Strawberry Mousse

I remember the first time I made a truly perfect Strawberry Mousse. It was for a small garden party I hosted one warm June afternoon. The sun was golden, the flowers were in full bloom, and I wanted a dessert that felt just as bright and effortless.

I decided on a strawberry mousse, hoping to capture the very essence of the season in a bowl. As I folded the whipped cream into the vibrant pink strawberry puree, the kitchen filled with the sweet, intoxicating scent of fresh berries. That first spoonful was pure magic—impossibly light, incredibly creamy, and bursting with fresh strawberry flavor.

It was an instant hit, and since then, this fresh strawberry mousse has become my go-to dessert for celebrations, big and small. It’s more than just a recipe; it’s a taste of sunshine, a simple pleasure that never fails to make people smile. This is the creamy strawberry mousse I want to share with you today.

Why You’ll Love This Easy Strawberry Mousse

There are countless reasons to fall in love with this dessert. Firstly, this light and airy strawberry mousse is incredibly simple to make. You don’t need any special equipment or advanced baking skills.

In fact, it’s a no-bake recipe, which makes it perfect for warm weather when you don’t want to turn on the oven. Secondly, the flavor is absolutely divine. We use fresh strawberries to create a vibrant, authentic taste that you just can’t get from artificial flavorings.

Each spoonful of this homemade strawberry mousse is a burst of pure berry goodness. Furthermore, its texture is sublime. It’s a delicate balance of creamy, fluffy, and smooth that practically melts in your mouth.

This strawberry mousse recipe is also incredibly versatile. You can serve it in elegant glasses for a fancy dinner party or in simple bowls for a casual family gathering. Without a doubt, this will become your new favorite delicious strawberry mousse to make again and again.

Ingredients You’ll Need

To create this wonderful dessert, you’ll need just a few simple, high-quality ingredients. The key to the best flavor is using ripe, sweet strawberries. Here are all the ingredients for this Strawberry Mousse.

Substitutions & Variations

While this classic recipe is fantastic as is, you can easily adapt it to your liking or dietary needs. These variations can help you customize your strawberry mousse.

• Different Berries: Not a fan of strawberries or they aren’t in season? This recipe works beautifully with raspberries or a mix of berries. Simply substitute an equal amount of your chosen fruit. A raspberry mousse is particularly delicious!
• Gelatin-Free Option: For a vegetarian version, you can use 1 teaspoon of agar-agar powder instead of gelatin. Bloom the agar-agar in the water, then bring it to a simmer with the strawberry puree for 2 minutes to activate it before cooling.
• Dairy-Free / Vegan: To make a vegan strawberry mousse, use full-fat coconut cream (the solid part from a chilled can) instead of heavy whipping cream. You will also need to use the agar-agar substitution mentioned above.
• Flavor Enhancements: Add a touch of elegance to this delicious strawberry mousse by incorporating other flavors. A splash of rosewater or orange blossom water in the puree adds a lovely floral note. You can also add a bit of finely grated lemon or lime zest for extra brightness.
• Lower Sugar: You can reduce the sugar slightly if your strawberries are very sweet. Alternatively, you can substitute the granulated sugar with maple syrup or agave nectar, though this may slightly alter the final texture.

Step-by-Step Instructions

Making Strawberry Mousse is a straightforward process. Just follow these steps carefully for a perfect, airy dessert every time.

