Name: Strawberry Mousse
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 70 g Sugar; 30 g Ground Almond; 300 ml Milk; 600 g Strawberries; 5 Gelatine Leaves; 400 ml Double Cream; 200 g Strawberries; 3 tablespoon Sugar; Mint Leaves

Strawberry mousse is my go-to as soon as berries are sweet and in season. It’s light, creamy, and one of the easiest strawberry desserts I make every year. If you’re looking for a quick strawberry mousse recipe that feels special without the fuss, this is the one. Recipe also includes a how-to video!

Recipe

The first time I made this strawberry mousse, I was trying to recreate a dessert I had at a small café, light, airy, and with just a hint of almond.

After a few tries, I found the balance I was looking for. The almond flour gives it warmth, the fresh strawberry puree adds brightness, and the cream ties it all together.

It’s one of those strawberry mousse recipes I come back to every spring.

It’s surprisingly easy once you get the rhythm. I usually make it in the morning for dinner that night, but it’s even better the next day.

When I’m hosting, I pour it into little glasses and top it with quick macerated strawberries and mint, it always looks elegant with minimal effort.

The trick is in the texture. Pressing the blended strawberries through a sieve gives a silky, seed-free base.

I fold whipped cream into the puree before stirring in the warm almond milk and gelatin, it keeps everything light and smooth.

If you’re looking for a pink mousse that feels special but is still one of those quick and easy strawberry desserts, this is one I’d absolutely recommend.

Jump to:

⭐Why You'll Love This Strawberry Mousse
🧾Strawberry Mousse Ingredients
👩🏻‍🍳How to Make Strawberry Mousse
📖Variations
💭Tips for Recipe Success
🍓More Strawberry Recipes to Try!
🍰More Dessert Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Strawberry Mousse

Light and Creamy: The strawberry mousse is incredibly smooth and airy, thanks to the folded whipped cream and sieved strawberry puree.
No Oven Needed: It’s a chilled dessert, so you don’t have to worry about turning on the oven, especially on warm days.
Fresh Strawberry Flavor: With both puree in the mousse and macerated berries on top, the strawberry flavor really shines.
Perfect Make-Ahead Dessert: I love that you can prepare it early and let it set in the fridge; it’s even better the next day.
Looks Beautiful in Glasses: Poured into individual cups and garnished, it makes an elegant and impressive dessert for any occasion.

🧾Strawberry Mousse Ingredients

Here’s the breakdown of what’s in this Strawberry Mousse recipe:

Sugar: I use a bit of sugar to sweeten the mousse just enough; it lets the strawberries shine without making it too sweet.
Ground Almond: Just a small amount, but it makes a big difference. It gives the mousse a gentle nutty flavor that reminds me of homemade almond milk, subtle, but warm and comforting.
Milk: I like using regular milk here and simmering it with the almonds and sugar. It softens the almond flavor and makes the base feel creamy before anything else is added.
Strawberries: Fresh, ripe strawberries are the heart of this recipe. I go for the juiciest ones I can find, and I always taste one before blending. If they’re sweet on their own, the mousse will be perfect.
Gelatine Leaves: These help the mousse set just enough without turning firm. I like how they disappear completely into the mixture, leaving the texture smooth and delicate.
Double Cream: Instead of whipping, I just pour the cream right into the strawberry puree. It keeps everything simple and gives the mousse that creamy finish.

For the Topping:

Strawberries: I chop a few more strawberries for the topping, no need to be perfect with the cuts, just bite-sized pieces.
Sugar: A spoonful or two brings out the natural juices of the strawberries and makes a quick, sweet syrup.
Mint Leaves: Just a couple of small leaves go a long way. They make the whole dessert look fresher and add a nice little pop of flavor at the end.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Strawberry Mousse

These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Simmer the Milk, Sugar, and Almonds: Bring everything to a boil, then reduce the heat and simmer gently for 5 minutes. Let it cool slightly.

2. Soften the Gelatine: Soak the gelatine leaves in cold water for 5 minutes.

3. Blend and Strain the Strawberries: Puree the strawberries until smooth, then pass through a fine sieve to remove all seeds.

4. Pour in the Cream: Stir the double cream directly into the strained strawberry puree.

5. Dissolve the Gelatine: Squeeze the gelatine and stir it into the warm milk mixture until completely melted.

6. Combine Mixtures: Fold the almond milk into the strawberry and cream mixture until smooth.

7. Pour and Chill: Pour the strawberry mousse into serving glasses and refrigerate for at least 4 hours until set.

8. Prepare the Topping: Chop the remaining strawberries and mix with sugar. Let them sit for 10 minutes.

📖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.
Use Vanilla Instead of Almond: If you’re not into the almond flavor, skip the ground almonds and add a splash of vanilla extract to the milk. It gives a more classic, creamy dessert taste.
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.
Add a Biscuit Layer: Sometimes I’ll crumble a digestive or shortbread biscuit into the bottom of each glass before pouring the mousse. It adds a little texture and makes it feel more like a parfait.
Top with Whipped Cream: For something a little extra, you can add a dollop of whipped cream on top along with the strawberries and mint. It makes it look even more festive.

💭Tips for Recipe Success

Use Ripe Strawberries: I always taste a strawberry before using it; if it’s sweet and juicy on its own, the mousse will turn out beautifully flavorful.

Prep the Glasses First: Before I start mixing, I set out my serving glasses so I can pour the mousse right away while it’s still fluid. It makes everything quicker and neater.

Let the Mousse Settle: After pouring into glasses, I gently tap them on the counter. It helps the surface level out and prevents bubbles from staying on top.

Chill Overnight for Best Flavor: I’ve found the mousse gets even smoother and more flavorful if it rests in the fridge overnight instead of just a few hours.

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.

Store Covered and Chilled: If you have leftovers, cover each glass with cling film. They’ll keep well for up to 2 days without losing their texture.