Fluffy Strawberry Mousse Cups Recipe Easy Homemade Dessert with Whipped Cream

Let me tell you, the scent of fresh strawberries combined with the airy fluffiness of mousse wafting through my kitchen is enough to make anyone’s mouth water. The first time I whipped up these Fluffy Strawberry Mousse Cups with Whipped Cream, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy Saturday afternoon years ago, and I was knee-high to a grasshopper experimenting with desserts for a family gathering. I stumbled upon this recipe while trying to recreate a delicate treat I once enjoyed at a summer picnic.

Honestly, my family couldn’t stop sneaking these little cups off the countertop (and I can’t really blame them). The light, cloud-like texture paired with the sweet, slightly tangy strawberries feels like a warm hug on a plate. You know what? This recipe is dangerously easy, yet delivers pure, nostalgic comfort that’s perfect for potlucks, a sweet treat for your kids, or even to brighten up your Pinterest cookie board. In the name of research, of course, I tested this recipe multiple times, tweaking it just right. It quickly became a staple for family gatherings and gifting, and I’m pretty sure you’re going to want to bookmark this one too.

Why You’ll Love This Fluffy Strawberry Mousse Cups Recipe

Coming from someone who’s mixed, whisked, and tasted countless mousse recipes, this one stands out in a big way. It blends ease, flavor, and that picture-perfect texture into a dessert that’s as charming as it is delicious. Here’s why this recipe will be your new go-to:

• Quick & Easy: Comes together in under 20 minutes, perfect for busy weeknights or last-minute sweet cravings.
• Simple Ingredients: No fancy grocery store runs needed; you likely have everything right in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a brunch, a romantic date night, or a holiday dessert, these mousse cups fit right in.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves the delicate strawberry flavor and fluffy texture.
• Unbelievably Delicious: The airy mousse paired with fresh strawberry bits and a cloud of whipped cream is next-level comfort food.

What really sets this recipe apart is the way the mousse is whipped to a perfect fluffiness without any complicated gelatin tricks (though you can add some if you want a firmer set). The strawberries are blended just right to keep that fresh brightness, and the whipped cream topping adds a luscious finish that’s simply irresistible. This isn’t just another strawberry mousse—it’s the best, most approachable version you’ll find. It’s the kind of dessert that makes you close your eyes after the first bite, savoring every taste. Perfect for impressing guests without stress or turning a simple snack into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, airy texture without any fuss. Most ingredients are pantry staples, and the strawberries add that seasonal freshness that makes all the difference.

• Fresh Strawberries (about 2 cups, hulled and roughly chopped) – the star of the show, ripe and juicy for best flavor
• Granulated Sugar (1/3 cup / 65g) – balances the tartness of the strawberries
• Heavy Whipping Cream (1 cup / 240ml, cold) – for that cloud-like mousse texture (I prefer organic for creaminess)
• Powdered Sugar (2 tbsp / 15g) – sweetens the whipped cream topping just right
• Vanilla Extract (1 tsp) – adds warmth and depth to the mousse
• Lemon Juice (1 tbsp, freshly squeezed) – brightens the strawberry flavor
• Gelatin Powder (optional, 1 tsp) – for a firmer mousse, especially if you plan to transport or store for longer
• Cold Water (2 tbsp) – to bloom the gelatin if using

Note: If you want to switch things up, try frozen strawberries (thawed and drained) in winter, or swap heavy cream for coconut cream for a dairy-free option. I recommend using a trusted brand like Organic Valley for the cream to get the fluffiest results. For the gelatin, Knox works well and is easy to find at most grocery stores.

Equipment Needed

• Mixing Bowls: At least two – one for whipping cream and one for blending strawberries.
• Electric Mixer or Stand Mixer: A hand mixer or stand mixer makes whipping the cream a breeze and ensures perfect peaks.
• Food Processor or Blender: To puree the strawberries smoothly.
• Spatula: For folding the whipped cream into the strawberry puree gently without deflating it.
• Measuring Cups and Spoons: For precise ingredient amounts.
• Serving Cups or Glasses: Small dessert cups, mason jars, or pretty glasses to show off your mousse cups.

