Strawberry Mousse is a light and creamy dessert made with whipped cream and fresh strawberries. It tastes sweet, smooth, and has a gentle fruity tang that feels very refreshing after a meal. This mousse is really simple to make and doesn’t need any complicated steps. You just whip the cream, blend the strawberries with sugar, mix and let it chill – strawberry mousse is done.
It’s perfect for warm summer days or whenever you want a quick dessert that looks pretty and tastes even better. Both kids and adults will enjoy this. A swirl of strawberry at the bottom and some chopped fruits on top make it look fancy enough to serve for guests too.
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About Strawberry Mousse
Strawberry Mousse is a no-bake dessert that focuses on soft texture and natural fruit flavor. Ripe strawberries are blended into a smooth puree and gently mixed with whipped cream. After that, it is kept in the fridge to set into a soft and airy mousse that melts in your mouth.
What makes this dessert special is how simple and fresh it is. You only need a few ingredients. There is no gelatin or eggs or any setting agent needed. The natural sweetness and flavor of the strawberries come through, and the whipped cream makes it feel rich and smooth.
This recipe is an easy and quick to make dessert. You can make it in the morning and keep it in the fridge until you need it. It’s great for parties, small get-togethers, or even just as a treat for you. You can also make it your own by adding things like crushed nuts, chocolate chips, or more strawberry sauce on top.
I made this mousse last weekend when I had a few fresh strawberries at home. The kitchen smelled so nice, and it hardly took any time. After chilling it for a while, we had a creamy and fruity dessert ready. Everyone loved it, and I plan to make it again soon.
Strawberry Mousse Ingredients
- Fresh cream – I use regular thick fresh cream from supermarket. I always chill it well before whipping so it holds soft peaks quickly.
- Strawberries – Wash them well, trim off the tops, and chop roughly. You can also add a few small chunks into the mousse for some texture if you like.
- Sugar – I split the sugar into two parts – one for blending with the strawberries and the other for mixing into the cream. Adjust the quantity depending on how sweet or tangy the strawberries are.
Why This Recipe Works
- It’s very quick and easy to make recipe – no cooking or baking involved.
- You only need a few simple ingredients.
- The mousse tastes light, fresh, and fruity – great after a heavy meal.
- It’s a good way to use up sweet strawberries when they’re in season.
- Looks fancy in a glass but is actually very simple to make at home.
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How to make Strawberry Mousse Step by Step
1.Now take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don’t whip it more, then it will end up in butter.
2.Rinse strawberries well, trim off the leaf part. Then chop strawberries roughly and add it to blender along with 1 tablespoon sugar and blend it to a puree. Now reserve little puree and add the rest to the whipped cream.
3.Whisk it well until the strawberry puree is well blended. Add 1 tablespoon powdered sugar and whisk it well. Now in the serving glass add a tablespoon of reserved strawberry puree.
4.Then add the mousse till the rim of the glass. Garnish with chopped strawberry and refrigerate it at least for an hour.
Serve chilled!
Expert Tips
- Keep the cream chilled – Cold cream whips up faster and gives soft peaks easily. I always pop it in the fridge for a bit before starting.
- Stop at soft peaks – Once you see soft peaks, that’s enough. If you keep going, it might split or turn into butter, so better to stop early.
- Taste and adjust – Strawberries can be sweet or slightly tangy, so I usually taste the puree and then decide how much sugar to add.
- Let it chill well – Don’t rush this step. Let the mousse sit in the fridge for at least an hour — it firms up and tastes way better that way.
- Add a simple topping – A few chopped berries or a tiny mint leaf on top make it look fresh and colourful.
- Use an electric beater – Whipping by hand takes a lot of time and effort, so go for a hand mixer if you have one.
Serving & Storage
Serve them cold, straight from the fridge — that’s when the mousse tastes best. I like pouring it into small dessert glasses and topping with a few strawberry pieces just before serving. It’s perfect after a spicy meal or as a light dessert for guests.
If there’s any leftover, you can keep it in the fridge for a day. Just cover the glasses to stop the top from drying out. I wouldn’t suggest freezing it though — the texture turns watery once it thaws..
FAQS
1.Can I skip the sugar in cream?
Yes, if your strawberries are sweet enough, you can skip it.
2.Can I use store-bought strawberry puree?
Fresh is better, however packaged puree too works.
3.Will it set without gelatin?
Yes, it sets well on its own. The whipped cream gives it a nice hold.
4.Can I use whipping cream instead?
Yes, that’s totally fine. Just stop whipping once you see soft peaks.
5.Can I make this ahead of time?
Definitely. You can keep it in the fridge for a few hours or even overnight.
If you have any more questions about this Strawberry Mousse Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Strawberry Mousse Recipe
Ingredients
- 1/2 cup fresh cream
- 6 whole strawberries
- 2 tablespoon sugar
Instructions
- Now take fresh cream in a bowl and start whipping with hand mixer.
- Whip till soft peaks form. This is the right stage, don’t whip it more, then it will end up in butter.
- Rinse strawberries well, trim off the leaf part. Then chop strawberries roughly and add it to blender along with 1 tablespoon sugar and blend it to a puree. Now reserve little puree and add the rest to the whipped cream.
- Whisk it well until the strawberry puree is well blended.
- Add 1 tablespoon powdered sugar and whisk it well.
- Now in the serving glass add a tablespoon of reserved strawberry puree.
- Then add the mousse till the rim of the glass.
- Garnish with chopped strawberry and refrigerate it at least for an hour.
- Serve Strawberry Mousse chilled.
Notes
- Keep the cream chilled – Cold cream whips up faster and gives soft peaks easily. I always pop it in the fridge for a bit before starting.
- Stop at soft peaks – Once you see soft peaks, that’s enough. If you keep going, it might split or turn into butter, so better to stop early.
- Taste and adjust – Strawberries can be sweet or slightly tangy, so I usually taste the puree and then decide how much sugar to add.
- Let it chill well – Don’t rush this step. Let the mousse sit in the fridge for at least an hour — it firms up and tastes way better that way.
- Add a simple topping – A few chopped berries or a tiny mint leaf on top make it look fresh and colourful.
- Use an electric beater – Whipping by hand takes a lot of time and effort, so go for a hand mixer if you have one.
SARANYA
Mouth watering
Archana Karthik
Hi Sharmi,
I tried your strawberry mousse today, which came out really well and tasted yummy. Thank you for sharing the recipe.