Easy French Strawberry Mousse Dessert Without gelatin

This easy fresh French strawberry mousse is the perfect dessert. It uses whipped cream and is made without gelatin or egg whites. Simple, easy, and quick to put together.

Belula May 12, 2020 March 21, 2022
Strawberry mousse with fresh strawberries

This is an easy, French strawberry mousse dessert recipe: you only need 4 ingredients, and it comes together quickly. It has a fresh strawberry custard-like base mixed with whipped cream, is made without gelatin. I love this easy strawberry mousse because it’s fresh, fluffy, light, and it means summer is around the corner.Hope you enjoy it! If strawberry is not your thing, you can make this white chocolate mousse or this dulce de leche mousse instead!

Ingredient & Material Notes

  • Eggs: this recipe calls for large eggs.
  • Strawberries: to make the mousse you can either use fresh or frozen strawberries. However, for topping the mousse once it’s ready, I recommend using fresh strawberries as the frozen kind runs the risk of making it runny.
  • Heavy Whipping cream: full fat; if not you won't be able to whip the cream to soft peaks. It must be kept cold and chilled until the very moment you are ready to whip it!
  • Additions: you can add roasted almonds or meringue kisses along with the fresh strawberries as a topping, to give this dessert some extra crunch!
  • I like to serve this strawberry mousse dessert (and any mousse really) in small individual containers: it can be mini ramequins, small dessert cups, old yogurt glass containers, shot glasses (if you will be serving other desserts as well). Whatever you like and have at home.
  • You can also serve it in one big dessert bowl and then spoon the mousse onto smaller bowls when you are ready to eat it.
One strawberry mousse inside a glass jar topped with strawberries.
Close up of one strawberry mousse as seen from above.

About the containers you can serve this dessert in

How to make this recipe

This fresh strawberry mousse recipe is easy to make as it only has 2 main components: Whipped cream and strawberry custard.

To make it you simply:

  • Whip the cream to soft peaks
  • Make the strawberry custard
  • Fold the whipped cream into the custard.
Fresh strawberries for strawberry mousse.
Strawberry curd plus whipped cream inside a bowl ready to be mixed to make strawberry mousse.
The strawberry mousse being mixed inside a white bowl.
One hand filling the jars with the simple strawberry mousse using a piping bag.

Recipe notes

  • You can either use fresh or frozen strawberries for this strawberry mousse recipe. I used fresh.
  • If you would like a smoother mousse, you can strain the strawberry pure before heating it up.
  • While making the strawberry custard, you have to constantly mix using a spatula or whisk to prevent it from sticking to the bottom of the pan.
  • If you don't have a thermometer, to verify whether or not the custard is ready, you should coat the back of a spoon with it, then run a finger along the middle of the spoon. If the custard is not runny, then it means its done. If the trace of your finger becomes invisible after a few seconds, then continue to cook it on the stove.
  • Custard must not boil. If it does, you have gone too far, and you must start over.
  • After the custard is ready, we are going to whisk it using an electric mixer until it has completely cooled off and gained in volume. You will notice it will also change to a lighter pink color.

Expert notes

You can use this easy strawberry mousse recipe as a cake filling. If you want to make it a little firmer, you can add gelatin. Here is how you should do this:

  • Dissolve 7 g of powdered gelatin in 10 ml of warm water. Or hydrate 2 leaves of gelatin in ice-cold water.
  • Add the gelatin to the strawberry/egg yolk mixture while still warm.
  • Whisk until it has cooled down and gained in volume.
  • Fold in the whipped cream.

Serving tips

Strawberry mousse must be served cold. It must chill for at least 12 hours.

You can serve this fresh strawberry mousse topped with fresh strawberries. You can also add some toasted almonds or meringues to add some crunch.

Storage tips

This French strawberry mousse dessert can be kept, refrigerated, for up to 4 days. You can cover the containers to prevent a thin layered crust from forming on the top.

Top with the fresh strawberries when you are ready to serve.

Freezer instructions

  • Cover the containers with film wrap and place them in the freezer, keeping them upright. The mousse keeps for up to 1 month in the freezer.
  • To defrost: Place in the refrigerator overnight. Top with fresh strawberries right before serving. Enjoy!

Variations for this recipe

If you freeze strawberry mousse, you will end up with a delicious no churn homemade strawberry ice cream. If you choose to transform the mousse into ice cream, here are a few tips you should follow:

  • Make sure to add in some fresh strawberries before freezing. Fold them in gently. You can also add some chocolate chips if you like the chocolate strawberry combination.
  • Wrap the container twice in plastic wrap and then transfer it to a freezer bag. If you use a container that has a lid – even better!. This will help minimize crystallization.
  • Let the strawberry ice cream sit at room temperature for a few minutes before serving. Enjoy!
  • You can replace the strawberries in this recipe with other berries like raspberries, blueberries, and blackberries.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes

Servings: 8 servings
Nutrition: 89 cal
Cuisine: French


  • Strawberries 250 g
  • Egg Yolks 3
  • Sugar 30 g
  • Whipping Cream 120 g
  • Fresh Strawberries 100 g
  • Meringue Kisses (for decoration, optional)


  • 1. Prepare the ingredients: Cut the strawberries and blend to obtain a puree. Whip the cream and store in the fridge.
  • 2. Make the French strawberry mousse: In a pot over a medium heat bring the strawberry puree to a boil. In the meantime, whisk together the egg yolks and the sugar. Pour half of the boiling strawberry puree onto the egg yolk/sugar mixture and whisk to combine. Pour this mixture back onto the pot with the remaining ½ of the strawberry puree and cook over medium heat (always stirring with a spatula, or plastic spoon) until it has thickened (83/85 degrees Celsius/182 F). You should be able to coat the back of a spoon with it. Transfer to the bowl of your stand mixer and whisk at medium speed until the strawberry mixture has completely cooled off and gained in volume. Fold in the whipped cream.
  • 3. Chill the fresh strawberry mousse: Transfer to the containers where you will be serving the strawberry mousse (individual ramekins, glasses or one big serving bowl). Refrigerate overnight.
  • 4. Serve the mousse: Top with fresh strawberries and meringue kisses just before serving.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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Chloe October 21, 2021

Do you have to chill overnight

Belén Gowland
Belula October 25, 2021

Hi Chloe,
Yes, it is best chilled overnight!

Helen February 07, 2022

I think this recipe will work well. I have been looking for a recipe just like this one. Thank you

Belén Gowland
Belula February 07, 2022

Hi Helen,
I hope you enjoy it!

Joanie May 12, 2022

Don't the egg yolks immediately cook into hard curds when you add boiling puree? I'd think one would need to cool the puree first, then whisk half into the eggs, and only then reheat with the other half.

Belén Gowland
Belula June 03, 2022

Hi Joannie,
THanks for your message.
The egg yolks (previously mixed with the sugar) won't cook when you pour the puree over as you have to whisk the whole time while pouring it in (only a small part), then bring the everything back into the pan to cook.
This is the same technique used to make vanilla custard sauce (crème anglaise) and yolks are never cooked.
I've made this recipe many many times, and you can rest assured the yolks will not cook into hard curds ;)
Hope this helps!

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