Strawberry Shortcake Mousse Cups

 
Simple Strawberry Shortcake Mousse Cups are the perfect way to taste the flavors of summer! Fast easy rich and refreshing everything you want in a !
This recipe was one that fooled me.  It seems too easy too simple in its ingredients to be anything that would wow you.  I didnt have high expectations I simply thought it would be ok.
Well.  This dessert impressed me a whole heck of a lot. And to make it even more impressive make your own homemade shortbread cookies!
The only problem I have with this recipe is that it only makes four.  So next time I will double it!

Or triple you know because yum.
Now because I NEVER seem to be able to remember to take my cream cheese out of the refrigerator so that it can properly warm to room temperature here are a couple tips that I have used to cheat!
How to soften cream cheese quickly
Wrap the cream cheese in plastic wrap then submerge it in a bowl of hot tap water for 510 min Put the cream cheese into your stand mixer and turn it on mediumhigh for 35 minutes. I recommend the paddle attachment as I would always find lumps when I used the whiskMicrowave for 1520 seconds. I like to use a fork and mash the cream cheese a bit before I put it in the microwave. I also stir it completely when its done to make sure that it is even I cant verify is this is true but I heard that Julia Childs always whacked butter with a rolling pin to quickly bring it to room temperature. If you dont mind a little mess this might work for cream cheese as well!
As you can tell by the numerous amount of pictures I was totally smitten with these delightful desserts.  I just know you will be too!
Ingredients
4 ounces 12 package cream cheese softened2 teaspoons Cinnamon12 cup granulated sugar divided12 cup Coconut Milk can also use cows milk1 cup heavy cream34 cup coarsely crushed shortbread cookies divided6 strawberries chopped into small pieces
Instructions
Beat cream cheese cinnamon and 14 cup of the sugar in stand mixer on medium speed until smooth and creamy.
Add coconut milk beat until well blended. Pour or scoop ingredients into a large clean bowl and then clean out mixer bowl.
Pour cream into stand mixer bowl and beat cream and remaining 14 cup sugar on medium speed until stiff peaks form.
Add 12 of the whipped cream to cream cheese mixture stir until well blended. Gently fold in remaining whipped cream.
Spoon 2 teaspoons of the crushed cookies into a small tea cup or large shot glass.
Divide strawberry slices evenly among glasses.
Scoop mousse into a pastry bag and then pipe out into cups.
Garnish with more strawberry pieces and shortbread cookie crumbs.