Have you ever wanted to learn how to make strawberry mousse? If so, you’ve come to the right place. Strawberry mousse is an excellent dessert you can make at home with relative ease. It’s considered a dessert wine and is common as a specialty item in restaurants. If you’re looking for some yummy strawberry cake recipes and strawberry cheesecake, this how to make strawberry mousse article is for you!
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.codeCopy Embed
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!
EASY STRAWBERRY MOUSSE
This easy strawberry mousse is a delicious balance of wonderful strawberry flavor and smooth creaminess. This recipe comes together easily and being made ahead, it’s perfect for entertaining
Strawberries have long been a favorite fruit in our house. They’re perfect to snack on and I love adding some when I make my Dutch baby pancakes with roasted berries. And that’s before we get on to desserts using them.
My no churn roasted strawberry ice cream is a big favorite on a hot day, and it’s probably about time I made a strawberry tiramisu again, too. But for now, these wonderfully creamy cups of deliciousness are giving us our strawberry dessert fix. They’re easy to make, great to make ahead and with a fantastic flavor.
Today I’m sharing this as part of a special Valentine’s event hosted by Julie from The Little Kitchen to help in the fight against pediatric cancer. If you’re a regular, you may remember I’ve joined Julie’s event before to support this great cause.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4! Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
DIFFERING MOUSSE INGREDIENTS
For something so simple, mousse has a number of ways to make it. And I don’t mean just different flavors but even within a flavor. The differences are largely about consistency – most people are looking for a relatively thick, creamy texture and there are different ways to do that.
You can use eggs to help give that ‘lift’, though that’s less typical with strawberry. For one, egg yolks can dull that lovely pink color. Then it’s really whether you use just cream, or add some cream cheese for richness and firmness, and whether you use gelatin.
Personally, I prefer just cream and a just a small amount of gelatin to get a lovely balance of texture and flavor. My taste-testers were certainly more than happy to enjoy it this way.
ENSURING PLENTY OF STRAWBERRY FLAVOR
Strawberries have a wonderful natural flavor, but it can be easily diluted by other ingredients, even cream. As a result, in a similar way to my choice to roast the berries for ice cream, here I chose to cook them down a bit first.
You effectively make a compote to mix with the cream. It both helps to bring out the strawberry flavor plus means it’s a less liquid mixture to fold into the cream. As a bonus, it means you can use frozen strawberries (defrosted first) as you can then reduce down the extra juice you get from them.
I’d suggest whipping the cream before you make the compote so that you can have it nice and chilled before you fold in the strawberry mixture. But you could also do it while the strawberries are simmering, if you are short on time. Just remember to stir the strawberries now and then.
USING GELATIN IN MOUSSE
As I mention above, I decided to use a little gelatin in this – just enough to help it hold it’s textures but not that it feels jelly-like. I still wanted this to be a nicely creamy mousse. If you prefer it to be a little firmer, then you can increase this amount to say 1tsp rather than ½tsp.
You can also skip the gelatin and it will still work well. The mixture will just be slightly less firm, particularly as it comes to room temperature. Or, for a vegetarian version, you could use agar-agar.
Using gelatin is not difficult, you just need to remember a couple things. First, start by letting it ‘bloom’ by adding it to a small amount of water. It becomes jelly-like after a few minutes. Then mix it in with a larger amount of liquid to become distributed. You need heat at this point to help it dissolve, which is easy here with the strawberry mixture, but gelatin should not boil.
You add the gelatin to the strawberry mixture while it is still warm so that the warmth helps it to melt in and distribute easily. However, as I say you don’t want gelatin to boil which is why you add off the heat. Let it cool to lukewarm before mixing with the cream.
Make sure you fold in the strawberries with a spatula, ideally plastic. Bring any strawberries that might settle at the bottom up and through the cream. You want to try to keep the air in the cream but also not have any white streaks. Once mixed, transfer the mixture to dishes then chill to let them firm up.
This easy strawberry mousse really lives up the name – easy to make, with a wonderfully strawberry flavor and deliciously creamy too. It’s the kind of dessert that’s perfect for date night, entertaining or just because. And with that lovely color, it’s naturally a perfect fit for Valentine’s Day too. So find your excuse, and whip some up soon!
Easy strawberry mousse
This strawberry mousse is easy to make and with a wonderful creamy texture and strawberry flavor.
Prep Time15 mins
Cook Time10 mins
chilling time2 hrs
Total Time25 mins
Course: Dessert
Cuisine: American Servings 3 (makes approx 1 ½ cups) Calories: 292kcal
Ingredients
- ½ teaspoon gelatin
- 1 tablespoon water
- 8 oz strawberries 225g (1 typical box, approx 1 ½ cups once halved/quartered)
- 2 tablespoon sugar
- 1 teaspoon lemon juice
- ½ cup heavy cream 120ml double cream (looking for 35% fat)
Instructions
- Sprinkle the gelatin over the water in a small bowl and stir to mix in. Scrape down any that may stick to the sides then set aside for 5 minutes (you can do other steps while it expands).
- Place the strawberries, sugar and lemon juice in a food processor and blend until relatively smooth. Transfer to a small saucepan then put to one side while you whip the cream (or you can start warming it, as long as you keep an eye on it and stir now and then).
