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.

Homemade Strawberry Mousse in cups with whipped cream and extra strawberries

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!

ingredients to make Homemade Strawberry Mousse with labels

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!

process of adding ingredients together to make Homemade Strawberry Mousse

How to Make Strawberry Mousse

This fancy dessert is so easy to make, and looks so pretty in a dessert dish!

  1. Pulse strawberries with sugar in a food processor.
  2. Strain into a saucepan and bring to a boil (per recipe below). Simmer until slightly thickened.
  3. Mix cold water with gelatin & let it rest for about 1 minute. Stir it into the berry mixture & simmer until gelatin is dissolved.
  4. Pour mixture into a bowl & chill until slightly thickened, about 45 to 60 minutes.
  5. Beat mixture with a hand mixer for about 2 minutes.
  6. Add vanilla & heavy cream, continue to mix until thick & fluffy.
  7. Spoon into dessert cups & chill 2 hours before serving. Garnish with sliced strawberries, white or semi-sweet chocolate curls, or a mint leaf.

process of adding whipping cream to bowl to make Homemade Strawberry Mousse

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!

Homemade Strawberry Mousse in a bowl with a spoon

Best No-Bake Desserts

Did your family love this Strawberry Mousse? Be sure to leave a rating and a comment below!

Homemade Strawberry Mousse in cups with whipped cream and extra strawberries
5 from 62 votes↑ Click stars to rate now!
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Homemade Strawberry Mousse

A light fluffy dessert with fresh strawberries and cream flavor.
Prep Time 10 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours 10 minutes
Servings 6
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  • 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.


I strain the blended strawberries to remove the seeds and make a smoother mousse. You can skip this step if you prefer.
Most grocery stores carry unflavored gelatin near the other Jell-o products.
Other berries can be substituted for strawberries, you will need about 1 ½ cups of fruit puree. 
Keep leftover mousse covered in the fridge for up to 3 days. Freeze portions for up to 2 months.
5 from 62 votes

Nutrition Information

Calories: 228 | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 14mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 592IU | Vitamin C: 43mg | Calcium: 39mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
Homemade Strawberry Mousse with a spoon and writing
close up of Homemade Strawberry Mousse with writing
Homemade Strawberry Mousse with whipped cream and strawberries with a title


ingredients in food processor to make Homemade Strawberry Mousse with plated dish and writing


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 62 votes (58 ratings without comment)

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Recipe Rating


  1. Easy recipe to follow, and the mousse was delicious! Bright strawberry flavor, not too sweet, and light and fluffy. I didn’t strain the puree, and the seeds were not a bother. Made it 24 hours in advance for a party and no issues with it sitting.5 stars

  2. 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.5 stars

  3. 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.5 stars

  4. 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?

    1. Hi Lillian, we measure out 3 cups of strawberries and then puree them. Before straining it should equal roughly 1 ½ cups of puree.

  5. I see the food coloring as an option, however, I do not see it in the directions. Curious where it would fall in?

  6. 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?

    1. 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.

    2. 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.

  7. 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. :)

    1. 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!