Light Strawberry Mousse

Light strawberry mousse - Lilie Bakery

A light and fruity dessert recipe: Strawberry mousse ! Very simple to make, with good seasonal fruits, it is melting and airy like a cloud. With only 6 ingredients, prepare these pretty mousses for dessert!

When the good weather arrives, we want lightness, including for dessert: this recipe is ideal for that. This strawberry mousse is perfect for tasting at the end of a meal.

What you will like with this recipe

  • Flavor : strawberries, strawberries and more strawberries! For lovers of this fruit, it is pure happiness.
  • Texture : it is a mousse, so very light in the mouth. I added some cut fruit in the glasses, to add some extra texture.
  • Difficulty level : very simple, there is no particular technique. To prepare the recipe, I advise you to use a electric mixer or a pastry robot.
Easy strawberry mousse - Lilie Bakery

Ingredients to provide for this strawberry mousse

Here are 6 ingredients of the recipe (the detailed quantities are given to you in my complete recipe at the bottom of the page):

  • strawberries : I always take gariguettes in baking because their aroma is really delicious, they are subtly sweet, and their shape is always impeccable. What more ?
  • egg whites : they are beaten in snow to add lightness to the foam.
  • sucre : I use classic powdered white sugar, to soften the foam, dose to be adapted according to your taste (and your strawberries).
  • cream : you need whole liquid cream 30% mg.
  • gelatin : I always use gelatin but you can replace it with agar-agar (see the manufacturer's dosage advice).
  • lemon : a mini touch of lemon to enhance the strawberry taste.

How to make strawberry mousse?

We first prepare the Strawberry coulis : we mix the strawberries then we heat them with the sugar and the lemon juice. We add the gelatin which will allow the mousse to hold together. It is necessary to let it cool down – but not in the refrigerator otherwise the gelatin will freeze.

We beat them whisked egg whites then pour in the strawberry coulis. Then whip the cream chantilly and add the strawberry mixture. Always be delicate, using a spatula so as not to break the whipped cream (and therefore the sparkling effect).

For the assembly, we decorate the glasses with a few pieces of strawberries stuck to the walls then we pour the mousse (with a piping bag or a spoon).

My tips for perfectly successful strawberry mousse

  • blend your strawberries well : I use a mixer but you can also take a good blender. There must be no more pieces otherwise it will show in your strawberry mousse.
  • adjust the amount of sugar your strawberries: it depends on the variety, but some strawberries are not sweet at all, so remember to adapt the amount of sugar to bring a little more sweetness in the mouth.
  • refrigerate for a long time for the mousse to set: in my recipe I tell you 4 hours, but one night is even better!

How to properly store your mousses?

Once made, it is necessary to keep the strawberry mousse in the fridge. It keeps for about 2-3 days, I advise you to film your glasses or protect them before a lid.

Strawberry mousse - Lilie Bakery

Other recipes to try

If you like strawberry recipes, I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty mousses!

Strawberry mousse recipe - Lilie Bakery
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4.8 on 52 votes

Light and Easy Strawberry Mousse

A delicious strawberry mousse, light and gourmet, to enjoy on sunny days...
Prep time30 minutes
Cook time10 minutes
Total40 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Mousse
Yield: 5 people


  • 420 g gariguette strawberries for the foam
  • 150 g gariguette strawberries for the decor
  • 2 Egg whites
  • 50 g granulated sugar
  • 210 g heavy whipping cream 30%
  • 2,5 gelatin sheets Vahine
  • 2 tsp lemon juice


  • Soften the gelatin in cold water.
  • Wash and hull the strawberries to make the mousse. Pour them into the bowl of the mixer then mix to obtain a coulis.
  • In a saucepan, heat the strawberry coulis, powdered sugar and lemon over medium heat for about 8 minutes.
  • Off the heat, melt the drained gelatin and mix. Let cool to room temperature.
  • Whisk the egg whites then add the cooled strawberry coulis. Whisk to incorporate well.
  • Whip the cream until stiff. Using a spatula, fold the whipped cream into the strawberry mixture.
  • Cut the strawberries for the decoration in half and place in the bottom of the glasses, against the wall. Distribute the strawberry mousse among the glasses (using a piping bag or a spoon).
  • Refrigerate for at least 4 hours, overnight is better. Optionally, add half a strawberry on top for decoration.


