This strawberry mousse is a light, no-bake dessert made with fresh strawberries, honey, Greek yogurt, and whipped cream. Naturally gluten-free and sweetened without refined sugar, it's an easy option when you want a simple dessert that still feels special.
A Quick Look at the Recipe
✅ Recipe Name: Strawberry Mousse
🕒 Ready In: ~20 minutes (plus chilling time)
👪 Serves: 4 dessert cups
🍽 Calories: ~220 per serving (estimated)
🥣 Main Ingredients: Fresh strawberries, honey, Greek yogurt, heavy cream, gelatin
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Easy - blend, whip, chill
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A small amount of gelatin helps the mousse set gently while keeping the texture airy and smooth, so it holds its shape without becoming dense. The strawberries add fresh flavor, while the honey and yogurt balance the sweetness with just a hint of tang.
If you enjoy light, make-ahead desserts like this, you may also like our Strawberry Frozen Yogurt, Chocolate Protein Pudding, or No Bake Mini Cheesecakes that are easy to prepare ahead of time.
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Why You'll Love this Strawberry Mousse:
No baking required: The mousse sets in the refrigerator, making it an easy dessert without turning on the oven.
Light but stable texture: A small amount of gelatin helps the mousse hold its shape while staying airy and smooth.
Naturally sweetened: Honey adds gentle sweetness without refined sugar and lets the fresh strawberry flavor shine.
Great for make-ahead desserts: The mousse can be prepared in advance and chilled until ready to serve.
Key Ingredients:
- fresh strawberries. Fresh, ripe strawberries give the best flavor and color. If using frozen, thaw and drain them first to avoid excess water.
- greek yogurt. Adds creaminess and a subtle tang that complements the strawberries. Full-fat yogurt makes the mousse richer and smoother.
- heavy whipping cream. Whipped to stiff peaks, it gives the mousse its airy, fluffy texture. Keep the cream cold for best results.
- unflavored gelatin. Helps the mousse set gently so it holds its shape while staying soft and spoonable.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use frozen strawberries: Thaw completely and drain excess liquid before blending to avoid a watery mousse.
- Make it dairy-free: Use dairy-free yogurt and coconut cream in place of the Greek yogurt and heavy cream. The texture may be slightly softer.
- Adjust sweetness: Reduce the honey slightly for a less sweet mousse, or add an extra tablespoon if your strawberries are very tart.
- Change the presentation: Spoon the mousse into small jars, dessert cups, or glasses for individual servings.
How to Make Strawberry Mousse:
- Place the hulled strawberries in a blender or food processor and blend until completely smooth.
- Add the honey and vanilla extract and blend again until fully combined. Set aside.
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- Gently heat the bloomed gelatin until fully dissolved, then immediately blend it into the strawberry mixture.
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form.
- Fold the Greek yogurt into the strawberry mixture, then gently fold in the whipped cream until smooth and airy.
- Spoon the mousse into dessert cups and refrigerate for at least 2 hours, or until set.
- Serve chilled with fresh strawberries or a drizzle of honey if desired.
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Recipe Notes & Tips:
- Bloom the gelatin properly: Sprinkle the gelatin over cold water and let it fully bloom before heating. This ensures it dissolves smoothly and prevents grainy texture.
- Dissolve, don't boil: Warm the bloomed gelatin just until liquid. Boiling can weaken its setting power.
- Blend gelatin into the strawberries: Incorporating the dissolved gelatin directly into the strawberry purée helps it distribute evenly for a consistent set.
- Use full-fat Greek yogurt: Full-fat yogurt creates a creamier mousse and improves stability compared to low-fat options.
- Fold gently: Add the whipped cream with a light hand to keep the mousse airy. Overmixing can deflate the texture.
- Chill until fully set: Refrigerate for at least 2 hours so the mousse firms up while staying soft and spoonable.
How to Store:
Refrigerator: Store strawberry mousse in an airtight container or covered dessert cups for up to 3 days. Keep chilled until ready to serve.
Freezer: Not recommended, as the whipped cream may separate once thawed and affect the texture.
Make ahead: Perfect for preparing the night before, just cover tightly and refrigerate until serving. The texture will remain light and creamy.
Strawberry Mousse FAQs:
Strawberry mousse does not always require gelatin, but using gelatin helps the mousse set more reliably. In this recipe, a small amount of gelatin stabilizes the mousse so it holds its shape while staying light and airy, especially when made with fresh strawberries.
Strawberry mousse typically needs at least 2 hours in the refrigerator to fully set. Chilling allows the whipped cream and gelatin to firm up, creating a smooth, spoonable texture.
Yes. This strawberry mousse is naturally gluten-free because it's made without flour, wheat, or graham crackers. The base relies on fresh strawberries, dairy, honey, and gelatin, all of which are gluten-free.
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Strawberry Mousse
Ingredients
- 16 ounces fresh strawberries hulled
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup full-fat Greek yogurt
- 1 cup heavy whipping cream
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions
- Place the hulled strawberries in a blender or food processor and blend until completely smooth.
- Add the honey and vanilla extract and blend again until fully combined. Set aside.
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- Gently heat the bloomed gelatin until fully dissolved, then immediately blend it into the strawberry mixture.
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form.
- Fold the Greek yogurt into the strawberry mixture, then gently fold in the whipped cream until smooth and airy.
- Spoon the mousse into dessert cups and refrigerate for at least 2 hours, or until set.
- Serve chilled with fresh strawberries or a drizzle of honey if desired.
Nutrition
Notes
- Bloom the gelatin properly: Sprinkle the gelatin over cold water and let it fully bloom before heating. This ensures it dissolves smoothly and prevents grainy texture.
- Dissolve, don't boil: Warm the bloomed gelatin just until liquid. Boiling can weaken its setting power.
- Blend gelatin into the strawberries: Incorporating the dissolved gelatin directly into the strawberry purée helps it distribute evenly for a consistent set.
- Use full-fat Greek yogurt: Full-fat yogurt creates a creamier mousse and improves stability compared to low-fat options.
- Fold gently: Add the whipped cream with a light hand to keep the mousse airy. Overmixing can deflate the texture.
- Chill until fully set: Refrigerate for at least 2 hours so the mousse firms up while staying soft and spoonable.
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