Layered Strawberry Mousse Recipe: Light & Creamy Dessert

What is mousse?

Mousse, which means “foam” in French, is an aerated dessert that’s rich yet airy. It begins with a flavorful base—strawberries in this recipe, or chocolate in others—then an aerator such as whipped cream or whipped egg whites is folded in. A stabilizer, often gelatin (or butter or chocolate in some chilled preparations), helps the mousse hold its shape while keeping it light.

Mousse vs. Pudding

Both pudding and mousse are creamy desserts, but they differ in preparation and texture. Pudding is usually milk-based, cooked, and thickened with cornstarch, tapioca, or chia seeds and may be served warm or chilled. Mousse is typically uncooked, always served chilled, and has a lighter, airier texture thanks to the incorporated aerator.

Why we love this easy recipe

• An easy way to enjoy naturally sweet strawberries in a light dessert.
• Homemade mousse requires only a few simple ingredients and straightforward steps.
• The creamy strawberry flavor is fresh and satisfying—this will likely become a favorite.
• Individual mason-jar servings are convenient for picnics and make attractive, portable desserts.

What you need

• Strawberries: About 8 ounces fresh berries. You can use thawed frozen strawberries if fresh aren’t available. Clean, stem, and bring them to room temperature before pureeing.
• Gelatin: Powdered unflavored gelatin stabilizes the mousse while keeping it light.
• Heavy whipping cream: Keep the cream cold so it whips properly; chill the mixing bowl and beaters if possible.
• Other: Powdered sugar and vanilla extract to sweeten and flavor the mousse.

How to make this recipe, step by step

Step 1: Prep the gelatin

Sprinkle 2 teaspoons of powdered unflavored gelatin over 2 tablespoons of water in a small bowl and let it sit for 1 minute. Heat briefly (10–15 seconds) to dissolve the gelatin.

Step 2: Prep the strawberries

Puree the strawberries in a food processor or blender until smooth, then refrigerate the puree until needed.

Step 3: Make the cream mixture

In a large bowl or the bowl of a stand mixer, combine 1 cup cold whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Whip on medium speed until soft peaks form, about 8 minutes.

Step 4: Add gelatin and divide

Whisk the dissolved gelatin into the whipped cream and continue whipping until stiff peaks form, about 2 more minutes. Reserve one-third of the mixture for the vanilla layer, and gently fold the pureed strawberries into the remaining two-thirds to create the strawberry layer.

Step 5: Assemble

Fill six 1-pint (500 ml) mason jars with half of the strawberry mousse, add the reserved vanilla layer, and top with the remaining strawberry mousse. Garnish with sliced strawberries.

Step 6: Chill and serve

Chill the mousse for at least two hours or overnight. Serve cold and enjoy.

Tips for the best results

• Puree strawberries at room temperature. If the puree is too cold, the mousse may begin to set before assembly.
• Keep tools cold. Chill the cream, bowl, and beaters before whipping to help the cream reach stable peaks.
• Don’t over-beat. Stop when stiff peaks form; over-beating can turn cream into butter.
• Allow time to set. Chill the mousse for a few hours to firm up properly.
• Simplify if desired. If you prefer, fold the strawberries into the entire cream mixture instead of layering.
• Make it portable. Seal the jars with lids for picnics—keep them cold until serving.

Recipe FAQs

Recipe

Strawberry Mousse Recipe

Made with two creamy layers of strawberry and vanilla cream, this easy strawberry mousse is a light, airy dessert.

Course: Dessert

Cuisine: French

Prep Time: 15 minutes

Chill time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 6

Calories: 194kcal

Author: Colleen Milne

Ingredients

• 2 teaspoon powdered unflavored gelatin (one packet)
• 8 oz fresh strawberries, cleaned and stems removed
• 1 cup cold whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

• In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand 1 minute. Heat briefly (10–15 seconds) to dissolve.
• Puree the strawberries in a food processor or blender. Refrigerate until ready to use.
• In a large bowl or stand mixer, combine cold whipping cream, powdered sugar, and vanilla.
• Whip on medium speed until soft peaks form, about 8 minutes.
• Add the dissolved gelatin and continue whipping until stiff peaks form, about 2 more minutes.
• Reserve one-third of the cream mixture for the vanilla layer. Gently fold the strawberry puree into the remaining mixture to make the strawberry mousse.
• Fill six 1-pint (500 ml) mason jars with half the strawberry mousse, add the reserved vanilla layer, then top with the remaining strawberry mousse. Garnish with sliced strawberries.
• Chill at least two hours or overnight before serving.

Notes

• Puree strawberries at room temperature so the mousse sets correctly when combined.
• Chill the bowl, beaters, and cream to help the mixture whip to stable peaks.
• Stop whipping when stiff peaks form to avoid overbeating into butter.
• Chill the mousse for a few hours to allow it to firm up.
• If you prefer, skip the layering and fold the strawberries into the entire cream mixture.
• Screw lids on jars for easy transport; keep them cold until serving.

Nutrition

Serving: 1 serving |
Calories: 194 kcal |
Carbohydrates: 14 g |
Protein: 2 g |
Fat: 15 g