Simple Strawberry Mousse

"My mom made this easy summertime dessert when we were growing up. It was always popular and so refreshing on a hot summer afternoon. (Cook time is freeze time for a "soft serve" consistency.)"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Calee photo by Calee
photo by AcadiaTwo photo by AcadiaTwo
photo by Sharon123 photo by Sharon123
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:




  • Mix three ingredients in freezer-proof large mixing bowl. Cover with plastic wrap and partially freeze. (about 45 minutes to an hour).
  • Remove from freezer and beat with electric mixer until smooth; about 1 minute. (There will be chunks of strawberries).
  • Pour into individual dishes or paper cups if desired. Return to freezer until firm and ready to serve! Will be "soft serve" consistency in about 3 hours. If you prefer it firmer and more like ice cream, freeze for at least 10-12 hours. Garnished with fresh strawberries if desired.

Questions & Replies

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  1. How can something so good be so simple? This is nice, light and refreshing. I made this as written and garnished with sliced fresh strawberries. Toddler DS really enjoyed the 'pink ice cream.' I used fat-free sour cream and left it in a single bowl, serving from that (removed from the freezer at the start of a meal, just to soften enough to serve). The partial freeze took 2-3 hours in my freezer and yet the edges were frozen while the middle was still a bit runny. It was fine in the mixer nonetheless. We will be enjoying this many times, particularly in the summer. I might even try this with some other fruit. Thanks!
  2. Very good! We liked it at the soft serve consistency best. I couldn't believe how easy this was and very tasty with the sour cream. Thank you for a great recipe.
  3. Yummy! I used vanilla yogurt. So very good and easy to make! Made for the Everyone is Making the Same Thing Photo event.
  4. So refreshing on a hot summer day! It was like a cross between a gourmet ice cream and sorbet. We loved it. I realized after I had added the strawberries that it was a 16 ox. bag instead of a 10 oz. one. It didn't seem to affect the outcome at all. I also used reduced fat sour cream with excellent results. Prepared for the "Everyone is Making the Same Thing" Challenge #2.
  5. Excellent! I too felt it was more like ice cream then mousse only because of the temperature. However it is decadent enough to serve at your most special occasion. Made for the July 2009 Everybody is Making the Same Thing Challenge in the Photo Forum.


  1. Very simple and tasty! I used vanilla yogurt instead of sour cream and only used 1/4 cup of berry sugar, it turned out very nicely. I let the strawberries thaw a bit then coarse chopped them and then into the food processor added the yogurt and sugar, pulsed twice then into the freezer. I plan on making this again with other seasonal fruit. Made for the "Everyone is making the same thing" challenge in the photo forum.


(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.) Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
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