Strawberry Mousse Recipe

I was always under the impression that making mousse was a complicated process reserved for fancy restaurants, until I discovered how easy it is to make. This delicate Strawberry Mousse may look intimidating to make, but believe me when I say it’s beyond easy! In just under 30 minutes, you’ll have this pillowy dessert ready to chill so you can enjoy it later.

This is the perfect light dessert to serve for a backyard barbecue, yet sophisticated enough for a dinner party or special celebration. Plated up with more fresh berries and velvety cream, it looks stunning and tastes even better. I love serving this for brunch parties, and it’s perfect for Valentine’s Day, along with cheesecake strawberry pie, and strawberry tiramisu.

This recipe is also highly versatile and customizable. There are also numerous variations you can create. Switch up the fruits, layer them on top of a cake or brownie, serve them in a single-serve plastic cup as a single-serve dessert, or chill them in ramekins and serve them like crème brûlée, with a glassy, sugary top. The possibilities are endless, and the results are bound to wow everyone who gets a taste.

I designed this recipe to be especially easy for those who want to spend less time in the kitchen, but still serve an unforgettable dessert. Some mousse recipes are complicated and require several steps. Mine is one that anyone can do in minutes, and there is nothing to bake or heat on the stove. Made with fresh strawberries, cold whipped cream, sugar, and a few more ingredients, the mousse is silky smooth, light, and ridiculously delicious.

Why you will love this recipe

• It‘s effortless to make: Mix, whip, and pour for a delicious dessert. The longest part is waiting for it to chill.
• Made with basic ingredients: There are only eight common ingredients, so purchasing the necessary ingredients for this recipe is not a significant concern, making it also budget-friendly.
• No baking required: No heating up the house on a hot summer day. To make this recipe, you don’t have to turn on the stove at all!
• You can’t mess this up: With my simple, step-by-step instructions, this is a foolproof recipe that consistently impresses and satisfies even the most discerning guests.

What you will need

• Strawberries – I used 2.5 pounds of fresh, organic strawberries. Although frozen strawberries can be used as a substitute when fresh ones are not available, they should be considered 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. 
• Sugar – Using only powdered sugar gives the mousse a chalky texture, while using granulated sugar 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, use pure vanilla extract, not vanilla flavoring.
• Liquids – I use water and strawberry nectar juice to dissolve the gelatin. I prefer Estiva Strawberry Nectar because it is 100% strawberry juice with no added sugar or preservatives. I also add lemon juice to the mousse mixture for a fresh and bright flavor.
• Garnish – I use my homemade whipped cream recipe, but you can also use Cool Whip or other store-bought whipped topping for garnish, along with fresh strawberries.

How to make

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. Once it is mixed, I let it sit for five minutes to allow it to bloom.

Puree the strawberries: Meanwhile, I wash, hull, and chop 1.5 pounds of strawberries, then place them in a bowl with four tablespoons of granulated sugar.

Blend: After they sit for 10 minutes, I put them in a food processor and pulse until the mixture is smooth.

Whipped cream: I add the powdered sugar, lemon juice, vanilla, and heavy whipping cream to a large bowl. Then, I use a hand mixer to whip until stiff peaks form.

Mix it up: The gelatin needs to be stirred slightly before melting in the microwave. For about 20 to 30 seconds, so it doesn’t come to a boil. Then, I let it cool slightly and pour the gelatin into the pureed strawberries, allowing it to cool completely before gently folding the mixture into the cold whipped cream.

Assemble the mousse: Next, I wash, hull, and chop the remaining strawberries, then sprinkle them with sugar. I let them stand for 10 minutes before stirring and placing an equal amount in the bottom of each glass. The mousse mixture is then placed on top and refrigerated for the next four hours or until it has set.

Garnish and serve: When it is finished setting, I garnish it with chopped berries and homemade whipped cream before serving.

Expert tip

Blooming the gelatin

To get the perfect mousse texture, it is crucial to bloom the gelatin correctly. First, sprinkle it only over cold liquids, NOT warm, and let it sit undisturbed for 5-10 minutes. Then gently warm it in the microwave or on the stove, but never bring it to a boil. Always let it cool slightly before folding it into the strawberry puree.

More tips to consider

• 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 in the freezer for 30 minutes before I start.
• No food processor? That’s okay. Use a blender or puree the strawberries with an immersion blender or electric mixer.
• Ensure the strawberry puree is completely cooled before folding it into the whipped cream. The whipped cream must remain cold.
• Overwhipping can cause both watery mousse and graininess. 

Recipe variations and add-ins:

• More berries: This mousse would be excellent with some blueberries and raspberries mixed in.
• Curd topping: Top with 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: For an even more decadent treat, top your mousse with white chocolate chips. Milk chocolate would be delicious too.
• Caramel sauce: It would also taste extra luxurious with a scoop of strawberry sauce on top.
• For a decadent chocolatey dessert, bake a tray of your favorite chocolate brownies and top them with a layer of this strawberry mousse, just like I did with these pomegranate brownies. Chill for one to two hours before serving with chopped strawberries and whipped cream.

Serving suggestions:

This no-bake strawberry mousse is the perfect summer dessert, ideal for serving chilled with extra strawberries, whipped cream, and vanilla ice cream. I like to serve it at brunch parties with strawberry bacon grilled cheese sandwiches, strawberry banana smoothie, and strawberry margaritas.

While easy to make, this mousse is fancy enough to serve on special occasions, like after a romantic Valentine’s Day dinner of beef bourguignon or shrimp champagne pasta. For large parties, I prefer to serve it in small, individual glasses, much like a single-serve dessert, alongside my Baileys Jell-O shots.

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 stored in a freezer-safe container. 
• Defrost: Thaw overnight in the refrigerator for the best flavor.

Frequently asked questions

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