1. Prepare the Strawberry Puree: First, wash and hull your strawberries. Place them in a blender or food processor with 1/2 cup of sugar and the fresh lemon juice. Blend until the mixture is completely smooth. Press the puree through a fine-mesh sieve into a saucepan to remove the seeds. This step is optional but creates an ultra-silky mousse.
2. Bloom the Gelatin: Next, pour the cold water into a small bowl. Sprinkle the gelatin powder evenly over the surface. Let it sit for 5-10 minutes to “bloom” or soften. The mixture will become thick and gel-like.
3. Heat the Puree and Dissolve Gelatin: Gently warm the strawberry puree in the saucepan over medium-low heat. Do not let it boil. Once it’s warm to the touch, remove it from the heat. Add the bloomed gelatin and stir continuously until it is completely dissolved. Set the mixture aside to cool to room temperature. You can speed this up by placing the saucepan in an ice bath, but stir frequently. It is crucial the puree is not warm when you mix it with the cream.
4. Whip the Cream: While the puree cools, pour the very cold heavy whipping cream into a large, chilled bowl. Add the remaining 2 tablespoons of sugar and the vanilla extract. Using an electric mixer, whip the cream until it forms medium-stiff peaks. Be careful not to over-whip, or it will become grainy.
5. Combine and Fold: Once the strawberry puree is at room temperature, gently fold it into the whipped cream. Add about one-third of the whipped cream to the puree first and stir to lighten it. Then, add the remaining whipped cream and use a spatula to fold gently until just combined. You want to maintain as much air as possible in your strawberry mousse mixture to keep it light and fluffy.
6. Chill the Mousse: Finally, divide the strawberry mousse mixture among your serving glasses or bowls. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or until firm. For the best results, let it chill overnight.

Pro Tips for Success

• Use Room Temperature Puree: This is the most important tip for a perfect strawberry mousse. If your strawberry puree is even slightly warm when you add it to the cold whipped cream, it will melt the cream and result in a runny mousse. Be patient and let it cool completely.
• Don’t Over-mix: When folding the puree into the whipped cream, be gentle. The goal is to incorporate the ingredients while losing as little air as possible from the cream. Fold until you see no more white streaks.
• Chill Your Tools: For the fluffiest whipped cream, chill your mixing bowl and beater attachments in the freezer for 10-15 minutes before you start. Cold cream whips up faster and creates a more stable foam.
• Sieve for Silkiness: For an extra-smooth texture, always press your strawberry puree through a fine-mesh sieve. This removes all the tiny seeds and ensures your final creamy strawberry mousse is perfectly silky.
• The Best Strawberry Mousse Starts with the Best Berries: The flavor of this no-bake strawberry mousse depends entirely on your fruit. Use the ripest, most flavorful strawberries you can find for a dessert that truly shines.

Storage & Reheating Tips

Leftover strawberry mousse stores well in the refrigerator. Cover each individual serving dish with plastic wrap, or transfer any remaining mousse to an airtight container. It will keep for up to 3 days.

The texture will remain light and creamy during this time. I do not recommend freezing this strawberry mousse, as the gelatin and cream do not freeze and thaw well. Freezing will cause the water to separate, resulting in a grainy and watery texture once it defrosts.

What to Serve With This Recipe

You can serve this beautiful strawberry mousse all on its own, but a little garnish goes a long way. Top each serving with a dollop of fresh whipped cream, a few fresh strawberry slices, and a sprig of mint.

For a bit of crunch, sprinkle some crumbled shortbread cookies, digestive biscuits, or even some toasted almonds on top. For a complete dessert experience, serve your strawberry mousse alongside a crisp, buttery cookie like our Lemon Shortbread Cookies or with a glass of sparkling rosé.

FAQs

Can I use frozen strawberries for this strawberry mousse recipe?

Yes, you absolutely can! Thaw the frozen strawberries completely and drain any excess liquid before pureeing them. The flavor will still be delicious, though fresh, in-season strawberries will always provide the most vibrant taste.

Is it possible to make strawberry mousse without gelatin?

Definitely. For a vegetarian or gelatin-free version, you can use agar-agar powder as a setting agent. Use 1 teaspoon of agar-agar for every 1.5 teaspoons of gelatin.

You will need to activate the agar-agar by simmering it with the strawberry puree for a couple of minutes. Another option for a softer-set mousse is to use white chocolate. Melted and cooled white chocolate, when folded in, will help the mousse set as it chills.

