This Strawberry Mousse (No Gelatin) is a light, sweet, and creamy dessert made with just four ingredients—and no gelatin, making it ideal for vegetarians.
The texture is smooth and airy, the flavor is bright and fresh, and the method couldn’t be easier. It comes together in just 20 minutes of prep and chills into the perfect spoonable treat.
Ingredient Notes & Substitutions
- Strawberries: Use ripe, sweet strawberries for the best flavor. Avoid underripe berries, which can taste sour and watery. If strawberries aren’t in season, frozen strawberries can be used—just thaw and drain them well before blending.
- Sugar: You can use regular white granulated sugar.
- Water: A small amount of water is used to help dissolve the sugar into a syrup. Be sure to measure accurately—adding too much can make the mousse loose or watery.
- Heavy Cream: The cream should be at least 30% fat, but 36% or higher is recommended for the best texture and stability. Make sure it’s cold before whipping so it holds its shape properly.
Chef Tips
- Use Cold Cream and Cool Equipment – Start with cold cream straight from the fridge and, if possible, chill your mixing bowl and whisk as well. Cold tools help the cream whip faster and hold its structure better.
- Whip in Stages – Begin whipping the cream at medium speed. Once it starts to thicken, gradually increase the speed to finish. This gives you better control and helps prevent over-whipping.
- Don’t Over-Whip – Stop whipping when you reach semi-firm peaks—the cream should hold its shape but gently fold over at the tip when you lift the whisk. Be careful not to overwhip as this can lead to a grainy texture and cause the cream to go flat, which will ruin the mousse’s light and airy consistency.
- Fold Gently, Don’t Stir – Use a large spatula and a light hand when folding the purée into the whipped cream. Preserve as much air as possible, as it helps the mousse stay lighter.
Storage and Leftovers
Refrigeration: Store the mousse covered in the refrigerator for up to 3 days. The texture is best within the first 24 hours, but it will still hold well the next day.
Freezing: This specific recipe is not ideal for freezing, as it can lose its smooth texture once thawed. If you’re looking for a mousse that’s made to be frozen, here is my Frozen Strawberry Mousse Recipe which is tweaked specifically for that purpose.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, frozen strawberries. Just make sure they’re fully thawed and thoroughly drained. Excess water from the thawed berries can dilute the purée and affect the structure of the mousse, making it too loose or causing it to go flat once folded into the whipped cream. Removing as much liquid as possible helps maintain the mousse’s light and airy texture.
Does this mousse need gelatin to set?
No gelatin is needed. The mousse holds its shape thanks to the properly whipped cream and the natural thickness of the strawberry purée. It’s a great option for vegetarians or those who don’t want to use gelatin.
Why do I need to strain the strawberry purée?
Straining the purée removes the seeds from the strawberries, giving the mousse a smooth, velvety texture.
More Recipes You May Like:
- Apple Cinnamon Rolls
- Mango Smoothie Bowl
- Oreo Mousse Cake
- Non-Bake Biscoff Cheesecake
- Vegan Crepes
- Vegan Oatmeal Chocolate Chip Cookies
Strawberry Mousse (No Gelatin)
Equipment
- Ramekins
- Small sauce pan
- Medium mixing bowl
- Chilled large mixing bowl
- Fine Sieve
Ingredients
- 9 oz strawberries washed & stems removed
- 2 tbsp / 1 fl oz water
- ⅔ cup / 5 fl oz heavy cream (36% fat), chilled
- 4 tbsp / 2 oz sugar
Instructions
Make the Sugar Syrup:
- In a small saucepan, add the water and sugar.
- Bring to a boil, then turn off the heat and stir until the sugar has dissolved.
- Set aside to cool.
Prepare the Strawberry Purée:
- Add the strawberries to a blender and blend until smooth.
- Pass the purée through a fine sieve into a medium mixing bowl to remove seeds.
- Stir the cooled sugar syrup into the strawberry purée.
Whip the Cream:
- In a chilled large mixing bowl, pour in the cream.
- Using an electric whisk, whip until semi-firm peaks form (see recipe notes)
Fold and Portion:
- Gently fold the strawberry purée into the whipped cream until fully combined.
- Immediately spoon or pipe the mousse into ramekins.
Chill and Serve:
- Cover and refrigerate for at least 2 hours before serving.