Strawberry Mousse

Yes, a little late for Passover Seder but aren't you tired of eating Macaroon's already?  It's two days into Passover and I know you are searching the cupboard for something sweet and different.  All that Matzoh has finally gotten to you, no?

I know this looks like ice cream.  But IT'S NOT.  It's Strawberry Mousse.  And it has all the creamy mouthfeel that ice cream exudes.  Best of all it's quick and easy to put together.  What could be better than that?

Oy Vey, I am not Jewish, however, the Wild Boar is.  So when there is a Jewish Holiday (however it seems as though lots of non-Jews, goyim, are celebrating Passover these days), I like to take on my "perfect goy wife" role and put something together, a traditional treat during the holiday period.  I know, I know, I'm good.

The Wild Boar does not follow Jewish dietary laws (he eats everything) but like I said, it's fun to make traditional things.  If there is a holiday, I'll join in and do what I need to do for a celebration.  I love parties.

This mousse is considered perfect for Passover because it is non-dairy with no leavening, an important consideration for Jews following traditional dietary laws with a meal where meat is usually present.

But the truth is, I make this on a whim because it is so darn yummy and simple to throw together.  It's light, fluffy and refreshing.  You'll be saying Mazel Tov before you know it.  I know you will.

Let's get to work, Passover is only a few more days!  Let's go!

This is all you need.  No, I'm not kidding, that's it.  Sugar, an egg white (or powdered egg whites) and strawberries.  I told you this was simple!

Let's prep the strawberries first.

You will need 2 cups of chopped fresh strawberries. 

If you are using a real egg you will need to separate the yolk from the white.  We will only be using the white.  If you want to go scramble yourself an egg with the yolk, go ahead.  I'll wait.

Pour the egg white into a large bowl or mix 4 teaspoons powdered egg whites (such as Deb El Just Whites) with 1/4 cup warm water.

Whisk the egg white for two minutes.

It will be nice and foamy. 

Using your hand mixer gradually beat in a 1/2 cup of sugar, on medium speed.

And then the strawberries.

Increase the speed to high and beat for 15 minutes.  No cheating...15 MINUTES...the mixture will fill the bowl.

This is what it will look like when done.  Very light and fluffy.  I could overdose on this.

Then find yourself a hooligan to lick the mousse off the mixer thingymabobbers.

Can you believe he wouldn't share with me?  Whatever.

Now add the mousse to a bowl and freeze for 4 hours.

When you're ready to serve take the mousse out of the freezer and put into individual bowls.

Feel free to add any fresh fruit you like for garnish.

You are going to love this dessert, it's not just for Passover.

Print Recipe

Strawberry Mousse

Recipe from: Cathy Pollak | Serves: 6-8


  • 1 large egg white or 4 teaspoons powdered egg whites
  • 1/2 cup granulated sugar
  • 2 cups chopped fresh strawberries
  • fresh fruit for garnish


  • Place egg white in a large bowl or mix powdered egg whites with 1/4 cup warm water in bowl. Whisk for 2 minutes until light and foamy.
  • With a hand mixer, gradually beat in sugar and strawberries on medium speed. Increase speed to high and beat for 15 minutes. Mixture will fill the bowl.
  • Transfer to a bowl and freeze for 4 hours. To serve, remove from freezer and garnish with fresh fruit.

Post a Comment

48 Comments and 12 Replies

  1. Oooh that does look yummy!

    Where do I sign up for a hooligan? My home-grown hooligan won’t eat anything not on her approved food list.

  2. Jeff 2

    The dish looks amazing and best of all simple. I was in the garden yesterday and the strawberries are starting to multiply. Couple more weeks and I should have some fresh ones.

  3. Thanks for waiting while I scrambled my yolks… I am making this as soon as I can pry children from my leg to go buy strawberries. YUMMY! Thanks again for a fun-to-read recipe.

  4. Elle 4

    Those strawberries are gorgeous, as is the mousse. And what a cute hooligan, even if he didn’t share, hehe.

