Strawberry White Chocolate Mousse

Smooth and creamy strawberry mousse made with fresh strawberries, cream, gelatin, sugar, lemon juice and white chocolate.

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Photography Credit: Elise Bauer

We recently came across an intriguing recipe for strawberry mousse cake in Martha Stewart Living and decided to skip the cake part and just make the strawberry white chocolate mousse. It was fabulously cool and rich, just the dessert for a warm spring evening.

The following recipe is modified slightly. I found we didn’t need as many strawberries as the magazine’s recipe suggested. Also, we served the mousse with some remaining strawberry purée on top. The purée is not sweetened and adds a lovely mildly tart balance to the rich mousse.

Strawberry Mousse

Strawberry White Chocolate Mousse Recipe

  • Yield: Serves 6-8


  • 1 ½ pounds of strawberries
  • 2 Tbsp fresh lemon juice, divided
  • 8 ounces white chocolate, finely chopped
  • 1 ¼ teaspoon unflavored gelatin (about half a small envelope)
  • 2 cups heavy cream
  • 2 Tbsp powdered (confectioner's) sugar


1 Clean and hull the strawberries. Starting with about half of the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a mesh sieve with the back of a spoon into a bowl. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside. With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.

2 Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn't actually touch the bottom of the bowl.) Stir until smooth, set aside.

3 Put 1/4 cup of cold water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.

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4 Put 1/4 cup of the cream into a small saucepan on medium heat. Whisk in 2 tablespoons of the powdered sugar and bring to a simmer. Stir in the water gelatin mixture until dissolved. Pour this mixture into the bowl with the melted white chocolate and whisk until smooth. Stir in 3/4 cup of the puréed strawberries, reserving the remaining 1/4 cup.

5 Using an electric mixer with the whisk attachment, beat the remaining 1 3/4 cup of cream on medium-high speed until medium peaks form. (It helps if your cream is very cold.) Stir a  third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.

6 Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).

7 When you are read to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.

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Showing 4 of 10 Comments

  • Chelsea

    That looks like a great recipe!

    I have some strawberries that I picked and froze at the peak in the season (it’s early in Texas), would I be able to use those in this recipe?

  • Chelsea

    I’m happy to report that this worked great with frozen strawberries! I just kind of skipped the sliced strawberry part since good strawberries are hard to find here at this point and it was still very good. This recipe could feed an army! The army would be very satisfied, however. This was excellent, thanks!

  • Rachel Wright

    I used this as a filling for a wedding cake. It was DIVINE. Thank you so much!


  • doreen

    Made this recipe with dietetic Belgian white chocolate and substituted Splenda for the sugar, increasing sweetener by another tablespoon. The guests didn’t even notice that it was without sugar. Thanks, great recipe.

  • Cristina

    Should the cream be chilled before I whip it? :)

    Cream should always be chilled before you whip it. ~Elise

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