Hey there! If you’re looking for a dessert that feels like summer in every bite, I’ve got just the thing for you. This Fresh Strawberry Mousse Recipe is a simple, refreshingly light treat that I absolutely love making when strawberries are at their peak. It’s creamy, subtly sweet, and bursting with fresh berry flavor—perfect for impressing guests or just treating yourself on a cozy night in. Trust me, once you try this, you’ll find yourself reaching for it time and time again!
Why You’ll Love This Recipe
- Simplicity: Only a handful of ingredients and 10 minutes prep makes it an easy go-to dessert.
- Freshness: Using fresh strawberries really makes the flavor pop in this mousse.
- Versatility: Serve it in pretty glasses, use it as a cake filling, or make it ahead for parties.
- Light & Creamy Texture: You get that perfect airy mousse feel without it being too heavy.
Ingredients You’ll Need
This Fresh Strawberry Mousse Recipe uses just four ingredients, but each brings something special to the table. I like to choose ripe, juicy strawberries for maximum flavor and a splash of cold heavy cream to give it that light and fluffy texture.
- Strawberries: Pick the ripest, freshest berries you can find—sweet and fragrant are best.
- Granulated sugar: Balances the tartness of the strawberries and helps sweeten the puree just right.
- Heavy cream (or whipping cream): Make sure it’s cold for the best whipping results; at least 30% fat content is ideal.
- Extra strawberries: For topping, adding a fresh touch and a bit of color to your serving.
Variations
I love encouraging a little creativity with this recipe. You can easily tweak it based on what you have or your taste preferences. Here’s how I like to make it my own:
- Using different berries: Once, I swapped strawberries for raspberries and it gave the mousse a tangy twist my family adored.
- Adding vanilla: A splash of vanilla extract can add warmth to the flavor profile if you want something extra cozy.
- Gelatin for stability: If you’re planning to use this mousse as a cake filling, I add gelatin, which helps it keep its shape nicely.
- Dairy-free option: Using coconut cream instead of heavy cream works wonderfully for those avoiding dairy.
How to Make Fresh Strawberry Mousse Recipe
Step 1: Prepare Your Berries
Start by cleaning and slicing about 12½ ounces of fresh strawberries. I like to use a blender or food processor to puree the berries along with ½ cup of granulated sugar until smooth. Make sure you set aside ½ cup of this puree for serving—this part really adds that fresh berry burst on the bottom of your glasses.
Step 2: Whip the Cream
Grab a cold bowl and pour in 1 cup of chilled heavy cream. Beat the cream until stiff peaks form; this usually takes a few minutes with a hand mixer. The cold bowl and cream are my secret to achieving fluffy peaks that hold well without separating later.
Step 3: Fold in the Strawberry Puree
Gently fold the remaining strawberry puree (not the ½ cup you set aside) into the whipped cream. Take your time with this part—folding, not stirring vigorously—so you keep all that lovely airiness. This step is key to getting that dreamy mousse texture.
Step 4: Assemble and Chill
In small glasses (I use ones that hold about 1 cup), spoon the reserved ½ cup of strawberry puree at the bottom. Then top with the strawberry mousse mixture. Pop them in the fridge for at least one hour; chilling lets the mousse set and flavors meld beautifully. If you prep them the night before, even better—it’s always tastier the next day.
Step 5: Garnish and Serve
Before serving, top each mousse with fresh sliced strawberries. This not only looks pretty but adds a burst of fresh strawberry goodness with every bite. Enjoy your creation—you’ve just made a deliciously light, fresh treat!
Pro Tips for Making Fresh Strawberry Mousse Recipe
- Use Ripe Strawberries: The flavor really shines through when your strawberries are at their sweetest—avoid underripe or flavorless berries.
- Keep Everything Cold: Chilling your cream and bowl before whipping helps achieve those perfect stiff peaks faster.
- Gentle Folding: Fold the puree into the whipped cream carefully to keep the mousse airy and light.
- Don’t Skip Chilling: Let the mousse rest in the fridge for at least an hour; it really improves texture and flavor.
How to Serve Fresh Strawberry Mousse Recipe
Garnishes
I always top mine with a handful of fresh sliced strawberries for that perfect pop of color and freshness. Sometimes, I add a sprig of mint or a light dusting of powdered sugar for a fancy touch. It’s those little extras that make it feel special without much effort.
Side Dishes
This mousse pairs wonderfully with a light biscotti or shortbread cookie on the side. For brunch, I like serving it alongside vanilla yogurt or a simple green salad with citrus vinaigrette to balance the sweetness.