Keeps in the fridge for 2-3 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    September 14, 2022

    5 stars
    Simple and delicious

    • Reply

      Lilie bakery

      September 22, 2022

      Thank you very much Helen! See you soon for new recipes :)

  2. Reply


    December 20, 2022

    5 stars
    Hello can you use frozen strawberries for the mousse? Thank you

    • Reply

      Lilie bakery

      December 20, 2022

      Hello Valérie, yes you can, I recommend the gariguettes because they have the most flavor. In this case, they must be thawed beforehand to eliminate as much water as possible before making the coulis. Goodbye :)

  3. Reply


    24th May 2023

    5 stars
    Easy and absolutely irresistible!!!

    • Reply

      Lilie bakery

      26th May 2023

      Thank you very much Sylvia! Goodbye :)

  4. Reply


    6th June 2023

    5 stars
    Hello, in the description you say to whip the whites, add the coulis to whip the egg whites and incorporate the coulis, I don't really understand

    • Reply

      Lilie bakery

      19th June 2023

      Hello Lola, you beat the egg whites + you add the coulis. Apart you beat the whipped cream then you incorporate this whipped cream into the previous strawberry mixture. See you soon :)

  5. Reply


    18th June 2023

    5 stars
    Can we do without gelatin? ☺️

    • Reply

      Lilie bakery

      19th June 2023

      Hello Fabie, so no, you can't do without it because that's what creates the mousse effect (otherwise it's just a cream). See you soon :)

  6. Reply


    September 2, 2023

    Hello, I have a question about the 2,5 of gelatin in the ingredients list. Is that 2.5 grams of gelatin leaf? Or is it 2.5 leaves of a leaf weighing how much? I bought gelatin sheets that weigh 3.5 grams each.
    I'm new to working with gelatin and can't wait to try your recipe.

    • Reply

      Lilie bakery

      September 4, 2023

      Hi Richard, it's 2,5 gelatin leefs (a leef here is 1,89 grams). I hope it will help you!

  7. Reply


    December 11, 2023

    Hello, is the egg white really useful in the recipe? I would like to make a strawberry mousse for my Christmas log but I'm afraid that with the egg white remaining raw it will turn out watery. Thanks in advance

    • Reply

      Lilie bakery

      December 12, 2023

      Hello Elodie, the egg white here plays a major role in the texture: it lightens the whole thing. If you remove it, it won't be the same texture at all. This recipe is not made to stand alone in a log, it is a mousse recipe to be served in a glass as you see in my photos. See you soon :)

  8. Reply


    18th May 2024

    Can you tell me how much 2,5 sheets of gelatin are in grams?
    What would be the weight equivalent of agar agar?
    I make the recipe tomorrow
    thank you for your comeback

    • Reply

      Lilie bakery

      21th May 2024

      Hello Armelle, each sheet of gelatin weighs 1,9g so that makes a total of 4,75g of gelatin. As for agar-agar, I never use it, so I can't advise you :) See you soon

  9. Reply


    19th May 2024

    Hello Aurélie,
    Thank you for the recipe, which I made last night but this morning I discovered that the mixture was broken. Do you have any idea what I might have done wrong? THANKS

    • Reply

      Lilie bakery

      21th May 2024

      Hello Caroline, thank you for your message. I must have had trouble visualizing your problem, but for this recipe, your egg whites must be stiff and your whipped cream must be firm. By adding the gelatin to the coulis it helps hold everything together. I hope this helps you next time. See you soon :)


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