Strawberry Mousse
Add Preferred SourceI can’t get over how light and airy Strawberry Mousse is, with fresh berry flavor that tastes bright and real. The whipped cream makes it pillowy soft while the strawberry purée gives it that gorgeous pink color. It looks fancy in glasses but comes together with just three ingredients. You’ll feel like you’re eating something from a French bakery.
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I make it for Valentine’s Day, Easter brunch, and birthday celebrations because the pink color looks stunning in clear glasses. It’s perfect for Mother’s Day, bridal showers, and dinner parties since you can make it ahead and chill overnight for stress-free entertaining. It stays fresh in the fridge for up to 2 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Strawberry Mousse with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each step to make this easy strawberry mousse dessert with simple ingredients.
Blend the Strawberries
Start by adding your cleaned and sliced sweet strawberries to a blender or food processor along with the sugar. If you’re prepping lots of strawberries, I like using this strawberry huller to quickly and easily remove the stems while keeping the berries intact.
Then, I use my professional-grade blender because it purees the berries into a smooth, chunk-free puree. Blend until you have a vibrant pink purée, then measure out and set aside half a cup; you’ll layer this at the bottom of your serving glasses later for an extra pop of berry flavor.
Whip the Cream
Pour your chilled heavy cream into a cold mixing bowl. Using a hand mixer or stand mixer, beat the cream until stiff peaks form. I rely on this 6-speed electric hand mixer with whisk attachment for this step as it quickly and evenly whips the cream without splattering.
The cream should hold its shape when you lift the beaters, and you’ll notice it transforms from liquid to thick and fluffy. Cold cream whips faster and holds better, so make sure both your bowl and cream are well chilled before you start.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Fold in the Pureed Strawberries
Gently fold the remaining strawberry purée into your heavy whipped cream using a silicone spatula. Work slowly and fold from the bottom up until the purée is fully combined and the mousse turns a beautiful pale pink.
Don’t overmix, or you’ll deflate all that airy texture you just created.
Layer and Assemble
Spoon about two tablespoons of your reserved strawberry purée into the bottom of four small glasses or dessert cups. These Italian glass dessert cups beautifully showcase the gorgeous layers.
Top each glass with the strawberry mousse, dividing it evenly among the four servings. You can spoon it in for a rustic look, or use a piping bag for perfectly smooth tops.
Chill and Serve
Cover your glasses with plastic wrap and refrigerate for at least 1 hour; overnight is even better if you want a firmer, more set texture. Right before serving, top each mousse with a strawberry slice or two for garnish.
The cold temperature brings out the berry flavor, making every spoonful feel refreshing and light. Enjoy!
If you need to transport your mousse to a party or potluck, keep the glasses upright in an insulated casserole carrier with ice packs to keep it cold during travel. The mousse holds up well for about 2 hours in transit as long as it stays chilled, and the individual servings make it easy to serve when you arrive.
Equipment
Ingredients
- ¾ pound fresh strawberries cleaned and sliced
- ½ cup sugar
- 1 cup heavy cream chilled
- Extra strawberries for garnish
Video
Instructions
- In a blender or food processor, blend the sliced strawberries and sugar until smooth. Set aside ½ cup of the purée for layering later.¾ pound fresh strawberries, ½ cup sugar
- In a cold mixing bowl, beat the heavy cream until stiff peaks form.1 cup heavy cream
- Gently fold the remaining strawberry purée into the whipped cream until fully combined and fluffy.
- Spoon a layer of the reserved purée into the bottom of 4 small glasses. Top with the strawberry mousse.
- Refrigerate for at least 1 hour, or overnight for a firmer texture. Garnish with fresh strawberries before serving.Extra strawberries
Notes
- Chill your bowl and beaters: Cold equipment helps the cream whip faster and hold stiffer peaks, so pop your mixing bowl in the freezer for 10 minutes before you start.
- Don’t overwhip the cream: Stop beating as soon as you see stiff peaks form; overwhipped cream turns grainy and buttery instead of light and fluffy.
- Fold gently: Use a slow, gentle folding motion when combining the purée and whipped cream so you don’t deflate all those air bubbles you just created.
- Serving and presentation tips: Serve in strawberry mousse cups or individual dessert glasses for a bakery-style presentation; use a large bowl when whipping the cream for easier mixing; and mention to guests that this homemade mousse is naturally gluten-free, with no substitutions needed.
- Flash chill for faster results: If you’re in a rush, place your assembled mousse glasses in the freezer for 20 minutes instead of refrigerating for an hour; don’t forget about them or they’ll freeze solid.
- Recipe variations to try: Boil the strawberries with sugar in a small pot over medium heat for a cooked syrup version with deeper flavor, swap heavy cream for chilled full fat coconut cream for dairy-free, replace sugar with honey for floral sweetness, strain through a mesh strainer to remove seeds, or add one teaspoon of lemon juice for brightness.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Keep your mousse covered with plastic wrap in the refrigerator for up to 2 days, though it tastes best within the first 24 hours when the texture is at its airiest. I store mine in airtight glass containers if I’m not serving it in individual glasses, and the lids keep the mousse from absorbing any fridge odors while maintaining that fluffy consistency.
The mousse doesn’t freeze well, as the whipped cream can separate and become grainy when thawed. I recommend making only what you’ll eat within a couple of days.
What to Serve With Strawberry Mousse
I love serving it alongside shortbread or butter cookies for a little crunch that contrasts with the silky mousse. Vanilla wafers or biscotti also work beautifully for dipping, and the cookies soak up that sweet strawberry purée at the bottom.
You can also pair it with fresh berries on the side, a drizzle of chocolate sauce, or a dollop of whipped cream for an even more special treat. It’s elegant enough to serve at the end of a nice dinner but simple enough for a weeknight dessert.
More Easy Recipes for You to Try at Home
You’ll love these other mousse desserts perfect for special occasions.
