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.
Hi Rosemary
Love all your recipes, a big fan.
With your strawberry mousse, I am not a big fan of cream, is there anything else that can be used instead of cream?
Thanks Rosa
Hi Rosa, that could be difficult because you have to whip it. Maybe coconut cream? If you try it let me know how it goes. Take care!
Hello Rosemary. I just put the dessert in the refrigerator. I doubled the recipe. Right now, the mousse looks really soft. Eventhough there isn’t any gelatin, will if firm up a bit over night?
Hi Nancy, because there isn’t any gelatine it won’t every become firm, it will be soft but not watery. Hope that helps. Take care!
Ciao…. pleased to have discovered you and your recipes. I’ve added the ingredients for your Strawberry Mousse to my shopping list, so I can make it for our 4th of July picnic on Thursday. Just as excited to try out your other recipes as well. While it’s important to Fare la Bella Figura, it’s also important to Fare la Strawberry Mouse.
Hi Don, I hope you all enjoyed the Strawberry Mousse and had a wonderful 4th of July! And yes it is important! Take care.
Approximately how many strawberries are in 12/1/2 oz
Hi Laura it depends on how big they are, approximately 12 large, 24 medium or 36 small strawberries. Hope that helps. Take care!
What are the little white chip looking things on top?
Hi Cindy those are meringue dots that I get in the store here. You could make them yourself with the smallest pastry hole. Take care!
Okay, thank you! I thought it looked like meringue. I’m going to make this recipe this weekend.
Hi Cindy, you’re welcome, I hope you enjoy it. Take care!
I made this recipe, however, the gelatin did not work in the whipping cream. I followed the recipe to the letter, but when I drizzled the gelatin into the cream after forming soft peaks, it immediately hardened and the mousse did not set as it should.
Advice on what I did wrong would be greatly appreciated.
Otherwise it tasted delicious.
Hi Ellie, that’s strange that it did that, if you try again, whip the cream until thickened and stir in the puree, then in a small pot add the 2 tablespoons of milk and sprinkle one tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat. Add 1 -2 tablespoons of the whipped cream mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining whipped cream mixture. This might be easier to do. Let me know. Take care!
Can I use raspberries in place of the strawberries? 🙂
Hi Sue, sure I think that would work. Let me know how it goes. Take Care!