Easy Strawberry Mousse

Fresh strawberry mousse is an easy parfait dessert. It's light and healthy with mounds of yummy berry whipped cream and a sweet berry puree layer making it irresistible.  The homemade strawberry whipped cream is folded with pureed fresh strawberries for a fluffy mousse parfait that is to die for.  This easy strawberry mousse recipe is one of our favorite desserts in spring & summer & will become yours too.

Jump to:

• Ingredients for Fresh Strawberry Mousse
• How to Make Fresh Strawberry Mousse
• Layer In Glasses to Serve
• Variations and Substitutions
• Storage
• Fresh Strawberry Mousse Parfait

Ingredients for Fresh Strawberry Mousse

This mousse recipe is without eggs and is made with just a few simple ingredients. Also, the strawberry mousse is a gluten-free and grain-free dessert that can easily be made keto or low-carb by using monk fruit instead of sugar.

The mousse is made without gelatin so it is a vegetarian option compared to other mousse recipes.  This recipe is simply the best from-scratch mousse made without any pudding or Jell-O.  For a similar recipe, you may also like STRAWBERRIES & VANILLA WHIPPED CREAM.

• Fresh Strawberries
• Heavy Cream
• Granulated Sugar
• Powdered Sugar
• Lemon Juice
• Vanilla Extract

How to Make Fresh Strawberry Mousse

This recipe is quick & easy. It is a no-bake dessert that is also a wonderful make-ahead option. So much to love about this easy strawberry mousse recipe.

Puree Strawberries & Sugar

To the blender container, add the strawberries, lemon juice, and granulated sugar. I have a Ninja blender and the single-serving size attachment works perfectly for the amount we are making for this.   On high, blend until you get a lovely fruit puree like seen here.

TOP TIP - You can strain this through a fine-mesh strainer if the strawberry seeds bother you. We do not mind but that is an option and also a good thing to keep in mind in case you do use raspberries or blackberries instead as they do have bigger seeds that may need proper straining.

Make the Homemade Sweetened Whipped Cream

The key to making really good whipped cream is to make sure you use COLD equipment, and cream, and to add a touch of sugar.  Before making the whipped cream place your mixing bowl ( I recommend using metal for whipping cream) and beater attachments in the freezer for at least 30 minutes, an hour is ideal.  In the final 5 minutes, I also like to place my cream in the freezer too so it is extra cold.

Once the items are cold and ready. you can begin making the whipped cream. To the chilled bowl add the cream, powdered sugar, and vanilla.  Using an electric hand mixer, beat on low for about a minute and then progressively add more speed until you are at a medium-high speed and nothing is splattering out.  It takes about 5 minutes total to get the cream whipped into soft peaks as seen below.

Do not overbeat or you make end up with something closer to butter!  If this does happen do not worry - here is a great link on HOW TO FIX WHIPPED CREAM.

Fold the Strawberries & Cream Together

Next, you will add ¾ of the strawberry puree to the whipped cream. Reserve the other ¼ to use as a pretty layer inside the dessert cups as you get these ready.

Now fold the puree gently into the whipped cream until it is all combined evenly. The strawberry mousse should have a pretty faint pink color when ready. It is ok to leave some swirls too if you want that for fun too.

Layer In Glasses to Serve

Now that everything is ready it is time to assemble the dessert cups. I use small glass containers as seen here (they are 5oz size) and share a link to similar ones down below in the post.  Having these in the clear glass is what makes them a showstopper so you can see the pretty layers in the strawberry mousse parfaits.  

This recipe makes 6 servings when using a glass that holds 5 ounces each.

Gently scoop the strawberry cream mousse into each glass and fill about ⅓ of the way up.  Next, add some of the purees a little at a time so each glass has an equal amount.   Now top each with the remaining mousse. The dessert cups will have a lovely layered look as seen below.

Chill for one hour in the refrigerator before eating. They can be made a day ahead of time and kept well in the refrigerator.  ENJOY!

Variations and Substitutions

This strawberry mousse parfait is perfect just as it is but it is also a great starting recipe.  Here are a few alternate ingredients you can substitute instead for a lovely mousse recipe.

• Strawberries - use other fruits like bananas, mango, blueberries, pineapple, or peaches instead.
• Lemon Juice - use lime juice instead
• Frozen Fruit - use frozen fruit but defrost it first

However, with just a few added ingredients or changes, you can use this recipe to create so many other fun and delicious mousse or parfait recipes.

Toppings & variations to try with Fresh Strawberry Mousse Parfait:

• Crumble lemon cookies on the top for a Lemon Strawberry Parfait
• Add crumble shortcake as a layer on top of Strawberry Mousse Shortcake
• Crumble granola cereal on the top for a Strawberry Parfait
• Add a shaved chocolate layer  or top with a chocolate-dipped berry for Chocolate Strawberry Mousse
• Add any crumbled cake or cookie to the top for
• Use the strawberry mousse as a cake or cupcake frosting or filling

For holidays try these changes to the Fresh Strawberry Mousse Parfaits:

• Valentine's Day - add red or pink sprinkles to the top or more whipped cream topped with conversation hearts
• Christmas - add green sprinkles to the top
• 4th of July - add blue sprinkles or blueberries

You can easily substitute the sugars for a no-calorie sweetener such as monk fruit regular and powdered. This will give you a diabetic, low-carb, or ketogenic strawberry mousse recipe.

If you have an abundance of strawberries, try my amazing recipe for Strawberry Peach Cobbler. It is made in a skillet & fantastic.

PIN FOR SAFEKEEPING & SHARING!

Storage

This recipe is a great one to make ahead of time since it stores well in the refrigerator. Cover the tops of the serving glasses or bowls with foil or plastic wrap. Store in the refrigerator for up to 3 days. I do not recommend freezing this as the cream does not freeze well.

Product Recommendations for this Recipe:

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