Fresh Strawberry Mousse — Light, Quick & Seriously Delicious
Ready for a dessert that looks fancy but takes almost no effort? Fresh Strawberry Mousse brings bright berry flavor and cloud-like texture with just a few pantry staples. No gelatin, no oven, and no drama — just pure, creamy strawberry bliss that you can make in minutes and serve like a pro.
Table of Contents
Brief introduction to the recipe
This is one of those recipes that makes everyone ask, “Did you buy this or make it?” when you tell them it only takes three ingredients and no baking. The base is pureed strawberries folded into thick, whipped cream until everything is fluffy and airy. Spoon it into pretty glasses, chill for an hour, and you’ve got a dessert that’s light, fresh, and perfect for spring or any time berries are in season.
If you want a dessert that feels indulgent but won’t weigh down the end of a meal, this Strawberry Mousse Dessert delivers. It’s elegant, easy to scale, and a total crowd-pleaser.
Why you’ll love this recipe
- Ultra-simple: Three core ingredients — boom.
- Fast: From start to fridge in under 15 minutes.
- Flexible: Serve in individual glasses or as a cake filling.
- Naturally fresh: Ripe berries do the heavy lifting on flavor.
- No weird stabilizers: No gelatin required for the base version, so it stays light and pillowy.
Who doesn’t want easy + impressive? This one earns major dessert brownie (or rather mousse) points.
The Key Ingredients (and Why You Need Them)
Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.
- Fresh strawberries — They bring the natural sweetness and bright color. Use ripe berries for the best flavor; underripe strawberries give you a dull result.
- Granulated sugar — Balances the tartness of the fruit and helps stabilize the puree. Adjust to taste depending on how sweet your berries are.
- Cold heavy cream — Whips up into stiff peaks and gives the mousse its luxurious volume and silky mouthfeel.
Those three ingredients form the essence of a classic Homemade Strawberry Mousse Recipe. Want richer flavor? Add a touch of vanilla. Want lighter? Use a mix of half-and-half and heavy cream (but note: less fat = less stability).
How to Make It
- Puree the strawberries. Wash and hull the berries, then blend with the sugar until smooth. Taste — if the puree tastes flat, add a pinch more sugar.
- Reserve a little puree. Pull out about a few tablespoons of the puree to layer at the bottom of serving glasses later (this is optional but looks gorgeous).
- Whip the cream. Keep the cream cold and beat it until it holds very firm peaks. You want structure so the mousse doesn’t collapse.
- Fold gently. Incorporate the strawberry puree into the whipped cream with a spatula. Fold until streaks disappear but stop before you deflate the mixture.
- Assemble. Spoon a bit of the reserved puree into the bottom of glasses, add the mousse on top, and chill for at least one hour to set slightly.
- Garnish & serve. Top with fresh sliced strawberries, a mint leaf, or a light dusting of powdered sugar.
That’s it. Seriously. This Easy Strawberry Mousse Recipe keeps things straightforward so the strawberries shine.
Pro tips for perfect results
- Use ripe, fragrant strawberries. Flavor = everything. If your strawberries smell like nothing, the mousse will too.
- Chill the bowl and beaters before whipping the cream; cold tools help the cream whip faster and hold peaks.
- Whip-to-firm peaks. Soft peaks give you a looser mousse; firm peaks give you structure. For most presentations, aim for firm.
- Fold, don’t stir. Keep the air in the cream by folding carefully — vigorous stirring collapses the mousse.
- Taste the puree first. Add sugar to the puree only after tasting. Some berries need less sugar than you think.
- Make it ahead (smartly). You can prepare up to 24 hours in advance, but keep the puree separate until just before serving to avoid watery layers.
- If you need extra stability, fold in a tablespoon of mascarpone or a small amount of stabilized whipped cream (whip with a teaspoon of cornstarch or a commercial stabilizer).
Pro tip: If you plan to use the mousse as a filling, dissolve a little gelatin (or powdered agar for vegan) as described in the recipe notes — this keeps it firm and sliceable.
Variations to try
- Strawberry Mousse Recipe From Scratch with citrus: Add a teaspoon of lemon juice to brighten the flavor.
- Healthy Strawberry Mousse Recipe: Swap part of the cream for Greek yogurt to add protein and tang (texture will be less airy).
- Chocolate-strawberry twist: Fold in a few tablespoons of melted, cooled dark chocolate for a luxe treat.
- Berry mash-up: Use half strawberries and half raspberries for a mixed-berry mousse.
- Boozy version: Add a tablespoon of Grand Marnier or a splash of rum for adults-only mousse.
- Strawberry Mouse Dessert (fun name alert): Deliberately misspell it on a cheeky recipe card—cute for a casual brunch that doesn’t take itself too seriously.
Want a Strawberry Mousse Dessert Recipe that doubles as a cake filling? Stabilize the mousse with a little melted gelatin, then layer between sponge cake rounds for a stunning, airy cake made with fruit.
Best ways to serve
- Individual glasses — elegant and portable; everyone gets a perfectly portioned serving.
