Mary Berry Strawberry Mousse Recipe

This light, airy Mary Berry Strawberry Mousse is made with fresh strawberries, double cream, and caster sugar, ready in 4 hours and 20 minutes. The softly whipped cream gently folds into the vibrant strawberry purée, creating perfectly pink clouds that set beautifully in the fridge. I love making this traditional treat when local berries are at their absolute peak.

Why This Classic Works

Mary Berry’s traditional method relies on real gelatine and proper whipping to achieve that signature stable yet weightless texture. Getting the double cream to soft peaks is crucial, as over-whipping leaves the final dish grainy and heavy.

I learned quickly that rushing the cooling of the strawberry purée melts the cream, resulting in separated layers. Patience during the chilling phase rewards you with a seamless, vibrant dessert that holds its shape on the spoon.

Mary Berry Strawberry Mousse Ingredients

• 400g fresh strawberries, hulled
• 100g caster sugar
• 1 tbsp lemon juice
• 3 sheets leaf gelatine
• 300ml double cream
• Extra strawberries for garnish

How To Make Mary Berry Strawberry Mousse

1. Prepare the Strawberries: Blend the hulled strawberries in a food processor until completely smooth, then pass the purée through a fine sieve to discard the seeds.
2. Heat the Purée: Gently warm half of the smooth strawberry purée in a saucepan with the caster sugar and lemon juice over low heat until the sugar dissolves.
3. Dissolve the Gelatine: Soak the gelatine leaves in cold water for 5 minutes, squeeze out the excess moisture, and whisk them into the warm purée until fully dissolved.
4. Cool and Combine: Stir the remaining cold strawberry purée into the warm mixture and let the entire base cool to room temperature.
5. Whip the Cream: In a separate large bowl, whip the double cream just until it holds soft peaks, stopping before it becomes stiff.
6. Fold and Set: Gently fold the whipped cream into the cooled strawberry mixture until no white streaks remain, divide into serving glasses, and chill for at least 4 hours.

Recipe Tips

• Sift the purée: Removing the tiny seeds ensures a completely smooth, velvety texture in the final dessert.
• Watch the cream: Whip the double cream only to soft peaks so it folds easily into the fruit base without splitting.
• Cool completely: Never add warm fruit purée to whipped cream, or it will melt the fat and ruin the airy structure.

What To Serve With Strawberry Mousse

Pair this light dessert with crisp shortbread biscuits or almond tuiles for a satisfying textural contrast. A small dollop of lightly sweetened chantilly cream and a fresh mint sprig on top finishes it beautifully.

How To Store

Keep the mousse covered tightly with cling film in the fridge for up to two days. Do not freeze this dessert, as the gelatine and dairy structure will break down and turn watery when thawed.

FAQs

• Can I use frozen strawberries? Yes, but thaw them completely and drain any excess water before blending to prevent the mousse from setting too softly.
• Why did my mousse separate? This usually happens if the fruit purée was still warm when folded into the cream, or if the mixture was over-mixed.
• Can I use powdered gelatine instead of leaves? Absolutely. Sprinkle one 12g sachet of powdered gelatine over a little cold water to sponge, then stir it into the warm purée.
• Is it possible to make this vegetarian? You can substitute the gelatine with an agar-agar alternative, but follow the packet instructions carefully as it sets differently than traditional gelatine.

Nutrition

• Calories: 320 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 90mg
• Sodium: 30mg
• Total Carbohydrate: 16g
• Protein: 3g

Try More Recipes:

• Mary Berry Strawberry Jam Recipe
• Mary Berry Strawberry Cake Recipe
• Mary Berry Sponge Pudding Recipe