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. Roasting the strawberries makes them juicier, sweeter and even more flavorful.
This recipe was updated in February 2025. I have included the original and updated versions in the recipe card below! The original is made with whipped cream and the updated version features a combination of whipped cream and mascarpone cheese!
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.
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Why You’ll Love This Recipe
- 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.
Ingredients
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.
- Mascarpone cheese (optional). You can make this mousse with just heavy cream or with a combination of mascarpone cheese and heavy cream. The recipe includes directions for both options!
- Lime or lemon zest (optional) I have started adding the zest of 1 medium lime to the strawberries before roasting. It adds so much fresh flavor!
- Vanilla extract for a hint of extra flavor.
- Flaky sea salt (optional). Sprinkle a little flaky sea salt on top just before serving. It balances out the sweetness and enhances the flavors!
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.
- Swap in 1 teaspoon of rose water or orange flower water in place of the vanilla for a hint of floral flavor.
- If you love fruity desserts, try my mascarpone ice cream.
Instructions
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Step 1: (Photo 1 above) Toss the strawberries with 2 tablespoons of sugar (and optional zest of one lime or lemon) 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) Sift the puree through a fine mesh 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 mascarpone and 2 tablespoons of powdered sugar in a large bowl til combined. Whip the heavy whipping cream in a medium bowl until medium peaks form.
Step 5: (Photo 5 above). Fold the whipped cream into the mascarpone til just combined. Next, fold the pureed strawberries into the whipped cream and mascarpone mixture.
Step 6: (Photo 6 above) Fill 4 containers halfway with mousse. Top with roasted strawberries and the remainder of the mousse. Top with a sprinkle of flaky sea salt, if you like!
Expert Tips
- 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.
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.
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Strawberry Mousse
Equipment
- Ateco 808 piping tip optional
- Piping bag optional
Ingredients
Roasted Strawberries
- 2 cups (288 g) fresh strawberries 16 ounces, hulled, roughly chopped
- 4 tablespoons (48 g) granulated sugar
- 1 medium lime zested (optional) or 1 medium lemon, do not use the juice
- 1 teaspoon rose water add after roasting, or swap in orange blossom water or vanilla extract
Mascarpone Mousse
- 7 ounces (198.45 g) mascarpone cheese room temperature
- 4 tablespoons (32 g) powdered sugar divided
- ¾ teaspoon (0.75 teaspoon) vanilla extract
- ⅔ cup (157.73 ml) heavy whipping cream cold
- flaky sea salt for serving, optional
Instructions
Roasted Strawberries
- Preheat oven to 350F. Place the strawberries on a rimmed baking sheet lined with parchment paper. Toss with the sugar and lime zest and roast for 25 minutes, stirring halfway.
- Pour the strawberries and their juices into a medium heat proof bowl.
- Set in the fridge to cool to room temperature. Reserve ½ cup of the roasted strawberries. Puree the rest of the roasted strawberries in a food processor or blender. (You can also puree all the strawberries then reserve 1/2 cup of the pureed strawberries).
- 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.
Mousse
- In a large mixing bowl, whip the mascarpone, vanilla extract and 2 tablespoons of powdered sugar with a handheld electric mixer til creamy. Set aside.
- In a medium bowl or bowl of an electric mixer, whip the heavy whipping cream and 2 tablespoons powdered sugar on medium speed until medium peaks form.
- Use a spatula to gently fold the whipped cream into the mascarpone cheese til just combined. Fold in the pureed strawberries (save the remaining 1/2 cup of strawberries til serving) until just combined.
- Fill four glasses halfway with the mousse. (Spoon the mousse in or put it in a piping bag with a large open tip such as an Ateco 808 tip). Spoon the reserved roasted strawberries evenly among the four glasses. Top each serving with the remainder of the mousse. Serve right away or cover with plastic wrap and chill til ready to serve. Top with extra roasted or fresh strawberries just before serving. Also, add a sprinkle of flaky sea salt just before serving (optional).
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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