Easy Strawberry Mousse: A Light, Creamy, & No-Bake Dessert Perfect for Any Occasion

Indulge in the delightful simplicity of these Easy Strawberry Mousse Cups. This recipe delivers a dessert that is exquisitely light, wonderfully fresh, and lusciously creamy, making it an absolute joy to savour. Crowned with a vibrant, homemade strawberry compote, these individual servings are not only visually appealing but also a perfect treat for a scorching summer day, an elegant dinner party, or a romantic Valentine’s Day celebration. Prepare to impress your guests with minimal effort and maximum flavour!

Why You’ll Adore This Easy Strawberry Mousse Recipe

There’s truly nothing quite as refreshing, wonderfully creamy, and utterly delicious as a light fruit mousse, especially during the warmer months! This simple yet sophisticated strawberry mousse recipe, elegantly topped with a delightful homemade strawberry compote, is incredibly versatile and suited for countless occasions. Whether you’re hosting a summer barbecue, a festive holiday gathering, or simply yearning for the irresistible sweetness of fresh strawberries, this dessert is guaranteed to be a hit.

This recipe stands out for several compelling reasons:

• It is an truly eggless mousse recipe. Unlike traditional mousses that often rely on egg whites for their airy texture, this version uses a clever combination of whipped cream and a touch of gelatin. This not only simplifies the process but also makes it accessible for those avoiding eggs, while still achieving a perfectly light and fluffy consistency, much like our popular Strawberry Mousse Cake.
• This incredible dessert is no-bake and can be prepared entirely in advance. This means less time in the kitchen on the day of your event and more time enjoying your company! Its texture is lightly set, ensuring it remains beautifully soft and indulgently creamy, melting delicately in your mouth with every spoonful.
• Crafted with just 5 core ingredients (plus the simple compote), this recipe is remarkably straightforward and easy to prepare. You don’t need to be a seasoned baker to create a stunning, professional-looking dessert that tastes absolutely divine.
• You can easily make this dessert with frozen strawberries, allowing you to enjoy this vibrant, fruity treat all year round, regardless of the season. This flexibility makes it a fantastic option when fresh strawberries are out of season or when you want to use up your frozen fruit stash, similar to our beloved Strawberry Panna Cotta.
• The mousse itself is designed to be relatively low in sugar, allowing the natural, sweet-tart flavours of the fresh fruit to truly shine through. This makes for a refreshing dessert that satisfies your sweet tooth without being overly cloying.

Understanding Mousse: A Culinary Delight

The term “mousse” itself originates from French, literally meaning “froth” or “foam,” perfectly describing its signature light and airy texture. At its core, a mousse is a delectable dessert crafted by skillfully combining a whipped element – typically heavy cream or egg whites – with a flavourful base. This base can be anything from fruit purées and chocolate ganaches to coffee infusions, providing endless possibilities for flavour combinations.

Once expertly prepared and thoroughly chilled, a mousse transforms into an irresistibly fluffy, smooth, and airy mixture that truly melts in your mouth. Its delicate structure makes it a highly versatile dessert. Mousses can be served as elegant individual desserts, presented in stylish cups or glasses, or they can be incorporated as a key component in larger, more intricate creations like multi-layered cakes, tarts, or parfaits. Their ability to deliver intense flavour within a light texture has made them a beloved classic in patisserie around the world.

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Essential Ingredients for Your Strawberry Mousse

For precise quantities, please refer to the detailed recipe card below.

Creating this irresistible strawberry mousse requires just a few key components. Here’s a breakdown of what you’ll need to gather:

