This strawberry mousse recipe is the perfect way to celebrate strawberries. Made with fresh or frozen strawberries, whipped cream, and gelatin (or agar-agar) this takes less than 30 minutes to make.
Table of Content
We have strawberries in season now. So, of course, we are enjoying strawberries every day. Plus, I made a few strawberry desserts apart from my usual chocolate-coated strawberries. And, this delicious mousse was a huge hit and didn't take long to finish.
These days, frozen strawberries are also easily available, so desserts like this homemade mousse are easy to whip up in just minutes at any time during the year.
Why make this mousse
- A mousse recipe does not get any easier than this. In fact, it is easier than my chocolate mousse because it does not include a double boiler for eggs and all that stuff.
- This mousse is rich, creamy yet light and airy because we add lots of whipped cream. You can also add whipped egg whites to the mousse but I find that it makes it very light and the strawberry flavor is almost lost in there.
- You can also use this mousse to make strawberry mousse jars over cookie crumbs topped with whipped cream as I did in my fresh berries mousse jars
- Vegetarian strawberry mousse - I am using gelatin in this recipe. And yet, you can also use agar-agar as a vegetarian alternative. Agar-agar works similar to gelatine but needs to be boiled not just melted.
Timeless and 5 step process at a glance
- Prepare strawberry puree - 10 mins
- Dissolve the gelatin - 5 mins
- Whip the cream - 5 mins
- Assemble - 10 mins
- Chill - 3 hours
- Total active time - 30 mins - Inactive time - 3 hours
Ingredients and substitutes
- Strawberries - I used fresh strawberries since they are in season. But, frozen ones work just as well (see how to freeze strawberries). And for a more concentrated taste, you can reduce the strawberry puree in a small saucepan over medium heat. If you choose to do that, then double the number of strawberries in the recipe or make just 4 servings.
- Gelatin - This helps set the mousse nicely giving it that wonderful texture, where it is not soft like pudding and not firm like a panna cotta.
- Whipping cream - I highly recommend you use no less than 32% to 38% heavy whipping cream or else the mousse will have a very soft texture. I like a nice light and airy texture so I use 38% whipping cream.
- Sugar - We've used granulated sugar in the strawberries and powdered sugar in the whipped cream. You can also use granulated in both, but the powdered sugar does help stabilize the whipping cream.
- Optional ingredients
- Cream cheese - whip the cream cheese with the heavy cream to make a strawberry cheesecake mousse
- Cookie crumbs - Pour the mousse over crushed cookie crumbs in small dishes, bowls, or mini mason jars.
Strawberry Mousse Recipe
- Blend the strawberries in a food processor or blender until smooth. Strain through a sieve or mesh. Then, add the sugar, salt, lemon juice, and liquor. Combine well.
Pro tip - Straining thru a sieve will take away all the fiber and seeds, which gives a nicer consistency to the mousse. - Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heat.
Pro tip - If you choose to reduce the strawberry puree, you will need to double the number of strawberries in the recipe to make 6 servings. - Save ½ cup puree aside for the top garnish. This is optional as well. If you plan to top with whipped cream instead of puree for the garnish you can use all this puree in the mousse.
- Next, in a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let soak for 3 minutes. Then, heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly.
Pro tip - If you have any white scum on top of the melted gelatin, take it out with a spoon. - Add the melted gelatin mixture to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the gelatin. Then, stir to combine the two.
Pro tip - Adding a little strawberry puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
- In the large bowl of a stand mixer with the whisk attachment, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks.
- Then, gently fold the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.
- Divide the mixture evenly between 6 individual 7oz glasses (or 10 x 4oz cups). Top with the remaining strawberry puree we saved earlier.
Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
- Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
- For garnish, you can top with whipped cream and strawberries. I used a slice of strawberry on each.
- Enjoy!
Tips for success
- You can use fresh or frozen strawberries for the puree. However, if you use frozen strawberries make sure there is not too much water in the strawberries. If necessary, reduce the strawberry puree in a small saucepan.
- If you choose to use agar-agar instead of gelatin. Add the agar-agar to the strawberry puree and boil it for 2 to 3 minutes
- Use high percentage heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
Variations
- Eggless strawberry mousse - Add the agar-agar to the strawberry puree and boil it for 2 to 3 minutes. Cool to room temperature then continue with the recipe
- Strawberry mousse with cooked eggs
- Cook two egg yolks, strawberry puree, and half the sugar in a double boiler. Whip until light and fluffy.
- Whip the heavy cream and fold it into the strawberry puree.
- Then, cook the egg whites with the remaining sugar, whip them to stiff peaks, and fold it into the strawberry puree.
- Divide between mousse glasses and top with a dollop of whipped cream and fresh strawberries.
- Frozen strawberry mousse - place the mousse into the freezer for a few hours. Let thaw at room temperature for 10 minutes before serving.
- Strawberry cheesecake mousse - with cream cheese added to the mousse.
