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.

Easy Fresh Strawberry Mousse — Light & Creamy

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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.

Author: Irma
Prep Time: 10 minutes
Chilling Time: 1 hour
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

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

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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

Find it online: https://irmacooks.com/easy-fresh-strawberry-mousse-light-creamy/