This Strawberry Mousse is a light, creamy, and fluffy no-bake dessert made with simple ingredients. Ready in just 15 minutes, it's an easy make-ahead treat that's perfect for any occasion.
No-Bake Easy Strawberry Mousse
Strawberry mousse is the dessert I start craving as soon as berries are sweet and in season. It's light, creamy, and one of those strawberry desserts I find myself making every year without fail. I love that it's completely no-bake, just something you chill and enjoy, no oven or effort required.
What makes it my favorite is how the fresh strawberry flavor really comes through, smooth puree folded into the mousse, then topped with macerated berries for a little burst of sweetness. It's also a perfect make-ahead dessert, since it tastes even better after resting in the fridge overnight. Served in little glasses, it always looks elegant, the kind of pink mousse dessert that feels just right for any occasion.
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Ingredients
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.
- Strawberries & Sugar: I start with ripe, juicy strawberries and add just enough sugar to bring out their natural sweetness without making the mousse too sweet.
- Ground Almond & Milk: Warming the milk with ground almonds fills the kitchen with a soft, nutty aroma. I love how it gives the mousse a cozy, homemade touch.
- Gelatin & Cream: I use just enough gelatin to keep the mousse soft and airy, then stir the cream straight into the strawberry puree for a smooth, effortless finish.
- Strawberries & Mint (For Topping): Chopped strawberries mixed with a little sugar release their juices beautifully, and I like finishing with fresh mint for a bright, simple garnish.
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. 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: Cook chopped strawberries with sugar over low heat for 5 minutes until juicy, then let cool.
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 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.
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. Strawberry mousse dessert'll keep well for up to 2 days without losing their texture.
Try These Strawberry Recipes Next!
Recipe
Strawberry Mousse
Ingredients
- 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 Topping:
- 200 g Fresh Strawberries
- 3 tablespoon Granulated Sugar
- Mint Leaves
Instructions
- Bring the milk to a gentle boil with the sugar and ground almonds. Lower the heat and let it simmer for 5 minutes, then remove from the heat and allow it to cool slightly.
- Soak the gelatine leaves in cold water for 5 minutes.
- Puree the strawberries and pass through a fine sieve to remove the seeds. Add the double cream to the strawberry puree and fold gently.
- Squeeze out the gelatin and stir it into the warm milk mixture until completely dissolved. Gently fold the milk mixture into the strawberry and cream until smooth and well combined.
- Pour the mousse into serving glasses or bowls and refrigerate for at least 4 hours, or until set.
- For the topping, chop the strawberries and combine them with sugar in a small pan. Cook over low heat for about 5 minutes until the berries release their juices, then set aside to cool.
- Top the mousse with the strawberries and finish with mint leaves.
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.