Strawberry Mousse

This Strawberry Mousse is made with strawberries and whipped cream, and it’s perfect for filling cakes. You only need a few ingredients, and it’s so easy to make. You can use fresh strawberries or frozen ones or use mixed berries instead of just strawberries.

Ingredients

350 g frozen or fresh strawberries
350 ml (1.5 cups) whipping cream
60 ml (1/4 cup) strawberry syrup
15 g unflavoured gelatine powder, softened in 140 ml (1/2 cup) water
100 g (1 cup) powdered sugar

The quantities in this recipe will make enough strawberry mousse to fill an 18 cm (7’’) cake with three layers of filling.

Directions

Watch this video to see how to make the strawberry mousse or, read the instructions below.

Bring the strawberries to a boil in a saucepan on the stovetop. If using frozen berries, thaw them before. As the strawberries cook, some liquid will evaporate, leaving approximately 330 g of strawberries.
Puree the cooked strawberries using a hand blender until smooth. Stir in the strawberry syrup and allow the mixture to cool. It should be warm to the touch but not hot when adding the gelatine and whipping cream.
Soften the gelatine in water for 10 minutes. Then, melt it in the microwave for a few seconds until all the granules are dissolved.
Before melting the gelatine, beat the whipping cream and powdered sugar together using a mixer on high speed until soft peaks form.
Pour the melted gelatine over the strawberry mixture and stir until well combined. Then, gently fold in the whipped cream until evenly incorporated.
To assemble cakes with the strawberry mousse, line the cake pan with plastic wrap on the bottom and use acetate sheets to create a collar around the edges of the pan.
Fill the cakes with the strawberry mousse immediately and refrigerate them for at least 6 hours or overnight to allow the gelatine to set.