Easy Fresh Strawberry Mousse
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.
So 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!
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!
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
- Puff Pastry Strawberry Tarts
Easy Fresh Strawberry Mousse
Ingredients
- 12½ ounces strawberries (3/4 pound)
- ½ cup granulated sugar
- 1 cup cream whole, heavy or whipping cream (with at least 30% fat content) (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 ½ 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 ½ cup) gently.
- Divide the ½ 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.
Notes
Nutrition
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I made with 3/4 cup of sugar and monkfruit combined as I am a diabetic. Was still delicious.
Hi Virginia, thanks so much, so glad you enjoyed them, and thanks for sharing using monkfruit sugar. Take care!
Can this be made with frozen instead of fresh strawberries?
Hi Bre, yes it should work with frozen, don’t thaw them though. Take care!
Hi Rosemary
I read elsewhere that the frozen strawberries need to be thawed well to make mousse. I’m afraid of it getting too watery. Thanks.
Hi Sylvia, well if you thaw be sure to drain well and paper dry. Which might work out better. Let me know.
Can you use honey instead of sugar? Order had anyone tried it with less sugar?
Hi Claire, I have never used honey in this recipe but you probably can, just use half the hone and a couple of tablespoons less of cream. Let me know how it goes. Take care!
I use maple syrup and it is lovely. Top with a pinch of maple crumble (coarse maple sugar) for a little crunchy texture.
Hi Connie, that’s a great idea! Take care.
I’ve made this dessert several times. It’s easy and my husband asks for it rather than pudding. Thanks.
Hi Bonit, thanks so much, so glad your husband enjoys it. Take care and have a wonderful Sunday!
How long can this sit out before it melts ?
Hi Christina, I would say 1-2 hours, but it actually shouldn’t sit out more then that anyway for health reasons. Take care!
Just to clarify… Whip the cream *with* the 1/2c puree, then fold in the remaining 1/2c of puree?
I’m looking for a filling for mini eclairs – do you think the mousse is tight enough, or will it bleed? I’m torn between a mousse or a curd.
Hi Jimmy, I don’t think it’s thick enough, it might be if you added gelatine. Take care!
Can you use coconut milk or a non dairy whipping cream
Hi Leony, I can’t say because I have never made it with that. If you try it let me know. Take care!
This recipe looks great, I’d like to make it tomorrow. Quick question: what do you mean by whipping cream? The frozen stuff you buy or whipping cream that is liquidy in the refrigerated milk area? Thanks!
Hi Debbie, whipping cream is fresh cream also known as heavy or whole cream, it has at least 30% fat content. Be sure you don’t use the frozen kind. I hope you enjoy it. Take care!