Strawberry Mousse – Light, Fluffy, and Bursting with Fresh Flavor

There’s something utterly magical about spooning a cloud of vibrant strawberry mousse into your mouth on a warm evening.

The first time I tasted this dessert, the bright sweetness of ripe strawberries combined with the silky richness of coconut left me grinning ear to ear.

Every bite feels like a celebration of summer—airy, refreshing, and delightfully dairy-free.

I can’t wait for you to experience how simple ingredients transform into a show-stopping treat that’s both elegant and easy.

Why You’ll Love This Recipe

Ultra-light texture – Whipped aquafaba creates a fluffy, cloud-like base that feels decadent without heaviness.

Pure fruit flavor – Fresh, sweet strawberries shine through with no masking from heavy creams or artificial stabilizers.

Dairy-free indulgence – Coconut cream replaces dairy, giving richness while keeping it vegan-friendly.

Minimal ingredients – Just strawberries, coconut cream, agar, aquafaba, and a touch of sweetener and vanilla.

Make-ahead convenience – Prepare the mousse base in under 30 minutes, then chill until ready to serve.

Impressive presentation – Piped into jars or ramekins, it looks like a gourmet dessert straight from a patisserie.

What You’ll Need (Ingredient Highlights)

Fresh strawberries – Choose the ripest, reddest berries for vibrant color and natural sweetness.

Maple syrup – Sweetens the strawberry purée with a gentle caramel note.

Vanilla – Either extract or vanilla bean seeds, for aromatic depth.

Coconut cream – Provides a silky base and dissolves agar for structure.

Agar powder – Plant-based gelling agent to set the mousse without gelatin.

Aquafaba – The liquid from canned chickpeas whipped into a stable, fluffy foam that mimics whipped egg whites.

Pinch of salt – Balances and enhances all flavors.

Optional toppings – Coconut cream, chocolate shavings, and extra fresh strawberries for garnish.

Pro Tips Before You Start

Pick peak-season strawberries – Fully ripe berries yield the best color and flavor.

Dissolve the agar completely – Whisk the coconut cream and agar until boiling to avoid grainy bits.

Cool to just-warm – The strawberry-coconut mixture should be warm, not hot, when folding into aquafaba to preserve airiness.

Test aquafaba peaks – Whip until you can invert the bowl and the peaks don’t budge.

This ensures stability.

Fold gently – Use broad strokes when combining mixtures to retain the light, fluffy texture.

How to Make Strawberry Mousse

Step 1: Prepare the Strawberry Purée

Rinse and pat dry fresh strawberries. Remove stems and slice.

Place sliced strawberries, maple syrup, and vanilla into a blender.

Purée on high until completely smooth.

Transfer to a large mixing bowl and set aside.

Step 2: Activate the Agar in Coconut Cream

In a medium saucepan, combine coconut cream and agar powder.

Heat over medium, whisking constantly, until the mixture reaches a gentle boil and the agar fully dissolves.

Remove from heat immediately to avoid overcooking.

Step 3: Combine Coconut-Agar with Strawberry Purée

Pour the hot coconut-agar mixture into the bowl of strawberry purée.

Whisk vigorously until fully combined.

Allow the mixture to cool for about 20 minutes—just until it feels warm to the touch but not hot.

Step 4: Whip the Aquafaba

Drain a can of chickpeas, reserving aquafaba (the liquid). Measure out ¼ cup.

In a large mixing bowl or stand mixer, whip the aquafaba with a pinch of salt on high speed until it forms stiff peaks—about 4–5 minutes.

Step 5: Fold Strawberry Mixture into Aquafaba

Gently fold half of the cooled strawberry-coconut liquid into the whipped aquafaba, using a spatula.

Use broad strokes to preserve air.

Once no streaks remain, fold in the remaining strawberry mixture until just combined.

The batter should be light and airy.

Step 6: Portion and Chill

Spoon the mousse into individual ramekins or jars, filling them to nearly the top.

Cover tightly with plastic wrap and refrigerate for at least 3 hours, until the mousse is set and holds its shape.

Step 7: Garnish and Serve

Before serving, top each mousse with a small dollop of coconut cream, a few chocolate shavings, and a slice or two of fresh strawberry.

Serve chilled, inviting guests to dive into the airy, fruity delight.

What to Serve It With

Shortbread cookies – Their buttery crunch complements the silky mousse.

Warm berry compote – A spoonful of heated mixed berries provides a cozy contrast to the chilled mousse.

Vanilla panna cotta – Serve side by side for a double creamy treat.

Sparkling rosé (mocktail) – The bubbles refresh the palate between spoonfuls of rich mousse.

Fresh mint sprigs – A few leaves add herbal brightness and visual appeal.

Variations / Substitutions

Mixed berry puree – Combine strawberries with raspberries and blueberries for a layered berry flavor.

Agave or honey – Swap maple syrup with agave or honey for a different sweet note.

Chocolate swirl – Melt dark chocolate and swirl into the strawberry purée before chilling.

Lemon zest – Add a teaspoon of lemon zest to the purée for a citrusy lift.

Gelatin option – Use 1 teaspoon powdered gelatin (bloomed in cold water) instead of agar, if not strictly vegan.

Coconut whipped topping – Substitute whipped coconut cream for aquafaba for a richer, albeit less airy, finish.

Storage & Leftovers

Refrigerator – Keep mousse in airtight jars or ramekins for up to 2 days.

After that, it may begin to lose some of its light, airy texture.

Freezer – Freeze in sealed containers for up to 1 week.

Thaw in the refrigerator for 30 minutes before serving to regain some fluffiness.

Make-ahead – Assemble and chill up to 12 hours in advance.

Add garnishes just before serving for the freshest look.

FAQs

Can I use frozen strawberries?
Yes—thaw completely and drain excess liquid before blending.

The color may be a bit paler, but flavor remains bright.

Why isn’t my aquafaba forming peaks?
Ensure your bowl and whisk are spotless and oil-free.

Use aquafaba that’s been refrigerated overnight for better foaming.

How do I prevent the mousse from collapsing?
Fold the strawberry mixture into aquafaba when it’s only warm, not hot.

Overfolding also deflates the foam, so fold gently until just incorporated.

Can I make this chocolate-flavored?
Absolutely. Add 2 tablespoons unsweetened cocoa powder to the strawberry purée before combining with coconut-agar mixture.

Is agar powder the same as agar-agar?
Yes. Use 1 teaspoon agar powder or equivalent agar-agar flakes.

Ensure it’s fully dissolved in heated coconut cream.

How do I adjust sweetness?
Taste the strawberry purée before adding agar.

If you prefer less sweet, reduce maple syrup to 2 tablespoons or to taste.

Final Thoughts

This Strawberry Mousse marries the freshness of ripe summer berries with the airy elegance of whipped aquafaba.

Every spoonful is a celebration of lightness—no heavy creams, no gelatin, just plant-based ingredients that elevate dessert to an art form.

Whether you’re hosting a dinner party or craving a guilt-free treat at home, this mousse delivers pure joy in each airy bite.

Enjoy this taste of summer, whenever you need a moment of sweet, fluffy bliss.