This strawberry mousse is light, creamy, and full of fresh strawberry flavor. It is a no-bake dessert that feels elegant but is very easy to make ahead.
Why You'll Love It
- Fresh Strawberry Flavor: Made with real strawberries, this strawberry mousse has a natural fruit taste that feels bright and refreshing.
- Light and Creamy Texture: The strawberry puree and cream create a smooth, airy mousse that feels elegant but is easy to prepare.
- Perfect Make-Ahead Dessert: This no-bake strawberry mousse chills in the fridge, making it a great dessert to prepare in advance.
When fresh strawberries are in season, this strawberry mousse is one of the desserts I like to make because it feels light and elegant without needing complicated steps. The strawberries are blended into a smooth puree that gives the mousse its natural fruit flavor, while the cream creates that soft and airy texture. The warm milk mixture with ground almonds brings everything together and gives the mousse a gentle richness.
What I enjoy most about this recipe is how well it works as a make-ahead no-bake dessert. Once the mousse chills and sets, it turns into a smooth and creamy strawberry mousse that looks beautiful served in small glasses. It is perfect for spring and summer when you want something cool and refreshing. If you enjoy easy strawberry desserts, my strawberry pudding, strawberry tiramisu, and no-bake strawberry tart are also great recipes to try when strawberries are in season.
Key Ingredients in Strawberry Mousse
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Fresh Strawberries, Sugar & Topping: Fresh strawberries give this strawberry mousse its natural flavor and color. I use strawberries in both the mousse and the topping, so the dessert tastes fruity from start to finish, while a little sugar brings out their sweetness.
- Milk, Ground Almonds & Gelatine: The milk and ground almonds create a delicate base for the mousse. The almonds add a gentle flavor, and the gelatine helps the mousse set while keeping the texture soft and light.
- Heavy Cream: Heavy cream is what gives strawberry mousse its airy texture. Once it is folded into the strawberry puree, the mixture becomes smooth and creamy.
- Mint Leaves: Mint leaves are optional, but I like adding them at the end because they give the dessert a fresh finish.
How to Make Strawberry Mousse
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Bring the milk, sugar, and almonds to a boil, then reduce the heat and simmer gently for 5 minutes. Let the mixture cool slightly while you soak the gelatine leaves in cold water for 5 minutes.
2. Blend the strawberries until smooth, then pass them through a fine sieve to remove the seeds. Stir the double cream into the strained strawberry puree.
3. Squeeze the softened gelatine and stir it into the warm milk mixture until fully dissolved. Fold the almond milk mixture into the strawberry and cream mixture until smooth.
4. Pour the mousse into serving glasses and refrigerate for at least 4 hours, until set. For the topping, cook the chopped strawberries with sugar over low heat for 5 minutes until juicy, then let them cool before serving.
Variations
- Try Raspberries or Mixed Berries: I've swapped the strawberries for raspberries before, or even a mix of summer berries; it gives a tangier flavor and works just as well with the almond milk base.
- Make it Dairy-Free: I've made this with almond milk and plant-based cream for a dairy-free version; it still sets nicely and tastes fresh.
Tips for Creamy Strawberry Mousse
Use Ripe Strawberries: I always taste a strawberry before using it; if it's sweet and juicy on its own, the strawberry mousse will turn out beautifully flavorful.
Add the Topping Just Before Serving: I spoon the sugared strawberries on top right before serving so the syrup doesn't sink into the mousse too early.
Storage
If you have leftovers, cover each glass with cling film. Strawberry mousse dessert'll keep well for up to 2 days without losing its texture.
Try These Strawberry Recipes Next!
Recipe
Strawberry Mousse
Ingredients
For the mousse
- 70 g granulated sugar
- 30 g ground almond
- 300 ml milk
- 600 g fresh strawberries - cleaned, de-stemmed, and halved/quartered
- 5 gelatine leaves
- 400 ml heavy cream
For the topping:
- 200 g fresh strawberries
- 3 tablespoon granulated sugar
- Mint leaves - for garnish
Instructions
- Bring 1¼ cups (300 ml) milk, ⅓ cup (70 g) granulated sugar, and ¼ cup (30 g) ground almonds to a gentle boil. Lower the heat and simmer for 5 minutes, then remove from the heat and allow to cool slightly.
- Place 5 gelatine leaves in cold water and soak for 5 minutes until softened.
- Blend 1⅓ lb (600 g) fresh strawberries into a puree and pass it through a fine sieve to remove the seeds. Add 1⅔ cups (400 ml) heavy cream to the strawberry puree and fold gently.
- Squeeze the water from the gelatine leaves and stir them into the warm milk mixture until completely dissolved. Gently fold the milk mixture into the strawberry and cream mixture until smooth and well combined.
- Pour the mousse into serving glasses or bowls and refrigerate for at least 4 hours, or until set.
- Chop 7 oz (200 g) fresh strawberries and combine them with 3 tablespoons of granulated sugar in a small pan. Cook over low heat for about 5 minutes until the strawberries release their juices, then set aside to cool.
- Spoon the strawberry topping over the mousse and garnish with mint leaves before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Valeri says
So light and creamy, this strawberry mousse looks amazing! Saving it to try soon.