If you’re craving a dessert that’s light, fruity, and downright irresistible, you’re going to love this Fresh Strawberry Mousse Recipe. I absolutely love how this mousse comes together with just a handful of simple ingredients and delivers on that perfect balance of creamy and fresh strawberry flavor. Whether you’re making it for a quick treat or an elegant dinner party finale, this mousse never disappoints—plus, it’s super easy to whip up!
Why You’ll Love This Recipe
- Simple Ingredients: You only need fresh strawberries, sugar, and cream—no complicated additives or artificial stuff.
- Quick and Easy: The whole process takes about 10 minutes plus chilling time, making it perfect for last-minute desserts.
- Light & Refreshing: Unlike heavy desserts, this mousse is airy, creamy, and full of natural strawberry goodness.
- Versatile Serving: Enjoy it in glasses, as a cake filling, or even paired with other fruits for a customizable treat.
Ingredients You’ll Need
Each ingredient in this Fresh Strawberry Mousse Recipe plays a vital role—be sure to start with ripe, juicy strawberries for that fresh flavor, and use cold, high-fat cream to get those beautiful stiff peaks.
- Strawberries: Pick berries that are bright red and fragrant; they add a natural sweetness and a vibrant color.
- Granulated sugar: Balances the tartness of the fruit—feel free to adjust to your taste!
- Heavy cream (or whipping cream): Cold and with at least 30% fat content so it whips up beautifully and holds its shape.
- Extra strawberries for topping: Fresh slices brighten up the presentation and add a fresh crunch.
Variations
I love experimenting with this Fresh Strawberry Mousse Recipe depending on the season or my mood. You can absolutely customize it while keeping that creamy, dreamy texture we all adore.
- Adding Vanilla: Sometimes I stir in a splash of vanilla extract for a warm note that complements the strawberry perfectly.
- Dairy-Free Variation: You can substitute the heavy cream with coconut cream for a luscious vegan version—just make sure to chill it well before whipping.
- Mixing in Other Berries: Swapping or combining strawberries with raspberries or blueberries can add a fun twist, giving you a different flavor profile each time.
- Using Gelatin for Stability: If you want to use the mousse as a cake or pie filling, I’ve learned adding a bit of gelatin helps it hold shape much better without losing silkiness.
How to Make Fresh Strawberry Mousse Recipe
Step 1: Prepare Your Strawberries
Start by washing and slicing around 12½ ounces of fresh strawberries. I like slicing them fairly thin so they puree pretty easily. Then toss the sliced strawberries and sugar into a blender or food processor and blitz until smooth. Make sure you remove about half a cup of the puree and set it aside—that part will be for layering later, and trust me, it’s worth it!
Step 2: Whip the Cream to Stiff Peaks
This part is critical! Chill your mixing bowl and beaters in the fridge beforehand if you can—that helps the cream whip faster and hold better. Pour in one cup of cold heavy cream and whip until you get stiff peaks (when you lift the whisk, the cream stands up firmly without falling over). This step took me a bit to master—don’t rush it or you’ll get soupy cream instead of fluffy mousse.
Step 3: Fold in the Strawberry Puree
Now, gently fold the remaining puree (not the reserved half-cup) into the whipped cream. Use a spatula and careful, slow strokes to keep the mousse airy. This folding technique makes all the difference in texture—you want light and fluffy, not flat and dense.
Step 4: Assemble and Chill
Divide the reserved half-cup of strawberry puree evenly into four small or medium glasses (the ones I use hold about 1 cup). Spoon the mousse on top of this layer and smooth it out gently. Pop them into the fridge for at least an hour, or overnight if you plan ahead. This chilling step lets the flavors meld and the mousse firm up just right.
Step 5: Garnish and Serve
When it’s time to serve, slice some fresh strawberries and scatter them on top for a beautiful finishing touch. It not only looks gorgeous but adds that satisfying fresh bite. Trust me, guests will ask for seconds!
Pro Tips for Making Fresh Strawberry Mousse Recipe
- Use Ripe Berries: I once used underripe strawberries and the mousse tasted bland, so always pick berries at their peak sweetness.
- Chill Equipment: Cold bowls and beaters make whipping cream so much easier and faster—don’t skip this step!
- Gentle Folding: Being patient when folding puree into cream keeps the mousse fluffy instead of deflating it.
- Control Sweetness: Start with less sugar, then taste your puree—sometimes super ripe strawberries need very little added sugar.
How to Serve Fresh Strawberry Mousse Recipe
Garnishes
I love topping my mousse with fresh strawberry slices and occasionally a sprig of mint for a pop of color and refreshing aroma. A dusting of powdered sugar or a few white chocolate shavings also makes it look extra special for guests.
