This Strawberry Mousse is has intense fresh strawberry flavor, and we managed to figure out how to make it ahead without gelatin and without separating or getting watery. Most mousse recipes that use fresh berries need to be served right away, but this one holds up beautifully. Made with just 5 ingredients, it is the perfect light and creamy dessert for warm weather.
After testing this Strawberry Mousse about 10 times, we landed on the method that gives it the best texture and flavor. The key is to cook the berries low and slow just long enough to concentrate their flavor while also getting rid of extra water. We borrowed this trick from our strawberry sauce for cheesecakes recipe because it works so well.
We skipped gelatin because, honestly, it gives the mousse a bouncy texture that we do not enjoy. Instead, we developed a method that keeps the mousse light and creamy while helping it hold together beautifully.
Fresh strawberries on their own ten to make the mousse watery unless eaten immediately, while using jam leads to an overcooked, dull taste. By gently reducing the berries, the final mousse is stable, silky, and full of fresh strawberry flavor.
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Why this recipe made the cut
I wasn't sure this one would have a place on Borrowed Bites at first because it took a lot of testing to get right. But after plenty of trial and error, it earned its spot:
- Fresh Flavor: It was essential that every bite had that fresh strawberry flavor front and center.
- Make-Ahead Friendly: Most mousse recipes with fresh berries turn watery over time, so we tested until we figured out how to keep it stable without using anything extra.
- Perfect Texture: By leaving out the gelatin, the mouse stays ultra-creamy without that weird texture.
Ingredients for strawberry mousse
This recipe only uses 6 simple ingredients, all of which are easy to find. Nothing fancy or special required. Here are a few tips to make sure it turns out perfectly:
- Strawberries: Choose the most ripe, fresh strawberries you can find here. The better the berry, the better the mousse will be.
- Sugar: We use granulated sugar when cooking the strawberries, but powdered sugar for added stability in the whipped cream.
- Lemon: Fresh lemon give a much needed burst of acidity that really highlights the strawberry flavor.
- Heavy cream: Heavy cream is a must here. Nothing else will whip that properly or give the mousse the same texture. Half and half is not a suitable substitute.
- Cornstarch: This gently thickens the strawberry sauce and provides a little bit of extra stability.
Helpful kitchen tools
How to make strawberry mousse
Before turning on the heat, add the chopped strawberries, sugar, lemon juice, and cornstarch to a small pan, and stir together until evenly combined.
Once everything is thoroughly mixed, turn the heat to medium. Bring to simmer, stirring occasionally. As the berries begin to soften, smash them on the sides of the pan with a fork.
Simmer the mixture for 10-15 minutes, stirring occasionally until it develops a deep red color and a slightly thickened texture. The timing will vary a bit based on how large the pan is and the heat level. Set aside to cool completely.
Once cooled, spoon a tablespoon of the strawberry mixture into the bottom of the each serving glass. If you want the strawberry layer to look a little thicker, carefully use a spoon to press it up the side a little bit.
In the bowl of a stand mixer, add the heavy cream and the powdered sugar. Start the mixer on low until the cream begins to thicken (this reduces splatter), then increase the speed to medium high until soft peaks form. To check, lift the whisk attachment straight out of the bowl. If the tip of the whipped cream falls over just at the top then it is ready.
Add the cooled strawberry mixture to the whipped cream.
Gently fold in the mixture with a rubber spatula, being careful not to deflate the air you just whipped into the it.
Divide the strawberry mousse mixture evenly between the serving glasses. If desired, top with additional fresh strawberries just before serving.
Hint: If you need to cool the strawberry mixture quickly, spread it out on a sheet pan and place it in the refrigerator. The larger the surface area the more quickly it will cool. Stir occasionally to speed things up, if needed.
Other ways to serve
While this recipe is amazing served simply in a glass, here are a few fun variations and substitutions:
- Raspberries or blackberries would also work great, but since they naturally have more seeds, we recommend straining the mixture through a fine mesh strainer before using.
- This would be amazing layered in a trifle dish with cubes of cake and a little lemon curd.
- Try crushed cookies on the bottom of the glass as a "crust" layer:
- Oreos for a delicious chocolate-strawberry combination.
- Graham crackers for a classic flavor.
- Lemon cookies for a nice, fresh twist.
- Shortbread cookies for a rich buttery flavor.
How to store
Strawberry mousse can be stored in the refrigerator for up to 3 days. If not serving immediately, be sure to cover them to keep the tops from drying out.
FAQs
While some recipes simply blend fresh strawberries and fold them straight into the whipped cream, that often results in a watery mousse unless it is eaten right away. And since all strawberries don't have the same level of flavor, cooking them with a little sugar helps give a consistent result every time.
Yes! This can be made up to three days in advance, making it the perfect dessert for serving to company or for keeping in the fridge for whenever the craving strikes.
Tips & tricks
- Start with small pieces of strawberry so that they break down and pretty much melt into the mixture as they cook. If the pieces are too large, the texture of the final mousse can be a little too chunky.
- To cool the strawberry mixture quickly, you can spread it out on a cookie sheet and place in the refrigerator.
- Wait until just before serving before garnishing with additional fresh strawberries, if using. They can release moisture which changes the texture of the top layer of the mousse.
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This post was photographed by Rhadonda Sedgwick.
Recipe
Strawberry Mousse Recipe
Equipment
- Kitchenaid stand mixer or hand mixer
Ingredients
Strawberry Mixture
- 12 ounces strawberries diced small, plus more for top if desired.
- ⅓ cup sugar
- 4.5 tablespoon water
- 1.5 tablespoon lemon juice
- 1 tablespoon cornstarch
Whipped Cream
- 2 cups heavy cream
- ⅓ cup powdered sugar
Instructions
- Combine the strawberry mixture ingredients in a small saucepan before turning on the heat. Once everything is mixed, bring it to a boil over medium heat, then reduce to a simmer and cook for 10-15 minutes, stirring occasionally, until it's thick and a deep red. The timing can vary a bit depending on your pan and the size of your strawberries. As they cook down, use a fork to gently mash them against the sides of the pan.12 ounces strawberries, ⅓ cup sugar, 4.5 tablespoon water, 1.5 tablespoon lemon juice, 1 tablespoon cornstarch
- When the mixture is cool, spoon about 1 slightly heaping tablespoon of strawberry sauce into the bottom of each serving glass, pressing the sauce up the sides for a more decorative finish. Set aside while you make the whipped cream.
- Whip the cream and powdered sugar together until soft peaks form. Gently fold in the remaining strawberry sauce, being careful not to deflate the air you just whipped in.2 cups heavy cream, ⅓ cup powdered sugar
- Divide the mousse into the glasses evenly (about ¾ a cup per glass). Decorate the top with additional strawberries if desired.
Notes
- Start with small pieces of strawberry so that they break down and pretty much melt into the mixture as they cook. If the pieces are too large, the texture of the final mousse can be a little too chunky.
- To cool the strawberry mixture quickly, you can spread it out on a cookie sheet and place in the refrigerator.
- Wait until just before serving before garnishing with additional fresh strawberries, if using. They can release moisture which changes the texture of the top layer of the mousse.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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