This Quick and Easy Strawberry Mousse is a light yet satisfying treat that feels indulgent without being heavy.
Made with fresh strawberries and naturally sweetened, it offers a boost of antioxidants, fiber, and vitamin C while keeping the recipe simple and wholesome.
With its airy texture and balanced sweetness, this dessert is perfect for everyday enjoyment, easy meal prep, or a refreshing summertime finish to any meal.
Easy Strawberry Mousse
Equipment
- 1 Small saucepan
- 1 Fine-Mesh Strainer
- 2 Medium Mixing Bowls
- 1 Whisk or Electric Mixer
- 1 Spatula
- 8 small serving bowls or jars
Ingredients
Strawberry Sauce
- 2 pounds fresh strawberries stemmed and chopped
- 1/3 cup golden agave syrup or honey
- 1/4 teaspoon vanilla extract
- 1 tablespoon lemon juice
Strawberry Mousse
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 cup prepared strawberry sauce from above
Instructions
- Prepare the Fresh Strawberries: Begin by washing the strawberries thoroughly under cool running water to remove any dirt or debris. Remove the green stems and slice the strawberries into smaller chunks for even cooking. Using ripe, fragrant berries will give the mousse the best flavor, so choose strawberries that are naturally sweet and vibrant in color.
- Start the Strawberry Sauce Base: Place the chopped strawberries in a small saucepan. Add the golden agave syrup (or honey if you prefer a floral sweetness), vanilla extract for warmth, and freshly squeezed lemon juice to brighten the flavor. Stir everything together so the strawberries are evenly coated with the syrup and seasonings.
- Cook and Soften the Strawberries: Set the saucepan over medium heat. Allow the strawberries to cook for about 5 minutes, stirring often with a wooden spoon or spatula. As the heat builds, the strawberries will begin to break down, releasing their natural juices. Use the back of your spoon to gently mash them as they soften, creating a chunky, fragrant fruit mixture.
- Strain for a Smooth Sauce: Place a fine-mesh strainer over a clean mixing bowl. Carefully pour the hot strawberry mixture into the strainer. Use the back of a spoon to press down on the fruit, extracting as much liquid as possible. This creates a smooth, glossy sauce while leaving behind the pulp and seeds. (Tip: Don’t throw away the pulp! It’s delicious in smoothies or stirred into yogurt.)
- Reduce and Thicken the Sauce: Return the strained strawberry liquid back into the saucepan. Bring it to a gentle boil, then immediately reduce the heat to low. Let it simmer for another 5 minutes, stirring frequently, until the sauce thickens slightly and develops a richer color. Remove from heat and allow it to cool completely before using in the mousse.
- Whip the Cream to Perfection: Pour the heavy whipping cream into a chilled mixing bowl. Add the sugar to lightly sweeten it. Using an electric mixer (or a strong whisk if doing it by hand), whip the cream on medium-high speed. Continue until soft peaks form—meaning the cream should hold its shape but still look smooth and silky. Take care not to overwhip, as it could turn grainy or buttery.
- Fold in the Strawberry Flavor: Once the cream is whipped, measure out 1/3 cup of the cooled strawberry sauce. Gently fold it into the whipped cream using a spatula. Folding instead of stirring ensures the mousse stays light, airy, and fluffy. The cream will take on a soft pink hue with delicate strawberry flavor.
- Assemble the Strawberry Mousse Cups: Prepare your serving bowls, glasses, or small mason jars. Spoon about 2 tablespoons of the remaining strawberry sauce into the bottom of each dish to create a fruity base layer. Next, carefully dollop or pipe the strawberry mousse mixture on top. Smooth the surface for an elegant finish.
- Chill for Best Texture: Cover the mousse cups with plastic wrap or lids and place them in the refrigerator. Allow them to chill for at least 1 hour before serving. This resting time helps the mousse set, enhances the strawberry flavor, and makes the texture perfectly creamy and refreshing.
- Garnish and Serve: Just before serving, top each mousse cup with a few slices of fresh strawberries or whole berries for garnish. You can also add a mint sprig, chocolate shavings, or a dollop of extra whipped cream for a touch of elegance. Serve chilled and enjoy the light, refreshing taste of homemade strawberry mousse!
Notes
- Use the ripest, sweetest strawberries for the best natural flavor.
- Agave syrup or honey keeps the sweetness light and balanced without overpowering the fruit.
- The leftover strawberry pulp can be repurposed in smoothies, oatmeal, or even baked goods.
- Whipping cream should be cold for best results—chill your bowl and beaters if possible.
- Assemble the mousse in individual jars or glasses for a beautiful, ready-to-serve presentation.
Chef’s Secrets for Perfect Mousse
The key to a light and airy mousse lies in the way you handle the whipped cream.
Always whip the cream until soft peaks form, not stiff peaks, so it blends smoothly with the fruit sauce without losing its fluffiness.
When folding in the strawberry sauce, use a gentle motion—scooping from the bottom and lifting upward—rather than stirring, to preserve the airy texture.
Another helpful trick is to prepare the strawberry sauce in advance and let it cool completely before adding it to the cream.
Warm sauce will deflate the mousse, while chilled sauce helps the mixture set beautifully.
Serving Suggestions for Every Occasion
This mousse shines on its own, but it also pairs wonderfully with other treats.
For a simple presentation, serve in small mason jars or glass cups with a garnish of fresh strawberry slices.
If you want to elevate the dessert, add a sprinkle of crushed graham crackers, a drizzle of dark chocolate, or a dollop of whipped cream on top.
It’s also an excellent choice for dinner parties—layer the mousse with granola or sponge cake to create a quick strawberry parfait.
For summer gatherings, serve chilled straight from the fridge with a refreshing mint sprig.
Best Practices for Storage Success
Strawberry mousse is best enjoyed fresh, but it can be made ahead and stored for convenience.
Keep the mousse covered in the refrigerator for up to 2–3 days, making sure each portion is sealed to prevent it from absorbing odors from other foods.
Avoid freezing, as the texture may become grainy and watery once thawed.
If storing the sauce separately, keep it in an airtight jar in the fridge for up to a week—it can also double as a topping for pancakes, waffles, or ice cream.
Frequently Asked Questions
1. Can I make this mousse sugar-free?
Yes! You can swap the agave or honey for a sugar-free sweetener like stevia, monk fruit, or erythritol.
Just adjust the quantity to taste, since some alternatives are sweeter than sugar.
2. Can I use frozen strawberries instead of fresh?
Absolutely. Frozen strawberries work well when fresh berries are out of season.
Thaw them completely, drain any excess liquid, and follow the same steps for making the sauce.
3. How can I make the mousse more firm?
If you prefer a firmer mousse, you can gently dissolve 1 teaspoon of gelatin in warm water and mix it into the cooled strawberry sauce before folding it into the whipped cream.
This will give the mousse extra stability.
4. Can I prepare this recipe ahead of time for guests?
Yes, this mousse is perfect for make-ahead desserts.
Prepare and assemble the mousse in serving cups, cover, and refrigerate for up to 24 hours before serving.
Just add the fresh garnish right before presenting it.
5. What can I do with leftover strawberry sauce?
Leftover sauce is incredibly versatile. Drizzle it over pancakes, waffles, yogurt, or ice cream, or use it as a filling for crepes.
You can also stir it into sparkling water for a refreshing strawberry spritzer.
