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!
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.
Jean says
This is an outstanding recipe! It’s easy, elegant and delicious. It’s become a family favorite. Thank you for sharing.
Rosemary says
Hi Jean, thanks so much, so glad you like it. Take care.
Sarah Carlson says
In the pictures, what are the little white stuff on top of some of the servings?
Rosemary says
Hi Sarah, those are meringue drops that I can find in the grocery stores here. 🙂
Doris cassar says
Love the strawberry mousse and strawberry cupcakes I really would like to receive the recipe on my email please
Rosemary says
Hi Doris, thanks so much, if you go to the post under the recipe card you can sign up for newsletters. Thanks, take care.
linda says
can you subsitute raspberrys?
Rosemary says
Hi Linda, yes that should work. Let me know how it goes.
Ashley says
Honestly the easiest to make, I used on Valentine’s with my French vanilla cake and it was amazing!
Rosemary says
Hi Ashley, thanks so much, sounds delicious with the cake. Have a great week.
NW says
Can mascarpone be used instead of heavy cream or a combination?
Rosemary says
Hi NW I have never made it with mascarpone, I really don’t know that it would be thick enough. 🙂
Elizabeth says
Loved this. I sprinkled crushed graham crackers on top. Added another level of yummy!
Thanks
Rosemary says
Hi Elizabeth, thanks so much, sounds perfect. Take care.
Veronica Houwer says
Can you freeze the mousse? How many days in advance can you make it?
Thank you!
Rosemary says
Hi Veronica, no I would not recommend freezing, because of the fresh cream it would probably separate. It will keep for 2-3 days in the fridge. So I would say 1-2 days in advance. Hope that helps.
Vicky says
OMG!!! Super Good!! It’s very light and fluffy. I’m watching my sugar intake so used half the sugar and still fantastic.. I am going to try with frozen next batch. Do you have an easy recipe for chocolate mousse?
Rosemary says
Hi Vicky, thanks so much, so glad you enjoyed it. And yes I do, you can serve the mousse plain (I placed it in tarts). Hope you like it, have a great weekend. https://anitalianinmykitchen.com/chocolate-mousse-tarts/
Marti says
I’ve made this several times with fresh strawberries and everyone loves it. Can I also use frozen strawberries that I picked this summer?
Thanks
Rosemary says
Hi Marti, thanks so much, so glad everyone enjoyed it. And yes frozen would work also. If you thaw them be sure to towel dry to remove as much excess moisture as possible.
Pip Gibson says
Made this amazing mouse this morning so easy a deliciously light .
Thank you five and half stars ✅💐
Rosemary says
Hi Pip, thanks so much, so glad you enjoyed it.
SusanBeth says
These were so easy & delicious & so attractive. They were not overly sweet and firmed up nicely after chilling a few hours. What a scrumptious treat for a warm summer day!
A definite keeper!
Rosemary says
Hi SusanBeth, thanks so much, nothing better then a chill dessert during the Summer. Take care.
Margaret says
Re Strawberry Mousse……………….looks delish! Please can you let me have measurements in ounces …………..not sure what a CUP measurement is equal to!
Rosemary says
Hi Margaret, for every cup there are 8 ounces, so that should help you with the ounce measurement. 🙂
Ashlea says
I started this delicious recipe and then got sick. I made the strawberry purée part and put it in the fridge. Now it’s 4 days later. Can I carry on with the whipped cream part and enjoy or do you think I have to toss it? Thanks!
Rosemary says
Hi Ashlea, sorry you got sick, I hope you are feeling better, it is supposed to last up to 5 days in the fridge, I would say if it doesn’t have mould and it doesn’t smell then taste a bit of it on a spoon if it tastes ok I would continue with the recipe. Let me know. Take care.
Tania says
Fantastic! Though I added a cheesecake biscuit base..delicious!!
Rosemary says
Hi Tania, thanks so much, great idea. Take care.