Mary Berry Strawberry Mousse

When I was about nine, I remember sneaking into the fridge the night before my mum’s birthday dinner, looking for something sweet — and there they were. Four dainty little glasses with soft pink mousse, covered in cling film and crowned with a single sliced strawberry. It looked too pretty to touch, but I did anyway. Scooped a bit right off the top with my finger. Worth the telling-off.

This strawberry mousse is just like that — light, creamy, a bit posh-looking but secretly easy as anything. Mary Berry knows what she’s doing. It’s the sort of pudding that makes people think you’ve gone to loads of effort when really, it’s a whizz and a whip and you’re done. And honestly, when strawberries are ripe and in season? You don’t need to mess about much. Let the fruit do the talking.

Why You’ll Love It

• Tastes like summer in a glass — soft, fresh, and a little bit fancy
• You only need three main ingredients — strawberries, sugar, and cream
• It’s no-bake, no gelatin, no drama — just chill and serve
• Perfect make-ahead dessert — ideal if you’re hosting
• Light texture, not too sweet — you won’t feel heavy after
• Can be dressed up or down — serve it in wine glasses or jam jars

Ingredients

• 12½ oz ripe strawberries (about ¾ pound)
• ½ cup granulated sugar
• 1 cup cold whipping cream
• Extra strawberries, for topping

How to Make It

Wash, chop, and blitz the berries:

Rinse the strawberries and slice off the tops. Chuck them into a blender with the sugar and blitz until smooth. You’ll get this gorgeous pink purée that smells like a garden.

Set a bit aside — trust me:

Scoop out about ½ cup of that purée and set it aside. That’s going at the bottom of your glasses. It adds a little colour pop and punchy flavour when you dip your spoon in later.

Whip the cream ‘til it holds shape:

Grab your cold cream and whip it up in a mixing bowl — takes a couple of minutes with electric beaters. You’re looking for stiff peaks that stand tall but still look smooth. If it starts to look like butter, you’ve gone too far (been there).

Fold in the strawberry magic:

Take the rest of the purée and gently fold it into the whipped cream. Don’t stir like a mad person — just gently turn it over and over until it’s combined and fluffy. It should look like strawberry ice cream clouds. Try not to eat it straight from the bowl.

Layer it up in glasses:

Spoon that ½ cup of purée into the bottom of four glasses. Then divide the mousse on top. Don’t worry if it’s a bit wonky — that’s half the charm. I used glasses that hold about 1 cup each, in case you’re wondering.

Let it chill out:

Pop the whole lot in the fridge for at least an hour. If you can leave it overnight, even better — the flavour deepens, and the mousse sets up nicely. You’ll know it’s ready when it gives a gentle wobble.

Add a finishing touch:

Just before serving, slice up a few more strawberries and place them on top. I sometimes add a tiny mint leaf too, but that’s just me showing off.

Common Mistakes and How to Dodge Them

Why did mine turn soupy?
Probably under-whipped cream or over-folded the purée. You want to keep that airy structure — treat it gently, like folding a fitted sheet (badly, in my case).

Can I skip the purée layer at the bottom?
You can — but don’t. That little tangy hit makes each spoonful more interesting. Trust the process.

I over-whipped the cream — now what?
If it’s gone grainy but not fully split, stir in a splash of cream to loosen it. If it’s turned into butter, start over. Sorry love.

It tastes bland — what went wrong?
Check your strawberries. If they’re out of season or dull, add a splash of lemon juice or a smidge more sugar to bring it to life.

Storage and Reheating

• Fridge: Covered, it’ll keep nicely for up to 2 days. Any longer and it starts to weep a bit (still edible though).
• Freezer: You can freeze it, but it turns into more of a semifreddo. Still lush, just different texture.
• Reheating: Nope! This is a cold-only kinda dessert. Heating it would turn it into soup — and not in a good way.

Frequently Asked Questions

Can I use frozen strawberries?
Yep — thaw them first and drain off the excess liquid. They might be a bit less vibrant, but still work well.

Can I make it vegan?
You could try whipped coconut cream in place of dairy. Not quite the same texture, but tasty in its own right.

Do I need a blender?
Technically, no. You could mash the berries with a fork and sieve them — but it’ll be more rustic. Your call.

Can I double it for a crowd?
Absolutely — just use a bigger bowl for whipping and taste the purée as you go. Some berries are sweeter than others.

Nutrition Facts (Per Serving):

• Calories: 330
• Fat: 22 g
• Carbs: 33 g
• Protein: 1 g
• Sodium: 23 mg
• Sugar: 29 g

Try More Mary Berry Recipes:

• Mary Berry Lemon Mousse Recipe
• Mary Berry No Bake Cheesecake
• Mary Berry Fruit Cake Loaf