This easy strawberry mousse is creamy, perfectly sweet and full of strawberry flavor! It is made with fresh strawberries that are roasted to intensify their sweetness and flavor. It comes together easily and is made without gelatin and without eggs. Everyone will love this dessert for Valentine’s Day or any occasion!
This strawberry mousse is made with fresh strawberries that are roasted. Roasting the strawberries makes them juicier, sweeter and even more delicious. The simple cream base is creamy and airy and comes together in minutes.
I created this recipe because I know mousse can sound intimidating to make. Like my No Bake Chocolate Mousse Bars, this simple recipe for strawberry mousse is made without gelatin or eggs. Anyone can make it!
For more strawberry recipes, try my Strawberry Blondies and Strawberry Filled Cupcakes.
Why You’ll Love This Recipe
- You only need 4 simple ingredients to make this recipe for strawberry mousse and it comes together in less than 1 hour.
- The creamy texture of this light, decadent dessert will keep you coming back for more!
- This strawberry mousse recipe is made without gelatin and doesn’t require any specialty tools to make.
- Everyone will love the tender texture and extra sweet flavor of roasted strawberries. Roasting them intensifies the sweetness, brings out the flavor of the strawberries and makes this the best strawberry mousse recipe!
Ingredient Notes
Here are some useful notes on the ingredients needed to make this strawberry mousse dessert.
- Strawberries: Use fresh strawberries. Fresh strawberries are roasted in the oven. Roasting the strawberries is super easy. It intensifies the sweetness and flavor of the strawberries. They become jammy, tender and incredibly delicious!
- Granulated sugar: Sprinkle some of the sugar over the strawberries before roasting. The rest of the sugar gets added when you puree the roasted strawberries.
- Heavy cream or heavy whipping cream: Use cold heavy cream or heavy whipping cream. Make sure your heavy cream has a fat content over 35%. This will ensure the whipped cream will thicken when you whip it.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Lemon – for a citrusy variation, add the zest of one lemon to the strawberries after they are roasted.
- Rose water – add a splash (about 1/8 to 1/4 teaspoon) of rose water to the strawberries after they are roasted for a hint of floral flavor.
Step by Step Instructions
Here are the directions on how to make this homemade strawberry mousse
Step 1: Roast the strawberries. Preheat oven to 350F. Place the chopped strawberries on a baking sheet lined with parchment paper. Sprinkle the two tablespoons over sugar over top and roast for 25 minutes, stirring halfway. Allow the strawberries cool slightly.
Step 2: Set 1/2 cup of berries aside.. Let the berries cool for about 15 minutes. Reserve ½ cup of the roasted strawberries (this will be for the topping). Puree the rest of the roasted strawberries in a food processor or blender.
Step 3: Puree the rest of the berries. Transfer cooled berries to a food processor or blender. Add the sugar and puree.
Step 4: Whip the cream to stiff peaks. In a large bowl or bowl of an electric mixer, whip the heavy whipping cream on medium speed for about 8-9 minutes until stiff peaks form. (Stiff peaks means that when you lift the beaters upside down, the cream on the tips of your beaters will stand straight up and keep their shape).
Step 5: Fold the strawberry puree into the whipped cream. If you’d like a smoother texture, press the strawberry puree through a fine mesh sieve to remove seeds. Removing seeds is optional. Use a spatula to gently fold in the pureed strawberries until just combined.
Step 6: Serve. Spoon or pipe the mousse into 4 jars. Fill them halfway. Spoon the reserved roasted strawberries evenly among the four glasses. Top each serving with the remainder of the mousse.
Hint: The cream should double in volume when you whip it. Be careful not to whip it past stiff peaks. Check out this Visual Guide to Whipping to see what stiff peaks look like.
Expert Tips
Tip #1: Keep the cream cold. Cream whips better when it’s cold. Keep the cream in the fridge until you are ready to whip it.
Tip 2: Don’t over-whip the cream. Over-whipping can make the cream dense and we want it light and airy.
Tip #3: Gently fold the strawberry puree into the whipped cream. Use a spatula and fold the strawberry puree in until just incorporated. You can even stop mixing while there are still streaks of the strawberry puree in the whipped cream.
Tip #4: This simple strawberry mousse recipe is best the day it’s made. It can be stored in the refrigerator for up to 3 days, but since it is made without gelatin, the strawberries will affect the texture of the cream over time. If you’re making it for a special occasion and you want to impress your guests, I recommend making it the day of.
Recipe FAQs
No. Instead of roasting the strawberries in the oven, you can heat them with the two tablespoons of sugar in a saucepan over medium heat for about 10 minutes. Stir occasionally then follow the rest of the recipe.
A mousse can be sweet or savory. Dessert mousse is made with whipped eggs or cream and sugar. Air is incorporated when it is whipped and that gives it a light, foamy texture.
No. There isn’t enough fat in milk to be whipped to stiff peaks. I recommend using heavy cream or heavy whipping cream.
Storage
Refrigerator: Store strawberry mousse in an airtight container or containers for up to 3 days in the refrigerator.
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Strawberry Mousse
Ingredients
- 16 ounces fresh strawberries hulled, roughly chopped
- ½ cup granulated sugar divided
- 1 cup heavy whipping cream cold
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Place the strawberries on a rimmed baking sheet lined with parchment paper. Sprinkle the two tablespoons of the sugar over top and roast for 20 minutes, stirring halfway.
- Reserve ½ cup of the roasted strawberries. Puree the rest of the roasted strawberries with the rest of the sugar in a food processor or blender.
- In a large bowl or bowl of an electric mixer, whip the heavy whipping cream on medium speed for about 8-9 minutes until stiff peaks form.
- Use a spatula to gently fold in the pureed strawberries until just combined.
- Fill four glasses halfway. Spoon the reserved roasted strawberries evenly among the four glasses. Top each serving with the remainder of the mousse.
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