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strawberry mousse recipe featured
Avatar photoJohnson Maya

Easy Strawberry Mousse Recipe (No Bake!)

This silky strawberry mousse recipe captures French patisserie elegance with fresh pureed berries folded into whipped cream and set with gelatin—no oven required. Light, airy, and bursting with natural strawberry flavor, it's perfect for summer desserts or cake fillings that impress every time.
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups (300g) fresh strawberries, hulled
  • ½ cup (100g) granulated sugar, divided
  • 1 tbsp fresh lemon juice
  • 2 tsp unflavored gelatin powder
  • ¼ cup (60ml) cold water
  • 1½ cups (360ml) heavy whipping cream, cold
  • 1 tsp vanilla extract

Equipment

  • Blender or food processor
  • Mixer or whisk
  • Ramekins or glasses
  • Fine sieve

Method
 

  1. strawberry mousse recipe recipeCard1
  2. Step 1: Hull strawberries and blend with ¼ cup sugar and lemon juice until smooth, straining for 1½ cups puree. This extracts pectin for natural body while ensuring silkiness.
  3. Step 2: Bloom gelatin in cold water for 10 minutes, then dissolve gently with microwave or bain-marie; temper with ¼ cup puree to avoid shocking.
  4. Step 3: Whip cold cream with remaining sugar and vanilla to stiff peaks in chilled bowl, folding in gelatin-strawberry mix swiftly in thirds to preserve air.
  5. Step 4: Spoon into 6 servings, chill 4+ hours until set; garnish as desired.

Nutrition

Calories: 215 | Carbohydrates: 18 | Protein: 2 | Fat: 15 | Fiber: 1 | Sugar: 15

Notes

STORAGE: Refrigerate covered up to 3 days; freeze 1 month, thaw in fridge.
MAKE AHEAD: Prepare puree and bloom gelatin up to 24 hours ahead, assemble day-of.
SUBSTITUTIONS: Greek yogurt for cream (lighter), agar for gelatin (vegan), honey for sugar.
PRO TIPS: Chill tools for cream; fold gently to triple volume; strain puree for no seeds.
SERVING SUGGESTIONS: In coupes with mint; layer in cakes; pair with shortbread.
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