Strawberry Mousse

Hello friends,

Here’s a little recipe that’s fun, indulgent, easy to make, and perfect for summer!

Let me introduce you to strawberry mousse!

Here’s the full scoop…

As always, I’ll tell you everything… This recipe is a dessert or snack that’s truly simple to make. And you probably already have everything you need on hand to get started! Few ingredients (to let the delicious strawberry flavor shine) and minimal utensils are needed to make this strawberry mousse a truly delightful tasting experience…

My tips for a successful strawberry mousse

We’ll start by cooking the strawberries with a bit of sugar, then we’ll add cream and whipped egg whites to bring lightness to this strawberry mousse. Just make sure to allow enough time for the strawberry compote to cool, and then for the mousse to chill so you get the desired texture and temperature.

Strawberry mousse, an adaptable recipe

As you read the recipe, you’ll quickly see that it can be adapted to many different fruits:

• raspberries
• apricots
• peaches or nectarines
• mirabelle plums and other types of plums
• mango (even though I already have a mango mousse version on the blog)
• blueberries
• pears and many more!

On the sugar side…

If your strawberries are very ripe and therefore very sweet, you can cut the sugar amount in half.

Every strawberry has its flavor: which varieties are best for a light and tasty mousse?

Red, juicy, sweet… Strawberries signal the return of warm days and delight our taste buds in countless ways. Among the many ways to enjoy them, strawberry mousse is a top choice. Airy, fruity, and fresh — it requires fruits that are both fragrant and well-balanced. But not all strawberries are created equal for this dish. Here’s a look at the most common varieties and those that are particularly well suited for crafting a delicious mousse.

(Photo added April 2025)

Gariguette: the springtime must-have

Native to southwestern France, Gariguette is often the first to appear in markets as early as April. Thin and elongated, it charms with its tangy taste and delicate aroma. Its balance of sweetness and acidity makes it an ideal base for a light and flavorful mousse.

Mara des Bois: wild strawberry flavor

Small and plump, this hybrid variety tastes much like wild strawberries. Highly aromatic, it delivers remarkable intensity to mousses. However, its high water content may require slight recipe adjustments to avoid a runny mousse.

(Photo added April 2025)

Charlotte: sweet and round

Recognized for its heart shape and juicy flesh, Charlotte is a very sweet strawberry with low acidity and a strong flavor. Its firm texture holds up well in recipes, and its natural sweetness works perfectly in mousses without needing much added sugar.

Ciflorette: refinement and elegance

Less common, Ciflorette is a slender, highly fragrant variety with a melting texture. Less tart than Gariguette, but just as subtle, it creates aromatic mousses ideal for delicate palates.

In any case, you can find all my strawberry-based recipes right here.

(Photo added April 2025)

The tools you’ll need to make my strawberry mousse:

A saucepan,

An immersion blender (or regular blender),

A fine sieve,

An electric hand mixer (or stand mixer),

A zester

And a spatula.

Presentation

Finally, I prefer to serve this strawberry mousse in individual glasses — I think it’s more fun to present. But you can absolutely chill it in a single large bowl. In that case, just plan for a bit more chilling time.

There you go, that’s everything. Aprons on!

The recipe, Chef!

Print Recipe

Strawberry Mousse

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dessert – française

Serves: 4 - 6 Difficulty: Easy Price: $

Prep Time: 15 min + 2 h 30 – Cooking Time: 10 min

Ingredients

• 300 g strawberries
• 50 g sugar
• 1g gelatine (optionnel)
• 1 lime zest
• 2 egg whites
• 250 g liquid cream (30% fat)

Instructions

1

Wash the strawberries and cut them in quarters.

2

Combine the strawberries and sugar in a sauce pan and cook for 10 minutes at medium heat.

3

In the meantime, soak the gelatine in cold water.

4

Mix the cooked strawberries with a blender, drain to remove the seeds.

5

Add the gelatine, combine and set aside in your fridge for 30 minutes.

6

Whisk the cream until firm.

7

Add it gently to the strawberries with a spatula.

8

Whisk the egg whites until firm, add them to the strawberry mix. Add the lime zest.

9

Pour into a bowl or individual jars.

10

Set aside 2 hours in your fridge before serving.

For the recipe in French, go here.