• Strawberries: The star of our show! You have the flexibility to use either fresh or frozen strawberries for this recipe. For the most vibrant flavour, aim for ripe, naturally sweet fruits that are bursting with juicy goodness. If opting for frozen strawberries, ensure they are thoroughly thawed and drained completely before use. This crucial step prevents any excess water from diluting the rich strawberry flavour or compromising the mousse’s delicate texture.
• Caster Sugar: Also known as fine white granulated sugar, caster sugar is ideal here because its smaller crystals dissolve quickly and evenly, ensuring a smooth strawberry puree without any grittiness. While this recipe can accommodate a liquid sweetener like maple syrup, be mindful that liquid sweeteners can alter the consistency, potentially requiring a slight increase in gelatin to achieve the desired set.
• Vanilla: To elevate the overall flavour profile, I highly recommend using Vanilla Paste. Its concentrated flavour and tiny specks of vanilla bean add an extra layer of gourmet appeal. However, a good quality Vanilla Extract will also work beautifully, imparting that classic, comforting aroma and taste.
• Gelatin Powder: This is the secret ingredient that gives our eggless mousse its perfect, light yet stable structure. You’ll need unflavoured gelatin powder. Always check your specific gelatin packet for the exact amount of very cold water required for rehydration, as this can vary between brands. Typically, 1 to 1 1/2 tablespoons of cold water is sufficient to bloom the powder into a thick paste. As an alternative, you can use Gelatine Sheets – approximately 1 1/2 sheets, rehydrated in cold water until pliable and then thoroughly drained.
• Heavy / Thickened Cream: This is often referred to as Heavy Whipping Cream in some regions. The key here is the fat content; ensure your cream contains at least 30% fat. This is essential for the cream to whip up properly into stiff peaks and maintain its stability within the mousse. For those seeking a dairy-free option, select a dairy-free cream alternative that is specifically designed for whipping and can achieve firm, stable peaks.

The accompanying Strawberry Compote topping is wonderfully straightforward, requiring only Strawberries (fresh or frozen), a small amount of Caster Sugar, a hint of Vanilla, and a squeeze of Lemon Juice to brighten the flavours.

Crafting Your Creamy Strawberry Mousse: A Step-by-Step Guide

This delightful strawberry dessert comes together in three primary stages: first, creating a smooth strawberry purée and incorporating the gelatin, followed by chilling, and finally, gently folding in whipped cream to form the airy mousse layer, which then requires a final chill to set.

• Step 1 (Photo 1): Begin by thoroughly washing your fresh strawberries, then hull them (removing the green tops). Next, blend them until you achieve an exceptionally smooth purée. You can use a traditional blender, a food processor, or even an immersion blender for this task. If you are using frozen strawberries, remember to ensure they are completely thawed and very well drained beforehand to prevent any excess water from impacting the mousse’s consistency.
• Step 2 (Photo 2): Place a fine mesh sieve over a small saucepan. Carefully pour the blended strawberry purée into the sieve. Using the back of a spoon or a spatula, gently press the fruit through the mesh, discarding any seeds or larger fibrous chunks that remain. This step is optional but highly recommended for a silky-smooth mousse texture. If the purée seems too thick to pass through the sieve, blend it for a little longer until it reaches a finer consistency.
• Step 3 (Photo 3): To the sieved strawberry purée, add the Caster Sugar and Vanilla paste (or extract). Whisk these ingredients together until well combined. Then, turn on your stove to low heat and gently bring the mixture to a simmer, stirring occasionally to ensure the sugar dissolves completely.
• Step 4 (Photo 4): While your strawberry purée is gently heating, prepare the gelatin. In a small, separate bowl, combine the gelatin powder with a precise amount of very cold water. Stir immediately and set it aside for a few minutes. The gelatin will absorb the water and bloom, solidifying into a thick, translucent paste. Always consult your specific gelatin packet for the exact water content required, as this can vary. I typically use about 1 to 1 1/2 tablespoons of very cold water for this amount of gelatin.

• Step 5 (Photo 5): As soon as the strawberry purée begins to simmer (you’ll see small bubbles forming around the edges), remove the saucepan from the heat. Immediately add the rehydrated gelatin mixture to the warm purée. It’s important that the purée doesn’t boil vigorously; it just needs to be warm enough to completely dissolve and activate the gelatin.
• Step 6 (Photo 6): Whisk the mixture vigorously and continuously until the gelatin paste has completely dissolved and is fully incorporated into the strawberry purée. Ensure there are no lumps remaining for a perfectly smooth mousse.
• Step 7 (Photo 7): Transfer the warm strawberry mixture into a clean bowl or a shallow pan (a brownie pan works well for faster cooling). Cover the surface directly with plastic wrap to prevent a skin from forming. Place it in the fridge to cool down for approximately 30 minutes to 1 hour. The cooling time can vary depending on the depth of your container. It is crucial for the strawberry mixture to be cool, ideally at room temperature, before moving to the next step. If it’s too warm, it will melt the whipped cream. If it has started to set too much when you take it out, simply whisk it vigorously to loosen it again.
• Step 8 (Photo 8): In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl if you’re using a hand mixer), pour in the very cold Heavy Cream (or thickened cream). Begin whisking on medium speed, gradually increasing the speed until beautiful, stiff peaks form. Exercise caution towards the end of whipping; over-whipped cream can quickly become grainy, which will negatively impact the smooth texture of your mousse.

