Strawberry Mousse

5 from 14 votes

This easy Strawberry Mousse is creamy, perfectly sweet and delicious. Made without eggs and without gelatin. It's the perfect dessert recipe for any occasion!

Prep Time50

Cook Time25

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 461kcal

Author: Natalie

Equipment

Mixing bowls
Hand mixer
Ateco 808 piping tip optional
Piping bag optional

Ingredients

Roasted Strawberries

2 cups fresh strawberries 16 ounces, hulled, roughly chopped
4 tablespoons 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 mascarpone cheese room temperature
4 tablespoons powdered sugar divided
¾ teaspoon vanilla extract
⅔ cup heavy whipping cream cold
flaky sea salt for serving, optional

US Customary - Metric

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

Recipe update: This recipe was changed to include Mascarpone cheese in February 2025. If you prefer not to use mascarpone cheese, leave it out and use 1 cup of heavy cream instead.

Sweetness: Adjust sweetness as desired. Taste test the berries and the mousse filling. Add extra sugar, if you prefer.

Strawberries: 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.

Heavy cream: Use heavy cream, not whipping cream. Your heavy cream should have a fat content of over 35%.

Vanilla: Instead of vanilla, try up to 1 teaspoon of orange flower water or rose water.

Make sure the cream is cold. Cream whips best when it's cold. Be careful not to over-whip the cream past stiff peaks. Whipped cream can go from soft peaks to stiff peaks to being overwhipped very quickly.

Avoid overmixing. 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.

Storage: Store strawberry mousse in an airtight container or containers for up to 3 days in the refrigerator.

Nutrition