- Strawberry cake filling - Use a thick stiff buttercream dam to keep the filling in between the cake layers.
More mousse recipes
Frequently asked questions
How long will this strawberry mousse keep?
This mousse will last in the fridge for 3 to 4 days. Having said that, mousse is made up of whipped cream, which starts to lose volume after about 2 days.
Can I use this strawberry mousse as a cake filling?
Absolutely, you can also use this as a strawberry mousse cake filling between cake layers.
Also, read - how to tort and fill a cake - Basic cake decorating.
Can I use other fruits instead of strawberries?
Absolutely! Try raspberries, blueberries, blackberries, or mixed berries. Make sure to strain the puree when using berries to remove the seeds and thick skin. You can also try my blackberry mousse, mango mousse, and chestnut mousse.
Printable Recipe
Best Strawberry Mousse
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Diet : GF, NF,
Calories: 79kcal
Adjust Servings Here: 6 servings
Description
This strawberry mousse recipe is the perfect way to celebrate strawberries. Made with fresh or frozen strawberries, whipped cream, and gelatin (or agar-agar) this takes less than 30 minutes to make.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 6 x 7oz cups (or 10 x 4 oz cups)
- 1 lbs (450 g) Strawberries (fresh or frozen)
- 4 tablespoon (60 g) Sugar
- ¼ teaspoon Salt
- 2 tablespoon Liquor ((optional) Grand Marnier, Kirch or Triple Sec)
- 1 tbsp Gelatin
- 2 tablespoon Water
- 1 cup (240 ml) Whipping cream
- 3 tablespoon (3 tablespoon) Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
Garnish
- ½ cup (120 ml) Whipping cream ((38%+))
- 4 Strawberries (fresh, sliced)
Instructions
- Blend the strawberries in a food processor or blender until smooth. Strain through a sieve or mesh. Then, add the sugar, salt, lemon juice, and liquor. Combine well.Pro tip - Straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
- Optional - For a more concentrated flavor, this puree can be reduced to half in a small saucepan over medium heat.Pro tip - If you choose to reduce the strawberry puree, you will need to double the number of strawberries in the recipe to make 6 servings.
- Save ½ cup puree aside for the top garnish. This is optional as well. If you plan to top with whipped cream instead of puree for the garnish, you can use all this puree in the mousse.
- Next, sprinkle the gelatin with 2 tablespoons of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly.Pro tip - If you have any white scum on top of the melted gelatin, take it out with a spoon.
- Add the melted gelatin mixture to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the gelatin. Then combine the two.Pro tip - Adding a little strawberry puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
- In the large bowl of a stand mixer with the whisk attachment, whip the cream with powdered sugar and vanilla extract until stiff peaks.
- Then, gently fold the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.
- Divide the mixture evenly between 6 individual 7oz glasses (or 10 x 4oz cups). Top with the remaining strawberry puree we saved earlier.Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
- Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
- For garnish, you can top with a dollop of whipped cream and fresh strawberries. I used a slice of strawberry on each.
- Enjoy!
Recipe Notes & Tips
- You can use fresh or frozen strawberries for the puree. However, if you use frozen strawberries make sure there is not too much water in the strawberries. If necessary, reduce the strawberry puree in a small saucepan.
- If you choose to use agar-agar instead of gelatin. Add the agar-agar to the strawberry puree and boil it for 2 to 3 minutes
- Use high percentage heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
Nutrition Information
Calories: 79- kcalCarbohydrates: 7- gProtein: 2- gFat: 4- gSaturated Fat: 2- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 27- mgSodium: 130- mgPotassium: 0- mgFiber: 1- gSugar: 4- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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bakersfieldone@gmail.com
I don't have gelatin or agave. Could I use cornstarch as a thickener?
Veena Azmanov
Cornstarch will thicken but not set it.
foodish
This turned out fantastic. People were very impressed indeed. It's quite a bit of work and mess but worth it. Super light and not overly sweet. Thank you!
Maria
Hello, if I want to reduce the strawberry puree do I boil only the strawberries and then add sugar, salt etc? Or I boil all the ingredients?
Veena Azmanov
Hey Maria. You can add the sugar and then reduce it too. just make sure to keep the heat to medium so you don't burn it.
Hayley
How large are the glasses you used, I have 100 x 60ml mini dessert cups to fill.
Veena Azmanov
Hey Hayley, these will make 6 x 7oz glasses or 10 x 4 oz cups. Mine were 8oz cups including the strawberry on top. Thanks
Hayley
Thank you!
Maria
Hi if I use it to make cake layered filling is the recipe OK for a 8 in cake?
Veena Azmanov
Yes, Maria. this should be enough for an 8-inch cake. Thanks
Camilla Dueser
Hello
The quantities of your recipes are not shown !
Veena Azmanov
Camilla, the ingredients and quantities are in the recipe card as always. Thanks