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Glass cup with strawberry mousse, garnished with fresh strawberries.
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Strawberry Mousse Recipe

An easy, eggless strawberry mousse made with fresh puréed berries and stabilized whipped cream. This gluten-free no bake dessert requires zero cooking and is perfect for quick summer entertaining!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Difficulty: Easy
Servings: 5 small cups
Calories: 209kcal
Author: Nora from Savory Nothings

Ingredients

  • 8 oz hulled fresh strawberries washed, and thoroughly dried (weigh after hulling)
  • ⅓ cup powdered sugar adjust with 1-2 extra tablespoons based on strawberry sweetness
  • 1 cup heavy whipping cream must be well-chilled
  • ½ teaspoon vanilla extract for depth of flavor

Instructions

  • Prep:
    You will need 5 glass cups, each holding ~¾ cup for a tight fit, or ~1 cup for an "emptier" look. Get your ingredients ready.
    Ingredients for strawberry mousse on white marble.
  • Prepare Strawberry Purée:
    Blend the 8 oz of strawberries with powdered sugar until completely smooth. Set aside.
    (Optional: Blend an extra 4oz berries + 3 tbsp sugar if you want a decorative base layer for your cups).
    8 oz hulled fresh strawberries, ⅓ cup powdered sugar
    Strawberry purée in a glass bowl.
  • Whip the Cream:
    In a chilled bowl, use a whisk attachment to whip the heavy cream. Start slow, increasing speed as it thickens. Add vanilla once you hit soft peaks, then continue whipping until stiff peaks form.
    1 cup heavy whipping cream, ½ teaspoon vanilla extract
    Whipped cream on whisk attachment.
  • The "Folding" Technique:
    Add ⅓ of the strawberry purée to the whipped cream. Using a rubber spatula, gently fold it in. Repeat in two more batches until fully combined.
    Note: The texture will look broken or 'weird' initially; continue folding gently with a spatula until it becomes a smooth, airy cloud. Do not use an electric mixer.
    Strawberry mousse in glass bowl.
  • Assemble & Serve:
    Divide the extra purée (if using) into 4-5 glass cups. Top with the mousse. Serve immediately for the fluffiest texture or refrigerate for up to 24 hours.
    Strawberry mousse in glass cup with strawberry purée.

Notes

  • Temperature Control: For the fastest results, chill your mixing bowl and whisk attachment in the freezer for 10 minutes before whipping the cream.
  • Sweetness Check: Taste your strawberries first! If they are tart, increase the powdered sugar by 1–2 tablespoons during the blending phase.
  • The 'Dry' Rule: Ensure strawberries are completely dry after washing. Even a teaspoon of extra water can prevent the mousse from reaching a stable, fluffy peak.
  • Storage Tip: If making ahead, wait to garnish with fresh berries until the moment of serving to prevent the juice from bleeding into the mousse.

Nutrition

Serving: 1 serving | Calories: 209kcal | Carbohydrates: 13g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 14mg | Potassium: 115mg | Fiber: 1g | Sugar: 11g | Vitamin A: 705IU | Vitamin C: 27mg | Calcium: 39mg | Iron: 0.2mg