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This Vegan Strawberry Mousse is made with 6 simple ingredients and is entirely soy-free (no tofu!). Enjoy chilled with coconut whipped cream and strawberry slices for the perfect summer dessert or Valentine’s Day treat!
Table of Contents
It’s no secret that Vegan Mousse is one of our favorite vegan dessert recipes. It’s rich, luxurious, and has the best smooth and airy texture. While we love our Healthy Chocolate Mousse and Tofu Chocolate Mousse recipes, we knew we wanted to create a lighter, fruity dessert, and this Strawberry Mousse is exactly that.
It’s sweet, tangy, and filled with fresh berries, thanks to freeze-dried strawberries and strawberry jam. It’s currently rivaling our Vegan Strawberry Sugar Cookies for our favorite pink dessert!
Ingredients You’ll Need
- Vegan heavy cream: Traditional mousse is made with heavy cream, which adds a rich, creamy texture. We opted for store-bought vegan heavy cream to make this strawberry mousse recipe vegan-friendly. Brands Country Crock, Silk, and Nature’s Charm make vegan versions. If you can’t find vegan heavy cream near you, try this Homemade Heavy Cream Substitute by Nora Cooks.
- Freeze-dried strawberries: Adds a concentrated strawberry flavor and vibrant pink color without watering down the mousse. For best results, it’s important to use freeze-dried strawberries (this is not the same as dried strawberries or dehydrated strawberries!).
- Vegan cream cheese: Adds a tangy flavor and helps to stabilize the texture of the mousse. We’ve only tried this recipe with store-bought vegan cream cheese, but it might work with our Homemade Vegan Cream Cheese.
- Strawberry jam: Enhances the strawberry flavor and adds extra sweetness. Any strawberry jam of choice will work.
- Powdered sugar: Like our Coconut Whipped Cream, powdered sugar perfectly sweetens this strawberry mousse. To ensure your dessert is vegan, opt for organic powdered sugar. Conventional sugars are sometimes processed with bone char.
- Salt: A small pinch of salt balances the sweetness and richness and enhances the strawberry flavor. A little goes a long way.
Equipment Needed
How to Make Vegan Strawberry Mousse
- Process the freeze-dried strawberries into a powder. Add the freeze-dried strawberries to a small blender and blitz until as broken down as you can get it. Ideally, it should be fine crumb or powder.
- Add cream cheese, jam, powdered sugar, and salt. Into the same blender, add the vegan cream cheese, strawberry jam, powdered sugar, and salt. Blend until the mixture is completely smooth. Set aside.
- Whip the heavy cream. Add the heavy cream to a large mixing bowl. Use an electric mixer or hand mixer to whip the cream into stiff peaks for about 2 minutes.
- Combine the heavy cream and strawberry mixture. Pour the strawberry mixture into the bowl. Using a spatula and a very light hand, fold it together until it is combined. You want to maintain as much air in the mixture as possible to keep the texture light and fluffy.
- Refrigerate. Transfer the strawberry mousse to jars or serving glasses and store covered in the fridge for at least an hour to set, or even overnight if needed.
- Serve chilled with fresh strawberries, coconut whipped cream, a sprinkle of crushed freeze-dried strawberries, and other desired toppings. Enjoy!
Recipe FAQs
You might have luck with coconut cream or a can of coconut milk. Don’t shake the cans to ensure the highest fat content is on top (the hard white part!), and place it into the fridge overnight. The next day, carefully open the can and use only solid portions. If you only have regular plant-based milk, make our Classic Vegan Chocolate Mousse. Or, if you have silken tofu, make our Silken Tofu Chocolate Mousse.
Unfortunately, liquid sweeteners of any kind will not work. When making an airy strawberry mousse, it is very difficult to maintain a stable texture when there is too much liquid in the recipe. Mousse is typically light and airy, and is created by whipping air into the ingredients.
Adding moisture from maple syrup, agave, simple syrup, and more will make it very difficult to maintain a light texture. Instead, you’ll have a runny mousse that is weighed down by the excess moisture.
It should work as most strawberry powder is made from pre-ground freeze-dried strawberries. Use an equal amount of 8 grams.
Strawberry puree might work instead of strawberry jam, but strawberry puree contains more moisture than jam and is not as sweet. If you use a strawberry puree, use ripe strawberries and consider squeezing out any excess liquid using a cheesecloth.
Food processors and blenders cannot properly whip air into the mousse. The next best option is a stand mixer fitted with a whisk attachment.
Storage Instructions
Leftover mousse will keep for up to 5 days in airtight jars in the refrigerator. Freezing is not recommended.
Quick Tips
- Use cold heavy cream and equipment. Making homemade mousse is very similar to making homemade coconut whipped cream. While this mousse is not as finicky as homemade whipped cream, it can be really helpful to chill the heavy cream, bowl, and electric mixer for 1-2 hours before using. The colder the ingredients, the easier it is to whip into stiff peaks.
- Follow the weighted measurements, if possible. If you have a baking scale, we highly recommend using it to make this mousse. We’ve given weighted measurements for the ingredients that matter most.
- Refrigerate before serving. To properly set, this strawberry mousse should be left to set for at least an hour or up to overnight.
More Vegan Strawberry Recipes YOu May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Strawberry Mousse Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Vegan Strawberry Mousse is made with simple ingredients and is entirely soy-free (no tofu!). Enjoy chilled with coconut whipped cream and strawberry slices for the perfect summer dessert or Valentine’s day treat!
Ingredients
- ½ cup vegan heavy cream
- 8 grams of freeze-dried strawberries
- 8 ounces vegan cream cheese
- ½ cup strawberry jam or preserves
- ¼ cup (30g) powdered sugar
- ¼ teaspoon salt
Equipment
Instructions
- Process the freeze-dried strawberries into a powder. Add the freeze-dried strawberries to a small blender and blitz until as broken down as you can get it. Ideally, it should be fine crumb or powder.
- Add cream cheese, jam, powdered sugar, and salt. Into the same blender, add the vegan cream cheese, strawberry jam, powdered sugar, and salt. Blend until the mixture is completely smooth. Set aside.
- Whip the heavy cream. Add the heavy cream to a large mixing bowl. Use an electric mixer or hand mixer to whip the cream into stiff peaks for about 2 minutes.
- Combine the heavy cream and strawberry mixture. Pour the strawberry mixture into the bowl. Using a spatula and a very light hand, fold it together until it is combined. You want to maintain as much air in the mixture as possible to keep the texture light and fluffy.
- Refrigerate. Transfer the strawberry mousse to jars or serving glasses and store covered in the fridge for at least an hour to set, or even overnight if needed.
- Serve chilled with fresh strawberries, coconut whipped cream, a sprinkle of crushed freeze-dried strawberries, and other desired toppings. Enjoy!
Notes
- Storage: Leftover mousse will keep for up to 5 days in airtight jars in the refrigerator.
- Freezing is not recommended.
- Heavy Cream: If you can’t get your hands on heavy cream, opt for coconut cream or a can of coconut milk. Don’t shake the can to ensure the highest fat content is on top (the hard white part!), and place it into the fridge overnight. The next day, carefully open the can and use only solid portions. If you only have regular plant-based milk, make our Classic Vegan Chocolate Mousse. Or, if you have silken tofu, make our Silken Tofu Chocolate Mousse.
- Prep Time: 1 hour 10 minutes
- Category: No-Cook
- Method: Blender
