Strawberry Mousse Recipe

Making a mousse sounds like it should be complicated, right? After all, it is such a fancy dessert. However, with my easy recipe, you can make this strawberry mousse in minutes with only a handful of ingredients and just a few easy steps. It is made of fresh strawberries and cream, whipped together until light and airy. It is one of my favorite summer no-bake recipes!

Strawberry Mousse is light as air and bursting with pure strawberry flavor! Plated up with more fresh berries and velvety cream, it looks absolutely fancy and tastes even better. I love serving this for brunch parties, and its perfect for Valentine’s Day. 

This delicate dessert may look intimidating to make, but believe me when I say it’s beyond easy! There are also tons of variations you can make with this basic recipe. Switch up the fruits, layer on top of a cake or brownie, and more.

I designed this recipe to be especially easy for those who want to spend less time in the kitchen. In just under 30 minutes, you’ll have this pillowy soft strawberry mousse ready to chill so you can come back and enjoy it later.

Some mousse recipes are complicated and include a bunch of steps. Mine is one that anyone can do in minutes, and there is nothing to bake. This is the perfect light dessert to serve for a backyard barbecue or it would even be great for a dinner party or celebration because it can be so fancy in the right glassware.

Why you will love this recipe

• It is so simple to make: Mix, whip, and pour for a delicious dessert. The longest part is waiting for it to chill.
• There are only six ingredients: Not much to worry about buying to make this recipe, so its also budget-friendly.
• No baking required: No heating up the house on a hot summer day.
• You cannot mess this up: With my simple step-by-step instructions, this is a foolproof recipe.

What you’ll need to make strawberry mousse

Special items:

• Food processor – To puree the strawberries.
• Hand mixer – For whipping up the cream.
• Bowls
• Cooking utensils

Ingredients:

• Strawberries – I used two and a half pounds of fresh organic strawberries. Although frozen strawberries can be used if fresh ones are not available, they should be the last resort.
• Heavy whipping cream – Cold whipping cream whips more efficiently into stiffer peaks quickly and makes it more stable. It is also much creamier than regular whipped -*cream or half-and-half.
• Unflavored gelatin – Gelatin is what helps mousse set and gives it a cloud-like texture. Since it is flavorless, it is perfect for a dessert like this. 
• Strawberry nectar – Made with real strawberry pulp, I prefer Estiva strawberry nectar because it is 100% strawberries with no added sugar or preservatives.
• Powdered sugar – Powdered sugar gives mousse its velvety softness while adding a supreme sweetness.
• Granulated white sugar – Using only powdered sugar gives the mousse a chalky taste and all granulated gives it a grainy texture. Using both is the best with silky smoothness and a perfect amount of sweetness.
• Pure vanilla extract – To add another level of flavor, make sure to use pure vanilla and not vanilla flavoring.
• Lemon juice – I like to squeeze my own lemon juice. It is much more flavorful, only takes a few minutes, and saves a lot of money too.
• Water
• Whipped cream – I use my homemade whipped cream recipe, but you can use Cool Whip or other store-bought whipped topping.
• Fresh strawberries – Chopped berries for topping the mousse. 

How to make strawberry mousse?

1. Prep the strawberry nectar: Before I start, I freeze my mixing bowl and mixer beaters for whipping the cream. Then, to get things started, I mix the strawberry nectar and water in a small bowl and sprinkle the gelatin on top of it. Once it is mixed together, I let it sit for five minutes to bloom.
2. Puree the strawberries: In the meantime, I wash, hull, and chop one and a half pounds of the strawberries and then put them in a bowl with four tablespoons of granulated sugar. After they sit for 10 minutes, they go into a food processor to be pulsed until the mixture is smooth.
3. Make whipped cream: Now, I add the powdered sugar, lemon juice, vanilla, and heavy whipping cream to a large bowl and use a hand mixer to whip it until stiff peaks form.
4. Mix it up: The gelatin needs to be stirred a bit before melting it in the microwave. Just for about 20 to 30 seconds so it does not come to a boil. Then, I pour the gelatin into the pureed strawberries, letting it cool completely before gently folding it into the whipped cream.
5. Assemble the mousse: Next, I wash, hull, and chop the rest of the strawberries and sprinkle them with sugar, letting them stand for 10 minutes before stirring and putting an equal amount in the bottom of each glass. The mousse mixture goes on top and then it goes into the fridge for the next four hours or until it is set.
6. Garnish and serve: When it is finished setting, I garnish it with chopped berries and homemade whipped cream before serving.

Expert tip

Making the perfect mousse

One tip that stays true no matter what kind of mousse you make is that quality matters. Do not skimp on the ingredients. Get the best ingredients that are known for their quality. The strawberries should be the best too. I get only fresh organic strawberries for this recipe.

