Gluten Free Strawberry Mousse
Fresh strawberries, cold heavy cream, and a bright hit of lemon juice come together in a dessert that feels genuinely luxurious without requiring any specialty flours or swaps. Every ingredient here is naturally free of gluten, so there's no need to audit labels or worry about hidden wheat starch sneaking into your dessert course. The technique is the real star — a silky strawberry purée gets folded into whipped cream and stiff egg whites in two careful stages, building that signature airy, cloud-like texture that makes mousse so irresistible. Straining the purée through a fine-mesh sieve keeps the finish perfectly smooth, and the vanilla rounds out the berry flavor beautifully. After a couple of hours in the fridge, it sets into something pale pink and elegant that looks far more impressive than the effort involved. Serves 4, so it's just right for a dinner party finish or a weekend treat you'll want to make again immediately.
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Learn more →Ingredients
4 servings
For the mousse
- 1 lb fresh strawberries, hulled and halved
- 3 tbsp granulated sugar, divided
- 1 tbsp fresh lemon juice
- 1 cup heavy cream, cold
- 2 pasteurized egg whites
- 1 pinch cream of tartar
- ½ tsp vanilla extract
For serving
- fresh strawberries, sliced, for serving (optional)
Instructions
- 1
Combine the hulled strawberries, 2 tablespoons of the sugar, and the lemon juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Pour the purée through a fine-mesh strainer into a large bowl, pressing with a spatula to extract as much liquid as possible; discard the seeds. You should have about 1 cup of purée. Set aside.
- 2
In a large, clean bowl, beat the cold heavy cream with a hand mixer on medium-high speed until it holds firm peaks, about 3–4 minutes. Cover and refrigerate while you prepare the egg whites.
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