This strawberry mousse is perfectly sweet and creamy. Roasted strawberries makes it extra delicious and it is made without eggs and without gelatin. Everyone will love this dessert for Valentine’s Day or any occasion!
This strawberry mousse is sweet, creamy and made with fresh, roasted strawberries. Roasting the strawberries makes them juicier, sweeter and even more delicious.
I know mousse can sound intimidating to make, but anyone can make this simple recipe. It does not contain any gelatin or eggs. For another simple mousse recipe, try my No Bake Chocolate Mousse Bars.
If you’re looking 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.
- The creamy texture will keep you coming back for more!
- This strawberry mousse recipe is made without gelatin and doesn’t require any specialty tools to make.
- Roasted strawberries have a tender texture and extra sweet flavor.
Ingredient Notes
Here are some useful notes on the ingredients needed to make this strawberry mousse dessert.
- Use fresh strawberries. Fresh strawberries are roasted in the oven to intensify the sweetness and flavor of the strawberries. If you prefer not to roast the strawberries, you can heat them with the 2 tablespoons of sugar in a saucepan over medium heat for about 10 minutes. Stir occasionally then follow the rest of the recipe.
- Granulated sugar adds to the sweetness of the strawberries.
- Use cold heavy cream or heavy whipping cream. Your heavy cream should have 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
- For a citrus variation, add the zest of one lemon to the strawberries after they are roasted.
- Add 1/8 to 1/4 teaspoon of rose water to the roasted strawberries for a hint of floral flavor.
Step by Step Instructions
Here are the directions on how to make this homemade strawberry mousse.
Step 1: (Step 1 above) Toss the strawberries with 2 tablespoons of sugar on a baking sheet. Roast in a 350 degree oven for 25 minutes. Allow to cool.
Step 2: (Step 2 above) Puree half berries with the rest of the sugar in a food processor or blender.
Step 3: (Step 3 above) Whip the cold heavy whipping cream in a large bowl on medium speed for about 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 4: (Step 4 above) Use a spatula to fold the pureed strawberries into the whipped cream til just combined.
Step 5: (Step 5 above). Fold the pureed strawberries into the whipped cream til just combined.
Step 6: (Step 6 above) Fill 4 containers halfway with mousse. Top with roasted strawberries and 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 to fold the strawberry puree in until just incorporated. To avoid overmixing, stop mixing while there are still streaks of the strawberry puree in the whipped cream.
Recipe FAQs
No. Instead of roasting the strawberries, 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.
Store strawberry mousse in an airtight container in the refrigerator for up to 3 days. This mousse is made without gelatin, so the strawberries will affect the texture of the cream over time. If you’re making it for a special occasion, I recommend making it the day of.
More Recipes You’ll Love
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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