Easy Strawberry Mousse

I have to admit, the only reason I made strawberry mousse this week was because I have these silicon half moon shaped molds that I’ve been dying to try out. I actually bought them a long time ago, but have never used them. I wanted to make pretty domed shaped mousse. I have a lot of silicon baking pans/molds and I swear by them. They have become my absolute favorite, and the best part is that you can shove them into a drawer and I mean literally shove. I stayed pretty simple for this recipe, but you could top the molds with a piece of store bought poundcake and when you flip the mousse out you would have a nice mousse topped dessert. The mousse would also be great as a filling for a layered cake–just make sure to use a springform pan if you decide to use it for that purpose.

Strawberry Mousse

mousse filled silicone molds


Strawberry Mousse


yield: 4 Cups

5 Cups fresh strawberries, hulled and quartered

1/3 Cup sugar

1/2 tsp. fresh lemon juice

2 Tbsp. water

2 tsp. unflavored gelatin powder

3/4 Cup heavy cream

purchased pound cake (optional)

(whipped) heavy cream (optional for topping)

extra fresh berries (optional for topping)

1. In a small saucepan over very low heat, cook the berries, sugar, lemon juice, and water until very liquid, about 30 minutes. Strain the mixture through a sieve and let cool completely. You should have about 1  1/4 Cups of strawberry juice.

2. Pour 3/4 cup of the juice into a small bowl and sprinkle the gelatin over the surface to soften.

3. Reheat the remaining juice until it is warm to the touch. Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.

4. In a stand mixer with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the strawberry mixture. Gently fold in the remainder until no streaks remain. Pour mousse into a bowl or small molds, or ramekins, or wine glasses, and chill. If desired, place cut out rounds of pound-cake on top of the mousse molds. If using molds– to unmold, dip the molds or ramekins in hot water for a few seconds and invert on a plate, decorate with whipped cream and fresh berries.

5 Comments Add yours

  1. Melinda says:

    I love this recipe!!
    I want to make yellow cupcakes with this strawberry mousse filling. Is it possible to insert it in baked cupcakes before frosting them?

    1. swooz says:

      Melinda, I think it is possible- however since the the mousse has to chill to set , you would need to chill the cupcakes after filling them and then make sure to serve them that day, so it would be best to pipe the frosting on right before serving. If the cupcakes sat out for a while the mousse might get a bit watery if they are not chilled. You could certainly try it though. Let me know how it comes out. Thanks for stopping by! Suzie 😀

  2. Megan says:

    Hello, I was wondering can I fill a cake with this and freeze it? Or will it become runny if I defrost it (in fridge)?

    In theory, yes- you can freeze mousse filled cakes as long as they are set with gelatin. Just make sure it’s set up before you freeze it. Also, it’s best if you do it by lining a springform pan first with plastic wrap with long overlapping sides long enough so you can wrap the top. Wrap the cake well and you should be ok. Once it’s set, it’s set- bc of the gelatin- so it won’t liquefy. That being said, sometimes when using mousse as a filling in a cake you need to bump up the gelatin, so since I’m not sure as I’ve not done it with this particular recipe- not totally 💯 sure. But I think it would be okay. Let me know! Peace and love, Sweet Tooth

  3. Belinda says:

    This looks amazing. Question for you, do you think this will work to make the mouss, put in a
    heart mold then pour a glaze on top?

    Hi Belinda, yes, but place the mold or molds in the freezer. A mirror glaze would be the one to use, and allow the glaze to come to room temp before pouring over the mousse form. If its too hot it will melt the mousse. Also- glaze straight out from the freezer- don’t wait as if you do you’ll get condensation on the mousse and the glaze would just slide off. Once glazed then store in the fridge. There is an awesome article on this type of glaze from this site: https://veenaazmanov.com/make-mirror-glaze-cake/

  4. Janice Grant says:

    Fun cooking ideas. I am disabled and low on energy but some of the recipes gave me hope I can put temptation into the kitchen oncé more.

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