  5. I love strawberries! And thanks for throwing in the gratuitous Hooligan picture! Made my day!

  6. Oh yum! That looks like a perfect summer bbq desert. I can’t wait to try it!

  7. grace 7

    oh my, that’s enticing. and so simple! well, except for the arm pain resulting from two minutes of whisking and fifteen minutes of beating. bet you wish you had a stand mixer. :)

  8. Thanks for your comments on my blog. The recipe looks great. we will have to try it.

  9. amy 9

    I wouldn’t share either!
    That looks delish and easy, thanks for another awesome recipe!

  10. Damn. My jeans are so tight. And I made the banana peanut butter choc chip muffins again yesterday, thank you very much.

  11. annbb 11

    That looks incredibly WONDERFUL!

    It looks like you don’t smooth the mousse to the sides of the bowl? Is that because you want as much air in it as possible?

    BTW – do you have a fabu cream of mushroom soup recipe? When I was in Chicago a friend of mine took me to Sweet Tomatoes Restaurant ( (aka Souplantation). I had the best C of M soup I’ve ever tasted and have been craving it ever since, even though it’s more of a cold weather kind of soup.
    Just thought I’d ask.

    I am definitly making that mousse.

    Oh, and Mental P brought me over a loaf of her/your banana, peanut, etc. muffins. I sinned and ate a slice warmed and slathered in butter. And I wonder why my pants are tight!

  12. Kathy from NJ 12

    Thank you so much for this recipe. My husband does not eat much, he gets most of his nutrition through a G-tube. I do like to give him some fruit in the morning and a special treat at night. I made this with blueberries that were in the freezer; I cooked, blended & strained them (seeds are not good) and made it – only froze for an hour and he LOVES it. There are 3 more servings in the freezer.

  13. yumm, that looks delish, good enough to eat!

  14. Kevin 14

    That strawberry mouse looks so creamy and good! What a great colour the strawberries give it.

  15. i wouldn’t have shared either.

    all that came from one egg white? food is amazing.

  16. giz 16

    I’ll raise you an oy and give you a mazel tov. This dessert is perfect – I mean it – I can do this in 5 minutes and get rid of the strawberries sitting in my fridge that will for sure hit the garbage if I don’t use them within the next couple of days. I’m making this tomorrow – thanks so much for posting it.

    • Cheryl 17

      did you ever make that simple strawberry mouse
      ? I want to make it for passover tyhis year but would lilke to make in advance. Can I freeze this perhaps covered for 2 weeks in freezwer? Thanks!

  17. That looks gorgeous. Now I can’t wait for the strawberry season! Definitely bookmarking this.

  18. Tipper 19

    Looks delicious. Can’t wait to try it for my girls. Thank you for clearing up the rib thing for me-I always wondered which I should buy. Now I know!

  19. Steph 20

    Oh, that looks SO good!! It also looks so easy to make, definitely up my alley!

  20. Deborah 21

    This looks amazing! And only 3 ingredients? Perfect!

  21. That looks so good and easy to put together!!

  22. Indigo 23

    I love excuses to celebrate! And if you ever need a backup hooligan for, er …cleaning duties… you know who to call ^__^

  23. First time to your blog.
    I like the step-by-step instructions you have :)

    I’m yearning for some strawberry mousse now

  24. Wow – that looks so luscious and delicious and perfect.
    What an incredible dessert!

  25. dcaerk 26

    I’m a new reader to your blog, and at the time I started reading – this was your most recent post. Amused by how one little egg could make so much, I whipped this up this weekend. I am soo very impressed. I still have some in the freezer, and that’s after enjoying it all weekend with my husband. YUM!

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  28. corinne 29

    i’ve been on a really strict diet the last few months after getting sick, and it’s pretty exciting to find desserts that work with me. this is great! thanks=)

  29. Andrea 30

    Been using this recipe for years but had trouble finding it again. Finally remembered to search for Passover! Meanwhile I read through many more complicated, inferior recipes. You rock! And my two year old was able to follow all the beautifully illustrated steps including licking the beaters and not sharing with mom.

