Ingredients
Method
1. Blend the Strawberries
Add sliced strawberries and sugar into a blender or food processor. Blend until completely smooth and silky.2. Reserve Some Sauce
Pour out about ½ cup of the strawberry purée and set it aside—this will create a pretty base layer later.3. Whip the Cream
In a chilled mixing bowl, whip the cold cream until stiff peaks form.Tip: Cold cream + cold bowl = better volume. Don’t skip this.4. Combine Gently
Fold the remaining strawberry purée into the whipped cream using a spatula. Keep it gentle to maintain that airy texture.5. Assemble the Mousse
Spoon a little of the reserved purée into the bottom of each serving glass. Top with the mousse mixture.6. Chill & Serve
Refrigerate for at least 1 hour (or overnight for best results). Garnish with fresh strawberry slices before serving.Notes
🍽️ Serving Suggestions
- Serve in clear glasses to show off those pretty layers
- Add a dollop of whipped cream for extra indulgence
- Pair with shortbread cookies or sponge cake
- Top with mint leaves for a fresh, elegant finish
🔥 Expert Tips
- Use ripe strawberries for maximum sweetness and flavor
- Don’t overmix when folding—this keeps the mousse light and fluffy
- Chill before serving for the perfect texture
- Want it less sweet? Reduce sugar slightly depending on your berries
❓ FAQs
Can I use frozen strawberries?Yes! Thaw completely and drain excess liquid before blending. How long does it last?
Store in the fridge for up to 2 days. Best enjoyed fresh! Can I make it dairy-free?
You can try coconut cream, but texture and taste will differ slightly. Can I use this as a cake filling?
Yes, but you’ll need to stabilize it (see tip below).
🍰 Optional: Make It Stable for Cakes
Want to use this mousse as a filling? Here’s a quick fix:- Bloom 1 tbsp gelatin over 2 tbsp milk
- Warm gently until dissolved (don’t boil!)
- Mix a bit of mousse into the gelatin, then fold it back in