Description

This light and airy Strawberry Mousse combines fresh strawberries, whipped cream, and a hint of vanilla, bound together with gelatin to create a luscious dessert perfect for any occasion. Easy to prepare with a food processor and no baking required, this mousse offers a delicate balance of sweetness and creamy texture that melts in your mouth.

Ingredients

Scale

Gelatin Mixture

1 Tablespoon unflavored gelatin
1/4 cup water

Strawberries and Sugar

2 pounds strawberries, divided
6 Tablespoons granulated sugar, divided

Whipped Cream

1 1/2 cups heavy whipping cream (plus 1 – 1 1/2 cups more, to garnish, optional with powdered sugar)
3 Tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Bloom the Gelatin: Pour the 1/4 cup water into a small or medium bowl. Sprinkle the gelatin over the water and mix until the gelatin is fully saturated. Set aside for about 5 minutes to allow the gelatin to bloom.
Prepare Strawberries: Hull and chop 1 pound of strawberries. Sprinkle 3 Tablespoons of granulated sugar over the chopped strawberries and let sit for about 5 minutes to macerate.
Puree Strawberries: Use a food processor to pulse the sugared strawberries a few times or mash them finely by hand until smooth.
Whip the Cream: In a chilled bowl, whip 1 1/2 cups cold heavy whipping cream with 3 Tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
Dissolve Gelatin: Melt the bloomed gelatin in the microwave for about 30 seconds or on the stovetop over low heat in a small saucepan just until dissolved. Be careful not to boil the gelatin.
Combine Mixtures: Pour the dissolved gelatin into the pureed strawberries and gently fold this mixture into the whipped cream until fully combined and smooth.
Prepare Additional Strawberries (Optional): If serving within 12-18 hours, hull and chop the remaining 1 pound of strawberries. Sprinkle with 1 1/2 to 3 Tablespoons sugar and mix well for garnish.
Assemble the Mousse: Place about half of the chopped sugared strawberries evenly into the bottom of individual serving containers. Transfer the mousse mixture into a large ziplock bag, cut off a corner, and pipe or spoon the mousse evenly over the strawberries in each container.
Chill: Refrigerate the mousse for about 4 hours until it is fully set and firm.
Garnish and Serve: Top each serving with the remaining chopped strawberries and additional whipped cream (whipped with powdered sugar if desired) before serving.

Notes

Ensure the gelatin does not boil when melting as this will affect its setting ability.
Macerating the strawberries in sugar helps to enhance their natural sweetness and flavor.
For a lighter mousse, use heavy whipping cream with at least 36% fat content to achieve stable whipped peaks.
Use fresh, ripe strawberries for the best flavor and aroma.
The mousse is best served chilled and eaten within 18 hours for optimal freshness.
You can substitute gelatin with a vegetarian alternative like agar agar but adjust cooking instructions accordingly.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Strawberry mousse, easy dessert, no-bake mousse, whipped cream dessert, summer dessert, fresh berries mousse