Description
This Easy Strawberry Mousse is the perfect creamy, fluffy dessert for spring and summer. Made with just three simple ingredients—fresh strawberries, sugar, and heavy cream—it requires no gelatin and no baking. The result is a light, airy mousse with a vibrant berry flavor, layered over a sweet strawberry puree for an elegant finish.
Ingredients
1 pound (approx. 450g) fresh strawberries, hulled and chopped (plus extra for garnish)
1/3 cup granulated sugar (adjust to taste depending on sweetness of berries)
1 cup heavy whipping cream (very cold)
Fresh mint leaves (optional, for garnish)
Instructions
1. Prepare Strawberries: Wash, hull, and chop the strawberries. Place them in a blender or food processor along with the sugar.
2. Puree: Blend on high speed until the mixture is completely smooth. Taste and add a little more sugar if the berries are tart.
3. Reserve Sauce: Pour out approximately 1/2 cup of the strawberry puree and set it aside in a small bowl. This will be used for the bottom layer.
4. Whip Cream: In a large chilled bowl, beat the cold heavy whipping cream with an electric mixer on high speed until very thick and stiff peaks form. Be careful not to overbeat into butter.
5. Fold: Gently fold the remaining strawberry puree (the part not set aside) into the whipped cream using a spatula. Fold slowly and carefully to keep the mixture light and airy, until the color is a uniform pink.
6. Assemble: Spoon about 1-2 tablespoons of the reserved plain strawberry puree into the bottom of 4 serving glasses or dessert cups.
7. Fill: Pipe or spoon the strawberry mousse mixture on top of the puree layer.
8. Chill: Refrigerate the mousse cups for at least 1 hour (or up to 24 hours) to allow them to set and the flavors to meld.
9. Serve: Garnish with fresh sliced strawberries and a sprig of mint before serving.
Notes
Cream: Use full-fat heavy whipping cream (at least 35% fat) and ensure it is very cold for the best volume and stability.
Sweetness: If your strawberries are very sweet, you can reduce the sugar slightly. If they are tart, you may need up to 1/2 cup.
Texture: Since this recipe uses no gelatin, the texture is soft, creamy, and cloud-like rather than firm or rubbery.
Make Ahead: This dessert is best eaten within 24 hours of making.
- Prep Time: 15
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 20
- Sodium: 20
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 2
- Cholesterol: 80