An easy strawberry mousse made with gelatin so there is no tempering of eggs. And no need to turn the oven on for this quick and simple impressive dessert. With less than 30 minutes of active time on your part, you can will have whipped up a fresh strawberry mousse!
When I was a child, I remember we always had a carton of Neopolitan ice-cream in the freezer. You know those cartons that had chocolate, vanilla, and strawberry? I always asked for chocolate. I absolutely hated the strawberry flavor. But of course, the genius ice-cream makers put the strawberry right next to the chocolate which meant no matter how carefully one scooped I always ended up with a few bites of strawberry. It scarred me deeply as you can tell. It’s ok, I’m seeking help.
So it would make sense that I would make chocolate mousse then wouldn’t it? Not a strawberry mousse. But when a reader asked for help on making strawberry mousse, I had to dig past my fear and help her.
And guess what? I think she made me a convert.
This easy strawberry mousse has shown me the light.
How To Make This Easy Strawberry Mousse
This easy strawberry mousse starts with your food processor. I mean is it called easy strawberry mousse after all. Have you hugged your food processor lately? You should. Well hug when it’s unplugged. The food processor is going to make quick work of making your strawberry puree. Totally deserving of that hug.
You want to add 8 ounces of strawberries to the food processor. Just simply chop the leafy tops off and pop them in your processor. You can use a digital scale to measure out the exact amount or just eyeball about half a 16 ounce container. Go ahead, it’s summer it’s ok to eyeball the amount.
To the food processor, add 6 Tablespoons powdered sugar. Turn the machine on and let it do it’s thing.
You could strain the strawberry puree if you want if the seeds bug you. I didn’t bother because I didn’t feel like going to all that trouble. You sensing a theme here? But if the seeds bother you, then by all means use a sieve and strain them out.
Pro Tip: Use Softened Cream Cheese
Once the strawberries are very finely diced, add a tablespoon of fresh lemon juice. For me this was about the juice of a 1/2 lemon. And then add in your 4 ounces of softened cream cheese.
Now cream cheese isn’t a typical mousse ingredient, but it helps to stabilize it. And you know also add that yummy creamy thing that cream cheese has going on for it self. Use the full fat kind please. Now is not the time to skimp on calories here friend.
Prepare Your Gelatin Mixture
Now time to prepare the gelatin. For this I use Knox Gelatin. This stuff is magic. Buy a box and keep it in your baking supply. It keeps forever. You want to measure out 3 Tablespoons of water in a small dish. And sprinkle 1 1/2 teaspoons of the gelatin over it. And let it stand for 5 minutes.
Once the gelatin mixture has stood for 5 minutes, pop it in your microwave for 10-15 seconds to dissolve the gelatin and allow it to cool slightly while you prepare your whipped cream mixture.
Once it’s slightly cooled, you can stir this into your strawberry mixture.
Pro Tip: Use Cold Heavy Cream. Cold, cold, cold.
To help achieve that mousse like texture, cold heavy cream is key. Cold cream whips up better, so keep it in the fridge just until you’re ready to whip it. You want to beat the heavy cream with 2 tablespoons powdered sugar until stiff peaks form. This step won’t take long so keep an eyen on it.
Once the heavy cream has been whipped, you can add the strawberry mixture.
The mixture will be a bit on the loose side, but don’t worry it will set up in the fridge. Just simply pour the strawberry mousse into your serving dishes.
You can use custard cups, wine glasses, or even small mason jars to present this fluffy strawberry mousse in. Get creative. Use what you have!
Pro Tip: Allow The Strawberry Mousse To Set Up
Now the hard part. Being patient while the strawberry mousse sets up in the fridge. I know. It’s torture. You want to chill the mousse for at least 2 hours. Like I said. Torture. Any less and you will compromise on that mousse texture. You can also make this dessert in advance up to 2 days. Just cover with plastic wrap if you make it in advance.
When you go to serve, you can use a dollop of whipped cream, fresh diced strawberries, or (my personal favorite) a little white chocolate shaved on top.
This fresh easy strawberry mousse is so simple and so delicious. This dessert took about 20 minutes active time on my part. That’s it! When strawberries are in season eat a few on their own, but save some for this dessert. And when it’s too hot to turn the oven on then this easy strawberry mousse should be the dessert that comes to your mind.
So maybe it’s time I try that Neopolitan ice-cream again. Maybe…one step at a time.
For More Strawberry Recipes:
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Until next time, happy baking!
Easy Strawberry Mousse
- 8 ounces strawberries
- 8 tablespoons powdered sugar divided
- 4 ounces cream cheese room temperature
- 1 tablespoon lemon juice
- 3 tablespoons water
- 1 1/2 teaspoons gelatin
- 3/4 cup cold heavy cream
Place strawberries and 6 tablespoons powdered sugar into your food processor. Process until smooth (you want a pureed texture). Add lemon juice and cream cheese and process until smooth.
In a small bowl, sprinkle gelatin over the 3 tablespoons water. Let stand for 5 minutes. Then microwave for 10-15 seconds to dissolve. Set aside to cool slightly. Then add the gelatin mixture to the strawberry mixture.
In your stand mixer, using your whisk attachment, add the heavy cream to your bowl and 2 tablespoons powdered sugar. Mix on high until stiff peaks form. Fold in the strawberry mixture. The mixture will be quite loose.
Spoon the mixture into your serving dishes (think custard cups, wine glasses, mason jars). Chill for at least 2 hours up to 48 hours. When ready to serve, you can top with whipped cream, chopped strawberries, and/or shaved white chocolate.
- Use softened cream cheese so it incorporates into your strawberry mixture easily.
- Use COLD heavy cream so it whips up properly.
- This dessert will take about 2 hours to set up in the fridge. You can make this dessert up to 2 days ahead if you like!
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