Easy Strawberry Mousse Cups : Light, Creamy, and No-Bake Delicious

Easy Strawberry Mousse Cups – Your New Favorite No-Bake Dessert

Hey there, friend! Pull up a stool and tell me, when was the last time you made a dessert that felt like pure, unadulterated joy? The kind that makes you close your eyes with the first spoonful and lets out a happy sigh? We’re all chasing that feeling, aren’t we? But so often, the thought of whipping up something impressive sends us straight back to the freezer aisle. What if I told you the secret to that blissful bite is just a handful of real ingredients and about 20 minutes of your time?

Today, we’re diving fork-first into my Light and Creamy Strawberry Mousse Cups. This isn’t just a recipe; it’s a little pot of sunshine. We’re talking clouds of sweetened whipped cream folded into a vibrant, fresh strawberry purée, all tucked into a cute cup and chilled to perfection. No baking, no fancy equipment, and absolutely no stress. It’s the dessert you can whip up after a long day when you need a sweet treat, or the one you can proudly present to guests who will swear you spent hours in the kitchen. It rides the perfect wave between nostalgic comfort and elegant simplicity. So, let’s toss out the idea that delicious has to be difficult. Grab your favorite mixing bowl, and let’s make some magic happen.

Easy Strawberry Mousse Cups : Light, Creamy, and No-Bake Delicious

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• Author: islamerrick
• Total Time: 1 hour 15 minutes (includes chilling time)
• Yield: 4 mousse cups 1x
• Diet: Vegetarian

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Description

Easy Strawberry Mousse Cups are a light, airy, no-bake dessert made with fresh strawberries and creamy whipped goodness. They’re smooth, fluffy, and perfectly sweet—ideal for an elegant dessert, summer treat, or make-ahead indulgence with minimal effort.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups fresh strawberries, hulled
• 2–3 tbsp granulated sugar or honey (to taste)
• 1 tsp lemon juice
• 1 cup heavy whipping cream, cold
• 1/2 tsp vanilla extract
• Optional: fresh strawberries or mint leaves, for garnish

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Instructions

1. In a blender or food processor, blend strawberries, sugar (or honey), and lemon juice until smooth. Set aside.
2. In a separate bowl, whip the cold heavy cream with vanilla extract until soft peaks form.
3. Gently fold the strawberry puree into the whipped cream until fully combined and fluffy.
4. Spoon or pipe the mousse into serving cups or glasses.
5. Refrigerate for at least 1 hour to set.
6. Garnish with fresh strawberries or mint before serving if desired.

Notes

• Chill the mixing bowl and beaters for best whipped cream results.
• Frozen strawberries can be used—thaw and drain well first.
• For extra stability, add 1/2 tsp unflavored gelatin bloomed in water.
• Serve well chilled for the best texture.
• Can be layered with crushed cookies or graham crackers for added texture.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 14g
• Sodium: 25mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 55mg

Keywords: strawberry mousse cups, no bake dessert, easy strawberry dessert, creamy mousse, summer dessert cups

The Strawberry Stand Memory

This recipe always takes me back to a specific, sun-drenched Saturday from my childhood. My dad would drive our old truck down the coastal highway, windows down, salt air whipping through, with one mission: find the best roadside strawberry stand. We’d pull over at a rickety wooden stand piled high with quarts of berries so red they looked painted. The farmer would always let me taste one first, and the burst of warm, sweet juice was my official stamp of summer approval.

We’d bring home what felt like a mountain of strawberries. My grandma, never one to let perfect fruit go to waste, would immediately set to work. Some were for shortcake, some for jam. But the best ones, the slightly soft, supremely sweet ones, she’d simmer into a simple sauce. One day, she folded that still-warm sauce into a bowl of freshly whipped cream she’d just finished sweetening. She handed me a spoon, and I remember my eyes going wide. It was pink. It was fluffy. It tasted like a strawberry cloud. Those little cups of “strawberry fluff,” as she called it, were the highlight of the season. This mousse is my grown-up, slightly refined homage to that memory—and to her kitchen wisdom that the simplest treats, made with love (and great berries), are always the best.