• Step 9 (Photo 9): Using a silicone or rubber spatula, gently fold the whipped cream into the cooled strawberry mixture in three or four additions. This gradual approach helps maintain the airy volume of the whipped cream, which is crucial for a light mousse.
• Step 10 & 11 (Photos 10 & 11): Continue to delicately fold the whipped cream into the strawberry mixture, using a gentle lifting and turning motion with your spatula. The goal is to incorporate the ingredients thoroughly without deflating the beautiful whipped cream. At this stage, the strawberry mousse will appear quite liquid and soft – this is completely normal! The chilling process is what will give it its final, delightful texture.
• Step 12 (Photo 12): Carefully pour the creamy mousse into your chosen serving cups or glasses. Once filled, place them into the refrigerator to chill and set for a minimum of 2 to 3 hours. For the absolute best results and a perfectly stable mousse, I highly recommend leaving them to set overnight.
• Final Touches: Once your strawberry desserts have beautifully set, it’s time for the final flourish! Top each mousse cup with the prepared Strawberry Compote (or any topping of your choice) and complete the presentation with a few slices of fresh strawberry.

For an extra touch of elegance, you could also sprinkle a tiny bit of desiccated coconut over the top, add a vibrant sprig of fresh mint leaves, or even layer it with a rich dark chocolate mousse for an extra decadent creation!

Frequently Asked Questions About Strawberry Mousse

Expert Tips & Troubleshooting for Perfect Strawberry Mousse

Achieving the perfect strawberry mousse is simpler than you think with these helpful tips and solutions to common issues:

• For Added Texture: If you prefer a mousse with a bit more bite and rustic charm, consider keeping small, finely chopped chunks of strawberries when you blend them. In this case, you can skip the sieving step entirely, allowing those delightful fruit pieces to remain within your mousse for an enjoyable textural contrast.
• Adjusting Gelatin for Desired Texture: This recipe uses a moderate amount of gelatin to create a mousse that is lightly set but still wonderfully soft and airy. If you desire a more stable or firmer mousse, perhaps for a slightly warmer environment or if you want it to hold its shape more robustly, you can slightly increase the quantity of gelatin powder. Start by adding an extra half teaspoon and see how you like the consistency.
• “My Mousse Appears Runny!” – A Common Concern: Don’t panic if your mousse looks very liquid and soft immediately after folding in the whipped cream. This is entirely normal! The gelatin needs several hours in the fridge to fully activate and set, and the whipped cream also needs time to firm up. For optimal results, preparing the mousse in advance and allowing it to chill in the refrigerator overnight is highly recommended. Patience is key for this dessert!
• “Why Isn’t My Mousse Fluffy?” – Understanding Consistency: A lack of fluffiness usually stems from one of two issues. Firstly, ensure your gelatin was well rehydrated and thoroughly melted into the strawberry mixture. Undissolved gelatin can prevent a proper set. Secondly, the cream must be whipped adequately to stiff peaks. If the cream isn’t firm enough, it won’t contribute the necessary airiness and volume to the mousse.
• Preventing Grainy Mousse: To avoid a grainy or unappetising texture in your finished mousse, be extremely careful not to over-whip your heavy cream. As cream is whipped past stiff peaks, it starts to separate and become granular, eventually turning into butter. Keep a close eye on it, especially towards the end, and stop whisking as soon as stiff peaks are formed.

Storage & Freezing Recommendations

For the best flavour and texture, these delightful strawberry mousses are best enjoyed within 2 days of preparation. Always ensure they are kept properly covered and stored in the refrigerator. This dessert is an excellent candidate for making ahead; in fact, allowing them to set overnight in the fridge is highly recommended for optimal firmness and flavour development. Remember to add any fresh toppings or the strawberry compote just before serving to maintain their freshness and vibrant appearance.

Regarding freezing fruit mousse: it is generally not recommended to freeze this particular strawberry mousse. The delicate structure of the mousse, which relies on whipped cream and gelatin, tends to break down during the freezing and thawing process. This often results in a watery, icy, and somewhat unappetising texture upon thawing, losing the creamy, airy consistency that makes this dessert so enjoyable.

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Recipe Card

Easy Strawberry Mousse Cups

4.86 from 7 votes

This Easy Strawberry Mousse Cups recipe, crowned with a fresh Strawberry Compote, is a deliciously light and fresh dessert, perfect for any occasion but especially delightful in Summer!

