Light and Airy Strawberry Mousse Recipe for Every Occasion

Are you ready for the lightest, most delightful strawberry mousse? I tested this recipe many times and I think you’ll enjoy this airy mousse that tastes like a fresh strawberry cloud.

This classic mousse combines a silky Swiss meringue, softly whipped cream, and an intensely flavored strawberry coulis to produce a delicate, fluffy dessert perfect for company or to celebrate strawberry season.

At a Glance

✅ Skill Level: Intermediate
✅ Skills: Making fruit puree, Swiss meringue, whipping cream
✅ Type: Mousse / Individual Dessert
✅ Number of Ingredients: 6
✅ Prep Time: 20 minutes
✅ Cook Time: 10 minutes (for the meringue)
✅ Yield: 8 servings

Tasting Notes

This strawberry mousse is bright and balanced thanks to a concentrated strawberry coulis. The coulis lends real fruit intensity while a touch of white balsamic or lemon keeps the flavor lively and prevents sweetness from becoming cloying.

Half the coulis is folded into the cooked Swiss meringue and the other half is folded into softly whipped cream. The meringue contributes airy stability and a subtle sweet strawberry note; the whipped cream brings richness and a creamy berry finish. Together they create a light, cloud-like texture without gelatin—this version is vegetarian-friendly.

A small amount of cornstarch in the coulis helps the finished mousse keep for several days in the refrigerator without separating, and using a pureed coulis ensures a silky, uniform texture with no chunks—just pure strawberry flavor wrapped in airy cream.

Ingredients and Substitutions

• Egg whites — used for the Swiss meringue. This cooked meringue is stable and helps set the mousse’s airy structure.
• Granulated sugar — sweetens and stabilizes the meringue and the cream.
• Salt — enhances flavor and strengthens the foam.
• Heavy cream — whipped to add richness and a delicate foam that blends with the meringue.
• Strawberry coulis — provides concentrated strawberry flavor. The recipe uses 8 oz total: half into the meringue, half into the cream.
• Vanilla extract — rounds and deepens the overall flavor. Substitute a touch of strawberry extract if you want a bolder berry note.

Procedure

The mousse has three classic components: a flavorful base (strawberry coulis), a cooked egg foam (Swiss meringue), and whipped cream. Make the chilled coulis first and then assemble the mousse as described below.

Making the Swiss Meringue

1. Combine egg whites, sugar, and salt in a metal bowl or the bowl of a stand mixer.
2. Set the bowl over a pan of simmering water (water should not touch the bowl) and whisk constantly until the mixture reaches 160–180°F.
3. Transfer to the mixer and whip on medium-high until the mixture cools to just barely warm and increases in volume.
4. Whip until the meringue holds almost-stiff peaks—the peak will curl slightly when the whisk is inverted.
5. Fold in 4 oz chilled strawberry coulis and beat until the meringue turns a uniform pastel pink. Scrape into a bowl and set aside.

Making the Whipped Cream

1. In the same bowl (no need to wash), combine heavy cream, sugar, salt, and vanilla.
2. Whip from low to medium-high until soft peaks form.
3. Stream in the remaining 4 oz chilled strawberry coulis and whip to medium-firm peaks, scraping the bowl as needed so the strawberry is evenly distributed.
4. Scrape the pink whipped cream into the bowl with the strawberry Swiss meringue.

Bringing It All Together

Gently fold the meringue and whipped cream together until thoroughly combined but still airy. Spoon or pipe the mousse into eight 4 oz servings (ramekins, wine glasses, or teacups are all suitable).

Cover tightly and chill for at least two hours. The mousse keeps well in the refrigerator for up to four days; for best texture and flavor, enjoy within that timeframe.

Serving Tips

• Remove mousse from the fridge 30–45 minutes before serving so the strawberry flavor is more pronounced.
• Add texture with granola, streusel, or toasted chopped nuts.
• Finish with a drizzle of strawberry or chocolate syrup, or serve with shortbread or pecan sandies on the side.

A Little Mousse Q & A

Questions?

If you have any questions about the recipe, leave a comment and I’ll respond. For more conversation, consider joining the author’s Facebook group.

A Note About Measurements

Most recipes on this site are written by weight for accuracy. A kitchen scale will improve consistency and speed up cleanup and results.

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Strawberry Mousse Recipe

Author: Jennifer Field

Prep Time: 20 mins | Cook Time: 10 mins | Total: 30 mins | Servings: 8

Ingredients

For the Strawberry Swiss Meringue

• 2 egg whites
• 2.5 oz (71 g) granulated sugar (about 1/3 cup)
• 1/4 teaspoon kosher salt
• 4 oz (113 g) strawberry coulis, chilled

For the Strawberry Whipped Cream

• 8 oz (227 g / 1 cup) heavy cream
• 1/2 teaspoon vanilla extract
• 1 oz (57 g / 2 Tbsp) granulated sugar
• 1/4 teaspoon kosher salt
• 4 oz (113 g) strawberry coulis

Instructions

Swiss Meringue

1. Add egg whites, sugar, and salt to a metal bowl. Place over simmering water and whisk constantly until the mixture reaches 160–180°F (about 7–10 minutes).
2. Whip on medium-high until the meringue cools to barely warm and holds almost-stiff peaks.
3. Pour in 4 oz chilled strawberry coulis and whip until fully combined and pastel pink. Scrape into a bowl and set aside.

Whipped Cream

1. In the same bowl, whip cream with sugar, vanilla, and salt to soft peaks.
2. Stream in the remaining 4 oz coulis and whip to medium-firm peaks.
3. Fold the strawberry whipped cream into the strawberry Swiss meringue gently but thoroughly.
4. Spoon or pipe into eight 4 oz ramekins, cover, and refrigerate at least 2 hours. Store in the fridge up to 4 days.

Notes

Serving sizes: 4–6 oz per serving is a good guideline. You can also refrigerate the mousse as a single bowl and scoop as needed—it makes a lovely filling for shortcake or angel food cake.

Storing: Keep tightly covered in the refrigerator for up to 4 days. After that it may begin to weep slightly.

Variations: Substitute raspberries for a raspberry mousse using the same method.

Nutrition (per serving)

Calories: 158 kcal | Carbs: 15 g | Protein: 2 g | Fat: 10 g