Strawberry Mousse

This strawberry mousse blends fresh berries with smooth cream for a light and refreshing dessert. The sweet strawberries create a beautiful pink color and fresh fruity flavor in every spoonful. While it looks fancy, this recipe keeps things simple with just a few ingredients and basic steps.

This recipe skips complicated techniques and uses Cool Whip to create that classic airy texture. The result is a silky smooth dessert that is perfect for warm days when you want something light after dinner.

I love making this strawberry mousse when fresh berries are in season. I usually serve this mousse in clear glass dishes so everyone can see the layers if I decide to add fresh berries on the bottom. 

On days when I want extra indulgence, I add a layer of crushed graham crackers at the bottom of each serving glass for a bit of crunch.

Sometimes, I'll put whole strawberries aside while making the mousse and slice them just before serving to create a beautiful garnish on top. A fresh mint leaf on top really makes each serving look like it came from a fancy restaurant!

The mousse stays perfectly set even on hot days, and its cool, light texture is so refreshing after a meal.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Fresh strawberries: Choose bright red, ripe berries for the best flavor. If your strawberries aren't very sweet, you can add an extra tablespoon or two of sugar. One pound of strawberries equals about 4 cups when they're whole, or 2 cups after pureeing.
• Granulated sugar: Regular white sugar works well in this recipe. It dissolves easily when heated with the strawberry puree and helps bring out the natural sweetness of the berries.
• Lemon juice: Fresh lemon juice tastes best and helps keep the bright color of the strawberries. One medium lemon typically gives you the 2 tablespoons needed for this recipe.
• Gelatin powder: Plain, unflavored gelatin powder is what you need. One packet contains about 2 1/4 teaspoons, so you'll use most of a packet for this recipe. Make sure to check the expiration date, as old gelatin might not set properly.
• Cool Whip: Using thawed Cool Whip keeps this recipe simple. Take it out of the freezer about 4 hours before you plan to make the mousse. If it's not completely thawed, you'll end up with little frozen bits in your mousse.

How To Make Strawberry Mouse

Start by pureeing your hulled strawberries in a blender until smooth. Transfer this bright red puree to a saucepan and place it over medium-low heat. 

Add your sugar and lemon juice, then stir occasionally until the mixture starts to bubble and thicken slightly. Once the sugar has completely dissolved, remove it from the heat and let it cool for about 15 minutes.

While your strawberry mixture cools, prepare the gelatin. Sprinkle it over the cold water in a small bowl and let it sit for a few minutes until it becomes firm. This process, called blooming, ensures your mousse will set properly. Once the gelatin has bloomed, microwave it for 10-15 seconds until it turns to liquid.

Now, strain your cooled strawberry mixture through a fine-mesh sieve into a bowl. This removes the seeds and creates a smoother texture.

Stir in your melted gelatin until it's well combined with the strawberry puree.

For the next step, gently fold the thawed Cool Whip into your strawberry mixture. Use a rubber spatula and fold with a light hand - this keeps all the air bubbles in the Cool Whip, which gives your mousse its fluffy texture. Keep folding until the white streaks disappear and you have an even pink color throughout.

Spoon your mousse into serving glasses or bowls. If you want to get fancy, you can pipe it in with a pastry bag for neater edges. Place the filled containers in the refrigerator and let them chill for at least 2-3 hours, or until the mousse feels firm when you gently touch the surface.

Just before serving, top each mousse with fresh strawberry slices.

Substitutions and Variations

• Add other berries. Mix in some raspberries with the strawberries for a mixed berry mousse. Keep the total amount of fruit the same.
• Make it chocolate. Add 2 tablespoons of cocoa powder to the strawberry puree for a chocolate-covered-strawberry version.
• Include graham crackers. Layer crushed graham crackers at the bottom of each serving glass before adding the mousse for a crunchy base.

Make-Ahead, Storing and Freezing

Make Ahead: This dessert works great as a make-ahead option. You can prepare it up to 24 hours before serving, which actually helps the flavors develop. If making it for a party, prepare the mousse and chill it in a large bowl or individual servings. Add the fresh fruit garnish just before serving to keep it looking bright and fresh.

Store: Keep your strawberry mousse in an airtight container in the refrigerator. For individual servings, cover each glass tightly with plastic wrap. Press the wrap directly onto the surface of the mousse to prevent a skin from forming. The mousse stays fresh for 2-3 days.

Freeze: While freezing isn't ideal for this mousse as it can affect the texture and make it grainy, you can freeze it if needed. Store it in an airtight container for up to 1 month. Thaw it overnight in the refrigerator, then stir gently to restore some of its smoothness. Keep in mind that the texture won't be quite as light and airy as fresh mousse.

Recipe Tips

• Fold the Cool Whip in gently using a rubber spatula. Quick stirring or rough mixing will deflate the air bubbles that make your mousse light and fluffy.
• Strain the strawberry puree while it's still warm. The seeds come out more easily when the mixture isn't completely cool.
• When blooming gelatin, sprinkle it evenly over the cold water rather than dumping it in. This helps it dissolve properly without clumping.
• If you're using clear serving glasses, wipe the sides clean with a paper towel after filling them. This small step makes your dessert look more polished.
• Save a few of your prettiest berries for decorating the tops of the mousses. Thin, even slices look most elegant, or you can cut them into fun shapes.

Why isn't my mousse setting properly?

If your mousse stays runny, the gelatin might not have bloomed or dissolved correctly. Make sure to sprinkle the gelatin evenly over cold water and let it sit until it's completely firm before melting it. Also check that your gelatin isn't expired, as old gelatin can lose its setting power.

What causes a grainy texture in mousse?

Grainy texture usually happens when the gelatin isn't fully dissolved or when it sets too quickly after being added to hot strawberry puree. Always let your strawberry mixture cool for about 15 minutes before adding the melted gelatin.

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can use homemade whipped cream, but the mousse might not hold its shape as long. If using fresh whipped cream, whip it until stiff peaks form and use it right away for the best texture.

Why did my mousse separate?

Separation typically occurs when the strawberry mixture is too warm when you add the Cool Whip. Make sure to let the puree cool properly, and fold in the Cool Whip gently but thoroughly to create an even mixture.

Are you looking for more strawberry recipes? Try this Strawberry Icebox Cake, Strawberry Shortbread Ice Cream, and Strawberry Lemon Blondies. A favorite of ours is these Strawberry Pancakes.

This strawberry mousse recipe brings together everything you love about fresh berries and cream. The smooth, airy texture and natural strawberry flavor make it a dessert that feels special but comes together easily. Put this recipe to work when you want a dessert that's light, refreshing, and makes everyone at the table smile.