If you don’t have a mixer, you can use a whisk, but be ready for a decent arm workout! I once tried that, and honestly, it took forever and my mousse wasn’t quite as fluffy. As for the food processor, a blender works just fine too. For budget-friendly options, a simple hand mixer from brands like Hamilton Beach does the job perfectly. Make sure your bowls and cream are cold for the best whipping results—trust me, it makes a noticeable difference!

Preparation Method

1. Prepare the Strawberries: Rinse and hull about 2 cups (about 300g) of fresh strawberries. Roughly chop them and place in a food processor or blender. Add 1/3 cup (65g) granulated sugar and 1 tablespoon (15ml) lemon juice. Blend until smooth but still slightly textured—like a thick puree. Set aside.
2. Bloom the Gelatin (Optional): If using gelatin for a firmer mousse, sprinkle 1 teaspoon (about 3g) gelatin powder over 2 tablespoons (30ml) cold water in a small bowl. Let it sit for 5 minutes to absorb.
3. Heat the Gelatin: Warm the bloomed gelatin gently in the microwave for about 10 seconds or over a double boiler until melted. Stir well and quickly mix into the strawberry puree. Work fast as gelatin sets quickly.
4. Whip the Cream: In a chilled mixing bowl, pour 1 cup (240ml) of cold heavy whipping cream. Add 2 tablespoons (15g) powdered sugar and 1 teaspoon vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form—when you lift the whisk, the cream holds shape but the tips flop over slightly.
5. Combine Strawberry Puree and Whipped Cream: Gently fold about one-third of the whipped cream into the strawberry puree to lighten it. Then carefully fold in the remaining whipped cream until fully combined, keeping as much air in the mixture as possible. Avoid overmixing as it can deflate the mousse.
6. Transfer to Serving Cups: Spoon or pipe the mousse evenly into your chosen dessert cups or glasses. Tap gently to settle and smooth the tops.
7. Chill: Refrigerate the mousse cups for at least 2 hours or until set and chilled. If you skipped gelatin, chilling still helps flavors meld and texture firm up nicely.
8. Add Whipped Cream Topping: Just before serving, whip a little extra cream with powdered sugar and vanilla for a fresh topping. Pipe or dollop over each mousse cup with a fresh strawberry or mint leaf garnish.

Tip: If your whipped cream starts to get grainy or overwhipped, stop immediately and fold it gently to smooth things out. The mousse isn’t just about taste; it’s the texture that counts, so take your time folding carefully. Also, if your kitchen is warm, pop the mixing bowl in the fridge for 10 minutes before whipping cream—it helps a lot!

Cooking Tips & Techniques for Perfect Mousse

Fluffy Strawberry Mousse Cups are deceptively simple but getting that perfect lightness takes a bit of know-how. Here’s what I’ve learned along the way:

• Keep everything cold: Cold cream whips better and holds air longer, so chill your bowl, beaters, and cream beforehand.
• Don’t rush folding: Folding is all about gently combining. Use a spatula with slow, sweeping motions from bottom to top to keep the mousse airy.
• Watch the peaks: Soft peaks for the whipped cream topping, and medium peaks when folding into the puree—overwhipped cream can turn grainy and lose volume.
• Gelatin tips: If you use gelatin, bloom it properly and mix it quickly into the puree before folding in the cream, or you’ll get lumps.
• Sweetness balance: Taste your strawberry puree before folding; strawberries vary in sweetness, so adjust sugar accordingly.

One time, I whipped the cream too fast and ended up with butter—that was a mess! Lesson learned: patience is key. Also, multitask by preparing the strawberry puree while the cream chills to save time. A quick taste test after folding helps make sure the flavor and texture are just right before chilling.

