This Easy Strawberry Mousse recipe has the perfect light and fluffy texture with a delicious strawberry flavor. Made with only 4 ingredients, this is the best Spring dessert to prepare with some freshly picked strawberries. A delicious strawberry puree mixed with homemade whipped cream and stiff egg white is the secret to this delightful mousse. You can easily change it up and use our raspberry sauce for another great berry flavor.
If you love strawberry desserts like these amazing strawberry shortcake cupcakes, this strawberry cheesecake, or even this strawberry rhubarb cobbler, you will love this one! Although there are many versions of mousse recipes, this one does not call for unflavored gelatin and is super easy to make, the kids helped me, and next time, they might do it themselves!
If you are hesitant, let me tell you a secret: This recipe dethroned the chocolate mousse from the top 3 favorite desserts in my household, and they are serious chocoholics!
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How Do You Make Strawberry Mousse From Scratch?
This fresh strawberry mousse recipe is broken down into 3 easy steps. First things first, you need to gather your ingredients and your utensils for each step.
The strawberry purée: You will need fresh strawberries and 1/2 cup of sugar. Grab your strainer and wash those babies, cut off the stem and cut them into small pieces, and put them in a pot with the sugar. Cook for about 10 minutes, and it will come to a boil. Reduce the heat and cook for another 15-20 minutes, stirring occasionally.
Now your purée has thickened. Using a potato masher, mash the fruit down. However, if you do not like fruit pieces, you can use an immersion blender to purée them. Set aside until completely cooled down.
The egg white base: Ideally at room temperature, separate the whites from the yolk (that you will not need) of the egg. In a small bowl, using a hand mixer, whisk the egg white until stiff peaks form. Set aside.
Tip: You can add a pinch cream of tartar or salt to help with your egg whites to be firm.
Whipping The Cream
In a large bowl, using your hand mixer or stand mixer, whip the heavy cream until you obtain stiff peaks. You do not need to add sugar, you will see. The strawberry will blend in and add the perfect sweetness.
Tip: If you wish, you can add a teaspoon of vanilla extract.
Then, take the strawberry purée, set about 6 to 8 tablespoons aside, and now you can delicately fold it into the stiffened egg white with a rubber spatula. The gesture should go from the back of the bowl to the bottom and come up from the front and repeat gently until fully incorporated. This will keep the egg light and airy.
Lastly, grab the big bowl with the whipped cream and add in the strawberry mixture from the smaller bowl. Similar to the previous step, you should be gentle when merging these 2 and use again the rubber spatula.
Now, let’s portion this easy strawberry mousse into cute glass jars! First, scoop a tablespoon of strawberry purée at the bottom of your jar and pipe (if you wish) or scoop the mousse to the top. Decorate with a fresh strawberry and refrigerate for 2 hours.
What Else Can Do With The Strawberry Mousse?
This mousse can be adapted in different ways to serve it. Be creative and feed that sweet tooth!
– Use it as a cake filling and top it with some fresh strawberries on top.
– Make it a mini size and add it to your next dessert bar; it will be gone in a few seconds for sure!
– Serve it with coffee or tea with your favorite cookie.
Other ideas of presentation:
Most of all, when baking, remember to have fun and use your creativity. Here are other fun ideas to serve this mousse:
– Serve in a wine glass (the one without the stem) or even a cocktail glass!
– Pipe the mousse into cute mason jars and add the strawberry puree on top (just before serving though)
– Family style: Serve it in a trifle bowl and share it.
Helpful Mousse Tips
How do you thicken strawberry mousse? An option to thicken the mousse (not used in this recipe) is to add a teaspoon of cornstarch to your strawberry purée. Make sure to whisk well to prevent any lumps and be gentle when folding in your egg white.
How do I make mousse firmer? When you whip your egg white, add a pinch of cream of tartar or a pinch of salt. In order to obtain a firm mousse, you need your egg white to be stiff and your heavy cream beat until firm. If you under-do any of these steps, when the two are merged, you will compromise the finished product.
What can I do with extra strawberries? You can use them as a garnish on top of your mousse or chop it and add it to strawberry purée at the bottom of your glass jars.
Can I make this strawberry mousse recipe ahead? I would not recommend making it more than 24 hours ahead of time. Since this recipe does not have any gelatin, it all relies on the egg white and heavy cream.
Can I make this recipe with another fruit? I would say that switching the strawberries to any other berry should be totally fine and delicious!
Can I use frozen strawberries for the mousse? I would not recommend that option as the frozen fruit will contain and release water and might make your mousse runny.
Pin it HERE!!
Pin it HERE!!
- 1 pound of fresh strawberries
- 1/2 cup of sugar
- 1 egg white
- 1 cup of heavy cream
- Wash the strawberries, cut off the stem, and cut them into small pieces.
- In a medium pot, add the strawberries and the sugar. Cook on medium for 10 minutes or until it bubbles.
- Reduce the heat to medium-low and cook for another 15 minutes, stirring occasionally.
- Using a potato masher, mash the fruit down, or using an immersion blender, purée them. Set aside until the strawberry puree is completely cooled down.
- In a bowl, using a hand mixer, whisk the egg white until stiff peaks form. Set aside.
- In another bowl, large, using your hand mixer or stand mixer, whip the heavy cream until you obtain stiff peaks.
- Take the strawberry purée, set about 6 to 8 tablespoons aside, and now you can delicately fold it into the stiffed egg white with a rubber spatula. The gesture should go from the back of the bowl to the bottom and come up from the front and repeat gently until fully incorporated. This will keep the egg whites light and airy.
- Lastly, mix the strawberry mixture into the whipped cream. Similar to the previous step, you should be gentle when merging these 2 and use again the rubber spatula.
- Assembling: Scoop a tablespoon of strawberry purée at the bottom of each jar and pipe (if you wish) or scoop the mousse to the top. Decorate with a fresh strawberry and refrigerate for 2 hours.
Remember to read to post for helpful tips to this recipe.
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Amount Per Serving:Calories: 226Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 21mgCarbohydrates: 24gFiber: 2gSugar: 22gProtein: 2g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.