Shortcut Strawberry Mousse
This shortcut strawberry mousse is just a few ingredients–no gelatin sheets required. It’s sweet and so fluffy! It might not be healthy or high-flying cuisine, but it works in a pinch and it’s tasty! You can eat it with a spoon or use it as a filling for cakes or doughnuts. It’s also great as a topping for a variety of desserts (or even pancakes or waffles!).
This simple mousse is used in my Banana Split Cookies recipe–an indulgent recipe for over-the-top cookies!
This is one of those simple little “non-recipe” recipes. I like to have even simple recipes written down and organized so I can pin them, link to them, or find them years later when I’ve forgotten ratios or ingredients.
This recipe makes a soft and fluffy strawberry mousse in the prettiest pink color! Eating this with a spoon is a great idea, but it also works as a fluffy topping or filling for other desserts.
I call it “Shortcut” Strawberry Mousse, because it’s a very quick method of making a mousse that only requires whipping up a bowl of heavy cream along with the other ingredients. You won’t be dealing with tricky gelatin sheets for this one!
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Ingredients in This Simple Strawberry Mousse
This recipe calls for a short list of ingredients. You’ll need: heavy cream, instant vanilla pudding mix, powdered sugar, and strawberry syrup.
Heavy Cream – Be sure to use heavy cream or heavy whipping cream. Don’t try to sub in “whipping cream” (a lower fat product) or “half-and-half” (a much lower fat product). These will not whip correctly.
Powdered Sugar – if the sugar is lumpy, sift it first.
Instant Vanilla Pudding Mix – You’ll only need a few tablespoons of instant vanilla pudding mix so you can save the rest to use in my stabilized whipped cream recipe, skillet cookie recipe, or another treat. Be sure to purchase instant pudding mix.
Strawberry Syrup – I used Hershey’s Strawberry Syrup. I also tried using strawberry jam for a healthier swap, but it ended up as an ugly brown color, so I stuck with the Hershey’s.
How to Make It!
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
This is such a simple recipe!
Basically, you combine all the ingredients into a medium bowl and then give it a whisk to dissolve all the ingredients and prevent lumps.
Then, you will use a hand mixer with the beaters attached to whip the mixture to stiff peaks. Don’t overwhip it though! Store in the fridge.
Using a stand mixer? If you want to use a stand mixer, you will probably have more success if you double the recipe, as 1 cup of heavy cream is a small-ish amount for a standard stand mixer.
How to Store or Make Ahead
Store the finished mousse in the fridge for up to 5 days. It stays aerated and fluffy due to the stabilizing action of the vanilla pudding mix.
Can I Freeze It?
I recommend making this fresh, but if you want to save leftovers you can freeze it. I usually only do this for the sake of not wasting leftovers though–it’s ideal to make it fresh!
I did need to save some of my decorated Banana Split Cookies and they came out nicely from the freezer!
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Thanks so much for trying one of my recipes!
Strawberry Mousse
Ingredients
- 1 cup heavy cream
- 2 tablespoons instant vanilla pudding mix
- 1 tablespoon powdered sugar
- 3 tablespoons strawberry syrup (I used Hershey's Strawberry Flavor Syrup)
Instructions
- Combine 1 cup heavy cream, 2 tablespoons instant vanilla pudding mix, 1 tablespoon powdered sugar, and 3 tablespoons of strawberry syrup in a medium bowl. Whisk to dissolve dry ingredients.
- Next, use a hand mixer with the beater attachments on medium-low to whip to stiff peaks. Don't overwhip.
Notes
Nutrition
Pin It for Later!
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