Easy Strawberry Mousse
Light as air, pretty in pink, and bursting with real strawberry flavor, this no-bake strawberry mousse comes together in just 20 minutes and sets up beautifully in individual glasses. Made with fresh strawberries, lightly sweetened whipped cream, and a touch of gelatin to hold its shape, it's elegant enough for a dinner party yet simple enough for any night of the week.
Equipment
- Blender or food processor For pureeing the strawberries
- Fine mesh sieve or strainer For removing seeds from the puree
- Small saucepan For warming and dissolving the gelatin
- Stand mixer or hand mixer With whisk attachment for whipping the cream
- Large mixing bowl For folding the mousse together
- Rubber spatula For gentle folding
- Individual serving glasses or ramekins For setting and serving the mousse
- Measuring cups and spoons
- Piping bag Optional — for neatly portioning mousse into glasses
Ingredients
For the Strawberry Puree
- 1 lb fresh strawberries about 450g, hulled
- 1/4 cup granulated sugar 50g
- 1 tbsp fresh lemon juice from about half a lemon
For the Gelatin
- 2 tsp unflavored gelatin powder one standard packet is approximately 2¼ tsp
- 3 tbsp cold water
For the Whipped Cream
- 1 1/2 cups heavy whipping cream 360ml, very cold
- 1/4 cup granulated sugar 50g
- 1 tsp vanilla extract pure vanilla recommended
For Garnish (Optional)
- fresh strawberry slices for topping each glass
- fresh mint sprigs optional
- powdered sugar optional, for dusting
Instructions
- Rinse, dry, and hull the strawberries, then cut them into rough quarters.
- Blend the strawberries with ¼ cup sugar and 1 tablespoon lemon juice until completely smooth, then strain through a fine-mesh sieve to remove the seeds. Set the puree aside.
- Sprinkle the gelatin over 3 tablespoons of cold water in a small saucepan and let it sit undisturbed for 5 minutes to bloom.
- Warm the bloomed gelatin over low heat, stirring for 1–2 minutes until fully dissolved and clear. Remove from heat and cool for 2–3 minutes.
- Slowly whisk the dissolved gelatin into the strawberry puree until fully incorporated. Keep at room temperature while you prepare the whipped cream.
- Beat the cold heavy cream with the remaining ¼ cup sugar and vanilla extract on medium-high speed until stiff peaks form, about 3–4 minutes total.
- Gently fold the strawberry-gelatin mixture into the whipped cream in two additions using a rubber spatula, until no white streaks remain and the mousse is a uniform pink.
- Divide the mousse evenly between serving glasses, cover loosely with plastic wrap, and refrigerate for at least 2 hours until fully set.
- Before serving, top each glass with fresh strawberry slices, a mint sprig, or a light dusting of powdered sugar. Serve immediately from the fridge.
Notes
- Use ripe, fragrant strawberries for the best flavor — pale or underripe strawberries will result in a bland mousse.
- Don't skip straining the puree. Removing the seeds gives you a silky, elegant texture that makes a big difference in the finished mousse.
- Always bloom gelatin in cold water before heating. Skipping this step can cause lumps in your mousse.
- Do not boil the gelatin mixture — gentle low heat is all you need. Boiling can break down the gelatin's ability to set.
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for faster, more stable peaks.
- Make sure the gelatin mixture is still fluid (not beginning to set) before folding into the cream. If it has started to gel, place the bowl briefly in warm water and stir until liquid again.
- Frozen strawberries can be substituted — thaw fully and drain excess liquid before blending to avoid a watery puree.
- For a dairy-free version, substitute full-fat coconut cream for the heavy whipping cream. Chill the can overnight before whipping.
- This mousse can be made up to 24 hours in advance. Store covered in the fridge and add garnishes just before serving.
- Leftovers keep in the fridge for up to 3 days. The mousse can also be frozen for up to 1 month — thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 14gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 20mgPotassium: 175mgFiber: 1gSugar: 12gVitamin A: 12IUVitamin C: 40mgCalcium: 5mgIron: 2mg
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