Strawberry Mousse

I had a bunch of strawberries left that I needed something to do with. I know, we could’ve just eaten them, but I like making them into desserts. And it’s been a little warm lately (it is August, after all), so I’ve been looking for cool, creamy desserts. I came across a recipe for Strawberry Mousse, and knew I needed to make it.

Strawberry Mousse
Oh, this was DELICIOUS! Rich, creamy, packed with strawberry flavor. Everything I love in a strawberry dessert.

Strawberry Mousse 2
I guess some chocolate in this wouldn’t hurt.

Strawberry Mousse 3
But it really doesn’t need it.

Yield: 6-8

Strawberry Mousse

Strawberry Mousse
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes


  • 1 lb. strawberries, trimmed (save one to slice for garnish)
  • 1/2 C sugar
  • 1/2 Tbsp. lemon juice
  • 1/2 tsp. kosher salt
  • 3 eggs, separated
  • 3 tbsp. Amaretto
  • 1 C heavy cream
  • 1 1/2 tsp. vanilla bean paste


Purée strawberries in a blender until very smooth, about 2 minutes. Transfer to a 4-qt. saucepan.

Add the sugar, lemon juice, salt, and egg yolks and whisk until smooth. Place saucepan over medium heat and bring to a simmer. Cook, whisking occasionally, until thickened, about 15 minutes.

Transfer to a large bowl and stir in the amaretto. Refrigerate until cold, about 30 minutes.

Whisk egg whites in a bowl until stiff peaks form. Fold gently into the strawberry mixture until combined. Whisk cream and vanilla bean paste in a bowl until stiff peaks form. Fold into the strawberry mixture until combined.

Spoon mousse into serving cups and chill before serving. Garnish with sliced strawberries, if desired.

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Strawberry Mousse–And without the use of gelatin (some mousse recipes I’ve seen call for it). Which is good, because anymore, gelatin skeeves me out. Liquified bones? Mmmm. Yeah, no thanks!