Two weekends ago, I hosted a small tea party for my daughter’s classmates to celebrate the end of their school year. I wanted a dessert that looked fancy enough for a party but wouldn’t require me to be stuck in the kitchen while the kids were running around the backyard.

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A layered cake was too fussy, and cupcakes felt too ordinary. Then I remembered a strawberry mousse pie I’d seen in a magazine years ago—something about its smooth, pale pink filling crowned with fresh berries stuck in my mind.

That morning, I chopped strawberries while my son set the table outside under our old oak tree. The scent of the berries instantly brightened the room, like a promise that summer was on its way. The kids kept sneaking spoonfuls of the strawberry purée, and even my husband, who claims not to have a sweet tooth, hovered by the stove “just to check if the mousse was ready.”

The pie came out light yet creamy, with a crisp graham crust that balanced the fruity mousse beautifully. By the time the party was over, the platter was scraped clean, and I’d already promised to make it again for my neighbor’s barbecue next weekend. I love recipes that turn ordinary afternoons into something special without taking all day to make—this pie does exactly that.

Short Description

A creamy, airy strawberry mousse nestled in a crisp graham cracker crust and topped with fresh berries. This pie is elegant enough for celebrations yet simple enough for a weeknight treat.

Key Ingredients

For the crust:

1½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted

For the mousse:

2 cups fresh strawberries, hulled and chopped
½ cup sugar
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons unflavored gelatin
2 tablespoons cold water (for gelatin)
1½ cups heavy whipping cream, chilled

For garnish:

Fresh strawberries, sliced
Whipped cream (optional)

Tools Needed

9-inch pie dish
Medium saucepan
Mixing bowls
Blender or food processor
Whisk or electric mixer
Rubber spatula
Offset spatula

Cooking Instructions

Step 1: Make the crust
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand. Press it firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while you prepare the mousse.

Step 2: Cook the strawberries
In a medium saucepan, combine chopped strawberries, sugar, water, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries soften and release their juices.

Step 3: Blend the puree
Transfer the strawberry mixture to a blender or food processor and blend until smooth. Set aside to cool slightly.

Step 4: Bloom the gelatin
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom. Gently heat the gelatin (microwave for 10–15 seconds or use a small saucepan) until fully dissolved.

Step 5: Combine strawberry mixture and gelatin
Stir the dissolved gelatin into the slightly cooled strawberry puree. Allow it to cool to room temperature before mixing with the cream.

Step 6: Whip the cream
In a large chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip—stop as soon as the peaks hold their shape.

Step 7: Fold and fill
Gently fold the cooled strawberry mixture into the whipped cream with a spatula, taking care not to deflate the cream. Spoon the mousse into the prepared crust and smooth the top.

Step 8: Chill and serve
Refrigerate for at least 4 hours or until fully set. Before serving, garnish with fresh sliced strawberries and, if you like, a dollop of whipped cream.

Why You’ll Love This Recipe

Light yet creamy texture that feels indulgent but not heavy

Fresh strawberry flavor that shines without being overly sweet

Easy to prepare ahead, making it perfect for parties or potlucks

No oven time for the filling—ideal for warm-weather days

Simple ingredients and approachable steps for any home cook

Mistakes to Avoid & Solutions

Crumbly crust: If your crust won’t hold together, add 1 extra tablespoon of melted butter at a time until it presses firmly.

Runny mousse: This usually means the gelatin didn’t fully bloom or dissolve. Make sure it sits in cold water first, then heat gently until completely clear before adding.

Overwhipped cream: Whip the cream just until stiff peaks form; overbeating can make it grainy.

Warm puree deflating cream: Always let the strawberry mixture cool to room temperature before folding into whipped cream.

Uneven setting: Chill the pie for the full 4 hours; cutting too soon will result in a messy slice.

Serving and Pairing Suggestions

Serve chilled slices topped with extra strawberries and a drizzle of honey for added shine.

Pair with iced green tea or a light sparkling rosé for adults.

Add a handful of blueberries on top for a red, white, and blue summer dessert.

For a family dinner, serve in generous slices with a spoonful of whipped cream on the side.

Storage and Reheating Tips

Store covered in the refrigerator for up to 3 days.

Avoid freezing as the mousse may separate when thawed.

Keep garnishes like whipped cream off until serving to maintain freshness.

Serve straight from the fridge for the best texture—no reheating required.

FAQs

1. Can I use frozen strawberries?
Yes, just thaw and drain them well before cooking to prevent excess liquid in the mousse.

2. Can I make the crust with another cookie?
Absolutely. Vanilla wafers or digestive biscuits also work beautifully.

3. How can I make it less sweet?
Reduce the sugar in the strawberry puree to ⅓ cup and taste before folding in the cream.

4. Can I prepare it a day ahead?
Yes, this pie actually tastes better the next day after chilling overnight.

5. What’s the best way to slice the pie cleanly?
Dip a sharp knife in hot water, wipe it dry, and cut. Wipe the blade between slices for neat edges.

Tips & Tricks

Chill your mixing bowl and beaters before whipping the cream for better volume.

Use the ripest strawberries you can find for the fullest flavor and natural sweetness.

Press the crust firmly with the bottom of a measuring cup for an even layer.

Let the mousse chill overnight for an even firmer, smoother set.

Recipe Variations

Chocolate Strawberry Mousse Pie: Stir 3 tablespoons of melted dark chocolate into the crust mixture for a subtle cocoa flavor.

Citrus Twist: Add 1 teaspoon of orange zest to the mousse for a refreshing brightness.

Mini Pies: Divide the crust and mousse among 6–8 small ramekins or tart pans for individual servings.

Berry Medley: Replace half the strawberries with raspberries or blueberries for a mixed-berry mousse.

Final Thoughts

This strawberry mousse pie draws everyone back to the table for seconds—even the ones who claim they’re too full. When I served it under the oak tree at the tea party, the breeze carried the strawberry aroma across the yard, and one of the kids shouted, “It smells like candy!” That moment reminded me why I cook: food has a way of making gatherings memorable without saying a word.

If you’re looking for a dessert that looks elegant yet doesn’t demand bakery-level skills, give this one a try. The mousse practically melts on the tongue, the crust stays crisp, and the fresh berries on top make it picture-perfect. It’s proof that a little planning and a few fresh ingredients can transform a simple afternoon into something worth celebrating.

Strawberry Mousse Pie