Strawberry Mousse Recipe – Light, Whipped, and so Delicious!

By: Maria
Posted: 03/25/2025

If you’re craving a light and airy dessert, this Strawberry Mousse Recipe is the perfect treat! With its silky smooth texture and fresh strawberry flavor, this whipped mousse is a crowd-pleaser. Made with just a few simple ingredients, it’s an easy yet elegant dessert for any occasion. Whether you’re serving it at a dinner party, Valentine’s Day, or just indulging in a sweet craving, this strawberry mousse is a must-try!

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Ingredients

To make this Strawberry Mousse, you’ll need:

2 cups fresh strawberries, hulled and chopped
1/4 cup granulated sugar (adjust to taste)
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream (cold)
2 tablespoons powdered sugar
1 teaspoon unflavored gelatin (optional for a firmer mousse)
2 tablespoons cold water (if using gelatin)

Substitutions

Strawberries – Use raspberries, blueberries, or mango for a different fruit mousse.
Sugar – Replace with honey, maple syrup, or a sugar substitute like Stevia.
Heavy Cream – Use Coconut Cream for a dairy-free version.
Gelatin – Omit for a softer mousse or replace with agar-agar for a vegetarian alternative.

How to Make Strawberry Mousse

Step 1: Prepare the Strawberry Puree

Blend the chopped strawberries, granulated sugar, lemon juice, and vanilla extract in a blender until smooth.
Strain the puree through a fine-mesh sieve to remove seeds (optional for a smoother texture).

Step 2: (Optional) Bloom the Gelatin

In a small bowl, mix the gelatin with cold water and let it sit for 5 minutes to bloom.
Gently heat the bloomed gelatin in the microwave for 10-15 seconds until fully dissolved.
Stir the melted gelatin into the strawberry puree and mix well.

Step 3: Whip the Cream

In a separate bowl, beat the cold heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.

Step 4: Fold Everything Together

Gently fold the strawberry puree into the whipped cream using a spatula, being careful not to deflate the mixture.

Step 5: Chill and Serve

Spoon the mousse into serving glasses or ramekins and refrigerate for at least 2 hours before serving.
Garnish with fresh strawberries, whipped cream, or chocolate shavings.

Mix-Ins

Chocolate Twist – Fold in white or dark chocolate shavings for added texture.
Crunch Factor – Top with crushed graham crackers or cookie crumbs.
Citrus Zing – Add orange zest for a refreshing twist.

Recipe Tips

Chill your mixing bowl – For best results, whip the cream in a cold bowl.
Use fresh, ripe strawberries – They will give the best natural sweetness and flavor.
Let it set – Chilling for at least 2 hours allows the mousse to develop its airy texture.

Storage Instructions

Refrigeration:

Store in an airtight container in the fridge for up to 3 days.

Freezing:

Freeze for up to 1 month for a semi-frozen mousse texture. Thaw slightly before serving.

Recipe Variations

Strawberry Cheesecake Mousse – Fold in softened CREAM CHEESE for a richer texture.
Keto Strawberry Mousse – Use a sugar substitute and skip the gelatin.
Vegan Strawberry Mousse – Use coconut cream and agar-agar instead of gelatin.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them before blending to remove excess moisture.

Can I make this mousse ahead of time?

Absolutely! It actually tastes better after chilling for a few hours.

Why is my mousse too runny?

This can happen if the whipped cream wasn’t stiff enough. Be sure to beat it until firm peaks form.

This Strawberry Mousse Recipe is the perfect light, whipped, and delicious dessert for any occasion! 🍓💖 Try it today and impress your guests with its elegant flavor and creamy texture.

Let me know if you’d like any modifications! 😊

Frequently Asked Questions

Can I make this strawberry mousse ahead of time and if so, how far in advance?

Yes, this strawberry mousse is excellent made ahead! You can make it up to 2 days in advance and store it in an airtight container in the refrigerator. For longer storage, you can freeze the mousse for up to a month; just be sure to thaw it slightly in the refrigerator before serving for the best texture. Allow at least 2 hours for chilling in the refrigerator to allow the mousse to set properly.

What are some good substitutions for the strawberries if I don’t have any on hand?

You can easily substitute the strawberries with other berries or fruits. Raspberries, blueberries, or even mango work wonderfully, offering a slightly different flavor profile. Use the same amount of fruit (2 cups) as the recipe calls for. Remember that if you use a fruit with a higher water content, like watermelon, you might need to adjust the amount of gelatin or chill time to achieve the desired consistency.

How do I know when the strawberry mousse is perfectly set and ready to serve?

The strawberry mousse is ready when it has a light and airy texture and holds its shape. After chilling for at least 2 hours, gently tap the serving dish; the mousse should jiggle slightly but not be overly runny. The texture should be smooth and creamy, and the flavor will have fully developed. You can also test a small spoonful to ensure it has reached the desired consistency.

Can I double or triple this recipe to make a larger batch for a party?

Yes, you can easily scale this recipe up! When doubling or tripling the recipe, ensure you have large enough mixing bowls for the whipped cream. You may also need to adjust the chilling time slightly, as larger batches may take a bit longer to set. For a doubled recipe, consider using a larger blender to puree the strawberries, or working in batches.

What is the nutritional value of this strawberry mousse, and are there any health benefits?

This strawberry mousse provides a good source of Vitamin C from the strawberries, which is an antioxidant. The heavy whipping cream adds fat, and the sugar provides energy. The optional gelatin, when used, provides protein. The exact nutritional value will vary depending on the ingredients used and the serving size, but the primary health benefit comes from the fresh strawberries.