Variations & Adaptations

Want to mix things up? This Fluffy Strawberry Mousse Cups recipe is flexible and welcomes customization. Here are some ideas I’ve tried and loved:

• Dairy-Free Version: Swap heavy cream with chilled full-fat coconut cream. It whips up beautifully and adds a subtle coconut note that pairs well with strawberries.
• Chocolate Strawberry Mousse: Fold in 2 tablespoons of melted dark chocolate into the strawberry puree before folding in the whipped cream for a fruity-chocolate combo.
• Low-Sugar Option: Replace granulated sugar with your favorite sugar substitute like erythritol or stevia, adjusting to taste.
• Layered Mousse Cups: Alternate layers of strawberry mousse with vanilla or lemon mousse for a pretty, flavorful presentation.
• Fresh Herb Twist: Add a teaspoon of finely chopped fresh basil or mint to the strawberry puree for a refreshing herbal note.

I once made these mousse cups with a swirl of homemade raspberry coulis, and it was a total hit at a summer potluck—so don’t be afraid to get creative with seasonal fruits or flavors!

Serving & Storage Suggestions

Serve these Fluffy Strawberry Mousse Cups chilled for the best texture and refreshing taste. They look stunning in clear glasses or pretty dessert cups, garnished with a dollop of whipped cream and a fresh strawberry or mint leaf on top.

Pair them with light desserts like shortbread cookies or a crisp white wine for an elegant touch. These mousse cups also make a delightful ending to brunch or a lovely afternoon treat.

For storage, keep them covered in the refrigerator and consume within 2 days for peak freshness. If you’ve added gelatin, they’ll hold up nicely for up to 3 days. Avoid freezing, as it can change the texture and cause separation.

When reheating (if you like your mousse slightly softer), let them sit at room temperature for about 10 minutes. The flavors tend to develop and deepen after a few hours chilled, so making them a day ahead is a smart move.

Nutritional Information & Benefits

Each serving of Fluffy Strawberry Mousse Cups (about 1/2 cup or 120g) is approximately:

Calories	180
Fat	12g
Carbohydrates	18g
Protein	2g
Sugar	15g

The recipe benefits from fresh strawberries, which are loaded with antioxidants, vitamin C, and fiber. Heavy cream provides calcium and healthy fats, making this dessert both indulgent and a source of essential nutrients. If you opt for coconut cream, it adds medium-chain triglycerides (MCTs) that some find beneficial for energy.

For those with dietary needs, this recipe can easily be adapted to gluten-free and low-carb versions by swapping sugars and ensuring no added gluten in garnishes. Just keep an eye on allergens like dairy if you’re serving guests.

Conclusion

To wrap it all up, these Fluffy Strawberry Mousse Cups with Whipped Cream are a must-try for anyone craving a light yet luscious dessert. They’re simple, beautiful, and hit just the right notes of sweet and fresh. I love how versatile they are—you can make them in a pinch or dress them up for special occasions.

Feel free to tweak the sweetness, add your favorite flavors, or serve with your preferred toppings. I promise this recipe will become one of your favorites just like it did for me and my family. Now, go ahead and give it a whirl—you’ll be glad you did!

If you try this recipe, drop a comment below and share your thoughts or any fun twists you’ve added. Don’t forget to share with friends who love easy homemade desserts—they’re going to thank you!

Happy whipping and savor every fluffy bite!

Frequently Asked Questions About Fluffy Strawberry Mousse Cups

Can I make strawberry mousse without gelatin?

Yes! You can skip gelatin for a softer mousse that still tastes great. Just whip the cream well and chill longer to help it set.

How long does strawberry mousse last in the fridge?

It’s best eaten within 2-3 days. After that, the texture may start to break down, especially if no gelatin was used.

Can I prepare these mousse cups ahead of time?

Absolutely! Making them a day in advance allows the flavors to develop and the mousse to set perfectly in the fridge.

What’s the best way to fold whipped cream into strawberry puree?

Use a spatula and fold gently with slow, sweeping motions from the bottom up to keep the mixture airy and light.

Can I use frozen strawberries for this recipe?

Yes, thaw and drain frozen strawberries well before blending. The flavor might be slightly less vibrant but still delicious.

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