What better way to bring in berry season than by making this no-bake strawberry mousse!
Spring has sprung and summer is almost here! This uber-easy recipe uses fresh strawberries, gelatin, and whipping cream to make a dessert that will have everyone asking for more.
What is Strawberry Mousse?
A mousse is a sweet or savory dish that is whipped until it’s light and foamy and served cold. This recipe is light but rich because it uses heavy whipping cream as the base mixed with pureed strawberries and a touch of sugar.
The flavor of this recipe is much like strawberries and cream, with a light fresh strawberry flavor.
An Easy Summer Dessert
- Strawberry mousse is always a popular refresher when the temperatures climb because it is not baked and is served chilled.
- This refreshing dessert is bursting with flavor and is so easy to make!
- All these light, bright, and creamy flavors in one delish dessert without turning on the oven? Yes, please!
- Make in advance and share at a party or picnic!
- A super-versatile strawberry mousse can be served in so many ways! Spread over the top of a cake or make a pie by freezing strawberry mousse in a ready-made graham cracker crust. The possibilities are endless!
What’s in Strawberry Mousse?
FRUIT: Choose strawberries that are whole, unblemished, and smell sweet. Other fresh berries to use are raspberries, blackberries, blueberries, or a medley of all of them! Frozen strawberries can be used once they are thawed.
GELATIN: Plain gelatin and a little sugar lets the flavor of the strawberries really stand out. Use a sugar substitute like Swerve for a sugar-free dessert.
CREAM: Heavy whipping cream is what makes this recipe so rich and creamy, use the full-fat variety.
TOPPINGS: Fresh berries, white or semi-sweet chocolate curls, crushed Nilla wafer cookies, and a mint leaf will make these desserts pop!
How to Make Strawberry Mousse
This fancy dessert is so easy to make, and looks so pretty in a dessert dish!
- Pulse strawberries with sugar in a food processor.
- Strain into a saucepan and bring to a boil (per recipe below). Simmer until slightly thickened.
- Mix cold water with gelatin & let it rest for about 1 minute. Stir it into the berry mixture & simmer until gelatin is dissolved.
- Pour mixture into a bowl & chill until slightly thickened, about 45 to 60 minutes.
- Beat mixture with a hand mixer for about 2 minutes.
- Add vanilla & heavy cream, continue to mix until thick & fluffy.
- Spoon into dessert cups & chill 2 hours before serving. Garnish with sliced strawberries, white or semi-sweet chocolate curls, or a mint leaf.
How to Store
Keep leftover homemade strawberry mousse covered in the refrigerator for up to 3 days. Freeze portions for up to 2 months and serve as a frozen dessert or allow it to thaw in the refrigerator before serving. Use up leftover mousse in these elegant mini trifle desserts or as one large strawberry trifle. Or fold in softened cream cheese and serve as a strawberry cheesecake!
Best No-Bake Desserts
- Strawberry Trifle – with store-bought cake
- Favorite No-Bake Cheesecake – creamy & decadent
- Strawberry Pretzel Salad – perfect for a potluck
- Chocolate Covered Strawberries – a fun way to celebrate
- Easy Fruit Pizza – great for summer
Did your family love this Strawberry Mousse? Be sure to leave a rating and a comment below!
Homemade Strawberry Mousse
- 3 cups strawberries rinsed and hulled (1 ½ cups puree)
- ½ cup granulated sugar
- ¼ cup cold water
- 1 packet unflavored gelatin 0.25 oz or 7 g per package
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 1-2 drops red food coloring optional
- Combine strawberries and sugar in a food processor and pulse until smooth. Strain with a fine mesh strainer into a small saucepan. Bring to a boil, reduce heat and simmer for 3-4 minutes or until slightly thickened.
- Combine cold water and gelatin, mix well and let rest 1 minute. Add to the berry mixture and stir. Simmer on medium-low heat for about 2 minutes more or until gelatin is completely dissolved.
- Pour into a bowl and refrigerate to cool until slightly thickened, about 45-60 minutes.
- Once cooled and thickened, mix the strawberry mixture with a hand mixer for 2 minutes.
- Add heavy cream and vanilla. Continue mixing until thick and fluffy, about 3-5 minutes.
- Spoon the mousse into dessert cups and refrigerate for at least 2 hours before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I’ve tried lots of berry mouse recipes but yours is by far the BEST ! Fluffy and creamy!
Thank you! So happy this recipe was such a success for you!
Yum. This was excellent!! Put it in parfait glasses with strawberries in between mousse and then whipped topping on top.
Used Tru Whip.
I didn’t strain strawberries and it was fine.
So glad you loved it Gail! Your presentation sounds so pretty.
So made it this weekend for Father’s Day. First batch did not set-up. Second batch I let it cool longer in my Kitchen Aid mixer bowl and let the Kitchen Aid do all the work. Second batch perfect, so re-whipped the 1st batch and combined them.
My family LOVED it. It was a huge hit. Will definitely make again. Also brought along a can Reddi Whip for on top.
To others: you have to have the strawberries REALLY cold before you add the whipping cream.
Thanks for the tips, Tami! Glad this turned out delicious for you.
i’m attempting to make this strawberry mousse. Do you puree the strawberries and measure out 2 1/2 cups before straining or after straining, do you then measure 2 1/2 cups?
Hi Lillian, we measure out 3 cups of strawberries and then puree them. Before straining it should equal roughly 1 ½ cups of puree.
I see the food coloring as an option, however, I do not see it in the directions. Curious where it would fall in?
If using food coloring, I would add it in Step 2.
After adding in the cream and beating for 5+ minutes my mixture is neither thick nor fluffy. What should I do to resolve this issue?
I can’t say for sure as I didn’t experience the same problem. Did you use heavy whipping cream (at least 35%MF)? Once whipped the mousse does thicken/set more and change texture after it has been refrigerated for at least 2 hours.
You can try whipping the cream separately and fold into the cooled strawberry mixture. If you were to use cool whip, for example, you would be folding it in since it is already whipped.
Can Cool Whip be used in place of the heavy cream? If so, how much Cool Whip?
My husband is not a fan of the “real” stuff. :)
Hi Angie, we have never tried making this recipe with cool whip. But in step 5 instead of mixing in heavy cream, you could try folding in cool whip. We would love to hear how it turns out!
can you use a stand mixer for cream and puree – I don’t own a hand mixer?
Yes, that will work just fine.