Step 1: Prepare the Strawberries

Start by reserving 3 strawberries to use as garnish later. Then, pulse the remaining strawberries in a food processor in two batches until most of the pieces are about ½ to ¼ inch thick. This should take approximately 6-10 pulses. Transfer the processed strawberries to a bowl and toss them with ¼ cup of sugar and a pinch of salt. Let this mixture sit for 45 minutes, stirring occasionally to allow the sugar to dissolve and the strawberries to release their juices. Do not wash the food processor, as you’ll use it again for the next step.

Step 2: Strain the Strawberry Juice

After the strawberries have rested, strain them through a fine-mesh strainer set over a small saucepan to extract at least ⅔ cup of strawberry juice. Set the juice aside. Don’t wash the bowl—you’ll be using it again.

Once the juice is strained, return the remaining strawberries to the food processor and blend until smooth (15-20 seconds). Strain the puree through a fine-mesh strainer into the same bowl, pressing on the solids to remove any seeds and pulp. You should have about 1⅔ cups of smooth strawberry puree.

Step 3: Prepare the Gelatin

Place the raspberry liqueur (or Chambord) in a small bowl, then sprinkle the gelatin over the liqueur and let it sit for about 5 minutes to soften. This will allow the gelatin to bloom and dissolve properly when added to the warm syrup.

Step 4: Reduce the Strawberry Juice

Meanwhile, cook the reserved strawberry juice over medium-high heat. Stir occasionally and let it reduce until it reaches about 3 tablespoons (this should take about 10 minutes). The syrup will thicken, making the strawberry flavor more concentrated. Once reduced, remove the syrup from the heat.

Step 5: Combine the Gelatin and Syrup

Pour the softened gelatin mixture over the hot syrup and whisk to dissolve. Next, add the softened cream cheese and whisk vigorously until smooth. Then, add the 1⅔ cups of strawberry puree to the mixture and whisk until fully combined. Set this mixture aside to cool slightly.

Step 6: Whip the Cream

Now, place the heavy cream and the remaining ¼ cup of sugar in a stand mixer bowl. Whisk the cream on high speed until it forms stiff peaks. The cream should be firm enough to hold its shape, but not over-whipped. This will give the mousse its light and airy texture.

Step 7: Combine the Mixtures

Add the strawberry mixture into the whipped cream and mix on low speed until just combined. Be gentle to avoid deflating the whipped cream, and make sure there are no white streaks remaining. This should take about 10-15 seconds.

Step 8: Chill the Mousse

Portion the mousse into individual dessert dishes or a large serving bowl. Chill the mousse in the refrigerator for at least 4 hours, or until it is set and firm to the touch. The chilling process helps the mousse achieve its creamy, mousse-like consistency.

Step 9: Garnish and Serve

Once the mousse has set, garnish with extra whipped cream and strawberry halves for a beautiful, fresh presentation. You can also drizzle with strawberry syrup or add additional fresh berries for added flair.