is too runny, what happened? Usually this means the cream wasn’t whipped enough or the cream cheese was too soft. Make sure your heavy cream is very cold and whip it to stiff peaks before folding.
Can I make these dairy-free? You can try coconut cream in place of heavy cream and dairy-free cream cheese, but I haven’t tested it myself so the texture might differ.
What size jars work best? I use 8-10 oz jars or glasses. Smaller jars (4-6 oz) work for petite portions, larger ones (12 oz) if you want really generous servings.
Do these need to be served immediately after chilling? No, they actually taste better after sitting for a few hours. You can make them in the morning for an evening dessert.
Why This Recipe Works for Busy Days
The beauty of these strawberry shortcake mousse jars is that they look and taste impressive without requiring hours in the kitchen. No temperamental ovens, no precise baking temperatures, no worrying about whether your cake will rise. It’s all about assembly, which you can do while watching TV or chatting with family.
I love recipes like this that give you maximum impact with minimum stress. Similar to how weeknight dinners should be simple but satisfying, desserts can be quick without sacrificing quality. These jars prove that you don’t need complicated techniques to create something memorable.
The recipe is also forgiving. Too much mousse? No problem, make extra jars or save it for later. Strawberries a bit tart? Add more sugar. Cake too soft? Use less strawberry juice in that layer. It adapts to what you have and how you like things.
Final Thoughts on This Dessert
I keep coming back to these strawberry shortcake mousse jars because they hit all the right notes. They’re light enough that you don’t feel overstuffed after eating one, but rich enough to satisfy your sweet tooth. The combination of textures – creamy mousse, juicy berries, soft cake – keeps every bite interesting.
What I really appreciate is how adaptable this recipe is to different occasions. Fancy dinner party? Use elegant glasses and perfect garnishes. Casual family dessert? Mason jars and simple toppings are fine. The dessert itself tastes the same either way.
If you’re new to making mousse dessert, this is a great place to start. The technique isn’t difficult, and the results look professional. Plus, working with individual portions means you don’t have to worry about slicing and serving a large dessert neatly.
These jars remind me that sometimes the simplest recipes become the most beloved. No exotic ingredients, no special equipment, just good flavors combined thoughtfully. That’s what home cooking should be about.
Whether you’re planning a special celebration or just want something sweet on a random Tuesday, these strawberry shortcake mousse jars deliver. Make a batch, share them with people you love, and enjoy the compliments that will definitely come your way.
