Strawberry mousse feels like a celebration in a glass—soft, airy, and full of fresh berry flavor. This pink version is simple to make and looks gorgeous without much effort. It’s the kind of dessert that feels special but doesn’t keep you stuck in the kitchen.
Whether you’re hosting, treating yourself, or surprising someone, this is a crowd-pleaser. The texture is silky and cloud-like, the color is cheerful, and every spoonful tastes like spring.
What Makes This Recipe So Good
- Real strawberry flavor: Fresh strawberries are cooked down to a concentrated puree for bright, natural sweetness.
- Light and fluffy texture: Whipped cream folded into a silky base makes it airy without being heavy.
- Beautiful color: Naturally pink from strawberries—no artificial coloring needed.
- Make-ahead friendly: Sets in the fridge and holds up well for gatherings.
- Balanced sweetness: Just enough sugar to enhance the fruit, not overwhelm it.
Ingredients
- 1 pound (450 g) fresh strawberries, hulled and chopped (or frozen, thawed and drained)
- 1/3 cup (65 g) granulated sugar, plus more to taste
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 packet (7 g) powdered gelatin or 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1 cup (240 ml) cold heavy whipping cream
- 1/3 cup (40 g) powdered sugar
- Pinch of fine sea salt
- Optional garnish: sliced strawberries, mint leaves, shaved white chocolate
Instructions
- Make the strawberry puree: Add chopped strawberries, granulated sugar, and lemon juice to a small saucepan. Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries release juices and soften.
- Blend and strain: Remove from heat.
Blend the mixture until smooth, then press through a fine sieve to remove seeds for a silky texture. You should have about 1 cup of puree. Stir in vanilla.
- Bloom the gelatin: In a small bowl, sprinkle gelatin over the cold water.
Let it sit for 5 minutes until spongy.
- Melt the gelatin: Warm the bloomed gelatin gently in the microwave for 10–15 seconds or over a hot water bath until fully dissolved. Do not let it boil.
- Stabilize the puree: While the strawberry puree is still warm (not hot), whisk in the melted gelatin until fully blended. Taste and adjust sweetness if needed.
Let the mixture cool to room temperature—slightly cool to the touch but not set.
- Whip the cream: In a chilled bowl, beat cold heavy cream, powdered sugar, and a pinch of salt to soft peaks. The cream should hold its shape but still look soft and glossy.
- Fold together: Whisk a few spoonfuls of whipped cream into the cooled strawberry mixture to lighten it. Then gently fold in the remaining whipped cream in two additions using a spatula, keeping as much air as possible.
- Portion and chill: Spoon or pipe the mousse into glasses, ramekins, or a large serving bowl.
Smooth the tops. Chill for at least 2–3 hours, or until set and lightly jiggly.
- Garnish and serve: Top with sliced strawberries, mint, or white chocolate shavings just before serving.
Storage Instructions
- Refrigerator: Keep covered and chilled for up to 3 days. Add garnishes just before serving.
- Freezer: For a semi-frozen treat, freeze up to 1 month.
Thaw in the fridge for 30–45 minutes before eating, or enjoy as a soft-frozen dessert.
- No room temperature: Because of cream and gelatin, avoid leaving it out for more than 1 hour.
Why This is Good for You
- Strawberries bring vitamin C and antioxidants, which support skin health and immunity.
- Moderate sugar: The sweetness primarily comes from fruit, and you control the rest.
- Light texture, smaller portions: It’s satisfying without feeling heavy, so a little goes a long way.
Pitfalls to Watch Out For
- Hot puree + whipped cream: If the puree is too warm, it will deflate the cream or cause separation. Let it cool to room temp before folding.
- Undissolved gelatin: Grainy mousse happens when gelatin isn’t fully melted. Warm it gently until clear and fluid.
- Overwhipping the cream: Stiff, dry cream won’t fold well and can create lumps.
Aim for soft peaks.
- Skipping the straining step: Seeds can make the texture gritty. Strain for the smoothest mousse.
- Too much added liquid: If using frozen strawberries, drain excess juice or cook longer to concentrate. Extra liquid can prevent the mousse from setting.
Variations You Can Try
- Greek yogurt swirl: Fold 1/2 cup full-fat Greek yogurt into the cooled strawberry base before adding the cream for a tangy twist.
- Rosewater or elderflower: Add 1/2 teaspoon to the puree for a delicate floral note.
- Chocolate-strawberry: Layer the mousse with crushed chocolate cookies or brownie crumbs in glasses.
- Berry blend: Replace half the strawberries with raspberries for a deeper berry flavor and a brighter pink.
- No-gelatin version: Use 3 ounces (85 g) softened cream cheese beaten smooth, then fold into the cooled puree before the whipped cream.
The set will be softer but stable.
- Dairy-free: Swap heavy cream for well-chilled coconut cream and use agar-agar in place of gelatin (see FAQ).
FAQ
Can I use frozen strawberries?
Yes. Thaw, drain excess liquid, and cook as directed. You may need a minute or two longer to reduce the puree so it’s thick and concentrated.
How do I substitute agar-agar for gelatin?
Use 1 teaspoon agar-agar powder.
Simmer it in 1/2 cup strawberry puree or water for 2 minutes, stirring constantly, then whisk it into the remaining warm puree. Agar sets more firmly, so the texture will be slightly tighter.
Why didn’t my mousse set?
Usually the puree was too watery or the gelatin wasn’t fully dissolved. Make sure you reduce the berries until syrupy and that the gelatin is melted and evenly whisked in.
Also chill long enough—at least 2–3 hours.
Can I make this ahead?
Absolutely. Make it up to 24 hours in advance, cover, and refrigerate. Add toppings right before serving for the best look and texture.
How sweet is this recipe?
It’s gently sweet.
If your berries are tart, add another tablespoon of sugar to the puree. You can also dust the finished mousse with a little powdered sugar before serving.
Do I need to use food coloring?
No. The strawberries give a natural pink color.
If your berries are pale, a tiny drop of natural beet or strawberry concentrate can boost the hue, but it’s optional.
What’s the best way to serve it?
Portion into small glasses, coupes, or ramekins. It pairs well with crisp cookies, shortbread crumbs, or a few fresh berries on top.
Can I double the recipe?
Yes. Use a larger bowl for whipping and folding, and chill it in multiple containers so it sets evenly.
Final Thoughts
This pink strawberry mousse is simple, elegant, and reliably delicious.
With a silky texture and bright fruit flavor, it feels special without being fussy. Keep the method gentle—cool puree, soft peaks, careful folding—and it turns out beautifully every time. Serve it chilled, add a few pretty garnishes, and enjoy a dessert that’s as lovely as it tastes.