This Strawberry Mousse is a light, airy dessert that bursts with fresh strawberry flavor. It’s creamy yet fluffy—ideal for satisfying a sweet tooth without feeling heavy.

Why You’ll Love This Recipe

I adore how this mousse captures the pure essence of strawberries in a velvety, cloud-like texture. It feels elegant enough for special occasions, yet simple enough to whip up on a whim. The fresh fruit keeps it bright, summery, and utterly delightful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, hulled and roughly chopped
Granulated sugar
Lemon juice
Unflavored gelatin (or agar-agar for a vegetarian version)
Heavy whipping cream, cold
Vanilla extract (optional)

Directions

Prepare the strawberries. I puree the strawberries with sugar and a squeeze of lemon juice until smooth.
Bloom the gelatin. I sprinkle gelatin over a tablespoon of water and let it stand for a few minutes until it blooms.
Heat the puree. I gently heat a few tablespoons of the strawberry puree in a small saucepan until just warm, then whisk in the bloomed gelatin until fully dissolved.
Combine. I stir the warm mixture into the remaining puree, ensuring it’s well combined, then allow it to cool to room temperature.
Whip the cream. In a chilled bowl, I whip the cream (and vanilla if using) to soft peaks.
Fold together. I gently fold a quarter of the whipped cream into the cooled strawberry mixture to lighten it, then fold in the rest carefully to maintain volume.
Chill. I spoon or pipe the mousse into serving dishes, cover, and refrigerate for at least 2 hours until set and fluffy.
Serve. I garnish with fresh strawberry halves, a sprig of mint, or a dusting of powdered sugar before serving.

Servings and Timing

Servings: Makes about 4–6 individual servings
Prep time: 15 minutes (excluding gelatin bloom)
Chill time: At least 2 hours
Total time: Approximately 2¼ hours

Variations

Citrus twist: Add lime zest and juice along with lemon for a tangy lift.
Boozy version: Stir in a tablespoon of strawberry liqueur or rosé before chilling.
Dairy-free mousse: Use coconut cream in place of heavy cream for a creamy vegan version.
Chocolate swirl: Add a swirl of melted dark chocolate into each serving before chilling for a ribboned effect.

Storage/Reheating

I store leftover mousse in the fridge, covered, for up to 2 days. There’s no reheating—serve chilled for the best creamy texture and strawberry freshness.

FAQs

1. Can I use frozen strawberries?

Yes—I thaw and drain them well, then puree. I cook the puree briefly to concentrate the flavor before using.

2. My mousse isn’t setting—what can I do?

I check that I used enough gelatin and that it was fully dissolved. If needed, I gently reheat the mixture, add more gelatin, cool, then fold in whipped cream and re-chill.

3. How do I get a silky texture?

I strain the strawberry puree through a fine-mesh sieve to remove seeds and pulp before combining with gelatin.

4. Can I make mousse in advance?

Absolutely—I make it a day ahead and keep it chilled. It holds its texture beautifully.

5. Is this mousse gluten-free?

Yes—it contains no gluten ingredients. If using gelatin or extracts, I verify they are gluten-free to be safe.

Conclusion

Strawberry Mousse is one of my favorite go-to desserts—light, fruity, and elegantly creamy. It’s easy to prepare yet impressive, and always brings a touch of bright, summery flavor to the table. I hope it becomes a cherished recipe in your repertoire!