Strawberry Mousse that looks like ice cream, but it’s not. However, this egg white based mousse 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.
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.
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.
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.
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.
After freezing the mousse, serve it with fresh strawberries for the ultimate treat.
- 2 tbsps pasteurized egg whites or 4 teaspoons powdered egg whites
- 1/2 cup granulated sugar
- 2 cup chopped fresh strawberries
- Place egg whites in a large bowl (or mix powdered egg whites with 1/4 cup warm water in bowl). Use whisk attachment on your mixer to whisk for 2 minutes until light and foamy.
- 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.
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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.
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.
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.
Those strawberries are gorgeous, as is the mousse. And what a cute hooligan, even if he didn’t share, hehe.
I love strawberries! And thanks for throwing in the gratuitous Hooligan picture! Made my day!
Oh yum! That looks like a perfect summer bbq desert. I can’t wait to try it!
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. 🙂
Dr. John says
Thanks for your comments on my blog. The recipe looks great. we will have to try it.
I wouldn’t share either!
That looks delish and easy, thanks for another awesome recipe!
Mental P Mama says
Damn. My jeans are so tight. And I made the banana peanut butter choc chip muffins again yesterday, thank you very much.
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!
Karen Deborah says
yumm, that looks delish, good enough to eat!
That strawberry mouse looks so creamy and good! What a great colour the strawberries give it.
michelle @ TNS says
i wouldn’t have shared either.
all that came from one egg white? food is amazing.
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.
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!
That looks gorgeous. Now I can’t wait for the strawberry season! Definitely bookmarking this.
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!
Oh, that looks SO good!! It also looks so easy to make, definitely up my alley!
This looks amazing! And only 3 ingredients? Perfect!
Patricia Scarpin says
That looks so good and easy to put together!!
I love excuses to celebrate! And if you ever need a backup hooligan for, er …cleaning duties… you know who to call ^__^
First time to your blog.
I like the step-by-step instructions you have 🙂
I’m yearning for some strawberry mousse now
Wow – that looks so luscious and delicious and perfect.
What an incredible dessert!
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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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=)
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.
This looks great! Other berries should also work, right?
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.
This looks great and so easy…do you think you can make this ahead and freeze it for a few days?
I’ve never tried.
Frida Kiguelman says
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 says
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 says
By the way, it keeps beautifully in the freezer so go ahead and make it in advance.
Fab recipe thank you!! I spooned into individual glasses and froze overnight! With Pesach on the way will definitely be making again!
Stephanie M Sills says
Love your personality when sharing this recipe. Sounded like me! Lol
Do you know if this could be made with Splenda or any other sugar substitute?
I haven’t tried that.
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
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!
Sorry, I wish I knew of something.
thank you for taking the time to respond Cathy 🙂
Deborah Budd says
How many people does this serve??
Deborah Budd says
How many does this serve?
miriam handler says
How many people will this feed?
miriam handler says
I want to double it how do I
Susan Fleisig says
The mousse looks absolutely beautiful, but shouldn’t I be worried about salmonella?
I was wondering if the warm water doesn’t cook the egg White?
Ellie Butterworth says
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
Donna Dustin says
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!
So glad to hear it!
when you doubled the recipe.did you do 4 cups and 2 eggs ?
incredible….easy and stupid and delicious
Does it have to be frozen? Can it be used as a cake filling?
Thanks In Advance!
No it’s not cake filling.
Cristina Sujoy says
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?
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.
Michal Goldberg says
For those who froze it ahead of time, how long do you need to let it sit out of the freezer prior to serving?
I serve it right away. It doesn’t freeze hard like ice cream, so it’s ready to serve and eat right out of the freezer.
Kate Zumpano says
I’ve made this many times before and I love it, but does anyone know if you can make this without sugar?
You could use artificial sweetener like Stevia.
Can I use frozen strawberries?? Can’t get out of my house for fresh due to the virus!
Hmmm…they would likely be too liquidy…you could try after they were completely thawed, drained and squeezed dry.
I made this dessert for Shabbat dinner last night. It turned out beautifully–unusually– exactly like the recipe said it would. It was also delicious and interesting in that it is so light and airy.
I had my doubts about this when I started my kitchen aid, but this is AMAZING! My family loved it! Thank you for the recipe!
Haha, yeah it does whip up perfectly.
I wonder what other fruit this would work with? This strawberry version is delicious!
I was looking for q dairy free recipe and this work wonders!
I used frozen strawberries and a touch of lime (just because I love it) thank you!
Hi, it’s too late for me to try this recipe because I have a question before making it. Will this mousse set with just refrigeration? I’m not going for a frozen result, just a light strawberry mousse.
It will not freeze hard, so the freezer is what you want.
Rick Crampton says
I have been making this for a couple years. I sub Allulose for the sugar. This makes a diabetic friendly treat. Allulose is 70 percent as sweet as sugar so you want add some. Stevia drops or stevia powder.