  30. Kathy 31

    This looks great! Other berries should also work, right?

  31. Julia 32

    Love this recipe! I do a variation of this too, and serve it between layers of chocolate covered matzah.

    And just to let you know – The MA Farmers Market Federation is promoting your post. Congrats.

  32. JIll 33

    This looks great and so easy…do you think you can make this ahead and freeze it for a few days?

    • Cathy 34

      I’ve never tried.

    • Jill, I was wondering the same thing!! please let me know if you tried it!! :)
      Wanted to make it tonight to served on Monday…hmmmmm

    • Jennifer Steiner 36

      I just made this recipe for the second time. The first was as a dessert for Passover (which I served in chocolate candy “bowls” that I made using melted candy wafers and balloons). It was a huge hit, light, flavourful, and the presentation was great!
      Yesterday, I went to the market and got carried away buying the season’s first local strawberries. Two batches of jam later and I still had enough berries left to make something else. I am allergic to dairy but would still love a frozen treat during the hot summer days so I decided to use the frozen mousse and sandwich it between two thin oatmeal coconut cookies.
      Absolutely delicious! Thanks for the amazing recipe!

      • Jennifer Steiner 37

        By the way, it keeps beautifully in the freezer so go ahead and make it in advance.

  33. Katrina 38

    Fab recipe thank you!! I spooned into individual glasses and froze overnight! With Pesach on the way will definitely be making again!

  34. Stephanie M Sills 39

    Love your personality when sharing this recipe. Sounded like me! Lol

  35. Billie 40

    Do you know if this could be made with Splenda or any other sugar substitute?

  36. GG 42

    I just popped my LARGE stainless steel bowl full of this mousse in the freezer. You aren’t kidding about how much this makes…I had to transfer from a large ceramic bowl half way through the beating. Tastes delicious and I can’t wait to try it frozen. Now I’m going to go cook my scrambled egg and a yolk. (the yolk broke into the white when I tried to separate the ffirst egg) great recipe. Thanks

  37. lisa 43

    im on a no sugar diet right now to find out if its the cause of my migranes, do you know if there is an alternative i could use in this recipe, not artificial sweetner though, I would rather eat a toad!

  38. Deborah Budd 46

    How many people does this serve??

  39. Deborah Budd 47

    How many does this serve?

  40. miriam handler 48

    How many people will this feed?

  41. miriam handler 50

    I want to double it how do I

  42. Susan Fleisig 51

    The mousse looks absolutely beautiful, but shouldn’t I be worried about salmonella?

  43. Vivian 52

    I was wondering if the warm water doesn’t cook the egg White?

    • Ellie Butterworth 53

      Hi Vivian. I believe the warm water is only if you’re using powdered egg. I’ve just doubled the recipe and it’s in my freezer now. Can’t wait…hurry up! Just one thing though, I still kept the sugar the same ie half a cup as it was sweet enough x

  44. Donna Dustin 54

    This was soooooo easy and incredibly yummy!! Thank you so much for posting this recipe. It’s not too easy to find such quick desserts with a full work schedule and a set of 7 year old twins. I’m going to be making this more often! When you mentioned it’ll fill the bowl, you weren’t lying…lol. But the kids absolutely love it!

  45. kenny 56

    when you doubled the recipe.did you do 4 cups and 2 eggs ?

  46. steve 57

    incredible….easy and stupid and delicious

  47. Kat 58

    Does it have to be frozen? Can it be used as a cake filling?

    Thanks In Advance!

  48. Cristina Sujoy 60

    This is not a recipe, it’s a miracle!!! Just made it and I couldn’t believe how much it grew, how creamy it is, delicious and such a beautiful pink color!! Thank you!!!
    Have you ever tried to add gelatin to it to use it in a trifle or a pie?


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