Strawberry mousse is light, airy, and full of bright berry flavor. This no-bake dessert blends fresh strawberries with whipped cream and fluffy egg whites for a silky texture that melts on your tongue. It tastes sweet and slightly tangy, smells fresh and fruity, and looks pretty with its soft pink color. You can make it ahead and chill it until guests arrive. It’s a simple, elegant treat for weeknights or special occasions.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 2 hours (chill time)
- Total Time: 2 hours 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/4 recipe):
- Calories per serving: 335 kcal
- Protein: 3.8 g
- Carbohydrates: 32 g
- Fat: 22 g
- Fiber: 1.8 g
- Sugar: 31 g
- Sodium: 160 mg
Why Make This Strawberry Mousse
Strawberry mousse is quick, refreshing, and elegant. It needs no oven and uses simple ingredients you likely have on hand. The texture is cloud-like and smooth, and the flavor is bright from fresh strawberries and lemon. Serve it after a heavy meal to cleanse the palate or make it for a picnic or spring dessert where fresh fruit shines.
How to Make Strawberry Mousse
This mousse uses three simple components: strawberry puree, whipped cream, and beaten egg whites. You puree the fruit, whip the cream to soft peaks, and lift in whipped egg whites for volume. Fold gently to keep the mousse airy. Chill until set. The result is light, sweet, and silky, with a fresh strawberry aroma.
Ingredients:
- 2 cups fresh strawberries, hulled
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 egg whites
- 1/4 teaspoon salt
Directions:
Step 1: Preparation
In a blender, puree the strawberries, sugar, and lemon juice until smooth. Taste and add a little more sugar or lemon if needed. Pour the puree into a bowl and chill briefly if it is very warm. Use ripe, fragrant strawberries for the best aroma and flavor.
Step 2: Mixing
In a clean bowl, whip the heavy cream until soft peaks form. The cream should hold a gentle peak but still fold easily. Chill the bowl and whisk for faster whipping if your kitchen is warm.
Step 3: Cooking
In another clean bowl, beat the egg whites and salt until stiff peaks form. The whites should be glossy and hold sharp peaks. This step creates the mousse’s light, airy texture. If you prefer not to use raw egg whites, see the FAQ for safe alternatives.
Step 4: Finishing
Gently fold the strawberry puree into the whipped cream until mostly combined. Then fold in the beaten egg whites in two additions, using a wide spatula and light movements to keep air in the mixture. Spoon the mousse into serving dishes. Refrigerate for at least 2 hours before serving to let it set and the flavors meld.
How to Serve Strawberry Mousse
Serve the mousse chilled. Garnish with a fresh strawberry, a sprig of mint, or a dusting of powdered sugar. For contrast, add a crunchy element like toasted almond slivers or a thin cookie on the side. Offer it in small glasses for a light finish to dinner, or in pretty bowls for a dessert spread.
How to Store Strawberry Mousse
- Refrigerator: Keep covered in the fridge for up to 2 days. The texture softens over time.
- Freezer: Freezing is not recommended; the mousse will lose its airy texture when thawed.
- Make-ahead: You can prepare the mousse up to one day ahead and keep it covered in the fridge. Add fresh garnishes just before serving for best appearance.
Expert Tips for Perfect Strawberry Mousse
- Use ripe strawberries for the best natural sweetness and aroma.
- Chill bowls and beaters for quicker, more stable whipped cream and egg whites.
- Fold gently with a rubber spatula to preserve air and keep the mousse light.
- If strawberries are tart, increase sugar by 1–2 tablespoons or add a touch more lemon to brighten the flavor.
- For a smoother mousse, press the puree through a fine sieve to remove seeds.
- To make a smaller batch, halve the ingredients; keep the ratios the same.
- If you worry about raw egg whites, see the FAQ for safe options like pasteurized egg whites or gelatin-stabilized mousse.
Delicious Variations
- Chocolate-strawberry: Fold in 2 tablespoons melted, cooled dark chocolate for a swirl.
- Citrus twist: Add 1 teaspoon orange zest to the strawberry puree for extra brightness.
- Yogurt mousse: Replace half the cream with Greek yogurt for tang and a lighter texture.
- Berry mix: Use half strawberries and half raspberries for a deeper berry flavor.
- Alcohol-infused: Stir in 1 tablespoon of strawberry liqueur or Grand Marnier to the puree for adults-only servings.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw them first and drain excess liquid. Taste the puree and adjust sugar since frozen berries can be less sweet.
Q: Is it safe to eat raw egg whites?
A: Raw egg whites carry a small risk of salmonella. Use pasteurized egg whites or a commercial meringue powder for safety. You can also make a stabilized mousse using a small amount of gelatin (see below).
Q: How do I stabilize the mousse so it holds longer?
A: Dissolve 1 teaspoon powdered gelatin in 2 tablespoons warm water and let cool slightly. Whisk it into the warm strawberry puree before folding into the cream. This helps the mousse keep shape for longer.
Q: Can I make this mousse dairy-free?
A: Yes. Use full-fat coconut cream, chilled and whipped, instead of heavy cream. The texture will be slightly different and carry a subtle coconut aroma.
Q: Why is my mousse watery?
A: Over-blended strawberries or not draining excess juice can make the mousse thin. Also, over-folding can break the whipped structure. Chill ingredients and fold gently.
Q: How long should I chill the mousse?
A: Chill at least 2 hours so it firms and the flavors settle. For best texture, 3–4 hours is fine.
Conclusion
Strawberry mousse is a simple, elegant dessert that showcases fresh fruit, creamy texture, and light sweetness. It’s perfect for spring gatherings, weeknight treats, or a make-ahead dinner party dessert. For another easy take on this classic, try this recipe: Easy Fresh Strawberry Mousse Recipe – An Italian in my Kitchen. Give it a try—you’ll love how bright and airy this little dessert feels on the palate.
Print
Strawberry Mousse
- Total Time: 140 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light, airy, and no-bake dessert that combines fresh strawberries with whipped cream and fluffy egg whites for a silky, melt-in-your-mouth texture.
Ingredients
- 2 cups fresh strawberries, hulled
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 egg whites
- 1/4 teaspoon salt
Instructions
- In a blender, puree the strawberries, sugar, and lemon juice until smooth. Taste and adjust sweetness with more sugar or lemon if needed. Chill briefly if warm.
- In a clean bowl, whip the heavy cream until soft peaks form. Chill the bowl and whisk for faster whipping if necessary.
- In another clean bowl, beat the egg whites and salt until stiff peaks form.
- Gently fold the strawberry puree into the whipped cream until mostly combined, then fold in the beaten egg whites in two additions. Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.
Notes
Serve chilled with fresh strawberries, mint, or a dusting of powdered sugar. For added crunch, serve with toasted almond slivers or cookies.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 31g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.8g
- Protein: 3.8g
- Cholesterol: 0mg
