Name: Strawberry Mousse
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: French
Ingredients: 2 cups fresh strawberries, hulled; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup heavy whipping cream, cold; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Optional: 1 teaspoon unflavored gelatin (for firmer texture)

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Strawberry Mousse is a light, airy dessert that I love making when I want something elegant, refreshing, and full of real fruit flavor. The smooth, creamy texture paired with bright strawberries makes every bite feel delicate and indulgent. It’s simple to prepare, beautiful to serve, and perfect when I want a dessert that feels special without a lot of effort.

Why You’ll Love This Recipe

I like this recipe because it’s soft, fluffy, and not overly heavy. The strawberry flavor tastes fresh and natural, and the mousse melts in my mouth. It’s a great make-ahead dessert for gatherings, but I also enjoy making it just for myself when I want something sweet and light. Strawberry Mousse

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, hulled
Granulated sugar
Lemon juice
Heavy whipping cream
Powdered sugar
Vanilla extract
Optional: gelatin for a firmer texture

Directions

I blend the strawberries with granulated sugar and lemon juice until completely smooth.
If I want a firmer mousse, I dissolve the gelatin according to package instructions and mix it into the strawberry purée while warm.
In a separate bowl, I whip the heavy cream with powdered sugar and vanilla until soft peaks form.
I gently fold the strawberry mixture into the whipped cream, being careful not to deflate it.
I spoon the mousse into serving glasses or bowls.
I refrigerate it for at least 2 hours so it can chill and set properly before serving.

Servings and timing

This recipe makes about 4–6 servings. Prep takes around 15–20 minutes, plus at least 2 hours of chilling time. I usually make it ahead so it’s ready when I need it.

Variations

Sometimes I swirl in melted white chocolate for extra richness. I’ve also layered the mousse with crushed cookies or sponge cake to create parfaits. When strawberries aren’t in season, I use frozen strawberries that are thawed and well-drained.

Storage/reheating

I store strawberry mousse covered in the fridge for up to 2 days. I don’t reheat this dessert—it’s meant to be served cold. If needed, I give it a gentle stir before serving to refresh the texture.

FAQs

Can I use frozen strawberries?

Yes, I thaw them fully and drain off excess liquid before blending so the mousse stays thick.

Is gelatin required?

No, gelatin is optional. Without it, the mousse is softer and creamier. With it, the mousse holds its shape more firmly.

Can I make this dessert ahead of time?

Yes, I often make it a day in advance. The flavor and texture improve as it chills.

Can I make this dairy-free?

Yes, I use whipped coconut cream instead of heavy cream, and it works very well.

How do I keep the mousse light and fluffy?

I whip the cream to soft peaks and fold gently. Overmixing makes the mousse dense, so I take my time.

Conclusion

Strawberry Mousse is one of my favorite desserts because it’s light, creamy, and full of fresh strawberry flavor. I love how easy it is to prepare and how elegant it feels when served. Whether I’m making it for guests or enjoying it quietly at home, this dessert always feels like a simple, sweet luxury.