Side Dishes
This mousse pairs beautifully with buttery shortbread cookies or almond biscotti on the side. If you want something more substantial, a light citrus salad complements the fresh strawberry flavors wonderfully.
Creative Ways to Present
For special occasions, I like serving the mousse in stemmed glasses or pretty dessert bowls layered with crumbled cookies or granola for texture. You can even pipe the mousse into tart shells or swirl it on a plate with berry coulis for a fancy restaurant vibe — it’s really flexible!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the mousse tightly with plastic wrap or transfer to an airtight container. I store mine in the fridge and find it stays fresh and creamy for up to two days—longer than that and it can start to lose texture.
Freezing
I’ve actually tried freezing this mousse when I had extra, and while it freezes well, the texture softens a bit after thawing. If you plan to freeze, use it in baked goods like pie fillings rather than eating straight from the freezer.
Reheating
This dessert is best enjoyed cold straight from the fridge, so reheating isn’t really ideal—it can break down the mousse. If you want to warm it slightly, try letting it sit at room temperature for 10-15 minutes instead.
FAQs
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Can I use frozen strawberries for this Fresh Strawberry Mousse Recipe?
Frozen strawberries can work in a pinch, but they tend to release extra water when thawed, which can make your mousse less stable and watery. If you use frozen, drain any excess liquid and reduce added sugar accordingly.
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How do I know when the cream is whipped enough?
When you whip cream, it’s ready when it holds stiff peaks—meaning if you lift the whisk, the cream stands up with pointed tips that don’t flop over. If you over-whip, it will start turning grainy and eventually turn into butter, so watch carefully!
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Can I make this mousse without heavy cream?
You can substitute coconut cream or a whipped coconut milk alternative to make it dairy-free, but the texture will be slightly different. Heavy cream’s fat content is crucial for that silky mousse texture.
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How long does the mousse keep in the fridge?
Stored in an airtight container, this mousse stays fresh for up to two days. After that, it can start to lose its airy texture and become watery.
Final Thoughts
I hope you give this Fresh Strawberry Mousse Recipe a try soon—I guarantee you’ll be hooked once you taste how light, fruity, and perfectly creamy it is. It’s one of those recipes that feels fancy but is truly so simple, making it a staple in my kitchen, especially during strawberry season. Plus, serving it in pretty glasses always gets compliments! If I can make mousse this easy, so can you — let me know how yours turns out!
Print
Fresh Strawberry Mousse Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes (including chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Fresh Strawberry Mousse is a light and airy dessert made from fresh strawberries, sugar, and whipped cream. Perfectly sweet and creamy, it’s a refreshing treat that can be enjoyed on its own or used as a filling for cakes and pies. The mousse is quick to prepare, requiring just a few ingredients and minimal effort, making it ideal for warm days or elegant gatherings.
Ingredients
Strawberry Mousse
- 12½ ounces fresh strawberries (3/4 pound), cleaned and sliced
- ½ cup granulated sugar
- 1 cup cold heavy cream (or whipping cream with at least 30% fat content)
- Extra fresh strawberries for topping
Instructions
- Prepare the Strawberry Puree: Clean and slice the fresh strawberries. Place them in a blender or food processor along with the granulated sugar. Puree until smooth. Remove ½ cup of the puree and set it aside for layering later.
- Whip the Cream: In a cold mixing bowl, beat the cold heavy cream using an electric mixer until stiff peaks form. Be careful not to overbeat.
- Fold in the Puree: Gently fold the remaining strawberry puree (not the reserved ½ cup) into the whipped cream to combine, being careful to keep the mixture light and airy.
- Assemble the Mousse: Divide the reserved ½ cup strawberry puree evenly between four small to medium glasses (approximately holding 1 cup each). Spoon or pipe the strawberry mousse mixture on top of the puree layer in each glass.
- Chill: Refrigerate the assembled mousse glasses for about 1 hour or until well chilled. You can also chill overnight if desired to enhance the flavors and texture.
- Serve: Just before serving, top each mousse glass with fresh sliced strawberries for an added burst of freshness and a beautiful presentation. Enjoy immediately.
Notes
- For use as a filling in pies or cakes: Whip the cream until thickened and stir in the strawberry puree. In a small saucepan, add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatin on top. Let it stand for one minute.
- Heat the milk and gelatin mixture over low heat, stirring often until the gelatin dissolves completely (1-2 minutes). Avoid boiling.
- Remove immediately from heat. Add 1-2 tablespoons of the whipped cream mixture to the gelatin mixture and stir gently to combine.
- Fold the gelatin mixture back into the rest of the whipped cream and puree mix. This will help stabilize the mousse for use as a filling.
- Use cold cream and a chilled bowl for best whipping results.
- Do not overbeat cream to avoid turning it into butter.
Nutrition
- Serving Size: 1 serving (approx. 1 glass)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 20 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 60 mg
