Strawberry mousse is a light, creamy no-bake dessert made with just four simple ingredients. This quick and easy recipe comes together in about 10 minutes and makes a lovely make-ahead dessert for any occasion.
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Why should you make this recipe
If you enjoy simple, no-bake berry desserts, this strawberry mousse is an excellent choice. It’s light, fluffy and showcases fresh strawberries. You’ll love it because:
- Super simple to make. The mousse can be prepared in 5–10 minutes, then chilled in the refrigerator for 1–2 hours or overnight to set.
- Perfect make-ahead dessert. The mousse needs time to chill, so it’s ideal to prepare in advance for gatherings or weeknight treats.
- Minimal ingredients. This recipe requires only four common ingredients: strawberries, granulated sugar, heavy cream and powdered sugar. Process, whip, assemble, chill and serve.
Ingredients
This strawberry mousse uses a handful of pantry staples and fresh berries. Gather ripe strawberries, granulated sugar, cold heavy cream and powdered sugar.
Gather strawberries, granulated sugar, heavy cream and powdered sugar.
Substitutions
If you need to swap ingredients, here are a few reliable options:
- Strawberries: Use fresh, ripe berries for the best flavor. If your strawberries are tart, add more sugar to taste.
- Heavy cream: Cold heavy cream whips best; it yields a stable, airy texture. Heavy cream and heavy whipping cream are interchangeable.
- Powdered sugar: Powdered sugar contains cornstarch, which helps stabilize the whipped cream. If you prefer granulated sugar, combine 1/4 cup (50 g) granulated sugar with 1 1/2 teaspoons cornstarch and pulse in a food processor until light and fluffy.
Variation
- Vegan or dairy-free: Replace heavy cream with full-fat coconut cream and use vegan powdered sugar. Prepare the recipe the same way.
- Cheesecake-style: For a richer mousse, fold in 8 oz (226 g) full-fat cream cheese or mascarpone to the whipped cream before adding the strawberry puree, then proceed as directed.
How to make
Follow these steps to make a silky strawberry mousse:
- Make the puree: Place ¾ pound (about 340 g) of cleaned, hulled strawberries and ¼ cup granulated sugar into a food processor or blender. Pulse, then process until smooth. For a seed-free puree, press the mixture through a fine mesh strainer. Reserve ½ cup of the puree for spooning into serving cups and set aside about 4 whole strawberries for garnish.
- Whip the cream: In a mixing bowl fitted with a whisk attachment, combine 1½ cups cold heavy cream and ¼–½ cup powdered sugar. Start on low for 1 minute, then increase to medium and whip until medium-stiff peaks form, about 4–5 minutes. Scoop out ½ cup of whipped cream to use as a topping.
- Combine: With the mixer on low, add the remaining puree (not the ½ cup reserved for spooning). Mix on low to combine, then increase to medium and whip until the mixture reaches medium-stiff peaks. You should now have strawberry mousse plus the reserved puree and whipped cream.
3. Assemble the cups: Use four 6–8 oz (180–240 ml) glasses or bowls. Spoon 2 tablespoons of the reserved strawberry puree into the bottom of each glass, then pipe or spoon the strawberry mousse on top until nearly full. Finish with the reserved whipped cream and a whole strawberry. Cover loosely and chill.
Chill: Refrigerate the assembled cups for at least 1–2 hours to set, or up to overnight. Just before serving, dust lightly with powdered sugar if desired.
How to make ahead and store
- Make ahead: Prepare the mousse up to 1 day in advance. Keep the cups covered while chilling.
- Store: Cover the cups tightly with plastic wrap and refrigerate for 1–2 days. The mousse is best within the first day for optimal texture and freshness.
M’s expert tips
- Use ripe strawberries. Since strawberries are the star ingredient, choose red, sweet, ripe berries for the best flavor.
- Serve in clear cups. Clear glasses show the pretty layers and make the dessert more visually appealing.
- Choose modest portions. 6–8 oz serving cups are a good size for this mousse.
- Use a piping bag or scoop. A piping bag or small cookie scoop helps create even layers and a neat presentation.
- Allow full chilling time. For best texture, chill for at least 3–4 hours when possible so the filling fully sets.
FAQs
This strawberry mousse is made from sweetened fresh strawberry puree folded into lightly sweetened whipped cream, with extra whipped cream and puree reserved for layering and topping.
Gelatin is sometimes used to stabilize mousse, but this recipe relies on powdered sugar (which contains cornstarch) and whipped heavy cream to give structure.
They are similar. Heavy cream (often labeled heavy whipping cream) has at least 36% fat, while whipping cream typically has 30–36% fat. Both will whip, but heavy cream yields a firmer texture.
Stored properly covered, this mousse will keep in the refrigerator for about 1–2 days; it tastes best within the first day.
Other strawberry recipes to try
- Strawberry Bars
- Strawberry Danish
- Strawberry Brownies
- Strawberry Dump Cake
If you try this Strawberry Mousse recipe, please rate and leave a comment to help other readers. Happy baking! – M
Strawberry Mousse Recipe
Megan
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Equipment
- 1 food processor or blender
- 1 stand mixer with whisk attachment or hand mixer
- 4 6–8 oz cups or serving bowls
Ingredients
- 1 pound fresh strawberries, divided cleaned, de-stemmed and halved
- ¼ cup (50 g) granulated sugar
- 1½ cups (360 ml) cold heavy cream
- ¼–½ cup (30–60 g) powdered sugar
Instructions
- Place ¾ pound of cleaned, hulled strawberries and ¼ cup granulated sugar in a food processor or blender. Pulse and then process until smooth. For a seed-free puree, press through a fine mesh strainer. Reserve ½ cup of the puree for the bottoms of the serving cups and set aside about 4 whole strawberries for garnish.
- Add 1½ cups cold heavy cream and ¼–½ cup powdered sugar to a mixing bowl. Beat on low for 1 minute, then increase to medium and whip until medium-stiff peaks form, about 4–5 minutes. Reserve ½ cup of the whipped cream for topping.
- With the mixer on low, add the remaining strawberry puree (not the ½ cup reserved for spooning). Mix on low to combine, then increase to medium and whip to medium-stiff peaks. You will now have strawberry mousse, reserved puree and reserved whipped cream.
- Assemble four 6–8 oz glasses: spoon 2 tablespoons reserved puree into the bottom of each, then fill with strawberry mousse. Top with the reserved whipped cream and a whole strawberry.
- Cover loosely and refrigerate for at least 1–2 hours or up to overnight. Dust lightly with powdered sugar before serving if desired.