The Easy 4-Ingredient Mousse I Make Every Summer

In the heat of the summer, no-bake desserts are at the top of my list. Skip turning on the oven and make this quick and easy strawberry mousse to showcase some of my favorite produce of the season. 

Putting together this light and fluffy mousse couldn’t be simpler. You’ll just need heavy cream, mascarpone cheese, powdered sugar, and fresh strawberries. The base is whipped together in no time, with a purée of strawberries adding fruity flavor and a beautiful pink hue. Dress it up or down and serve it anytime. 

Tips and Tricks

• Make it ahead: This mousse requires time to chill and set in the fridge, making it the ideal prep-ahead dessert. Whip it up in the morning and let it sit until you’re ready to garnish and serve in the evening. 
• Use a cold bowl: Just like when making homemade whipped cream, start with a cold bowl and whisk for the best texture. Leave the bowl in the fridge for 45 minutes or in the freezer for 20 minutes before it’s time to whip. Be sure to also start with cold heavy cream. 

How To Make My 4-Ingredient Strawberry Mousse

To make four to six servings, you’ll need: 

• 1 pound fresh strawberries, washed and dried
• 2 cups (16 ounces) heavy whipping cream
• 8 ounces mascarpone cheese
• 1 1/3 cups (150g) powdered sugar

Set aside four strawberries for garnish. Hull the remaining strawberries, then purée them in a food processor, pulsing for 10 seconds. 

In the chilled bowl of a stand mixer or a large bowl if using a hand mixer, whip the cream and mascarpone cheese on medium speed until smooth and soft peaks form, about 3 minutes. Add in the powdered sugar and whip until the mixture thickens to not quite to stiff peaks, about 2 minutes.

Gently fold 1 cup of the berry purée into the whipped cream mixture in two additions, reserving the remainder for topping. Keep the mousse in the mixing bowl, transfer it to a serving bowl, or spoon the mousse into individual serving bowls or jars. Cover the mousse and let it chill in the fridge for at least 1 hour before serving.

When ready to serve, dice the reserved strawberries. Top the mousse with the remaining strawberry purée and diced strawberries and serve.

Leftover mousse can be covered and stored in the fridge for up to 2 days. 

How to Serve My Strawberry Mousse

• Dress it up: Enjoy this strawberry mousse on its own or get creative with garnishes. Incorporate other fresh fruit into the mix as a topping, or sprinkle with chocolate cookie or graham cracker crumbs or crushed nuts such as hazelnuts or pistachios. 
• Incorporate mix-ins: After folding the strawberry purée into the whipped cream mixture, add other mix-ins such as mini chocolate chips, mini M&M’s, or chocolate cookie pieces. 
• Pair it with cake: While this dessert stands on its own, it’s also a wonderful pairing for a slice of pound cake. Or, dollop it on top of a slice of chocolate cake before serving.
• Make a trifle: Create an easy yet impressive layered dessert with this mousse as the star of the show. Layer it in a large trifle bowl with angel food cake or pound cake and more strawberry purée. You can also make mini trifles, layering the elements together in individual serving jars.