Strawberry Mousse
No need to turn on the oven with this Strawberry Mousse! It’s a light and fluffy no bake strawberry dessert without eggs or gelatin. Serve it as a summer dessert for two.
It seems like 2026 is the year of homemade mousse recipes on my blog.
First I started with homemade chocolate mousse.
Then of course you can’t have chocolate without also making peanut butter mousse.
Then there’s lemon mousse for a bright spring option.
Now I’m back with this Strawberry Mousse as a light and fluffy no bake summer ramekin dessert recipe!
Traditionally classic mousse is made by folding egg whites into your mixture for an airy texture.
However, I found a way to make a creamy, silky smooth mousse without using eggs. No need to worry about raw eggs!
You also don’t need to add gelatin as a stabilizer. This strawberry mousse recipe stays thick without it.
I’ve learned from making my strawberry cream cheese frosting that if you cook down the strawberry puree until it’s reduced, it’ll be thick enough and not leave you with a soft, runny mousse.
I decided to not strain the puree after blending because I wanted a more prominent strawberry flavor. Plus that’s one less step to do.
It also gives the mousse its bright pink color without using any food coloring. That’s right – the color you see is all natural from the berry juices!
Although if you’re worried you don’t have time to cook down the puree, you can skip that part and fold 1/4 cup small batch strawberry jam into the cream instead as an easy shortcut.
On top I garnished it with lemon whipped cream to give it a light and summery flavor.
I was debating on topping it with traditional homemade whipped cream or even strawberry whipped cream, but strawberry and lemon are SUCH a great pairing.
You can even make chocolate whipped cream for a chocolate covered strawberry pairing.
Why You’ll Love This Strawberry Mousse Recipe
- Made without gelatin! – Although traditional mousse recipes use gelatin to set up firmly, you don’t need it here.
- Made without eggs! – No stressing about eating raw egg.
- Makes two servings! – It makes the perfect amount to be a romantic dessert for two.
- Make it ahead of time! – You need a minimum of 4 hours for it to set up and chill, so you can make it up to 2 days ahead of time.
Ingredients for Strawberry Mousse
To make the best recipe for strawberry mousse ever, you’ll need the following ingredients:
- Strawberries: The star of the mousse!
- Sugar: Sweetens the strawberry puree
- Lemon juice: Adds a pop of brightness to the sweet strawberries
- Heavy cream: Adds richness due to the fat content and helps the mousse set up
- Powdered sugar: Sweetens the whipped cream and also helps set up firm
- Vanilla: Enhances the strawberry flavor
- Salt: Brings out the flavors even more
How To Make Strawberry Mousse
Here’s how to make your recipe for strawberry mousse:
- Blend strawberries, sugar, and lemon juice together.
- Reduce strawberry puree until thickened.
- Whip cream, powdered sugar, vanilla, and salt until stiff peaks form.
- Fold strawberry puree into whipped cream.
- Refrigerate for at least 4 hours or overnight to firm up.
Leftover mousse can be refrigerated for up to 4 days.
How To Serve Strawberry Mousse
As mentioned in the intro, I garnished my mousse with lemon whipped cream for a light and summery taste.
In addition to lemon, here are some other whipped cream flavors you can use:
More Desserts For Two
If you enjoyed this classic strawberry mousse recipe, here are more desserts for two:
Strawberry Mousse
No need to turn on the oven with this Strawberry Mousse! It’s a light and fluffy no bake strawberry dessert without eggs or gelatin.
Ingredients
- 2 cups sliced strawberries (roughly 8 ounces whole strawberries)
- 1/4 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup heavy whipped cream, cold
- 1/4 cup powdered sugar, sifted
- 1 teaspoon vanilla
- 1/8 teaspoon kosher salt
- Lemon whipped cream, for serving
Instructions
- In a blender, add the the strawberries, granulated sugar, and lemon juice. Process until smooth. If your berries aren't quite juicy, you may need to add a splash of water to help blend it. You should have about 1 cup puree.
- Pour directly into a large saucepan (no need to strain). Bring to a boil over medium heat. Turn down to simmer and cook until the puree thickens and is reduced to 1/3 cup, about 10-15 minutes whisking often (please measure as anything more may make the mousse runny).
- Refrigerate cooked puree for 30 minutes or until no longer hot to the touch (it'll feel about room temperature). If the puree is too hot, it'll melt the cream when you fold it in.
- In a large mixing bowl on high speed (with whisk attachment if using stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
- Add the powdered sugar, vanilla, and salt then finish beating until stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over).
- Fold the cooled strawberry puree into the whipped cream, being careful not to deflate it too much. It should look very pink without any traces of white.
- Divide mousse evenly between two serving bowls. Refrigerate at least 4 hours or until set. Serve with whipped cream.
Refrigerate leftover mousse for up to 4 days.
Notes
- Don't have time to cook down the strawberry puree? Fold 1/4 cup prepared strawberry jam into the cream instead.
- You can also garnish with vanilla whipped cream, chocolate whipped cream, or strawberry whipped cream.
- If you enjoyed this recipe, check out my Homemade Chocolate Mousse, Peanut Butter Mousse, and Lemon Mousse.
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