This Easy Strawberry Mousse features layers of creamy decadent mousse with a layer of sweet strawberry puree in the center. It's a beautiful and delicious treat, perfect for special occasions or as a last-minute dessert.
- ❤️ Why You'll Love This Strawberry Mousse Recipe
- 🛒 Ingredients for Keto Strawberry Mousse
- 🔪 How to Make Strawberry Fluff
- 💡 Tips for Making Mousse
- ☑️ Storage Instructions
- 🔄 Substitutions and Additions
- Why Do They Call it Mousse?
- Why is My Mousse So Soupy?
- Do You Need Gelatin for Mousse?
- What is the Difference Between Pudding and Mousse?
- Can You use Milk Instead of Heavy Cream in Mousse?
- 🍽️ More Dessert Recipes
❤️ Why You'll Love This Strawberry Mousse Recipe
- Whipped creamy and silky texture
- Sweet, fresh, juicy strawberries
- Made in just 5 minutes with 5 healthy ingredients
- Keto-friendly, low-carb and gluten-free
- Perfect, last-minute dessert
This easy mousse recipe proves that the best desserts don't have to be overly complicated to make. In just 5 minutes, using just five simple ingredients, you'll have a healthy and incredibly delicious sweet treat that's bursting with fresh strawberry flavor.
Not only is this dessert easy and incredibly tasty, but the vibrant red puree is gorgeous layered in the middle of the fluffy pink mousse. Whether it's for Valentine's Day, Christmas, or just a casual sweet treat, it doesn't get much better than this amazing sugar-free strawberry mousse.
🛒 Ingredients for Keto Strawberry Mousse
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Strawberry Fluff
Add the chopped strawberries to the bowl of a food processor.
Pulse until they are puréed. Remove ¼ cup of the purée and set it aside.
Add in the mascarpone cheese, sweetener, and vanilla extract.
Blend until well combined, then set aside.
Pour the heavy cream into a cold mixing bowl, and using a hand mixer, whip to stiff peaks.
Fold the heavy cream into the strawberry mixture in 3 additions.
Allow it to thicken in the fridge, then pipe or spoon some of the mousse into your serving glasses.
Add ¼ of the reserved strawberry purée over the mousse.
Add more of the mousse over the purée, garnish with fresh strawberries and/or whip cream, and serve.
💡 Tips for Making Mousse
- Electric mixer: To get enough air whipped into the cream, you will want to use an electric mixer. You can do it by hand, but it will take much longer and will not result in the mousse being as fluffy.
- Stiff peaks: You’ll want your cream to have stiff peaks before folding it into the mascarpone mixture. A fun, although risky, way to check them to make sure they are stiff is to flip the bowl upside down. If the cream has reached stiff peaks, it won't fall out of the bowl!
- Glass containers: If you want to be able to see the pretty layers, assemble them in clear glasses or cups.
- Wait to layer: If you are making it ahead, make the strawberry mousse and puree ahead of time, but wait to layer it right before serving. This helps keep the layers nice and neat.
☑️ Storage Instructions
Strawberry mousse is best eaten fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. If possible, it's best to store the mousse and puree separately until your ready to serve them.
🔄 Substitutions and Additions
Strawberries: If you can’t find ripe and juicy fresh strawberries, you can use frozen strawberries instead. You will want to let the strawberries thaw in the fridge before you add them. You’ll also want to drain most of the juice.
Other berries: This recipe can easily be customized by using another kind of berry or fruit instead of strawberries, like blueberries or raspberries.
Chocolate: Drizzle a little melted sugar-free chocolate chips over the puree layer and then more on top for garnish.
Puree: Instead of the fresh strawberry puree, you can create the middle layer with some of this delicious Strawberry Chia Seed Jam.
Coconut flakes: Strawberries and coconut go hand in hand. Mix some coconut flakes into the mousse mixture.
Garnishes: For additional garnishes, use more whipped cream, fresh sprigs of mint, or a drizzle of additional strawberry puree. You could even dust it with a little unsweetened cocoa powder.
Why Do They Call it Mousse?
Mousse came from France in the 18th century. The term "mousse" means "foam," which refers to it's light and airy texture.
Why is My Mousse So Soupy?
If you're mousse is soupy, that indicates your heavy cream was not whipped until it had stiff peaks. To fix it, you can fold in some softened cream cheese, though it will lose some of it's fluffiness. You can also try to let it firm up in the fridge.
Do You Need Gelatin for Mousse?
While some recipes call for gelatin, this recipe relies on whipped heavy cream to give it texture.
What is the Difference Between Pudding and Mousse?
Pudding is a creamy, often cooked dessert with a thicker consistency, while mousse is a lighter, airy dessert made with whipped cream for a fluffy texture. Pudding tends to be denser, while mousse is known for its light and airy texture.
Can You use Milk Instead of Heavy Cream in Mousse?
No, whole milk does not have the fat content necessary to get those light, fluffy, stiff peaks like heavy cream does.
🍽️ More Dessert Recipes
- Baked Ricotta Raspberry Pudding
- Gluten-free Apple Cake
- Homemade Applesauce
- Honey Orange Roasted Figs
- Sugar-free raw Chocolate Brownie Bites
- Healthy Date, Walnut and Seed Truffles
Easy Strawberry Mousse
- Add the chopped strawberries to the bowl of a food processor.
- Pulse until they are puréed. Remove ¼ cup of the purée and set it aside.
- Add in the mascarpone cheese, sweetener and vanilla extract. Blend until well combined, then set aside.
- Fold the heavy cream into the strawberry mixture in 3 additions.
- Allow to thicken in the fridge, then pipe or spoon some of the mousse into your serving glasses, the pipe or spoon some of the mousse into your serving glasses. Add ¼ of the reserved strawberry purée over the mousse.
- Add more of the mousse over the purée. Garnish with fresh strawberries and/or whip cream and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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