Gathering Your Flavor Makers

Here’s the beautiful part: this stunning dessert comes together with just a handful of simple ingredients. Each one plays a starring role, and I’ve got some insights and swaps for you so you can make this recipe your own.

• 2 cups fresh strawberries, hulled and chopped: This is your flavor foundation! Ripe, in-season berries will give you the sweetest, most potent mousse. No fresh? Don’t panic. A 12-ounce bag of frozen whole strawberries works beautifully—just thaw and drain any excess liquid before cooking.
• ¼ cup granulated sugar: We’re macerating and simmering the berries with this sugar to draw out their natural juices and create a lush purée. If your berries are super sweet, you can nudge this down to 3 tablespoons. For a deeper flavor, try using coconut sugar.
• 1 tablespoon lemon juice: This is our secret weapon for brightness! A little acid makes the strawberry flavor pop and prevents the mousse from tasting flat. Fresh is best, but bottled works in a pinch.
• 1 cup heavy whipping cream, COLD: Non-negotiable—it must be cold. This is what gives us those glorious, stable peaks and that airy texture. For a dairy-free version, chill a can of full-fat coconut cream overnight and whip the solid part that rises to the top.
• ¼ cup powdered sugar: We use powdered sugar in the cream because it dissolves instantly and helps stabilize our whip. It also adds a subtle silkiness you don’t get with granulated.
• 1 teaspoon vanilla extract: The warm, floral notes of vanilla are the perfect backdrop for the berries. A tiny splash of almond extract (¼ tsp) is a magical addition if you have it.
• For Topping (The Fun Part!): More whipped cream, fresh berry slices, mint sprigs, a drizzle of chocolate, or a sprinkle of crushed graham crackers, shortbread, or even freeze-dried strawberry powder for a serious flavor punch and gorgeous color.

Let’s Make Some Mousse Magic: Step-by-Step

Ready? Let’s do this. I’ll walk you through each step with all my favorite chef hacks so you end up with absolute perfection.

1. Become a Berry Sorcerer. Toss your chopped strawberries, granulated sugar, and lemon juice into a medium saucepan. Place it over medium heat. As it heats up, the sugar will dissolve and the berries will start releasing their gorgeous ruby juices. Let it bubble gently for 8-10 minutes, stirring occasionally, until the berries are completely broken down and the mixture looks syrupy. Chef’s Tip: Smash some berries against the side of the pan with your spoon halfway through to speed up the process and get every bit of flavor out!
2. Purée & Patience. Carefully pour your hot strawberry syrup into a blender. Blitz it until it’s completely smooth. Now, here’s the most important step for a fluffy mousse: let this purée cool completely. I mean, room-temperature, no-warmth-whatsoever cool. Pour it into a bowl and pop it in the fridge for 20-30 minutes. Why? If you fold warm purée into whipped cream, it will melt the cream and you’ll get a soupy, sad mess. Patience is your secret ingredient here.
3. Whip It Good. While the purée chills, grab a large, clean bowl and your cold heavy cream. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed. Once it starts to thicken (after about 1-2 minutes), sprinkle in the powdered sugar and vanilla. Keep whipping until you see firm, beautiful peaks that hold their shape when you lift the beaters. Chef’s Hack: To ensure your cream whips perfectly, chill your mixing bowl and beaters in the freezer for 10-15 minutes before you start. Cold tools are a game-changer!
4. The Grand Fold. Scoop about one-third of your cooled strawberry purée onto the center of the whipped cream. Using a large silicone spatula, gently fold it in. “Folding” means you’re cutting down through the center, sliding along the bottom of the bowl, and lifting the mixture over itself. Turn the bowl a quarter turn and repeat. Add the remaining purée in two more additions, folding gently until you see no more white streaks and you have a beautifully, uniformly pink, fluffy cloud. Don’t overmix! We want to keep all that air we just whipped in.
5. Pipe or Spoon with Love. Grab your serving glasses—clear cups, vintage glasses, mason jars, even pretty espresso mugs work! You can spoon the mousse in for a rustic look, or for a fancier touch, transfer it to a piping bag fitted with a large star tip and pipe elegant swirls. Fill each cup about ¾ full.
6. The Chill-Out Phase. Cover the cups loosely with plastic wrap and refrigerate for at least 1-2 hours. This allows the mousse to set slightly and the flavors to meld beautifully. It’s worth the wait, I promise.
7. Top It Off & Serve! Just before serving, get creative with your toppings. A dollop of extra whipped cream, a perfect little strawberry fan, a sprinkle of crumbs, or a fresh mint leaf are all winning choices.

