This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake. The perfect creamy fluffy Mousse dessert. A delicious dessert to serve at any occasion.
Say hello to spring with this simple yet out of this world dessert recipe.
Strawberry Mousse Recipe
Strawberry Mousse RecipeSo here I am again with a Fresh Strawberry dessert, and I have to admit this one is amazing. I was and always will be a lover of Mousse. Although I really just started making it more and more in the last year or so.
And I really don’t know what took me so long! I guess I have the Italian to thank, it was his idea to try making it after eating it in a restaurant. I liked the idea so I gave it a shot.
Back in March I made a Double Chocolate Mousse Cake for my youngest daughter’s birthday. And trust me it was good!
Don’t forget to watch the Video!
So now when I have friends over for dinner and I know I need to make a dessert. But let’s face it sometimes you really need something quick and easy and no bake.
And this Strawberry Mousse is just that! And only 3 ingredients!
How to make Strawberry Mousse
- In a blender or food processor puree the strawberries with the sugar.
- Remove about half a cup of puree and set aside.
- Whip the cream until very thick.
- Fold the remaining puree into the whipped cream until combined.
- Place a couple of tablespoons of strawberry puree on the bottom of each glass (4 medium glasses).
- Top with the Strawberry Mousse and then refrigerate for approximately one hour or even longer if desired.
- Serve with fresh sliced strawberries. So good!
Fresh Strawberry Mousse
Since this is Strawberry season in Italy, it is the fruit of the moment in our house. My daughter’s favourite, so we never have a shortage!
Although we did have a shortage of these Strawberry Mousse cups after the Italian got his hands on them. Definitely one of his no sharing desserts! Enjoy!
More Fresh Strawberry Recipes you may enjoy!
Fresh Strawberry Pie with a Mascarpone Filling
Chocolate Panna Cotta with Fresh Strawberry Topping
Homemade No Pectin Strawberry Jam
Strawberries and Cream Vertical Layer Cake
How to Make Mousse
Easy Fresh Strawberry Mousse
Ingredients
- 12 1/2 ounces strawberries (3/4 pound)
- 1/2 cup granulated sugar
- 1 cup whole or whipping cream (cold)
- extra strawberries for topping
Instructions
- Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
- In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
- Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
- ** for size purposes, the glasses I used hold 1 cup of water.
Maria says
Hi Rosemary! I just came across your recipe and wanted to make it for my sister’s baby shower. We wanted to serve the mousse in tiny clear cups since we will be having a lot of guests. Would this recipe still work even if they were in tiny servings? Just wondering in case it might alter the taste at all..thanks!
Rosemary says
Hi Maria, sure that would work. Let me know how it goes.
perla says
Would I be able to make this recipe a day or 2 in advance?
Rosemary says
Hi Perla, yes you could store it in the fridge but no more than 2 days (one is probably better) and be sure to cover with plastic wrap. I hope you like it.
Elaine Crossley says
Hello. Do you think this would still work if I used raspberries?
Rosemary says
Hi Elaine, yes I think it would work and taste pretty good too. Let me know how it goes. 🙂
Maiken says
Turned out great – easy, tasty and beautiful!
Rosemary says
Hi Maiken, thanks so glad you enjoyed it. Have a great weekend.
Ann says
Hi Rosemary. They recipe sounds so easy I was wondering if it is possible to use frozen strawberries and what quantity as I was planning to make this for a crowd and frozen would be cheaper. Thank you Ann
Rosemary says
Hi Ann, yes frozen strawberries should work, although you may want to add some gelatine since frozen strawberries have more liquid, add the gelatine in this way, in a small pot mix the gelatine (1/2 tablespoon) and 2 tablespoons of the whipping cream (not whipped), let sit for 5 minutes. Then heat and stir just until the gelatine dissolves, do not boil. Add a tablespoon of the whipped cream & strawberry puree and stir to combine. Then add the mixture to the bowl of remaining strawberry/cream puree stir just to combine. I have never made it this way but it should work. Let me know how it goes. Of course if you are doubling or tripling the recipe then double or triple the gelatine.
Peggy says
Hi Rosemary, I would like to know if splenda could be used instead of sugar as for I’m a Diabetic.and if it can how much splenda can be used ?
Rosemary says
Hi Peggy, Im sure you can substitute with splenda, apparently it’s a one for one sub or even a little less if you prefer. Let me know how it turns out. Have a great weekend.
Lee says
Hi Peggy, you may also want to consider erythritol or xylitol. Both are sweeteners without the health concerns of splenda – which you can look up. I have never used it due to the health concerns.
https://healthyfocus.org/7-sucralose-side-effects/
I’ve used both of the others for years without any problems. Both taste great and no after taste. You may need to use a little more than sugar as they are not as sweet.
See this link and others at the same site for more info. https://www.healthline.com/health/food-nutrition/xylitol-vs-erythritol#5.
Whatever your choice, enjoy.
Barbara says
Love the idea of the strawberry mousse, but one question should it be covered when you refrigerate the mousse? Thanks
Rosemary says
Hi Barbara, to tell the truth I don’t cover mine, but you can and some say you should (especially if you have some strong smelling foods in your fridge), but lightly with plastic wrap. I hope you like it.
Carol says
Wonderful strawberry flavor dessert that brings lots of compliments…and so light. Quick and easy to prepare. Great for company.
