Strawberry Celebration: A Favorite Strawberry Mousse Recipe

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Strawberry season is here, so now is the perfect time to try something new like this delicious strawberry mousse recipe. This may seem complicated, but really, it's not. As long as you can follow directions you should be fine. This flavor-packed strawberry mousse recipe is really a superstar and your family will love it. My Grandmother made a mousse just like this one, except her's was a little heavier in the calorie count. This lighter version will add less to your waistline and still tastes light and fluffy like my grandmother's did.

My family and I have an annual late-May tradition of picking strawberries at our local u-pick farm. This year they had a bumper crop so I was able to pick enough to make this recipe twice, plus make preserves, a pie, buttermilk ice creamcake, and still freeze some for later. I might have spent $45, but I have more than enough to get me through the summer—well, maybe just through June!

Why not make all of your favorite strawberry recipes when they are in season?

strawberry mousse recipe Strawberry Mousse Recipe


  • 1 cup finely chopped strawberries
  • 1/2 cup sugar, divided
  • 5 tablespoons water, divided
  • 3/4 teaspoon unflavored gelatin
  • Dash of salt
  • 2 large egg whites
  • 1/4 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream


  • Combine chopped strawberries and 1 tablespoon sugar in the bowl of a mini food processor and toss gently. Let stand for 10 minutes. Process until smooth.
  • Pour 2 tablespoons water in a large bowl and sprinkle with the gelatin. Let sit for 5 minutes.
  • Place 6 tablespoons sugar, the remaining 3 tablespoons water, and a dash of salt in a small saucepan over medium-high heat. Bring to a boil, stirring just until the sugar dissolves.  Cook, without stirring, until a candy thermometer registers 240 degrees (about 4 minutes).
  • Add the egg whites to the gelatin mixture and beat with a mixer until foamy. Gradually add remaining 1 tablespoon sugar, beating at high speed until soft peaks form. Gradually add hot sugar syrup to egg whites, beating at medium speed until stiff peaks form. Add vanilla.
  • Place cream in a bowl and beat with the mixer until stiff peaks form. Gently fold this into the egg white mixture.
  • Fold in the strawberries.
  • Spoon into individual serving dishes, if desired. Chill for 2 hours or until set.


Heather Tallman takes a break from cooking to pose for a photo in her kitchen. Heather Tallman is an Indiana mother of two very busy boys, the creator of, a food writer, a blogger, a newspaper columnist, and host of the Earth Eats Test Kitchen on The Friday Zone on WTIU/WFYI and Around the Kitchen Sink Radio.
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