This Easy Strawberry Mousse Is What Summer Dreams Are Made Of

Summer is just around the corner, and you know what that means—strawberry season is about to take over our kitchens (and our hearts). There’s something about those fresh, sweet berries that practically begs to be turned into dessert.

And while strawberry shortcake and jam get a lot of love, this strawberry mousse recipe deserves a spot right up there with the best of ’em. It’s light, creamy, and totally doable without a culinary degree or fancy tools. If you’re craving something that looks fancy but is actually super easy to whip up, you’re in the right place.

This recipe came about on one of those days where I had strawberries sitting in the fridge that were juuust about to go past their prime. You know what I mean—still good, but soft enough that nobody was reaching for them as a snack. I didn’t wanna waste them (because…budget, right?), but I also didn’t feel like baking in a hot kitchen. So, mousse it was.

And let me tell you—it turned out so good, it’s now officially one of my go-to summer desserts. Whether you’re hosting a backyard BBQ, bringing a treat to the office, or just feelin’ like you deserve something special at the end of a long day (you do), this one’s for you.

Why Strawberry Mousse Is the Ultimate Summer Dessert

Let’s talk about why this strawberry mousse recipe checks all the boxes.

First of all, it’s cold. I know that sounds obvious, but when the temps start creeping up and your kitchen feels like a sauna, you’re not gonna wanna turn on the oven. This mousse is cool, refreshing, and hits that creamy-sweet craving without making your house hotter than it already is.

Second, it’s super easy to make. We’re talkin’ basic ingredients, minimal steps, and no weird tools or techniques. You don’t even need to cook anything unless you’re using the optional gelatin to help it set firmer. And if you skip that? It still turns out totally delicious.

Third—okay, this one’s my favorite—it feels like a fancy dessert, but it’s made from humble, budget-friendly ingredients. Fresh strawberries, a little sugar, and some whipping cream. That’s it. If you’re someone who loves serving up treats that make people say “Ooooh, what’s this??” without spending hours in the kitchen or dropping a ton of money… this mousse is it.

A Few Quick Notes Before You Get Started

Like any good recipe, a few tips can make all the difference. I’ve learned these the hard way (aka, through trial, error, and one very sad batch of runny mousse).

• Use ripe strawberries. The sweeter the berry, the better the flavor. This recipe doesn’t use much added sugar, so the strawberries really shine through. If yours are kinda bland, consider adding a tiny splash of vanilla or a squeeze of lemon juice to bring them to life.
• Chill your cream. I’m serious about this one. If your cream isn’t cold, it won’t whip properly. Stick it in the fridge the night before—or at least for a few hours—before you start. Same goes for the bowl and beaters, if you wanna be extra.
• Strain the puree. Totally optional, but if little seeds bother you (or if you’re serving this to picky kids or fussy guests), strain the strawberry puree after blending. It’ll make the texture smoother and feel a little more high-end.
• Want it firmer? Use gelatin. If you need this mousse to hold its shape—like for a make-ahead dessert or a layered trifle—bloom a little gelatin in cold water and stir it into the puree. Otherwise, skip it and keep things simple.

What to Serve It With

Honestly? A spoon. But if you’re looking to stretch it into a full dessert moment, here’s a few ideas.

• Layer it with cake. Grab a store-bought pound cake or use leftover sponge cake. Alternate layers of mousse and cake in a trifle dish or jar. Boom. Instant wow factor.
• Top it with berries. Strawberries on strawberries? Yep. Add a handful of sliced berries on top, or go wild with mixed berries for color and variety.
• Make mini desserts. Spoon the mousse into small cups or jars and top with whipped cream, graham cracker crumbs, or a little shaved chocolate. These are perfect for parties, and they look so cute on a dessert table.
• Freeze the leftovers. If by some miracle you don’t finish it all, freeze the extras in popsicle molds or ice cube trays. They make the best frozen treats for hot afternoons.

Pennywise Friendly, Fancy-Looking, and Totally Doable

One of the things I really love about this strawberry mousse recipe is how flexible it is. You can use fresh or frozen berries, skip the gelatin if you want, and even make it dairy-free with coconut cream if needed. And no matter what, it always comes out looking like you put way more effort into it than you actually did.

This is the kind of dessert that makes people think you really have it together—like you planned ahead and made something classy, when really you just had extra strawberries and 15 spare minutes.

And for those of us trying to keep things affordable in the kitchen, that’s kinda the sweet spot, right? Good food, made with what you’ve got, shared with the people you care about.

My Easy Strawberry Mousse Recipe

Ingredients

• 1 pound (450g) fresh strawberries, hulled and halved
• 1/2 cup (100g) granulated sugar
• 1 tablespoon lemon juice (optional, enhances flavor)
• 1 cup (240ml) heavy whipping cream, chilled
• 1/2 teaspoon unflavored gelatin (optional, for added stability)
• 1 tablespoon cold water (if using gelatin)​

Instructions:

1. Prepare the Strawberry Puree:
   • In a blender or food processor, combine the strawberries, sugar, and lemon juice (if using). Blend until smooth.
   • Optional: Strain the puree through a fine mesh sieve to remove seeds for a smoother texture.​
2. (Optional) Bloom the Gelatin:
   • In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes to bloom.
   • Gently heat the bloomed gelatin until fully dissolved, then let it cool slightly.​
3. Combine Puree and Gelatin:
   • If using gelatin, stir the dissolved gelatin into the strawberry puree until well combined.
4. Whip the Cream:
   • In a chilled mixing bowl, whip the heavy cream until stiff peaks form.​
5. Fold Ingredients Together:
   • Gently fold the strawberry puree into the whipped cream until fully incorporated, taking care not to deflate the mixture.​
6. Chill the Mousse:
   • Divide the mousse into serving glasses or bowls.
   • Refrigerate for at least 1 hour, or until set.​
7. Serve:
   • Garnish with fresh strawberry slices or a sprig of mint, if desired.​

Tips:

• For a dairy-free version, substitute the heavy cream with chilled coconut cream.
• The optional gelatin helps the mousse hold its shape, especially if you’re making it ahead of time or using it as a cake filling.
• Ensure all ingredients, especially the cream, are well-chilled to achieve the best texture

Final Thoughts Before You Make It

You don’t need a special occasion to make strawberry mousse, but it somehow makes any day feel a little more special. It’s the kind of thing that can turn a random Tuesday into “the day we had mousse after dinner.” And sometimes, that’s the kind of win you need.

So as strawberry season ramps up and those beautiful red berries start popping up everywhere—farmers markets, grocery stores, even in your own garden—keep this recipe in your back pocket. It’s a fast, easy way to use up what you’ve got and serve something that feels indulgent, without blowing the grocery budget or sweating over the stove.

Alright, now go check your fridge. If you’ve got some strawberries hangin’ out in the back, you know what to do.

Before you go….make sure to check out this huge list of 45 Delightful Strawberry Desserts You Must Try!