Strawberry Mousse Recipe with Vanilla Layer

Strawberry Mousse is my delicious Canada Day creation for this year! Made with two creamy layers of strawberry and vanilla cream, this easy mousse recipe is the perfect light, airy dessert.

What is mousse?

After making Coconut Mousse last year for Canada Day dessert, I think maybe packable desserts in mason jars could become a new Canada Day tradition!

Mousse actually means “foam” in French, and that is a fitting term for this rich, yet light and airy, delicious treat, which is essentially an aerated dessert. It starts with a base, like the pureed strawberries in this recipe, or chocolate. Then an aerator is folded in. Aerators can be whipping cream, whole eggs, egg yolks or egg whites. Finally, a thickener is added, which is commonly gelatin, and sometimes, just butter or chocolate if the dessert is well chilled.

Mousse vs. Pudding

Pudding and mousse are both rich and creamy desserts. However, there are several differences. First, pudding is a milk-based dessert that is cooked and thickened with cornstarch or another thickener such as tapioca or chia seeds. It can be served warm or chilled. Mousse, on the other hand, is not cooked and is always served chilled. It’s lighter and fluffier than pudding.

Here's What You Need to Make Strawberry Mousse

• Strawberries: I ended up using about 8 ounces of fresh strawberries, but you can use frozen if you like (just make sure they thaw out). Make sure all of your strawberries are cleaned, stemmed, and at room temperature before you begin making your mousse.
• Gelatin: This is the key to making your strawberry mousse full but also light and fluffy.
• Whipping Cream: While your strawberries should be at room temperature, your whipping cream should be cold when you use it! Cold whipping cream will help ensure the fats stay firm when you begin to whip your creams together.
• Other ingredients: I also used powdered sugar and vanilla extract for this recipe.

How to Make Strawberry Mousse, Step By Step

Step 1: Prep the Gelatin

First, in a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand 1 minute. After that, heat the gelatin and water in the microwave for 10-15 seconds to dissolve it.

Step 2: Prep the Strawberries

Next, puree the strawberries in a food processor or blender. When finished, refrigerate the strawberries until ready to use.

Step 3: Make Cream Mixture

Now, in a medium bowl, mix together the whipping cream, powdered sugar, and vanilla. You should whip the cream mixture on medium speed until it forms soft peaks, for about 8 minutes.

Step 4: Create Gelatin Layers

Next, add the gelatin mixture to the cream mixture and continue whipping until it forms stiff peaks, or for about 2 more minutes. At this point, reserve ⅓ of the cream mixture in another bowl for the white, vanilla layer. Then, gently fold the pureed strawberries into the unreserved portion of the whipping cream mixture.

NOTE: After this step, you should have 2 bowls of cream, a white vanilla layer and a pink strawberry layer.

Step 5: Construct Strawberry Mousse Desserts

Now, fill six 1-pint (500 ml) mason jars with half of the strawberry mixture. Then, layer the reserved vanilla layer over that, and then the remaining strawberry layer.
Garnish with sliced strawberries

Step 6: Chill and Serve

Finally, allow your strawberry mousse in jars to chill at least two hours or overnight. When you're ready to serve, garnish with sliced strawberries and enjoy!

Tips for the Best Strawberry Mousse

• Puree room temperature strawberries. Have the pureed strawberries at room temperature before incorporating them into the whipped cream mixture. If they are too cold, the mousse may start to set before you are finished making it.
• But use cold tools! Use cold whipping cream, and chill the bowl and beater in the fridge for 30 minutes before whipping the cream and sugar. This keeps the fats firm during whipping.
• Careful not to over-beat the cream. Beat the cream at medium-high speed. Stop whipping when the cream forms stiff peaks, meaning that it can hold itself up. Be careful not to beat it more once it reaches that stage, or you will have butter.
• Let it set. Mousse should be chilled in the fridge for at least a couple of hours to allow it to become firm.
• Keep it simple. If you prefer, you can skip the layering, and simply fold the strawberries into the entire cream mixture.
• Take them on the go! Screw lids on the filled jars to make these strawberry mousse treats packable for picnics and cookouts. Be sure to keep them cold until serving.

Recipe FAQs

Looking for more dessert recipes?

• Raspberry Chocolate Mousse
• Coconut Mousse with Raspberries
• Mango Coconut Ice Cream
• Skillet Apple Crisp Recipe
• Strawberry Dutch Baby