The Fluffiest Strawberry Mousse

This Strawberry Mousse looks like ice cream, but it's not. However, it has all the creamy mouthfeel ice cream normally exudes and couldn't be easier to put together. It will become a dessert staple in your household.

  The Fluffiest Strawberry Mousse 
We are all so used to chocolate mousse, it honestly never dawned on me to try a different flavor. And trust me, I do love my chocolate mousse, but sometimes we all love to give something different a try. 

This recipe for Strawberry Mousse is super unique because it is so, so fluffy right out of the mixer. And after you place it in the freezer for a few hours it becomes this pure, delicious, ice cream-like dessert that is lighter than air. Honestly, it's kind of magical.

I originally put together this mousse as a Passover dinner dessert since it is non-dairy with no leavening. It's so perfect for that holiday. But I make it year round, whenever I can get my hands on fresh strawberries. It never lasts long in my freezer.

The Fluffiest Strawberry Mousse
All you need to make this deliciousness is white sugar, an egg white (or powdered egg whites) and strawberries. It doesn't get any easier than that.

The Fluffiest Strawberry Mousse
I always prep the strawberries first, hulling and chopping them roughly until I have 2 cups worth. I love having little bits of strawberries in the mousse too...makes it so delicious.

The Fluffiest Strawberry Mousse
If you are using a real egg you will need to separate the yolk from the white. We will only be using the white so use the yolk for something else. You could also use liquid egg whites to the equivalent of one large egg or powdered egg whites as suggested in the recipe.

The Fluffiest Strawberry Mousse
After freezing the mousse, serve it with fresh strawberries for the ultimate treat.

The Fluffiest Strawberry Mousse

There are so many mousse recipes out there as well as twists on mousse. You seriously can't go wrong with one these desserts! I love the way this Avocado Chocolate Mousse sounds, just completely dreamy. However this Cotton Candy Mousse has me so intrigued along with this Chocolate Mint Oreo Mousse that I know I need to try soon. Who else thinks these Butterfinger Mousse Cheesecakes sound amazing?! This Cherry Ice Cream Chocolate Mousse Cake also sounds crazy good.

Print Recipe

The Fluffiest Strawberry Mousse

Recipe from: Cathy Pollak | Serves: 6-8

Ingredients

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

Directions

  • 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

49 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.

    Reply
  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.

    Reply
  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.

    Reply
  4. Elle 4

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

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

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

    Reply
  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. :)

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

    Reply
  9. amy 9

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

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

    Reply
  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!

    Reply
  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.

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

    Reply
  14. Kevin 14

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

    Reply
  15. i wouldn’t have shared either.

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

    Reply
  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.

    Reply
    • 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!
      Cheryl

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

    Reply
  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!

    Reply
  19. Steph 20

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

    Reply
  20. Deborah 21

    This looks amazing! And only 3 ingredients? Perfect!

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

    Reply
  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 ^__^

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

    I’m yearning for some strawberry mousse now

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

    Reply
  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!

    Reply
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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=)

    Reply
  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.

    Reply
  30. Kathy 31

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

    Reply
  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.

    Reply
  32. JIll 33

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

    Reply
    • Cathy 34

      I’ve never tried.

      Reply
    • 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

      Reply
    • 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!

      Reply
      • Jennifer Steiner 37

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

        Reply
  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!

    Reply
  34. Stephanie M Sills 39

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

    Reply
  35. Billie 40

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

    Reply
  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

    Reply
  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!

    Reply
  38. Deborah Budd 46

    How many people does this serve??

    Reply
  39. Deborah Budd 47

    How many does this serve?

    Reply
  40. miriam handler 48

    How many people will this feed?

    Reply
  41. miriam handler 50

    I want to double it how do I

    Reply
  42. Susan Fleisig 51

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

    Reply
  43. Vivian 52

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

    Reply
    • 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

      Reply
  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!

    Reply
  45. kenny 56

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

    Reply
  46. steve 57

    incredible….easy and stupid and delicious

    Reply
  47. Kat 58

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

    Thanks In Advance!

    Reply
  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?

    Reply
  49. Elaine 61

    Fabulous. Made it several times now (stand mixer – standard Cuisinart barely! holds a double batch; mix for only 10-ish min). I have a batch mixing now for a BBQ tomorrow–perfect summer party dessert! Thanks so much.

    Reply

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