Strawberry mousse is decadent but so easy with just 3 ingredients. You’ll want to make this recipe time and time again. It’s light, creamy, full of flavor, and made with minimal fuss.
Easy recipes are my favorite, especially when I want to whip up a quick dessert. Mousse is not something one would think of as easy, but this strawberry mousse recipe comes together in about 5 minutes, then just takes an hour to chill.
Why we love it
- This is a tried and tested strawberry mousse full of flavor.
- A perfect dessert when you want something quick and easy.
- Light and cool making it ideal on a warm summery day.
While a traditional French mousse uses eggs rather than whipped cream, and is FABULOUS, this recipe is the Americanized version with whipped cream and no eggs.
This recipe is perfect for those days when you want a sweet treat to tantalize those taste buds with minimal fuss—and you want to WOW your guests! It’s light and fluffy and packed with fresh strawberry flavor.
Ingredients
You need only 3 ingredients to make one of the best strawberry desserts you will ever taste!
- Strawberries
- Granulated sugar
- Heavy whipping cream
How to make strawberry mousse
Step 1. Prepare the strawberries
Cut the green part from the top of the strawberries then roughly chop them and put them into a food processor or blender.
Add sugar to the strawberries and process or blend for a few seconds until the strawberries are puréed and the sugar has been combined.
Step 2. Whip the cream
Whip the cream until it reaches stiff peaks. It’s important to use a cream with a high-fat content, otherwise the strawberry mousse will be runny.
Pro Tip: The cream should be whipped to very firm peaks as when you add the puréed strawberries it will lose some of its stiffness.
Step 3. Combine strawberry puree with whipped cream
Gently fold the strawberry puree into the whipped cream to combine, reserving some puree for later.
Step 4. Place in jars
Place a tablespoon of reserved strawberry puree in each serving jar, then fill with the whipped strawberry mixture. Place jars in the fridge and chill for at least one hour.
Pro Tip: It’s tempting to add more than a tablespoon of strawberry purée to each serving dish. When we tested this recipe we found that when the whipped cream was added it sank into the purée when there was more purée in the jar. We then lost the definition of the purée to the mousse so we found a tablespoon to be just the right amount!
As this strawberry mousse doesn’t contain any gelatin, it’s not going to set exactly like a store-bought mousse.
Variations
- You could make one large strawberry mousse rather than using individual jars. Or even use different glasses if you want to present the strawberry mousse in a different way.
- Why not grate some chocolate on top before serving? This could add a decadent touch to this easy strawberry mousse recipe.
- Reserve some whipping cream and add a dollop on top before serving. This will give the strawberry mousse dessert that extra lift.
FAQs
How do I store any leftover strawberry mousse?
This recipe is best served the day of, but if you do have leftovers you can keep in the refrigerator for about 24 hours.
Can I make the strawberry mousse ahead of time?
Yes, you can make it up to a day before as it can be refrigerated for 24 hours.
Tools needed
- We used 13-ounce glass jars to display this lovely dessert. The quantities in the recipe above are the exact amount needed to fill four 13-ounce jars/serving dishes.
- You will need a blender or food processor. This one is ideal!
- A whisk, stand mixer, or hand mixer for the whipping cream.
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Ingredients
Ingredients
- 2 cups strawberries
- ½ cup granulated sugar
- 1 ¼ cups heavy whipping cream
- 4 strawberries, to garnish
Instructions
Instructions
- Cut the green part from the top of the strawberries then roughly chop them and put them into a food processor or blender.
- Add the sugar and process for a few seconds until the strawberries are puréed. Reserve 4 tablespoons of the puree in a separate bowl. Set the strawberry purée aside for now.
- Pour the heavy whipping cream into a bowl and whip it until it reaches very stiff peaks.
- Add the strawberry purée (not the purée you reserved) and gently fold it into the whipped cream.
- Add a tablespoon of the reserved strawberry purée to each serving jar. Top with the strawberry whipped cream.
- Put the serving jars into the fridge for an hour to set.
- To serve, add a whole strawberry on top of each mousse and enjoy!
Notes
- As this dessert doesn’t contain any gelatin, it will not set exactly like a store-bought mousse; however, it is still very close to being mousse-like in texture.
- It’s important to use a cream with a high fat content otherwise the mousse will be too runny.
- The heavy whipping cream should be whisked to very stiff peaks as when you add the puréed strawberries it will lose some of its stiffness.
- It’s tempting to add more than a tablespoon of strawberry purée to each serving dish. When we tested this recipe we found that when the whipped cream was added it sank into the purée when there was more purée in the jar. We then lost the definition of the purée to the mousse so we found a tablespoon to be just the right amount!
- We used 13-ounce glass jars to display this lovely dessert. The quantities in the recipe above are the exact amount needed to fill four 13 ounce jars/serving dishes.
- Storage: Any leftover Strawberry Mousse should be kept refrigerated for 24 hours. You can make this dessert one day ahead.
Nutrition
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