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.
Thanks so much for this. I like it a lot. I also added a bottom layer (below the puree) of crushed choco oreos, and also sprinkled some on top of the mousse for contrast. Turned out great. Thanks again.
Hi Mario, thanks so much and great idea. Have a wonderful Sunday.
Hello, just wondering for those of us who want to use this a filling for cake, what gelatin powder to you recommend?
Hi Nicole depending on where you are in the world, in Canada I use Knox. Hope that helps.
For the Gelatin, do you use 1 teaspoon Gelatin mixed with 1 tablespoon water? Will the mousse end up being too stiff for use in between cake layers? Thank you!!
Hi Rob, yes 1 teaspoon of gelatin with 1 tablespoon of water as written, I don’t think it will be too stiff for a cake layer. Let me know how it goes.
Great thank you very much for your prompt reply!! Can this be made a day or two in advance and still be light and fluffy for the cake layer?
Hi Rob, I have made it a day in advance and it still was, 2 days I think is too much. Let me know how it goes.
Thanks! If I were to make it on the day I make the cake does it have be refrigerated to set first before using it to layer cakes? If so, how long? Can’t wait to try this tomorrow
Hi Rob I would say at least 3 or 4 hours.
Can you use whole pupose cream as a replacement for the whole cream here? i wanna make this soon. (im a mess baking anyways)
Hi JylinaTAU unfortunately you can’t replace it with whole purpose cream because it won’t whip up strong enough.
Just did a test run of this for my son’s engagement party. Omg. So yummy and easy. Thanks for sharing.
Hi Caroline, thanks so much, so glad you enjoyed it. Congrats to for your son’s engagement. All the best.
I made this and really a big hit. Its creamy and mousseylicious. Thank you for sharing the recipe.
Hi Noemi, thanks so much so glad you enjoyed it. Have a great weekend.
Can you use frozen strawberries instead of fresh? How would you recommend using frozen in this recipe?
Hi Josephine I think it would work, but don’t thaw them use them frozen. Let me know how it goes.
Im planning to make a strawberry and separate kiwi version of this recipe to match the theme of my party. Any tips you can suggest for the kiwi version?
Hi Nidhi, kiwi should be fine, make sure they aren’t too mushy, they might need a bit more sugar in the recipe if they are on the tart side. Let me know how it goes.
Did you ever try doubling the recipient and making I big mousse?
Hi Kate I haven’t but I think it would work ok if you did.
Is there a way to incorporate Champagne into the recipe. I’m looking for a strawberry champagne mousse to go between cake layers.
Hi Christina, I wouldn’t because there isn’t any gelatine in the recipe it would be too runny.
Perfect summer dessert! Made this yesterday and everyone loved it. Topped it with mint and chocolate savings. Thanks for the recipe!
Hi Lori, thanks so much, so glad everyone loved it. Take care.
This looks sooooo good and perfect for a summer dessert! I am all about easy – and I think my kids would like this too!
Hi Arin, thanks I hope you all enjoy it.
Fabulous flavor and super simple!
Amazing recipe …loved it…
Before folding the puree to the whipped cream I reduced the puree on medium heat with 1 tsp granulated sugar until it got thickened. Let it come to room temperature and refrigerate this reduced puree for 2 hrs and then fold it with the whipped cream.
This helped the mousse to hold its shape and it can be used for frosting as well without using gelatin.
Hi Ranjana, thanks so much for that, glad you liked it. Take care.
how did you get your mousse to not sink into the puree? Mine was a mess, a dollop of pink sunken into the puree. also my puree wasn’t as attractive as yours, it had no chunks left in it.
Hi Lise, I think you need to whip your cream a bit thicker.