If you’re craving something light, fruity, and utterly delightful, you’re going to love this Fresh Strawberry Mousse Recipe. It’s one of those desserts that feels fancy but is surprisingly simple to make — honestly, I whip it up when friends drop by or when I just need a little pick-me-up. The fresh strawberries bring a natural sweetness that pairs beautifully with the creamy mousse texture, and the best part? You only need a handful of ingredients. Trust me, once you try this, it’ll become your go-to dessert all summer long.
Why You’ll Love This Recipe
- Super Simple Ingredients: You don’t need any fancy stuff—just fresh strawberries, sugar, and cream.
- Quick Prep: It only takes about 10 minutes to throw it all together, perfect for last-minute desserts.
- Light and Refreshing: Unlike heavy desserts, this mousse feels like a breath of fresh air on your palate.
- Versatile Serving Options: You can serve it in glasses, use it as cake filling, or even freeze it for later.
Ingredients You’ll Need
Each ingredient here plays a starring role. Fresh strawberries give the mousse its vibrant flavor and color, while cold heavy cream provides that silky, airy texture. The sugar’s just enough to balance the natural tartness of the berries. When shopping, try to pick ripe, fragrant strawberries — they’ll make all the difference.
- Strawberries: Opt for ripe, medium-sized berries for the best flavor and a bright, natural sweetness.
- Granulated sugar: Balances the tartness of the strawberries—feel free to adjust slightly to your taste.
- Heavy cream (cold): This is key for whipping to the stiff peaks that give mousse its signature fluffiness.
- Extra strawberries for topping: Fresh slices make for an irresistible garnish that adds texture and freshness.
Variations
One of my favorite things about this Fresh Strawberry Mousse Recipe is how easy it is to tweak. Whether you want to tone down the sugar or add a fun twist, I encourage you to make it your own. Here’s what I’ve tried and loved.
- Use Greek yogurt instead of cream: I discovered this trick when looking for a lighter version; it adds creaminess with a bit of tang.
- Add a splash of vanilla extract: A little vanilla enhances the strawberry flavor without overpowering it.
- Chocolate chips or shavings: My family goes crazy for adding a sprinkle of dark chocolate on top for a decadent twist.
- Make it vegan: Substitute the cream for coconut cream and use maple syrup instead of sugar.
How to Make Fresh Strawberry Mousse Recipe
Step 1: Purée the Strawberries and Sugar
Start by washing and slicing your fresh strawberries—this speeds up blending and gets the puree perfectly smooth. Pop the sliced berries and sugar into a blender or food processor and blitz until velvety. I like to remove about half a cup of this luscious puree to set aside for layering later. Pro tip: Taste the puree here, and adjust sweetness if you prefer it sweeter before folding it into the cream.
Step 2: Whip the Cream to Stiff Peaks
This is where your mousse gets fluffy and dreamy. Chill your mixing bowl and beaters in the freezer for 10-15 minutes beforehand if you have time — it makes a big difference. Pour in the cold cream and whip until you see stiff peaks. You’ll know you’re there when the cream stands tall and doesn’t sag back into the bowl. Be careful not to overbeat, or you’ll get butter!
Step 3: Fold in the Strawberry Purée
Gently fold the remaining puree into the whipped cream — you want to keep as much air as possible, so use a spatula and move slowly but completely until blended. The mousse should turn a soft pink color with specks of strawberry throughout, looking inviting and airy.
Step 4: Assemble and Chill
Divide the reserved ½ cup of strawberry puree evenly into serving glasses or bowls, then spoon the mousse on top. I like to chill these in the fridge for at least an hour to let the flavors marry and the mousse to firm up slightly. If you have time, leaving it overnight actually makes the dessert taste even better — the strawberry flavor deepens, and the texture settles perfectly.
Step 5: Garnish and Serve
Right before serving, top with fresh strawberry slices or whole small berries. This not only makes it look beautiful but adds a burst of freshness and texture that compliments the silky mousse. Then dive in and enjoy!
Pro Tips for Making Fresh Strawberry Mousse Recipe
- Chill Your Tools: Keeping your mixing bowl and beaters cold helps the cream whip faster and fluffier.
- Puree Texture Matters: For a smoother mousse, blend the strawberries very thoroughly, but if you like texture, pulse less.
- Folding Technique: Use a gentle folding motion with a spatula rather than stirring to keep your mousse airy.
- Timing the Chill: Don’t skip the fridge time; chilling improves flavor melding and mousse set without compromising softness.
How to Serve Fresh Strawberry Mousse Recipe
Garnishes
I love topping this strawberry mousse with simple fresh strawberry slices because they add a juicy burst and pretty presentation. If you want to dress it up, a sprig of fresh mint or a dusting of powdered sugar works wonders. Sometimes I even add a little chopped pistachio for a surprise crunch and color contrast—trust me, it’s worth trying!