Servings: 4

Author: Sylvie

Prep Time30 minutes mins

Cook Time20 minutes mins

Chilling Time4 hours hrs

Total Time4 hours hrs 50 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

For the Strawberry Mousse

• 500 gr (1.1 lbs) Strawberries, fresh or fully thawed frozen
• 50 gr (1/4 cup) Caster Sugar, fine white granulated sugar works too
• 1 1/2 teaspoon Vanilla Paste, or high-quality vanilla extract
• 1 1/2 teaspoon Gelatin Powder, plus a little bit of very cold water for blooming (check packet)
• 250 ml (1 cup) Heavy / Thickened Cream, or heavy whipping cream (at least 30% fat)

For the Strawberry Compote Topping

• 250 gr (0.5 lbs) Strawberries, fresh or frozen
• 30 gr (2 1/2 tablespoons) Caster Sugar, or fine white granulated sugar
• 15 ml (1 tablespoon) Lemon Juice
• 1 teaspoon Vanilla Extract

Instructions

Strawberry Mousse

• Wash, hull, and blend the strawberries until perfectly smooth (see note 1 if using frozen strawberries). Place a fine mesh sieve over a small saucepan and pour the blended strawberries through it. Press the fruit gently to remove any seeds or larger chunks, ensuring a silky purée (see note 2).
• Stir in the Caster Sugar and Vanilla paste. Turn the heat to low and bring the mixture to a gentle simmer, stirring until the sugar is fully dissolved.
• While the strawberry purée heats, prepare your gelatin. In a small bowl, combine the gelatin powder with a small amount of very cold water (refer to note 3 for quantity). Stir briefly and set aside for a few minutes until it forms a thick, solid paste.
• Once the strawberry purée begins to simmer, remove the saucepan from the stove. Whisk in the bloomed gelatin mixture immediately until it is completely dissolved and no lumps remain.
• Transfer the warm strawberry mixture into a clean bowl or a shallow pan. Cover the surface directly with plastic wrap to prevent a skin from forming and place it in the fridge to cool for 30 minutes to 1 hour (see note 4). It should be cool, but not set.
• In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), whip the very cold Heavy/Thickened Cream until it forms stiff peaks. Be careful not to over-whip.
• Gently fold the whipped cream into the cooled strawberry mixture using a silicone spatula. Add the cream in three or four additions, folding delicately to maintain the mousse’s airy texture.
• Pour the mousse into your desired serving cups or glasses. Place them in the fridge to set for a minimum of 2 to 3 hours, or for best results, leave them overnight until firm.

Strawberry Compote

• Wash, hull, and cut the strawberries in half. Place them in a small saucepan along with the Caster Sugar, Lemon Juice, and Vanilla Extract.
• Cook over low to medium heat, stirring occasionally, until the fruits have softened and the liquid has begun to thicken. This typically takes about 10 to 20 minutes, depending on the ripeness of the fruit.
• Allow the compote to cool down slightly, then transfer it to a clean jar. Place it in the fridge to chill for at least 1 hour.
• When both the mousse and compote are chilled, spoon the strawberry compote over the set mousses. Garnish with a fresh strawberry or other desired toppings just before serving.

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Notes

1. If using frozen strawberries, it is absolutely essential to ensure they are fully thawed and very well drained before blending. This prevents excess water from making your mousse watery and less flavourful.
2. For a mousse with a delightful textural contrast, you can choose to blend the strawberries slightly less, leaving some small chunks. If you prefer this, you can skip the sieving step entirely. This creates a more rustic, fruit-forward experience.
3. The amount of cold water needed to dissolve gelatin powder can vary significantly between brands. Always check the specific instructions on your gelatin packet for the most accurate ratio. I typically use around 1 to 1 1/2 tablespoons of very cold water for the specified amount of powder. Avoid adding too much water if it’s not explicitly required.
4. The cooling time for the strawberry mixture is approximate and depends on how shallow or deep your container is. The mixture doesn’t need to be extremely cold, but it should be no more than room temperature before combining with the whipped cream. If you find the strawberry mixture has started to set too much in the fridge, a brisk whisk will usually loosen it right up.

Nutrition (per serving)

Calories: 369kcal | Carbohydrates: 38g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 29mg | Potassium: 340mg | Fiber: 4g | Sugar: 31g | Vitamin A: 941IU | Vitamin C: 112mg | Calcium: 72mg | Iron: 1mg