My strawberry mousse is runny. What went wrong?

A runny mousse is usually caused by one of two things. First, your strawberry puree might have been too warm when you folded it into the whipped cream, causing the cream to deflate. Second, you may not have whipped your cream enough.

It should hold medium-to-stiff peaks before you start folding. Ensure the mousse chills for the full recommended time, as it needs several hours to set properly.

How far in advance can I make this strawberry mousse?

This is a great make-ahead dessert! You can prepare this strawberry mousse up to two days in advance. Simply keep it covered and chilled in the refrigerator until you are ready to serve. This makes it perfect for dinner parties and holiday gatherings.

Nutrition Information (per serving)

This information is an estimate and may vary based on the specific ingredients used. This is for one of six servings of this incredible strawberry mousse.

Strawberry Mousse

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• Author: Lena
• Total Time: 25 mins
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

An impossibly light, incredibly creamy no-bake dessert bursting with fresh strawberry flavor. This easy, airy strawberry mousse captures the essence of the season in a bowl, making it a perfect dessert for any celebration. Its sublime texture is a delicate balance of creamy, fluffy, and smooth that practically melts in your mouth.

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Ingredients

Scale 1x2x3x

1 lb (450g) Fresh Strawberries, hulled
1/2 cup (100g) Granulated Sugar, plus 2 tablespoons
1 tablespoon Lemon Juice, freshly squeezed
1.5teaspoons Unflavored Gelati
3 tablespoons Cold Water
1 1/2 cups (360ml) Heavy Whipping Cream, very cold
1 teaspoon Vanilla Extract

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Instructions

1. Prepare the Strawberry Puree: Place strawberries, 1/2 cup of sugar, and lemon juice in a blender or food processor. Blend until completely smooth. For an ultra-silky texture, press the puree through a fine-mesh sieve into a saucepan to remove seeds
2. Bloom the Gelatin: Pour cold water into a small bowl and sprinkle the gelatin powder over the surface. Let it sit for 5-10 minutes to soften and bloom
3. Heat the Puree and Dissolve Gelatin: Gently warm the strawberry puree in the saucepan over medium-low heat until warm to the touch, but do not boil. Remove from heat, add the bloomed gelatin, and stir until completely dissolved. Set aside to cool to room temperature
4. Whip the Cream: In a large, chilled bowl, combine the very cold heavy whipping cream, remaining 2 tablespoons of sugar, and vanilla extract. Use an electric mixer to whip until medium-stiff peaks form
5. Combine and Fold: Once the strawberry puree is completely cooled, gently fold it into the whipped cream. First, stir about one-third of the whipped cream into the puree to lighten it. Then, gently fold in the remaining whipped cream with a spatula until just combined and no white streaks remai
6. Chill the Mousse: Divide the mousse mixture among serving glasses or bowls. Cover and chill in the refrigerator for at least 4 hours, or overnight, until firm

Notes

Crucial Tip: Ensure the strawberry puree has cooled completely to room temperature before folding it into the whipped cream to prevent the cream from melting.

For the best whipped cream, chill your mixing bowl and beaters for 10-15 minutes before use.

Storage: Leftover mousse can be covered and refrigerated for up to 3 days. Freezing is not recommended.

Vegetarian Option: Substitute 1.5 tsp of gelatin with 1 tsp of agar-agar powder. Simmer the agar-agar with the strawberry puree for 2 minutes to activate it.

Vegan Option: Use full-fat coconut cream instead of heavy whipping cream and use the agar-agar substitution.

Flavor Variations: Add a splash of rosewater, orange blossom water, or finely grated lemon/lime zest to the puree for extra flavor.

• Prep Time: 20 mins
• Cook Time: 5 mins
• Category: Dessert
• Method: No-Bake
• Cuisine: French

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 245 kcal
• Sugar: 20g
• Sodium: 24mg
• Fat: 17g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1.5g
• Protein: 2g
• Cholesterol: 82mg