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My family is loving this strawberry mousse recipe! It’s velvety smooth, light, creamy, and wildly refreshing. There’s no gelatin or baking needed, and you can use fresh OR frozen strawberries!
If you’re after more decadent mousse recipes, try my peanut butter mousse, mango mousse, lemon mousse, or avocado chocolate mousse next!
Table of Contents
When I have strawberries on hand, my mind instantly goes to dessert. As much as we love strawberry cookies, nothing quite satisfies my sweet tooth like a light and airy mousse. Recently, my mom gifted me a bunch of strawberries, and since then, I’ve been dying to share this treat!
Why I love this recipe
- Shockingly simple. If you thought mousse was complicated, this recipe will show you how easy it really is.
- Works with fresh or frozen berries. Admittedly, I prefer using fresh strawberries, but when I have a last-minute craving, you better believe I’m breaking out the frozen berries.
- Only 3 ingredients. All you need are strawberries, sugar, and heavy cream.
- Versatile. I prefer my mousse plain, but you could easily layer it in a parfait with yogurt, strawberry sauce, and healthy granola. The choice is yours.
Key ingredients
- Strawberries. Use fresh berries that have been washed and the stems removed. If using frozen berries, make sure they’ve completely thawed and drain the excess juices.
- Sugar. I used white sugar so it didn’t interfere with the fresh strawberry flavor.
- Heavy cream. Either heavy cream or heavy whipping cream can be used. While similar, the latter will yield a fluffier texture.
How to make strawberry mousse
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make strawberry puree. Combine the berries and sugar in a blender or food processor and blend until smooth.
Step 2- Combine ingredients. Using a hand mixer or stand mixer, beat the cream to stiff peaks. Fold in the strawberry mixture until combined.
Step 3- Chill. Pour the mousse into ramekins and chill until slightly firm.
Arman’s recipe tips
- Chill the cream AND the mixing bowl. Using very cold cream and a cold bowl will help you get even fluffier results–and quicker, too.
- If you use heavy whipping cream, store the mousse in the refrigerator for at least 4 hours to prevent it from sinking.
- Garnish with sliced strawberries or a sprinkle of cookie crumbs for a finishing touch.
Frequently asked questions
Not at all, provided you thaw the strawberries completely.
Yes! This recipe used to be keto friendly but was adapted to suit more tastebuds out there. To make this keto friendly, use a sugar free granulated sweetener. I prefer allulose because it doesn’t leave a grainy residue, but monk fruit sweeteners also work.
3-Ingredient Strawberry Mousse
Video
Ingredients
- 1 1/2 cups strawberries sliced and hulled
- 1/2 cup sugar
- 1 cup heavy cream or heavy whipping cream
Instructions
- In a high speed blender or food processor, combine the sliced strawberries with the sugar and blend until smooth.
- In a mixing bowl, add the heavy cream and beat very well, until stiff peaks form. Gently fold through the pureed strawberry mixture until combined.
- Distribute the strawberry mousse mixture amongst 6 small glasses or ramekins. Refrigerate for at least 2 hours to firm up.
Notes
Nutrition
More strawberry desserts
Originally published May 2021, updated and republished January 2025
This Strawberry Mousse is so good 😊 Thank you so much for the recipe Arman 🥰
This I needed to see! It is perfect for summer!
This was excellent! Glad I found this recipe. It’s so fast and easy, and DELICIOUS! Perfect when hosting any sort of event, since you have a myriad of other things to do/make.
Someone asked about using almond milk. To me a great question. I am wondering if a bit of experimentation with adding powdered gelatin to the milk would make for an interesting development. Can’t hurt to try with a bit of the almond milk and a bit of gelatin. Might turn into a pudding type of texture.
This looks and sounds really good – and easy! How many days in advance can I make it if storing in the fridge?
How do I make this dairy free? Thank you.
Dairy free cream
Loved the mousse! But you mention that this can actually be Frozen. Would it not be runny/liquidy once thawed?
How do I make this dairy free?
I love all your recipes🥰
I use refrigerated coconut cream without the liquid.
So good and simple to make
So simple and delicious.
So easy to make and absolutely delicious. Thanks
Made the strawberry mousse and we loved it! Very yummy!
Simple and delish!
Delicious 😋
What’s the dairy free option?
You can use plant based double cream, like elmea.
Looks absolutely delicious! Have you made with a vegan whipping cream? What speed do ou use on the blender ? Can’t wait to try it?
I haven’t tried I just use the pre-made ones.
Wtf? Without the measurements of the 3 ingredients this recipe is worthless.
Someone needs to learn how to scroll a little bit further down the website. It isn’t difficult 🙂
Can you use frozen strawberries?
I haven’t tried but I don’t see why not (provided they are thawed out).
This is our go-to Keto dessert. It is also great with blueberries.
Hello! I’m wondering if I could do this with blueberries??
I haven’t tried 🙂
Just tried this with strawberries, blueberries and raspberries because I had a few of each that were going bad. So delicious! It’s going to be hard to leave it in the fridge until dinner!
Hi Arman, I’ve been loving your recipes for several months now. This one has me excited, as I love desserts but need healthy and easy ones. Question, how well would coconut cream work in this? Thanks much!
Hi Jen! I haven’t tried, you could experiment and see 🙂
How do you think it would turn out with almond milk?
probably won’t work at all, it will be a smoothie.