- Whip the cream in a medium-large bowl until it forms stiff peaks. Place the bowl with the cream in the fridge while you thicken the strawberry mixture.
- Warm the pan with the strawberry puree over a medium-high heat, stirring regularly, and bring to a simmer. Simmer for around 5-10 minutes to thicken slightly and become a slightly darker color.
- Remove the strawberries from the heat then add the gelatin mixture and mix through well to be well combined. Allow the mixture to chill to lukewarm – you can speed it up by putting in the fridge a couple minutes. Don’t let it get completely cold as you don’t want the mixture to set.
- Once lukewarm, fold the strawberry mixture into the cream, making sure you get everything well distributed but try to avoid losing too much air. Once you no longer have white streaks, pour the mixture into individual dishes (2 or 3, depending on size), and place them in the fridge to chill and firm up, at least 2 hours but ideally a little longer. If longer than 4 hours I recommend covering them with a lid or cling wrap/film. Serve chilled.
Strawberry mousse
- Preparation and cooking time
- Prep: 10 mins
- Cook: 3 mins
- Plus cooling and setting
- Easy
- Serves 4
This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It’s ready in under 15 minutes to enjoy as a light summer dessert
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 404 | |
| fat | 27g | |
| saturates | 15g | |
| carbs | 40g | |
| sugars | 34g | |
| fibre | 1g | |
| protein | 3g | |
| low in | salt | 0.06g |
Ingredients
- 250g fresh strawberry , halved if large
- 25g caster sugar
- 140g mini marshmallow
- 200ml double cream
Method
- STEP 1 – Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
- STEP 2 – Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.
EASY STRAWBERRY MOUSSE
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An easy, airy, strawberry mousse recipe that requires just 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
We love strawberry mousse. I mean, seriously love it especially when it only takes 4 ingredients and is super easy to make.
This strawberry mousse recipe is a light, airy, creamy dessert that can be made in all different flavors but strawberry is one of our favorites. If you like mousses as much as us,
EASY AS 1-2-3-4!
This strawberry mousse recipe is so easy and tastes amazing. It only takes 4 ingredients and 4 simple steps to make.
INGREDIENTS NEEDED TO MAKE THIS STRAWBERRY MOUSSE RECIPE:
- Powdered sugar
- Heavy cream
- Strawberry Jello Mix (in the box)
- Water (and a few ice cubes)
HOW TO MAKE STRAWBERRY MOUSSE:
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don’t let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled and is slightly warm to the touch, slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm and 2-4 ice cubes to it to help cool but make sure it doesn’t cool too much and become jelly. This will cause your mousse to have clumps in it.)
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
HOW MUCH DOES HOMEMADE STRAWBERRY MOUSSE COST TO MAKE?
This strawberry mousse is easy to make and inexpensive! It whips up fairly quickly when following the 4 easy steps above. This mousse recipe yields about 4 to 4 1/2 cups which I’d say is 6-8 servings and can be used as a whipped frosting for cakes, cupcakes or enjoyed all by itself.
Prices for supplies may vary depending on the location and store you purchase groceries from. I try to shop bulk food stores, use coupons, watch ads and shop sales (like case lot), buy supplies in bulk to save money in the long run, and use homegrown produce and herbs when available. These are a great way to stay within my grocery budget without sacrificing flavor or nutrition.
Here’s a breakdown of how much this delicious mousse recipe cost me to make:
- Powdered sugar – $0.25
- Heavy cream – $2.54
- Strawberry jello mix (small box) – $0.50
- Water & ice cubes – FREE
This recipe only cost me $3.29 to make. That’s only about 65¢ per 1/2 cup serving. With 4 simple ingredients, 4 easy steps, and an inexpensive price tag, this strawberry mousse is a fun, easy way to add a touch of elegance to any night of the week.
CAN I USE STRAWBERRY MOUSSE AS FROSTING?
YES, this mousse recipe can double as a whipped, light frosting for cakes and cupcakes.
With wonderful characteristics such as sweet but not too sweet, light, airy, beautifully colored, and can be ready for frosting in less than an hour (you’ll want to make sure you allow it to chill and set before frosting a cake or cupcakes) this strawberry mousse recipe is a fantastic choose to use as a frosting.
If you’re a lover of strawberry shortcake, imagine this strawberry mousse inside this amazing Strawberry Shortcake recipe from my friend over at Sweet Spicy Kitchen! YUM!!!
LOOKING FOR THE FULL PRINTABLE RECIPE?
I hope you enjoy this light delicious mousse recipe as much as we have! Here’s the full printable recipe.
EASY STRAWBERRY MOUSSE
yield: ABOUT 4 1/2 CUPS
prep time: 10 MINUTES
cook time: 2 MINUTES
chill time: 1 HOUR
total time: 1 HOUR 12 MINUTES
An easy, airy, strawberry mousse recipe that only requires 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
INGREDIENTS
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 3oz box of strawberry jello mix, just the powder
- 1/2 cup hot/boiling water, plus 2-4 ice cubes if desired to cool quicker
INSTRUCTIONS
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don’t let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn’t cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.