Rosemary says
Hi Carol, thanks so much and glad it is liked by all. Have a great week.
shaysha kingsbury says
Once made and pulled from the frig for serving, will the consistency stay the same while on the buffet table during my dinner party which will last approximately 2+ hours?
Rosemary says
HI Shaysha, depends on how warm the room is. But I would leave it in the fridge for as long as possible, mousse always tastes better cold then room temperature. Hope that helps.
Patricia A Cahill says
This is really simple. Valentines Day this will be on table. Thank you.
Rosemary says
Hi Patricia, thanks so much, I hope you enjoy it.
Diane Peak says
Oh, Rosemary—-this is another winner—-and just in time for Valentine’s Day! Thanks so much for the post. I always look forward to receiving An Italian in My Kitchen……………….
Rosemary says
Hi Diane, thanks so much what a nice thing to say, I hope you enjoy the Mousse. 🙂
Margaret says
Quick and easy and tastes as impressive as it looks. It’s on my go to list now.
Rosemary says
Hi Margaret, thanks so much, so glad you enjoyed it. Have a great Sunday.
Debby says
Yum! And not only that, it’s beautiful! Can’t wait to try it!
Rosemary says
Hi Debby, thanks so much, I hope you enjoy it.
Amanda says
Hi,
I don’t seem to see the quantities on the recipe page and is it granulated sugar or icing?
Rosemary says
Hi Amanda, the recipe card is at the bottom of the post, and the sugar is granulated. Hope that helps. Have a great weekend.
addi says
Can I use Cool whip instead of whipping cream
Rosemary says
Hi Addi, no sorry it won’t work with cool whip.
Amanda says
How long would these last in the fridge please?
Rosemary says
Hi Amanda, I wouldn’t keep it more than 3 days in the fridge. Have a great weekend.
Penny says
If I wanted to use gelatin how much should I use? I’m a baker and do baking for some small restaurants, and they requested a white cake with a strawberry mousse filling and this is so easy, I would love to try it but I would need the filling to hold up. Thank you!
Rosemary says
Hi Penny I have never made this with gelatin, but apparently 1 tablespoon of gelatin will set 2 cups of liquid. So since this is a recipe for 1 cup I assume 1/2 tablespoon would work. Hope this helps.
Judy wong says
Just want to know if I could use this as a cake filling?
Thank you
Rosemary says
Hi Judy, no it’s too creamy and light, once you put on the top cake layer it would spread out the sides. Maybe you could serve it on top of a slice of cake (instead of frosting or whipped cream). Hope that helps.
Francess says
Lovely summer desert. I made four individual portions but was a bit rich so would advise making six instead. It will go further too. ☺
Rosemary says
Hi Francess so glad you enjoyed. Have a great day.
Hels says
Hi Rosemary
Fab recipe! Thankyou.
My cream seems quite runny after folding the strawberry puree in? Could i whip it again?
Many thanks xx
Rosemary says
Hi Hels I wouldn’t whip it again (it usually doesn’t whip thicker), Maybe you didn’t whip your cream enough. Although it will thicken somewhat once refrigerated. Hope that helps.
Lesley says
Hi Rosemary
I tried these last night and wanted to say how happy and delicious I was with the result so fresh and creamy I am relieved to have found a recipe for strawberry mousse without gelatin as I am vegetarian. I shall try with raspberries too. Thank you x
Rosemary says
Hi Lesley, so glad you enjoyed the mousse, yes I don’t like to use gelatin if I don’t have too 🙂 .
Jill menson says
I plan to make edible chocolate cups ( using silicone muffin molds) and fill them with this mousse. How much mousse does this recipe yield? I will be making probably 12 chocolate cups. If I only fill them with maybe 4-6 ounces, each, should I double the recipe? Also can I make the mousse the day before, and load it into a zip bag and pipe the mousse into the cups the day I need them? Would the constancy change overnight in the bag? Thanks for any info!
Rosemary says
Hi Jill, that sounds amazing, and yes I would double the recipe. I refrigerated mine over night so I am thinking if you placed the mousse in a glass bowl covered in plastic (refrigerate it over night) and then spooned it into the pastry bag the day you fill the cups. Hope that helps. Let me know.
jill says
thank you for the speedy reply! I’m not doing this until several months but i’ll post my results!
Rosemary says
Hi Jill, your welcome, let me know.
Susan says
I did this — used white chocolate for the chocolate cups. I would make sure to serve it with a fork and knife, as the chocolate cups were very firm. It was absolutely fabulous!
Rosemary says
Hi Susan, thanks so much so glad you enjoyed it. Have a great week!
vanessa warner says
Can these be frozen?
Rosemary says
Hi Vanessa, I have never frozen these, although they say it can be done, but it will probably change the texture of the mousse. If you want to give it a try you could and see how it turns out. Let me know if you do. Have a great weekend.
Albert Bevia says
This homemade strawberry mousse looks and sounds so amazing! I can´t believe how easy it is to put this together, and only 3 ingredients!!! wow
Rosemary says
Hi Albert, thanks so much. I know so quick and easy. Have a great weekend.
Dana DeVolk says
Wow, these were so easy yet elegant. Everybody loved them!!
Rosemary says
Hi Dana, thanks so much and so glad everyone enjoyed them.
Jacqueline DiNuoscio says
I love that this uses fresh strawberries! So perfect for spring!
Rosemary says
Hi Jacqueline, thanks and yes nothing better than fresh strawberries. Have a great weekend.