Easy Fresh Strawberry Mousse (No Gelatin)
Light, fluffy strawberry mousse made with real strawberries and whipped cream. No baking, no gelatin, beginner-friendly.
Servings: 6
Calories: 347kcal
Equipment
- Blender or food processor
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Serving cups or bowls
Ingredients
- 1 ½ cups strawberries hulled
- ½ cup granulated sugar
- 2 cups heavy whipping cream cold (at least 30% fat)
- 1 teaspoon vanilla extract
- Extra strawberries and mint for topping
Instructions
- Add the hulled strawberries and sugar to a blender (or food processor) and blend until completely smooth.
- Pour the cold heavy cream into a large bowl. Beat on medium speed until it thickens and forms soft peaks.
- Beat in the vanilla for just a quick moment, just enough to combine.
- Drizzle the strawberry purée into the whipped cream.
- Using a rubber spatula, gently fold the mixture until it turns an even pale pink. Stop once it looks combined and airy.
- Divide the mousse into 6 small cups or bowls.
- Refrigerate for at least 2 hours. Top with fresh strawberries and mint right before serving.
Notes
- Cold cream matters: If your cream isn’t cold, it won’t whip up as nicely. Chill the bowl too if your kitchen runs warm.
- Soft peaks = best texture: Stiff peaks can make the mousse feel heavy, and overwhipping can turn it grainy.
- Too watery? If your berries are extra juicy, strain the purée for a thicker mousse.
- Make it pretty: Save a spoonful of purée, swirl it on top before chilling, then add fresh berries at serving time.
Nutrition
Calories: 347kcal | Carbohydrates: 22g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 132mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1171IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 0.2mg
