A super fresh, unbelievably easy seasonal spring dessert that comes together with just 3 ingredients? Well look no further than this easy 3 ingredient strawberry mousse recipe. This is a simple and easy dessert that is light, fluffy and bursting with fresh strawberry flavor. Coming together with a mere 3 ingredients, no gelatin and only a few minutes of time, this creamy treat is perfect for any occasion.
I am slowly realizing I make a lot of strawberry desserts in spring. And why not, this is the best time of year for strawberries and they are such a welcome fruit after a long winter.
Making a quick mousse with just a few ingredients really lets the strawberry flavor shine through, and served individually in small glasses topped with a little whipped cream gives you a showstopper of a dessert that will impress everyone.
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Why you'll love this recipe
Kind of like my 3 ingredient pumpkin mousse but for spring, 3 this strawberry mousse recipe will be a quick favorite of yours, here's why you'll love it:
- Simple ingredients. There is nothing fancy in this mousse.
- It is versatile. This isn't just great on its own, but is a perfect strawberry mousse cake filling.
- No bake. Mousse recipes are nice for warmer weather or dinner parties because they are no bake and save you oven space if you need it, or if you don't need it, you don't have to turn the oven on at all.
- No gelatin. Gelatin can sometimes be tricky to work with, and I have simplified this mousse recipe to not include any, making it even easier.
Ingredients
Three ingredients, I would not lie to you. And here they are:
- Strawberries. Use fresh ones. This is not a dessert that I make year round as strawberries tend to be less flavorful when out of season.
- Sugar. This will sweeten the strawberries when you cook them gently together with a little water. And then puree to make a thick strawberry sauce (alternatively, if you;ve made my strawberry coulis, you can use it in place of both the strawberries and the sugar and you've got a 2 ingredient dessert)
- Cream. Heavy cream gets whipped and then the strawberry puree gets added to make a thick, easy mousse.
Instructions
Cooking the strawberries with the sugar and a bit of water will soften the strawberries, help to release some of their sweet juices and make them easy to puree. You end up with a nice smooth strawberry sauce that fold perfectly into the whipped cream.
Tips for success
A few things to make sure your strawberry mousse recipe comes out perfect:
- Make sure the strawberry puree is completely cooled before folding into the whipped cream.
- Use fresh strawberries that are in their peak season, and organic, if possible. So this is not something I usually say, but when it comes to fresh strawberries I think organic ones taste better. And with everything I have ever read about the pesticides going on strawberries, this is one fruit I always buy organic, even though it is more costly.
Top tip
My biggest tip would be for making the whipped cream. In order to get the most voluminous whipped cream, you really want to try to have everything cold before making. Chill the bowl and the whisk or beaters in the fridge for a bit before making. This will give you a lot of volume in your whipped cream.
Other strawberry desserts
Can't get enough strawberries this time of year? I have got you covered!
Equipment
- food processor or blender
- stand mixer or hand mixer
Ingredients
- 1 pound strawberries quartered
- 2 tablespoon sugar
- 1 ½ cups heavy whipping cream
Instructions
- In a small saucepan combine the quartered strawberries, sugar and a tablespoon of water. Bring to a simmer and cook for about 5-8 minutes, until the strawberries soften and release some of their juices.
- Cool for a few minutes. Put the strawberries and all their liquids in into a blender or a food processor and puree until totally smooth.
- Beat the heavy cream in a cold bowl. You can use either a stand mixer, a hand mixer or a whisk (though this makes it harder). If you use a cold bowl and beaters the whipped cream will be more voluminous.
- Remove some of the whipped cream (maybe like ¼ -½ cup) to save for the top of each mousse cup, and gently fold the Strawberry puree into the remaining whipped cream. Since the puree is smooth and chilled it will fold in easily. Top the mousse with the reserved whipped cream before and a few fresh sliced strawberries before serving.
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