Easy strawberry mousse recipe made with fresh whipped cream, sweetener, and sugar-free strawberry puree. Top this light and airy dessert with fresh fruit and Voortman Bakery Wafers!
This post is sponsored by Voortman Bakery. The content and opinions expressed below are that of The Foodie Affair.
Remember that homemade strawberry puree I shared last week? Well, between a tablespoon of that sugar-free sauce and my lemon curd, breakfast never tasted so delicious when I add a little to my Greek yogurt!
Seriously, just thinking about it makes my mouth water. It’s THAT good!
I highly recommend you put that on your “must make” list, because now I have another recipe you can use that strawberry sauce in.
Have you ever made strawberry mousse? It’s probably one of the most decadent treats ever created, and I made it a lot healthier by keeping the ingredients simple and granulated sugar-free!
Three ingredient strawberry mousse recipe
This recipe is simple to make once you have the strawberry puree already made. If you would like, you can also purchase a jar of jam, but I highly recommend making it yourself.
Gather these ingredients:
- Heavy whipping cream
- Sugar-free confectioner’s sweetener like Swerve
- Strawberry puree to make the puree you’ll need:
- Fresh Strawberries
- Vanilla Extract
- Sugar alternative like Swerve
Steps To Make Strawberry Mousse
- Chill bowl and beaters in freezer for about 30 minutes
- Beat whipping cream until soft peaks form with sweetener
- Fold in strawberry puree
- Scoop in serving dishes and garnish
How To Make Strawberry Mousse Without Gelatin
I was super curious to see how this dessert would hold up without gelatin, and I have to say, beautifully!
When using gelatin, you need to bloom it in water, then fold it in the base ingredients, which in this case is the strawberry sauce before folding it into the whipped cream.
I skipped that part entirely and went straight to folding in the puree into the whipped cream to keep this dessert easy. I’m very pleased with the results.
Now, if I was serving this for guests and I wanted to make this 3-4 days in advance, then I would use gelatin to give it an extra boost of thickener.
So the option is yours!
What Goes Well With Strawberry Mousse?
- Fresh fruit: diced strawberries and blueberries
- Voortman Bakery Wafers made with REAL ingredients! No artificial colors, flavors, high-fructose corn syrup, or trans-fat are in these cookies. Strawberry and fudge coated wafers are perfect with this mousse!
- Samoa Strawberries – chocolate dipped strawberries with toasted coconut
- Almond slivers or chopped walnuts
- Chocolate shavings
- Chocolate chips
What To Do With Extra Strawberry Mousse
This mousse lasted in the refrigerator for several days, and the leftovers I scooped in heaping tablespoons and froze it for an anytime treat!
By the way, it is quite tasty in a warm cup of coffee!
Some other ways you can use the leftovers is to bake wonton wrappers like I did with these pecan wonton bites and scoop a tablespoon of mousse in the middle.
You can also buy pre-made mini fillo shells or pie crust if you prefer to go that route.
So many delicious options to serve this strawberry mousse! Give this easy recipe a try today!
- 2 cups heavy whipping cream
- 2/3 cups Swerve Confectioner's sweetener
- 1 cup sugar-free strawberry puree
Ensure strawberry puree is cooled and set aside.
Place large bowl and whipping whisks in the freezer to get cold (about 30 minutes is all you need).
Remove bowl and whisk from freezer and add whipping cream. Whip until soft peaks are just beginning to form. Add the sweetner and continue whipping until soft peaks form.
Fold the berries into the whipped cream using a rubber scraper (under over motion) until fully incorporated.
Scoop into individual serving dishes and chill for about 2 hours.
Garnish with additional fruit or half or a Vortman Bakery wafer.
Garnish with fresh fruit or Voortman Bakery wafers - Strawberry and fudge coated wafers go especially well with this strawberry mousse recipe.
For Keto/Low Carb followers, each serving is 6 carbs.
Amount Per Serving: Calories: 317 Total Fat: 22g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 67mg Sodium: 17mg Carbohydrates: 31g Fiber: 0g Sugar: 31g Protein: 2g