Strawberry Mousse

A quick and easy Strawberry Mousse made with condensed milk, cream and gelatin, a refreshing no-bake dessert recipe that is incredibly indulgent and light, and perfect for a hot summer's day. It's a delightful sweet treat that requires minimal prep, but the result is a fantastic pudding that goes down well with the whole family.

After the success of my Mango Mousse I fell in love with mousse desserts and I was really eager to try different combinations as well. And strawberry mousse is definitely a winner here, it's such a refreshing and light dessert, just perfect for this time of the year.

In the UK, strawberries are at their best now, with the Wimbledon Championships being the peak of the season when absolutely everybody goes crazy for them. If you want to eat amazingly sweet and delicious strawberries, now it's the best time!

Strawberries and cream have such a history together, and what a better why to put them to good use than in this fantastic no-bake dessert, it's just incredible. Once set, the mousse is so airy and light and delicate, a real triumph!

And while you can make this mousse without gelatin too, I do prefer using it, as without gelatin the mousse is nowhere near as light as it should be, but rather sloppy. Still delicious, mind you!

Jump to:

• Ingredients used to make strawberry mousse
• Step-by-step photos and instructions
• Expert tips
• Other summer strawberry desserts
• Strawberry Mousse

Ingredients used to make strawberry mousse

• strawberries - fresh and sweet and ripe, otherwise the mousse will not be as sweet and tasty as it should be
• cream - double cream is the norm in the UK, otherwise whipping cream or heavy cream
• condensed milk - it replaces the regular sugar to sweeten the mousse
• gelatin - to set the mousse, I highly recommend it

Step-by-step photos and instructions

• to get the gelatin ready, add it to a ramekin and pour hot water over it
• mix well until it dissolves and set it aside
• in a mixing bowl, add the cream and use a hand mixer to beat it well until it forms stiff peaks

• add the condensed milk to the mixture and continue to beat well until you get a smooth silky texture ( see photo 6)

• next, remove any green bits from the strawberries and cut them in half
• add them to the blender and blitz until you have a puree texture
• pass the puree through a sieve to remove any seeds
• add the dissolved gelatin to the sifted strawberry puree, and mix well
• reserve half of the puree
• pour the remaining puree over the cream mixture and beat to incorporate
• divide the mixture between serving bowls/ramekins and top with strawberry puree
• refrigerate for at least 4 hours before serving

Expert tips

If you use a gelatin sheets, you will have to follow the packet instructions to see how to use them, this recipe is written specifically for powder gelatin.

The mousse will need to be refrigerated before serving to allow the mousse to set well, otherwise it will be sloppy and cream-like rather than light and airy. I would recommend at least 4 hours in the fridge, ideally overnight.

It is crucial to pass the strawberry puree through a sieve before adding it to the cream, otherwise the mousse will be grainy and nowhere near as smooth as it should be.

Other summer strawberry desserts

No Churn Strawberry Ripple Ice Cream

Strawberry Crumble Bars

Strawberry Shortcakes

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