This quick and easy Strawberry Mousse recipe will be the highlight of your day! It has a deep strawberry flavor and yet it’s still light and delicate and so very refreshing.
Talk about yummy! It has quickly become one of our favorite light (healthier than ice cream) and low effort desserts. Seriously, we make this one all the time.
So are you ready? Let’s dive in!
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Ice cream isn’t the only no bake dessert you’ll want during the summer months. Try this easy mousse one time and you will never stop making it.
By the way, if you’re looking for refreshing summer desserts, don’t stop here! Check out our strawberry lemon mousse cups recipe served in lemons. It is soooo good with gorgeous presentation to boot!
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Why You’ll Love This Recipe
- It’s easy and refreshing. It’s sweet but not too sweet, and it has an intense strawberry flavor.
- It has a light and fluffy texture that just melts in your mouth.
- Strawberry mousse is versatile and can be served in many ways. It’s perfect for individual serving treats or as a filling for cakes.
- It’s a great way to use up all those strawberries you get when they’re on sale.
- Strawberry mousse makes for a beautiful presentation (check out that image above.)
Ingredients
If you’ve ever made traditional mousse before, you’ll notice that there are no eggs found in the ingredients list. That’s because this is an easy and quick strawberry mousse recipe. But it’s still just as delicious.
Instead, this one requires just six simple ingredients: fresh strawberries, freeze dried strawberries, heavy cream, sugar, gelatin, and water.
- Fresh Strawberries – Strawberries are best when in season. Choose bright red berries free of bruises or light spots.
- Freeze-Dried Strawberries – Freeze-dried strawberries intensify the strawberry flavor. Most major food market chains sell freeze-dried strawberries.
- Heavy Cream – Do not substitute with half and half or whole milk.
- Sugar – Granulated or powdered sugar will work here.
- Unflavored Gelatin
- Water
See the recipe card for quantities.
Instructions
Making our version of strawberry mousse is very easy. All you have to do is make the strawberry puree, combine it with the whipped cream, put the servings in a dish, then allow it to chill and set. We’ll explain the steps further below.
Add the fresh strawberries, freeze-dried strawberries, and sugar to the food processor bowl and pulse until the mixture is smooth. Set aside a half cup of the mixture for later.
Bloom the gelatin by combining it with the water and allowing it to stand for 5 minutes. It will become solid. Then warm it in the microwave for 10 seconds until it is liquified, and combine it with the strawberry puree.
Next, make the whipped cream by mixing the heavy cream on medium-high for 5 minutes in a stand mixer or hand mixer.
Then, gently fold the whipped cream into the strawberry puree mixture until it resembles the image above. Finally, add the mousse to the serving dishes, alternating layers of mousse and strawberry puree.
Hint: Be careful when mixing the strawberry puree into the whipped cream. Don’t stir too hard or fast because it might make the whipped cream lose its fluffiness.
Variations
There are so many delicious ways to change up this strawberry mousse recipe to switch things up and make it your own. Here are a few ideas to get you started:
- Mixed Berry – Instead of strawberry only, add in a combination of blackberries, raspberries, or blueberries.
- Strawberry Lemon Mousse – Try our strawberry lemon mousse recipe for a deliciously sweet and tangy warm weather treat.
- Chocolate Drizzle – Add a drizzle of melted milk or dark chocolate shavings. Few flavor combinations are as tasty as strawberries and chocolate.
Equipment
For this strawberry mousse recipe, you’ll need either a hand mixer or stand mixer. We recommend this KitchenAid stand mixer or this Hamilton Beach hand mixer.
Storage
This mousse is best when eaten immediately after it chills and sets. But you can keep the mousse in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container.
Top tips
- Whip the heavy cream until it forms stiff peaks, but be careful not to overmix or it will become grainy.
- Choose perfectly ripe strawberries that are free of bruises and light spots.
- Don’t skip the gelatin as it helps firm up the mousse.
FAQ
Yes! But first you’ll want to thaw the berries completely before pureeing them, and drain any excess liquid. This will prevent the mousse from being too watery and runny.
If your strawberry mousse is too runny, it may be due to several factors such as not properly draining excess liquid from the strawberries, overwhipping the cream, or not chilling the mousse for a long enough time to set properly, and not using gelatin to help the mousse set.
Yes! You can make the strawberry mousse up to 3 days before your party or event. However, the sooner you consume it, the better it will taste.
Related
Looking for other recipes like this? Try these:
Strawberry Mousse Recipe
Equipment
- Food Processor or Blender
- Stand Mixer or Hand Mixer
Ingredients
- 1 Pd Fresh Strawberries Hulled and Quartered
- ½ Oz Freeze Dried Strawberries
- ¼ Cup Granulated Sugar
- 2 Tsp Unflavored Gelatin
- 2 Tbsp Water
- 1 Cup Heavy Whipping Cream
Instructions
- First, sprinkle the gelatin powder over the water in a small bowl and mix it in. Scrape down any gelatin stuck to the sides of the bowl, then let it sit for 5 minutes.
- Next, put the quartered strawberries, sugar, and freeze-dried strawberries into a blender or food processor. Blend them until they're smooth. Pour this mixture into a medium-sized bowl and set aside.
- Now, take a large bowl and pour in the heavy whipping cream. Whip it on medium-high speed until it becomes thick and forms stiff peaks. This should take about 5 minutes.
- Take the small bowl with the gelatin mixture and heat it in the microwave for 10 seconds to ensure the gelatin fully dissolves. Then pour it into the bowl with the strawberry mixture. Stir everything together until it's fully mixed.
- Carefully fold the whipped cream into the strawberry mixture until there are no more white streaks left.
- Put the mousse into the fridge to chill for at least 30 minutes, or you can leave it in overnight if you want. Time to enjoy!
Notes
- If you want a completely smooth mousse, strain the strawberry mixture before adding the gelatin. We kept the seeds in ours and it looks really pretty.
- Place your bowl and beaters in the freezer for 15 minutes. This helps keep the cream cold and gets you fluffy whipped cream.
- Store mousse in the fridge for up to 2 days.
- This recipe can easily be doubled.
This recipe was wonderful! I didn’t have any freeze dry strawberries, but I followed every other direction perfectly. I can already tell before it has even set in the fridge it’s going to be perfect! I tasted it and was blown away by how refreshing and not overly sweet this mousse is. I know my customers will be very happy with it!
I’m so glad you liked it, Christina! Do you have a catering business?