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
- 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.
Made it and everyone enjoy it. Thanks,
Thank WM glad everyone enjoyed it.
This recipe is the “BOOM” and worth every bit 5 stars! Because I didn’t have enough strawberries I added the rest with raspberries. Beings I didn’t want to mask the fruit flavor, I only added enough sugar to take away the tartness which was very little sugar added. Also left little chunks of the berries in the sauce. To the whip cream mixture I just added some vanilla. We couldn’t wait, so we devoured this soon after fixing. Oh my! So simple, yet so delicious!!!!! Thanks so much for this recipe that I will use often and proudly serve guest!
Hi Connie, thanks so much, so glad it was a hit. And the mixture of the two berries sounds perfect. Have a great week.
I will make this for a church fellowship hour next week. I am writing to tell you just how much I appreciate your answering every one of the comments posted to this recipe. Refreshing….rarely happens! Reading your responses answered any “burning” questions and educated me at the same time. Thanks so much!
Hi Patricia, thanks so much, so glad I can help in any way. Have a great weekend.
Excellent as written.
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!
Hi Maria, sure that would work. Let me know how it goes.
Would I be able to make this recipe a day or 2 in advance?
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.
Can you use sugar substitute?
Hi Chris, I have never used a sugar substitute, you could try and see how it goes.
Hello. Do you think this would still work if I used raspberries?
Hi Elaine, yes I think it would work and taste pretty good too. Let me know how it goes. 🙂
Turned out great – easy, tasty and beautiful!
Hi Maiken, thanks so glad you enjoyed it. Have a great weekend.
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
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.
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 ?
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.
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.
Love the idea of the strawberry mousse, but one question should it be covered when you refrigerate the mousse? Thanks
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.
Wonderful strawberry flavor dessert that brings lots of compliments…and so light. Quick and easy to prepare. Great for company.
Hi Carol, thanks so much and glad it is liked by all. Have a great week.
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?
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.
This is really simple. Valentines Day this will be on table. Thank you.
Hi Patricia, thanks so much, I hope you enjoy it.
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……………….
Hi Diane, thanks so much what a nice thing to say, I hope you enjoy the Mousse. 🙂