How to Serve These Pretty Little Cups

Presentation is part of the fun! I love using a mismatched set of clear glasses or vintage coupes so everyone feels like they got a special, individual dessert. For a party, line them up on a tray garnished with a few whole strawberries and mint sprigs scattered around—it looks incredibly impressive for almost zero extra effort. These are perfect after a rich meal because they’re so light, but they also make a fabulous afternoon treat with a cup of tea or coffee. Serve them straight from the fridge for that cool, refreshing texture.

Ride Your Own Flavor Wave: Fun Variations

The beauty of this base recipe is how easily it adapts! Here are a few ways to switch it up:

• Lemon-Berry Bliss: Add the zest of one lemon to the strawberries while they cook, and use lemon extract instead of vanilla in the cream.
• Very Vanilla Bean: Split a vanilla bean and scrape the seeds into the cream before whipping for those gorgeous little speckles and intense flavor.
• Chocolate-Dipped Strawberry: Drizzle the inside of each serving glass with melted dark chocolate before adding the mousse, and top with chocolate shavings.
• Dairy-Free Dream: Use well-chilled full-fat coconut cream as mentioned above, and swap the sugar in the berries for maple syrup if desired.
• Berry Medley: Swap out half the strawberries for raspberries or blackberries for a deeper, more complex berry flavor.

Isla’s Kitchen Notes

This recipe has been my go-to for years, and it’s evolved in the best way. I once, in a pre-coffee morning haze, tried to fold the strawberry mixture in while it was still steaming hot. Let’s just say I ended up with a delicious pink soup that we had to pour over ice cream instead! Lesson learned. Now, I sometimes make a double batch of the strawberry purée and keep it in a jar in the fridge—it’s incredible swirled into yogurt, poured over pancakes, or as a quick sauce for pound cake. I’ve also learned that a tiny pinch of salt added to the berries while they cook does wonders to elevate all the flavors. Most importantly, this recipe is forgiving. Don’t stress about perfect peaks or exact folding technique. As long as your purée is cool and your cream is whipped, you’re 99% of the way to something wonderful. Cooking, especially baking (or no-baking!), should be fun. If you’re having a good time, it always tastes better.

Your Questions, Answered!

Q: My mousse is a bit runny. What happened?
A: The most common culprit is the strawberry purée being too warm when folded in. Another possibility is under-whipped cream. Make sure your cream is cold and whip it to truly firm peaks—it should hold its shape firmly on the whisk. Also, ensure you chill it for the full time; it continues to set in the fridge.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the cups up to 24 hours in advance. Just wait to add any crunchy toppings (like cookie crumbs) until right before serving so they stay crisp. Cover tightly and keep refrigerated.

Q: Can I use frozen strawberries?
A: Yes! As noted in the ingredients, frozen berries are a fantastic year-round option. No need to thaw completely before cooking; just add them to the pan with the sugar and lemon juice. They’ll release more liquid, so you may need to simmer for an extra minute or two to reduce it to a syrupy consistency.

Q: I don’t have a blender. Can I still make the purée?
A> Of course! After simmering, you can use a potato masher or a fork to mash the berries as much as possible. For the smoothest texture, pass the mashed mixture through a fine-mesh sieve to remove the seeds, pressing with a spatula. You’ll get a beautiful, seedless purée.

Nutritional Information*

*Please note: This is an estimate for 1 of 6 servings, without optional toppings. Values may vary based on specific ingredients used.

• Calories: 180
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 15mg
• Carbohydrates: 18g
• Sugars: 14g
• Protein: 2g

Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 1-2 hours | Total Time: ~1.5-2.5 hours | Difficulty: Easy | Yields: 6 small cups