Strawberry Mousse: A Spoonful of Spring in Every Bite

Strawberry mousse is the perfect light and airy dessert that feels fancy,
but is surprisingly simple to make.

Whether you’re hosting a spring brunch or just craving a bright,
beautiful treat, this mousse comes together effortlessly.

You’ll love how easy it is to prepare, and everyone will love how delicious it tastes.

For the Strawberry Mousse

Fresh Strawberries – You’ll need 1 pound of strawberries, pureed and strained, to give the mousse its bright, fruity flavor.
Granulated Sugar – Just ¼ cup to sweeten the strawberries without overpowering them.
Fresh Lemon Juice – A couple of teaspoons to enhance and brighten the strawberry flavor.
Kosher Salt – Just a pinch to balance out the sweetness and bring out the natural berry taste.
Unflavored Gelatin – This sets the mousse and gives it that light, airy structure.
Freeze-Dried Strawberry Powder – About 1 tablespoon (or ⅓ cup freeze-dried strawberries blended) to intensify the strawberry flavor.
Heavy Whipping Cream – 1 cup, chilled. This gets whipped into soft peaks for that creamy, fluffy texture.

Strawberry Mousse Recipe

Looking for a show-stopping dessert that's as easy to make as it is beautiful? Dive into this Strawberry Mousse, a lusciously creamy and delightfully fruity dessert that you can whip up with just a few simple ingredients.

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Course: Dessert

Cuisine: American

Keyword: Strawberry Mousse Recipe

Prep Time: 40

Chill Time:: 3

Total Time: 3 40

Servings:

Notes

Ingredients:

1 pound fresh strawberries (to yield 1 ½ cups of strained puree)
¼ cup granulated sugar
2 teaspoons fresh lemon juice
A pinch of kosher salt
1 packet unflavored gelatin
1 tablespoon freeze-dried strawberry powder (approx. ⅓ cup freeze-dried sliced strawberries, ground)
1 cup chilled heavy whipping cream

Instructions:

Prepare Strawberry Puree:
- Combine strawberries, sugar, salt, and lemon juice in a blender.
- Blend until smooth.
- Strain through a fine mesh sieve to remove seeds.
Cook Strawberry Mixture:
- Pour the strained puree into a small saucepan.
- Simmer over medium heat for 5 minutes.
- Whisk in the freeze-dried strawberry powder.
Gelatin Preparation:
- Sprinkle gelatin over ¼ cup of cold water in a small bowl; allow to bloom for 5 minutes.
- Add the bloomed gelatin to the warm strawberry mixture.
- Cook on low heat for 2 minutes or until the gelatin dissolves and the mixture thickens.
- Remove from heat.
Chilling Process:
- Transfer the mixture to a bowl and cover.
- Chill in the refrigerator for at least 1 hour.
Whip the Cream:
- Beat heavy whipping cream in a large bowl with a hand mixer or a stand mixer until stiff peaks form.
Combine:
- Gently fold the chilled strawberry mixture into the whipped cream until well combined with no streaks.
Final Assembly:
- Spoon or pipe the mousse into serving cups or bowls.
- Cover and refrigerate for at least 2 hours before serving.
Garnish:
- Top each serving with whipped cream, fresh strawberry slices, and a sprinkle of freeze-dried strawberry powder as desired.

Nutrition

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Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well so you don’t end up with a watery mousse.
What if I don’t have gelatin? Can I still make this?
Yep, you can skip the gelatin! Just whip your cream to stiff peaks and gently fold in the strawberry mixture. It won’t set as firmly but will still be light, fluffy, and delicious.
How do I keep the mousse light and airy when mixing?
The trick is to fold — not stir — the strawberry mixture into the whipped cream. Go slow and gentle, and stop as soon as it’s combined. You want to keep all that lovely air in there!
How far in advance can I make strawberry mousse?
You can make it up to a day ahead — perfect for dinner parties! Just keep it covered in the fridge. Add your toppings right before serving to keep them fresh.
How long does it last in the fridge?
It’ll keep well for 2-3 days, but honestly, it’s so good it probably won’t last that long!