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30 min
|
intermediate
|
gluten-free
This light and creamy strawberry mousse tastes like a spoonable strawberry cloud, with fresh berries in every bite.
It’s an easy make-ahead dessert that feels fancy enough for dinner parties but simple enough for weeknight cravings.
The smooth gelatin-set texture holds its shape beautifully, making it perfect for layering in parfaits or topping with extra berries.
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Place your mixing bowl and beaters in the fridge or freezer so the cream whips quickly and stays cold.
Rinse the strawberries, pat them very dry, then hull them so no tough green tops remain.
Add the strawberries, sugar, lemon juice, and vanilla to a blender or food processor.
Blend until completely smooth, scraping down the sides once so no chunks remain.
For extra silky mousse, press the puree through a fine mesh strainer to remove seeds.
In a small bowl, sprinkle the gelatin evenly over the cold water.
Let it stand without stirring for about 5 minutes, until the granules look thick and swollen.
Transfer about 1/2 cup of the strawberry puree to a small saucepan.
Place the pan over low heat and warm gently, stirring, until the puree is hot but not boiling.
Add the bloomed gelatin to the warm puree and stir until it is completely dissolved and clear.
Whisk this warm mixture back into the remaining cold strawberry puree until evenly combined.
Let the strawberry base cool to room temperature, stirring occasionally, so it does not set yet.
Pour the cold heavy whipping cream into your chilled mixing bowl.
Beat with an electric mixer on medium speed until soft peaks form that gently hold their shape.
Do not whip all the way to stiff peaks, or the mousse can feel heavy instead of light.
Check that the strawberry mixture is cool and just slightly thickened, not warm and not fully set.
Add about one third of the strawberry base to the whipped cream and fold gently with a spatula.
Repeat with the remaining strawberry mixture in two additions, folding until no streaks remain.
Try not to stir or beat, which deflates the cream and makes the mousse dense.
Spoon or pipe the mousse into small glasses, ramekins, or jars for individual servings.
Cover each serving and refrigerate for at least 2 hours, until fully set and nicely chilled.
Garnish with extra sliced strawberries right before serving, if you like.
| Energy | 280 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 21 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This strawberry mousse is lovely with crisp butter cookies, almond biscotti, or a simple store-bought shortbread on the side.
For a pretty dessert, layer the mousse with fresh berries in clear glasses and finish with a little whipped cream.
I also love topping each serving with shaved dark chocolate, which adds a nice flavor contrast and elegant look.
Post your review and pictures below! ⬇︎ Thanks for your review!
Alexandra Villa, Orange, Australia: I used only half the sugar in the mousse and it was absolutely delicious! Cool the strawberry mixture thoroughly, and eat within a day of making this.
: Glad the half-sugar version worked well for you, Alexandra!
Cheryl, Spokane: this is a really great recipe.
: Glad you enjoyed it, Cheryl!
Kelly, San Jose, CA: My mom always used to make strawberry mousse when we had company but this was my first time doing it myself. I kept finding my kids opening the fridge and “checking” on it before it was set 😂 thats how i knew it was a hit! Make sure you let the strawberry mix cool before folding it in, it really does matter! But waiting on it to chill feels like forever. So worth it!!
: So glad it was a hit, Kelly!
Please post your feedback and pictures here. We’d love to hear from you!
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