1/4cup(60 ml) full-fat cream cheese, at room temperature*
1/2teaspoonpure vanilla extract
1/2tablespoonorange liquor, optional
3/4cup(180 ml) heavy cream, cold
Place strawberries and 3 tablespoons sugar in a food processor and process until smooth. Add cream cheese, vanilla extract, and liquor, and process for several seconds just until blended.
Using an electric mixer fitted with the whisk attachment, whisk heavy cream and 2 tablespoons sugar until stiff peaks start to form. Add strawberry mixture and whisk on low speed just until blended, being careful not to overbeat. The mixture should be soft at this point, with a texture similar to shaving cream, so don’t be tempted to whisk it for a long time. It will firm up more once chilled.
Evenly spoon or pipe mousse into 3-4 serving dishes. Top with fresh sliced strawberries, fresh mint, grated white chocolate, or chocolate covered strawberries if desired.
Cover and place in the fridge to firm up for at least 1 hour before serving, or up to 3 days.
*Mascarpone cheese can be substituted for cream cheese. Cheese doesn’t only add flavor, but also helps to stabilize the mousse. If you prefer leaving it out, increase the amount of heavy cream to 3/4 cup instead.