Strawberry Mousse Recipe

Strawberry Mousse served in a dessert glass topped with cool whip and a sliced strawberry.

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This light and refreshing strawberry mousse has a smooth, airy texture and fresh strawberry flavor, making it a special dessert.

Prep Time10

Cook Time5

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings:

Calories: 121kcal

Author: Judy Wilson

Ingredients

1 pound fresh strawberries (hulled and sliced)
½ cup granulated sugar
2 Tablespoons lemon juice
1½ teaspoons gelatin powder
2 Tablespoons cold water
1½ cups Cool Whip (thawed if using frozen)
Fresh strawberries for garnish (optional)

Instructions

In a blender or food processor, puree 1 pound of fresh strawberries until smooth. Strain the strawberry puree to remove seeds and achieve a smoother mousse. This step contributes to a more refined texture. Transfer the strawberry puree to a saucepan and heat over medium-low heat.
Stir in ½ cup granulated sugar and two tablespoons of lemon juice. Cook, stirring occasionally, until the mixture is bubbly, thickens slightly, and the sugar dissolves. Remove from heat and let it cool for about 15 minutes. Strain the mixture into a bowl to remove the strawberry seeds and set aside to cool.
In a small bowl, sprinkle gelatin over cold water. Let it sit for a few minutes to bloom. Then, microwave the bloomed gelatin for 10 - 15 seconds or until it becomes a liquid. Be careful not to overheat.
Stir the melted gelatin into the cooled strawberry puree. Mix well. Gently fold the thawed Cool Whip into the strawberry mixture until well combined. Use a rubber spatula and be gentle to maintain the mousse's light and airy texture.
Spoon the strawberry mousse into serving glasses or bowls. Refrigerate for at least 2- 3 hours or until the mousse is set.
Garnish with fresh strawberry slices or other berries if desired. Serve and enjoy!

Notes

When working with gelatin, follow the instructions on the package carefully. Blooming the gelatin in cold water ensures proper activation. Avoid overheating the gelatin during the dissolving process.

Allow the strawberry mousse to cool completely at room temperature before storing it in the refrigerator. Transfer the mousse to an airtight container. Use a container with a tight-fitting lid to prevent the absorption of odors and to minimize exposure to air. To prevent a skin from forming, press plastic wrap directly onto the surface of the mousse before sealing the container. Strawberry mousse can be stored in the refrigerator for 2 to 3 days.

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