Creamy Strawberry Mousse

This luxurious strawberry mousse transforms simple ingredients into a cloud-like dessert that balances sweet berry flavor with airy texture. I've been making this recipe for years, especially during summer when local strawberries are at their peak sweetness.

This mousse became my signature dessert after serving it at my daughter's graduation party. The pretty pink color and silky texture made everyone think I'd spent hours in the kitchen, when really I was enjoying the party all along.

Ingredients

• Fresh strawberries The star ingredient provides natural sweetness and vibrant color. Look for fully ripe berries with deep red color throughout.
• Heavy cream Creates the cloud-like texture. Use cold cream straight from the refrigerator for best whipping results.
• Granulated sugar Balances any tartness in the berries. You can adjust slightly based on your strawberries' sweetness.
• Vanilla extract Adds depth and warmth to the berry flavor. Use pure extract rather than imitation for best results.
• Lemon juice Brightens the strawberry flavor and helps set the mousse. Fresh is preferable to bottled.
• Gelatin Optional ingredient that creates a more stable texture. Perfect when making this dessert a day ahead.

Step-by-Step Instructions

Prepare the strawberries

Wash strawberries thoroughly under cold water. Remove stems and slice berries before measuring. Transfer to blender and puree until completely smooth, about 30 seconds on high speed. For an extra smooth texture, strain through a fine mesh sieve to remove seeds.

Whip the cream

Pour cold heavy cream into a large mixing bowl. Using an electric mixer on medium speed, whip for about 2 minutes until soft peaks begin to form. The cream should be thickened but still slightly droopy when you lift the beaters.

Add sweetness and flavor

Gradually sprinkle in sugar while continuing to beat the cream. Add vanilla extract and continue whipping until stiff peaks form, about 1 to 2 more minutes. Be careful not to overbeat or cream will become grainy and buttery.

Combine components

Add lemon juice to strawberry puree and stir. Using a rubber spatula, gently fold strawberry mixture into whipped cream using a bottom to top motion. Continue folding until mixture is uniform in color with no white streaks, being careful not to deflate the air bubbles.

Set with gelatin optional

If using gelatin, sprinkle over 3 tablespoons cold water in a small bowl and let stand for 1 minute to bloom. Microwave for 15 seconds until dissolved, then cool slightly before folding into mousse mixture.

Chill properly

Divide mousse into individual serving glasses, small bowls or ramekins. Cover with plastic wrap directly touching surface to prevent skin formation. Refrigerate for at least 2 hours or up to 24 hours before serving.

Bookmark

My grandmother taught me the technique for this mousse, insisting that folding the ingredients rather than stirring was the secret to maintaining that perfect airy texture. She would always save a few perfect berries to garnish the top, making it look professionally finished.

Seasonal Variations

During winter months when fresh strawberries might lack flavor, substitute frozen strawberries thawed completely and drained of excess liquid. For special occasions, I sometimes add a tablespoon of strawberry liqueur to the puree for an elevated adult version. The basic technique works beautifully with other berries too raspberries create an intensely flavorful mousse, while blackberries offer a sophisticated twist.

Make It Fancy

Transform this simple dessert into an impressive presentation by layering in clear glasses with crumbled shortbread cookies or graham crackers. For dinner parties, I pipe the mousse into stemmed glasses using a pastry bag fitted with a star tip. A small mint leaf and sliced strawberry on top creates a restaurant quality presentation. For chocolate lovers, fold in 1/4 cup grated dark chocolate just before chilling.

Storage Tips

This mousse keeps beautifully in the refrigerator for up to three days when covered properly. The texture is actually best on day two when flavors have had time to meld. If using gelatin, the mousse can be frozen for up to one month simply thaw overnight in the refrigerator before serving. For best appearance, add fresh garnishes just before serving rather than during storage.

Recipe FAQs

→ How long does strawberry mousse need to chill?

Strawberry mousse needs to chill for a minimum of two hours in the refrigerator. This allows the mousse to set properly and the flavors to develop fully. For best results, you can chill it overnight.

→ Can I make strawberry mousse without gelatin?

Yes, this strawberry mousse can be made without gelatin. The recipe lists gelatin as optional for a firmer texture. Without gelatin, the mousse will have a lighter, softer consistency that's still delicious but slightly less stable.

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be substituted for fresh. Thaw them completely first and drain any excess liquid before pureeing. The flavor may be slightly less vibrant than with fresh berries, but the mousse will still be delicious.

→ How far in advance can I make strawberry mousse?

Strawberry mousse can be made up to 2 days in advance. Store it covered in the refrigerator. If using gelatin, the mousse will maintain its texture better over time than versions without gelatin.

→ What can I use to garnish strawberry mousse?

Excellent garnishes for strawberry mousse include fresh strawberry slices, mint leaves, a light dusting of powdered sugar, a dollop of whipped cream, white chocolate shavings, or crushed graham crackers for added texture.

→ Can I make this mousse dairy-free?

Yes, the heavy cream can be replaced with full-fat coconut cream (the solid part from a refrigerated can of coconut milk) for a dairy-free version. Whip it just as you would heavy cream, though the texture may be slightly different.