Can I use frozen strawberries instead of fresh?

Yes! Just thaw and drain them well before blending. Frozen strawberries work great and are available year-round.

How do I know when the whipped cream is ready?

You’re looking for soft peaks — the cream should hold its shape but still be a little fluffy and soft, not stiff.

Absolutely! It’s best when chilled for at least 1–2 hours and can be made up to 3 days ahead.

Yes! As long as your vanilla extract is gluten-free, this recipe is naturally gluten-free.

You can! Add 1 tsp of dissolved unflavored gelatin to the strawberry puree if you prefer a more set texture.

Yes! Substitute the sugar with a sweetener like stevia, monk fruit, or erythritol. Adjust to taste.

It pairs beautifully with shortbread cookies, chocolate drizzle, or a dollop of whipped cream on top!

Scale

In a blender or food processor, add the chopped strawberries, sugar, and lemon juice. Blend until smooth. Optional: strain through a fine mesh sieve for extra smoothness.
In a large mixing bowl, whip the cold heavy cream and vanilla extract until soft peaks form.
Gently fold the strawberry puree into the whipped cream using a spatula, keeping the mixture airy.
Spoon the mousse into serving glasses or bowls. Chill for at least 1–2 hours until set.
Garnish with fresh strawberries or mint before serving. Enjoy!

Taste the puree before mixing to adjust sweetness based on strawberry ripeness. Chill tools before whipping cream for best texture.

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