Strawberries always remind me of bright summer mornings. I can never resist their color or aroma. I often make this strawberry mousse when I want a light and fruity cake filling.
It’s creamy, airy, and adds a burst of fresh berry flavor to any layer cake I build. I don’t need anything fancy to make it—just real strawberries, a bit of patience, and a love for baking.
How To Thicken A Strawberry Mousse?
To thicken a strawberry mousse, I usually rely on a small amount of unflavored gelatin. After blooming it in cold water and gently dissolving it, I mix it into the warm strawberry puree before folding everything into the whipped cream.
This helps the mousse set firmly once chilled. If I want a thicker texture without gelatin, I whip the cream to slightly firmer peaks and reduce the amount of strawberry puree slightly.
Chilling the mousse for at least 2 to 3 hours is also key—it firms up as it sits in the fridge. If it still feels too soft, I either increase the gelatin a little next time or chill it longer before using it as a cake filling.
How To Make Strawberry Mousse Recipe?
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Chill Time: 2 to 3 hours
- Total Time: Around 3 hours 20 minutes (including chilling)
- Course: Cake filling / Dessert
- Difficulty: Easy
- Cuisine: American-French fusion
- Yield: Fills one 8- or 9-inch layer cake
🔧 Equipment I Use
- Saucepan
- Mixing bowls
- Rubber spatula
- Fine mesh sieve (optional)
- Measuring cups and spoons
- Electric hand mixer or stand mixer
🍓 Ingredients
- 2 cups fresh strawberries, chopped
- 1 tbsp lemon juice
- 1/4 cup granulated sugar
- 1 1/2 tsp unflavored gelatin
- 2 tbsp cold water (for blooming)
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1/2 tsp pure vanilla extract
🍰 Step-by-Step Instructions
Step 1: Cook the Strawberries
I add the strawberries, sugar, and lemon juice to a small saucepan and let them simmer over medium heat for about 5 to 7 minutes. I stir occasionally until the strawberries break down into a soft jam-like mixture.
Step 2: Make a Smooth Puree
I remove the pan from heat and blend the mixture until smooth. If I want it silky, I strain the puree through a fine mesh sieve to remove the seeds.
Step 3: Bloom the Gelatin
In a small bowl, I sprinkle the gelatin over cold water and let it sit for about 5 minutes until it becomes spongy.
Step 4: Combine Gelatin and Puree
I gently heat the gelatin for a few seconds in the microwave (or over low heat), just until it melts. Then I stir it into the warm strawberry puree and let it cool completely.
Step 5: Whip the Cream
In a cold bowl, I whip the heavy cream with powdered sugar and vanilla until it holds soft peaks. I stop mixing when the cream becomes fluffy but not grainy.
Step 6: Fold It All Together
Once the puree cools, I gently fold it into the whipped cream using a rubber spatula. I work slowly to keep the air in. The mousse turns a soft pink and smells incredible.
Step 7: Chill
I refrigerate the mousse for at least 2 hours so it can set before spreading it between cake layers.
🧾 Nutrition Facts (Per Serving – about 1/8 of batch)
- Calories: 145
- Carbohydrates: 12g
- Protein: 1g
- Fat: 11g
- Fiber: 1g
- Sugar: 10g
🍰 Serving Suggestions
- I love using this mousse between layers of vanilla sponge or white chocolate cake.
- For a fancy touch, I sometimes pipe it into cupcakes or use it as a soft filling for layered trifles.
- If I have leftovers, I eat it straight with a spoon (no shame).
💡 Tips and Variations
- Use frozen strawberries if fresh ones aren’t in season. Just thaw and drain well.
- Make it seedless by straining the puree.
- Add chopped strawberries for a chunkier filling.
- For a firmer set, increase the gelatin slightly.
- Add white chocolate for extra richness.
🌿 Health Benefits of Strawberries
I always feel better about cake when I know it includes real fruit. Strawberries bring:
- High Vitamin C content
- Antioxidants like ellagic acid
- Fiber for digestion
- Low calories but rich flavor
Whipping cream isn’t exactly “light,” but I believe balance is key.
Can You Use Mousse For Cake Filling?
Yes, you can use mousse for cake filling. I love using mousse because it adds a soft, airy texture and rich flavor between cake layers.
When I chill it properly and add a little gelatin, it holds its shape well and gives the cake a light, creamy bite. It’s perfect for layered cakes, especially with fruit or chocolate flavors.
📝 Note
If the mousse seems too soft, I chill it longer or add a little more gelatin next time. The key is to let it firm up enough so it doesn’t ooze between the cake layers. I always make it ahead of time and keep it cold until I’m ready to assemble.
❓ FAQ – Strawberry Mousse As Cake Filling
1. Can I use mousse as a filling for any type of cake?
Yes, I use mousse in sponge cakes, layer cakes, and even in no-bake desserts. It pairs best with light, airy cakes but also works well with rich chocolate or vanilla layers.
2. How long should I chill the mousse before using it?
I always chill the mousse for at least 2 to 3 hours before spreading it between cake layers. This helps it thicken and hold its shape better.
3. Do I need to use gelatin in the mousse?
If I want the mousse to be firm and stable inside a cake, I use a small amount of unflavored gelatin. It gives structure without changing the flavor.
4. Can I make the mousse ahead of time?
Yes! I often prepare it a day in advance and store it in the fridge. It sets beautifully overnight and saves me time when assembling the cake.
5. How long does strawberry mousse last in a cake?
Once filled, I keep the cake refrigerated and serve it within 2 to 3 days for the best texture and flavor. The mousse stays fresh and firm during that time.
❤️ Conclusion
This strawberry mousse recipe is my go-to for summer cakes. It’s light, fresh, and looks beautiful between layers. Every time I make it, the scent takes over my kitchen, and I end up licking the spoon before it hits the fridge.
If you love soft berry flavors and silky textures, you’ll enjoy this mousse as much as I do. Let me know how it turns out for you. And if you sneak a spoonful before it sets—I won’t judge.
Strawberry Mousse Recipe
Ingredients
Equipment
Method
- I add the strawberries, sugar, and lemon juice to a small saucepan and let them simmer over medium heat for about 5 to 7 minutes. I stir occasionally until the strawberries break down into a soft jam-like mixture.
- I remove the pan from heat and blend the mixture until smooth. If I want it silky, I strain the puree through a fine mesh sieve to remove the seeds.
- In a small bowl, I sprinkle the gelatin over cold water and let it sit for about 5 minutes until it becomes spongy.
- I gently heat the gelatin for a few seconds in the microwave (or over low heat), just until it melts. Then I stir it into the warm strawberry puree and let it cool completely.
- In a cold bowl, I whip the heavy cream with powdered sugar and vanilla until it holds soft peaks. I stop mixing when the cream becomes fluffy but not grainy.
- Once the puree cools, I gently fold it into the whipped cream using a rubber spatula. I work slowly to keep the air in. The mousse turns a soft pink and smells incredible.
- I refrigerate the mousse for at least 2 hours so it can set before spreading it between cake layers.