Also, prepping ahead of time is key. Put the bowl and the beaters in the freezer for the cream and have all the ingredients measured and ready to go. Whipping the cream is an essential step to learn for this recipe. It may sound easy, but it can only take seconds to go from smooth and creamy to grainy and separated. 

If it does get overmixed, add a few tablespoons of fresh cream and whisk it again. It should perk right back up. Folding is another key element to learning the art. The whipped cream has to be gently folded into the strawberry puree. If it gets stirred too much, it will ruin the texture. Letting the mousse chill long enough is another tip that needs to be remembered. That is the key to getting the mousse to set.

Recipe variations and add-ins:

• More berries: This mousse would be wonderful with some blueberries and raspberries mixed in.
• Curd topping: Top with lemon curd, vanilla bean strawberry curd, or key lime curd instead of cream for a refreshing finish.
• Make a trifle: Alternate layers with strawberries, mousse, whipped cream, and vanilla wafers or some other cookies.
• Add chocolate: To make this even more decadent, add some white chocolate chips on top of your mousse. Milk chocolate would be delicious too.
• Caramel sauce: It would also taste extra luxurious with a scoop of caramel sauce on top.

Serving suggestions:

Here are some serving ideas that I have tried and enjoyed.

• For a decadent chocolatey dessert, bake a tray of your favorite chocolate brownies and top it with a layer of this strawberry mousse. Chill for one to two hours before serving with chopped strawberries and whipped cream.
• This mousse is also delicious on top of vanilla cake. Or try it on my light and fluffy orange cake for an extra fruity treat.
• Strawberry mousse is a scrumptious dessert after any meal whether it is filet mignon or burgers and fries.
• I have also served this as a dessert for brunch with these strawberry bacon grilled cheese sandwiches.
• One of my favorite drinks to serve with this is strawberry daiquiris but the kids like my strawberry banana smoothie.

Frequently asked questions

Why is my strawberry mousse watery?

One of the main reasons why this happens is that it was over or under-whisked. Learning the art of getting the whipped cream to the right consistency is essential to making a good mousse. The best way to do this is to use an electric mixer with a bowl and beaters that have been kept in the freezer for 30 minutes. Then, mix the cream until stiff peaks form. Then stop. No more mixing after that. It can also become watery if the strawberry puree is still warm when it is mixed into the whipped cream.

How can I thicken my mousse?

It may just need more gelatin. The amount of gelatin used depends on how firm you want the mousse to be. If it is not firm enough, add more. If that does not work, use cornstarch mixed with water. Mix one tablespoon of cornstarch with two tablespoons of water until it dissolves. Then, add it to the mousse a little at a time, stirring after each addition. Other thickeners include agar agar, arrowroot, cassava, and potato starch.

Why is my mousse grainy?

Overwhipping will cause grainy mousse. It will cause the milk solids to separate, which makes it grainy as it sets. However, it can be fixed by adding a few tablespoons of cream and whisking it. Use a chilled mixing bowl and a big balloon whisk for the best results. Another problem could be undissolved gelatin. Make sure the gelatin is completely dissolved before adding it.

Can I substitute gelatin with agar agar?

Agar agar is the vegan, plant-based alternative to regular gelatin. Agar Agar is derived from seaweed, so keep in mind that while gelatin has no flavor, agar agar may add a slight seaweed taste to the recipes.

To substitute 1 tablespoon of gelatin you will need 1 teaspoon of agar agar powder. For 1 teaspoon of gelatin,  you will need 1/4 teaspoon of agar agar powder.

Follow the instructions on the package to correctly dissolve agar agar, first it need to be added to cold water, to prevent clumping. Then, simmer it for 1-2 minutes, stirring constantly until fully dissolved, this is to activate it’s gelling properties. Do not bring it to a boil, as it can break its structure.

How to store:

• Refrigerate: Wrap the containers and they will stay fresh in the fridge for up to three days. 
• Freezing: It can also be frozen for up to two months if it is put in a freezer-safe container. 
• Defrost: Thaw overnight in the refrigerator for the best flavor.

More strawberry recipes:

When it comes to desserts, anything strawberry-flavored is always a hit. Enjoy more of it in this Strawberry Tiramisu, Strawberry Lava Cakes with Strawberry Curd, and this rustic Strawberry Pie!  

Recipe tips:

• Cold whipping cream whips faster into stiffer peaks and makes it more stable.
• Using a chilled bowl and beaters will help keep the cream at a low temperature. I typically put a heavy glass bowl and the beaters into the freezer 30 minutes before I get started.
• No food processor? That’s okay. Use a blender or puree the strawberries with an immersion blender or electric mixer.
• Make sure the strawberry puree is completely cool before folding it into the whipped cream. The whipped cream has to stay cold.
• Be careful not to use too much fat or the mousse may turn out too dense and heavy.
• Overwhipping can cause both watery mousse and graininess.