- Martini-style presentation — try a coupe glass for a date-night vibe.
- As cake filling — use stabilized mousse between layers of vanilla or sponge cake.
- With shortbread or biscotti — add crunch on the side for texture contrast.
- For brunch or shower: Top with edible flowers for a pretty, celebratory look.
If you serve it in clear glasses, the color pop from the strawberries will wow guests before the first bite. Presentation matters — but the flavor will do the real work.
Quick tips for storage and leftovers
- Refrigerate in an airtight container for up to 24 hours. After that, the mousse may begin to weep and lose volume.
- Do not freeze — freezing ruins the whipped texture and makes it grainy.
- If leftovers get watery, stir gently and add fresh whipped cream to revive texture, or use the mixture as a fruit dip.
- Transporting: Keep chilled with ice packs; use sealed jars to prevent spills.
Important: Don’t make far ahead unless you stabilize — when you need the texture to hold for more than a day, use a small amount of gelatin or mascarpone for added structure.
FAQs
Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid. Frozen berries often make the puree too watery, which weakens the mousse.
Do I have to add sugar?
You can reduce the sugar if your strawberries are very sweet, but some sugar helps create a balanced flavor and a slightly thicker puree.
Is this the same as a mousse made with gelatin?
Not exactly. Traditional mousse often uses gelatin or egg for structure; this basic version relies on whipped cream for lift. For firmer mousse or cake fillings, use gelatin as needed.
Can I make a vegan version?
Try chilled canned coconut cream whipped and folded with a fruit puree and a little aquafaba for volume. Texture differs, but it’s delicious.
Is this a healthy dessert?
You can make a lighter version (e.g., Healthy Strawberry Mousse Recipe) by using part Greek yogurt or reducing sugar. It’s still a treat, but you can make mindful swaps.
Troubleshooting
- Mousse too runny? Your whipped cream may not have been whipped enough, or the puree contained excess water. Chill your equipment and use firm-peaked cream next time. If already made, chill longer or add a little mascarpone to firm up.
- Mousse collapsed? Overfolding deflates it. Gentle folding preserves air — stop when streaks disappear.
- Flavor flat? Add a little lemon juice or extra sugar to brighten the puree. A tiny pinch of salt also helps round flavors.
Final thoughts
This Easy Strawberry Mousse Dessert proves that sometimes the simplest recipes reward you the most. With only a handful of ingredients and minimal fuss, you get a dessert that’s light, elegant, and incredibly satisfying. Whether you’re preparing a casual family dessert or need something pretty for guests, this mousse checks a lot of boxes: it’s a Strawberry Mousse Dessert Recipe that’s quick, adaptable, and utterly delicious.
If you want to scale it up for a party, use a trifle dish and layer like a pro. Want it to hold its shape in a cake? Stabilize it with gelatin or mascarpone and you’ll have a gorgeous Strawberry Mousse Recipe From Scratch that slices cleanly.
So go ahead — blend, whip, fold, and chill. And when that first spoonful hits your tongue, you’ll agree: sometimes the best desserts are the ones that taste like summer in a glass.
FYI: If you try a variation or add a cheeky splash of liqueur, tell me how it went — I’m always down for a remix.
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Easy Fresh Strawberry Mousse — Light & Creamy
A breezy, no-bake Fresh Strawberry Mousse that comes together with just three ingredients. Bright strawberry purée folds into chilled whipped cream for a cloud-light dessert—serve in little glasses for an elegant, make-ahead treat.
- Prep Time: 10 minutes
- Chilling Time: 1 hour
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 12½ oz fresh strawberries (about ¾ lb), hulled
- ½ cup granulated sugar
- 1 cup cold heavy whipping cream (30% fat or higher)
- Extra strawberries, sliced, for garnish
Instructions
Rinse, hull, and roughly chop the strawberries.
Place the berries and sugar in a blender or food processor and blend until smooth. Taste and adjust sweetness if needed.
Scoop out about ½ cup of the strawberry purée and set it aside for layering.
Chill a mixing bowl and beaters briefly if possible. Pour the cold cream into the bowl and whip until it holds firm peaks.
Gently fold most of the strawberry purée into the whipped cream until the color evens out—stop folding once the mixture stays airy.
Spoon a little of the reserved purée into the bottom of four small to medium glasses (the ones I used hold about 1 cup/8 oz).
Fill each glass with the strawberry mousse, smooth the tops, then chill for at least 1 hour (or longer) to let flavors meld.
Just before serving, top with fresh sliced strawberries.
Notes
Notes — Using the mousse as a filling
To make the mousse more stable for cakes or pies, dissolve gelatin first: warm 2 tablespoons of milk in a small saucepan, sprinkle 1 tablespoon powdered gelatin over the milk and let it bloom for one minute. Heat gently—stir constantly—just until the gelatin dissolves (do not boil). Temper the gelatin by whisking 1–2 tablespoons of the whipped mousse into the warm gelatin, then fold that back into the rest of the mousse evenly. Chill until set.
Nutrition
- Calories: 330kcal
- Sugar: 29g
- Sodium: 23mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 81mg