Side Dishes
This mousse goes beautifully alongside delicate desserts like lemon shortbread cookies or almond biscotti. For a more substantial treat, I often serve it with a simple fresh fruit salad or a light sponge cake to complement the mousse’s texture without overwhelming your palate.
Creative Ways to Present
I’ve served this mousse layered with crushed graham crackers or cake crumbs for a casual parfait look that guests adore. For special occasions, try piping the mousse into small glasses or even hollowed-out strawberries for a charming, bite-size dessert experience. It’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers covered tightly in the fridge for up to 2 days. The mousse holds its texture well, though strawberries on top can start to soften a bit. If you plan to store, I recommend adding fresh garnishes right before serving again.
Freezing
While I haven’t frozen the mousse very often, I’ve found that if you wrap it well in airtight containers, it freezes okay for 1-2 weeks. Thaw overnight in the fridge and give it a gentle stir before serving to refresh the texture. It won’t be quite as fluffy, but still delicious!
Reheating
This dessert is best served chilled, so I don’t recommend reheating. If you like, you can let leftovers sit out at room temperature for 10 minutes before serving to take the chill off—it makes the flavors more pronounced without losing the mousse’s charm.
FAQs
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Can I use frozen strawberries for this mousse recipe?
Yes, you can use frozen strawberries if fresh aren’t available, but make sure to thaw and drain any excess liquid before pureeing to avoid a watery mousse. Frozen berries might also produce a slightly different texture but will still taste delicious.
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What if I don’t have heavy cream—what can I substitute?
If you don’t have heavy cream, full-fat coconut cream is a great substitute for a dairy-free version. Another option is to use whipping cream with at least 30% fat for best results. Avoid using milk, as it won’t whip properly.
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How can I make this mousse firmer for use as a cake filling?
I’ve found that adding a small amount of dissolved gelatin strengthens the mousse without changing the flavor. Whip the cream until thickened, gently mix in the puree, then slowly combine with the gelatin mixture. This helps it set nicely for layering cakes or pies.
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Can I prepare this mousse the day before serving?
Absolutely! In fact, preparing it the night before lets the flavors meld and the mousse set perfectly. Just cover it well with plastic wrap and store in the fridge, then add fresh garnishes right before serving.
Final Thoughts
I absolutely love how this Fresh Strawberry Mousse Recipe comes together effortlessly yet tastes like you spent hours on it. It’s the kind of dessert that makes you smile every time you take a bite—light, fresh, and just sweet enough. I hope you’ll try making it yourself, whether for a special occasion or just to brighten up an ordinary day. Seriously, once you do, this mousse might just become your new favorite way to enjoy fresh strawberries.
Print
Fresh Strawberry Mousse Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- 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 with pureed fresh strawberries and whipped cream. Sweetened with sugar and chilled to perfection, it’s a refreshing treat perfect for warm days or elegant gatherings. The mousse is topped with fresh sliced strawberries for a delightful presentation and burst of fruity flavor.
Ingredients
Strawberry Mousse
- 12½ ounces strawberries (3/4 pound), cleaned and sliced
- ½ cup granulated sugar
- 1 cup heavy cream, cold (with at least 30% fat content)
- Extra strawberries for topping
Instructions
- Prepare the strawberries: Clean and slice the strawberries thoroughly. Add the sliced strawberries and sugar into a blender or food processor and puree until smooth. Remove ½ cup of the puree and set it aside for layering.
- Whip the cream: In a cold bowl, beat the cold heavy cream until stiff peaks form. This makes the cream light and fluffy, which is essential for a smooth mousse texture.
- Combine puree with whipped cream: Gently fold the remaining strawberry puree (all except the reserved ½ cup) into the whipped cream. Be careful to fold evenly to maintain the airiness of the mousse.
- Assemble the mousse: Divide the reserved ½ cup of strawberry puree evenly between 4 small to medium glasses (each glass around 1 cup volume). Spoon the strawberry mousse over the puree layer in each glass.
- Chill and serve: Refrigerate the assembled mousse for about 1 hour or up to overnight to allow flavors to meld and the mousse to set slightly. Before serving, top each glass with fresh sliced strawberries for an appealing, fresh garnish. Enjoy immediately.
Notes
- To use this mousse as a filling for pies or cakes, whip the cream until thickened and stir in the puree first.
- To stabilize, sprinkle 1 tablespoon of gelatin over 2 tablespoons of milk in a small pot and let stand for 1 minute.
- Heat the gelatin mixture gently on low heat for 1-2 minutes, stirring until the gelatin has dissolved without boiling.
- Temper the gelatin by stirring in 1-2 tablespoons of whipped cream mixture, then fold the gelatin mixture back into the rest of the whipped cream mixture.
- This process will help the mousse set firmly if used as a filling.
Nutrition
- Serving Size: 1 glass (about 1 cup)
- Calories: 210
- Sugar: 20g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
