An easy, airy, strawberry mousse recipe that requires just 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
We love strawberry mousse. I mean, seriously love it especially when it only takes 4 ingredients and is super easy to make.
This strawberry mousse recipe is a light, airy, creamy dessert that can be made in all different flavors but strawberry is one of our favorites. If you like mousses as much as us, you’ve gotta check out these other recipes:
- EASY 3-INGREDIENT CHOCOLATE MOUSSE – eggless and whips up in less than 5 minutes!
- RASPBERRY MOUSSE – eggless and made with fresh raspberries.
- RASPBERRY CHOCOLATE MOUSSE CAKE – sooooo good!
- MINT MOUSSE – easy, unique and perfect with a chocolate cup.
INGREDIENTS NEEDED TO MAKE THIS STRAWBERRY MOUSSE RECIPE:
- Powdered sugar
- Heavy cream
- Strawberry Jello Mix (in the box)
- Water (and a few ice cubes)
EASY AS 1-2-3-4!
This easy strawberry mousse recipe is just that… EASY! It only takes 4 ingredients and 4 simple steps to make.
HOW TO MAKE STRAWBERRY MOUSSE:
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don’t let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled and is slightly warm to the touch, slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm and 2-4 ice cubes to it to help cool but make sure it doesn’t cool too much and become jelly. This will cause your mousse to have clumps in it.)
- Finish whipping mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
CAN I USE THIS MOUSSE AS FROSTING?
YES, this mousse recipe can double as a whipped, light frosting for cakes and cupcakes.
With wonderful characteristics such as sweet but not too sweet, light, airy, beautifully colored, and can be ready for frosting in less than an hour (you’ll want to make sure you allow it to chill and set before frosting a cake or cupcakes) this strawberry mousse recipe is a fantastic choose to use as a frosting.
If you’re a lover of strawberry shortcake, imagine this mousse inside this amazing Strawberry Shortcake recipe from my friend over at Sweet Spicy Kitchen! YUM!!!
EASY STRAWBERRY MOUSSE RECIPE CARD:
I hope you enjoy this light delicious mousse recipe as much as we have! Here’s the full printable recipe.
Easy Strawberry Mousse
Ingredients
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 3 oz box of strawberry jello mix just the powder
- 1/2 cup hot/boiling water plus 2-4 ice cubes if desired to cool quicker
Method
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don’t let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn’t cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Originally Published: 07/01/2019 Last Updated: 02/27/2025
How much water do you need to dissolve the jello mix?
A 1/2 cup hot/boiling water.
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Hi all!
I just made this today using Zero-Sugar Raspberry Jell-O and Swerve Confectioners Sugar so it fits into the Keto lifestyle. Easy enough 🙂 Since I am not a fan of super sweet stuff which sugar free things tend to be, I did reduce the confectioner’s sugar to 3 Tbsp even though it is a 1:1 conversion with conventional confectioners sugar. I did add 1/2 tsp vanilla to the whipped cream mixture, just because that’s what I do. It was definitely sweet enough for me. Also, I did not encounter any issues with the mixture not setting up. Next time adding fruit!
I’m thinking this would be good piped on top of brownies that I’m taking to a reception at church on Friday. Just to do little something different with Brownies. Yumm!
Yum! This will be great on brownies!
Ooo, yummy! I can’t wait to try this and maybe even play around with some other flavours too!
I used this for a strawberry trifle. Layer strawberry cake and sliced strawberries with this- delicious! I put leftovers in small containers and froze for later. It works well being frozen
Great to know that it can be frozen!
Hello!
I know this post is a little older, so I hope I still receive some feedback!
I was just wondering if I use this as a cake filling and frosting for a birthday party, how long can it be left out? Will it melt?
Thanks!
Hi Madison! This Mousse is stabilized with gelatin so it will not melt at room temperature. With that said it is still a perishable food and should be refrigerated until serving but can be left at room temperature for about 2 hours.
Simple and delicious! Thank you for this recipe!!
I only have a 2-cup carton of heavy whipping cream. What adjustments do I have to make if I want to make the strawberry mousse in the morning so I can use it to frost cupcakes later that day?
Hello I’m wondering if anyone has froze it what happens. I make breakable chocolate and I was gonna put this into the center so when they break it this will be in the middle. I would need this to be a little firmer so I can pour melted chocolate over it
That is a great question. I’m not sure how it will do frozen then warmed as the melted chocolate coats it. The second it begins to warm a think it would start running or oozing. Let me know if you try it. Sounds delicious if you get it to work!
I used this recipe with raspberry jello to make the pink layer of a raspberry chocolate mouse cake. I reduced the cream to two cups, so it would be a bit firmer, and that worked really well. Today I made the recipe exactly as written with lime jello, for my lime loving daughter. Both were amazing in taste and texture!
Thanks for sharing. I love the versatility of this recipe.
I can’t wait to use this on cake!!!
I followed recipe. It would not thicken up when whipping. I added more powdered sugar and cool whip. Then I put in refrigerator and it thickened up when it cooled. I don’t know- seemed like too much heavy whipping cream. But the taste is good!
Hi Kelli, It sounds like the jello mixture was too hot (in step 3 I note that if the mixture is added when it’s still to warm it will deflate the whipped cream and become runny). When this happens, all is not lost. The final product may not be as light and airy but it will still taste creamy and delicious AFTER it has set (been refrigerated for a couple of hours). There’s a delicate balance with what temperature the jello mixture needs to be to get the right consistency. Too hot and it will make the cream runny. Too cold and it will create chunks in the cream rather than being incorporated. I hope this helps.