This easy strawberry mousse is sweet, creamy and delicious. It’s made with roasted strawberries and without gelatin or eggs. Make this dessert for Valentine’s Day or any occasion!
This strawberry mousse is perfectly sweet and creamy. It’s made with fresh, roasted strawberries. It does not contain any gelatin or eggs. Everyone loves this easy dessert recipe!
I wanted this mousse to be fresh tasting. Roasting the strawberries makes them juicier, sweeter and even more flavorful.
Why You’ll Love This Recipe
- You only need 4 simple ingredients for this recipe for strawberry mousse.
- The creamy texture will keep you coming back for more! For another creamy dessert, try my recipe for mango panna cotta.
- This strawberry mousse recipe is made without gelatin. It doesn’t require any specialty tools.
- Roasted strawberries have a tender texture and extra sweet flavor. If you love roasted strawberries, check out my strawberry ice cream.
Here are useful notes on the simple ingredients needed to make this strawberry mousse dessert.
- Fresh strawberries. Fresh strawberries are roasted to intensify the sweetness and flavor of the strawberries. If you have leftover strawberries, try my white chocolate strawberry blondies!
- Granulated sugar adds to the sweetness of the strawberries. For another delicious strawberry dessert, check out my strawberry pound cake.
- Use cold heavy cream or heavy whipping cream. Your heavy cream should have a fat content over 35%. The fat helps the whipped cream thicken when you whip it.
- Vanilla extract adds flavor.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Instead of roasting the strawberries, heat them in a saucepan for 10 minutes. Stir occasionally then follow the rest of the recipe.
- If you love fruity desserts, try my mascarpone ice cream.
- Add 1 teaspoon of rose water or orange flower water to the roasted strawberries for a hint of floral flavor.
Step 1: (Photo 1 above) Toss the strawberries with 2 tablespoons of sugar on a baking sheet. Roast in a 350 degree oven for 25 minutes.
Step 2: (Photo 2 above) Puree half of the roasted berries (and the juices from roasting) with the rest of the sugar. Reserve half of the roasted strawberries.
Step 3: (Photo 3 above) Set a fine mesh sieve over a glass meauring up or bowl. Sift the puree through the sieve to separate out the seeds. Throw the seeds away. Stir the vanilla extract (or rose water or orange blossom water)into the strawberry puree.
Step 4: (Photo 4 above) Whip the heavy whipping cream in a large bowl until stiff peaks form.
Step 5: (Photo 5 above). Fold the pureed strawberries into the whipped cream.
Step 6: (Photo 6 above) Fill 4 containers halfway with mousse. Top with roasted strawberries and the remainder of the mousse.
- Keep the cream in the fridge until you whip it. Cream whips better when it’s cold.
- Don’t over-whip. For airy whipped cream, don’t whip it past stiff peaks. See this Visual Guide to Whipping to see what stiff peaks look like.
- Gently fold the strawberry puree into the whipped cream until just incorporated. Stop mixing while there are still streaks of the strawberry puree in the whipped cream.
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.
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- 16 ounces fresh strawberries hulled, roughly chopped
- ½ cup granulated sugar divided
- 1 cup heavy whipping cream cold
- ¾ teaspoon vanilla extract or use 1 teaspoon orange blossom water instead of vanilla extract
- 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 25 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. (You can also puree all the strawberries then reserve 1/2 cup of the strawberries after pureeing them).
- Set a fine mesh sieve over a glass meauring up or bowl. Sift the pureed strawberries through the sieve to separate out the seeds then discard the seeds. Stir the vanilla extract or orange blossom water or rose water into the pureed strawberries.
- 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.
Please note that nutritional values are created by an online calculator and should only be used as an estimate.