Creative Ways to Present
For special occasions, I sometimes layer the mousse and puree in tall glasses to create a pretty striped effect. You can also pipe the mousse into mini dessert cups or use it as a filling for layered cakes and tarts—it really elevates any dessert you pair it with!
Make Ahead and Storage
Storing Leftovers
Strawberry mousse keeps well in an airtight container in the fridge for up to 2 days. Just give it a gentle stir before serving if the texture settles a bit. Personally, I find it tastes just as fresh the next day, sometimes even better as the flavors deepen.
Freezing
I’ve experimented with freezing it, and while it’s doable, the texture becomes a little less airy once thawed. If you freeze, do so in a sealed container and thaw slowly in the fridge for the best results.
Reheating
This mousse is best enjoyed cold and isn’t really meant for reheating. If you need to bring it back to a softer state after refrigeration, just leave it at room temperature for 10-15 minutes before serving.
FAQs
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Can I use frozen strawberries for this mousse?
You can use frozen strawberries, but make sure to thaw and drain them well first to avoid excess water, which can make the mousse watery. Fresh strawberries will always give you the best flavor and texture.
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Do I have to use gelatin in the recipe?
Gelatin isn’t necessary if you’re serving the mousse in glasses as is, but adding gelatin helps if you want to use the mousse as a filling or need it to hold shape longer. It’s an optional step depending on your needs.
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How do I know when the cream has stiff peaks?
When you lift the beaters out of the whipped cream, stiff peaks stand straight up without folding over. If you see peaks that droop, keep whipping a bit longer but be careful not to overwhip, or it will turn into butter.
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Can I make this mousse ahead of time?
Absolutely! In fact, chilling the mousse for a few hours or overnight lets the flavors meld and texture perfect—it’s great for preparing in advance for a party or weeknight dessert.
Final Thoughts
This Fresh Strawberry Mousse Recipe holds a special place in my kitchen rotation because it’s quick, fresh, and feels effortlessly elegant. Whether it’s a casual treat after dinner or a dessert for a special gathering, it consistently delights. I can’t recommend making this enough—once you get the hang of folding in the puree and letting it chill, you’ll have a go-to dessert that’s as satisfying to make as it is to eat. So grab some fresh strawberries and give it a try—you’re going to love it just as much as I do!
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 from pureed strawberries and whipped cream. It’s a simple, refreshing treat perfect for warm days or as an elegant finish to any meal. The mousse features fresh strawberry puree folded into fluffy whipped cream, layered over a strawberry purée base, and chilled to perfection. Topped with fresh strawberry slices, this dessert is both visually appealing and delicious.
Ingredients
Strawberry Puree
- 12½ ounces strawberries (3/4 pound), cleaned and sliced
- ½ cup granulated sugar
Mousse
- 1 cup heavy cream (whole, heavy, or whipping cream with at least 30% fat content), cold
For Topping
- Extra fresh strawberries, sliced
Instructions
- Prepare Strawberry Puree: Clean and slice the strawberries thoroughly. Place the sliced strawberries and granulated sugar into a blender or food processor and puree until smooth. Remove ½ cup of this puree and set aside for layering.
- Whip the Cream: In a cold bowl, beat the cold heavy cream until stiff peaks form. This creates the light and airy texture essential for the mousse.
- Combine Puree and Cream: Gently fold the remaining strawberry puree (not the reserved ½ cup) into the whipped cream, being careful to maintain the fluffiness of the mixture.
- Assemble the Mousse: Divide the reserved ½ cup of strawberry puree evenly between 4 small to medium glasses (each holds about 1 cup). Spoon or pipe the strawberry mousse mixture over the puree layer in each glass.
- Chill: Refrigerate the assembled mousses for approximately 1 hour, or longer if desired, to allow the flavors to meld and the mousse to set.
- Garnish and Serve: Before serving, top each mousse with fresh sliced strawberries for added texture and visual appeal. Enjoy immediately.
Notes
- If using this mousse as a pie or cake filling, whip the cream until thickened, then stir in the strawberry puree.
- To stabilize the filling, gently dissolve 1 tablespoon of gelatin in 2 tablespoons of milk over low heat without boiling, then temper the gelatin mixture with 1–2 tablespoons of the whipped cream mixture.
- Fold the gelatin mixture back into the whipped cream mixture to help it set firmly.
Nutrition
- Serving Size: 1 serving (1 glass)
- Calories: 210
- Sugar: 20g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
