This strawberry mousse has been my go-to summer treat ever since I discovered how simple it is to get that cloud-like texture without gelatin or dairy. I first stumbled on the combination of silken tofu and aquafaba one warm June, when ripe strawberries were cheap at the farmers market and I wanted something cool and elegant for a last-minute dinner. The result was so light that the mousse seemed to dissolve on the tongue, and friends kept asking for the recipe. It is delicate, fragrant, and perfectly balanced between fruity brightness and creamy sweetness.

What makes this dish special is a tiny secret: a touch of agar powder cooked with the strawberries. That small step transforms the mixture so the mousse sets reliably in the fridge while retaining a melt-in-the-mouth texture. Because it uses aquafaba instead of egg whites and silken tofu instead of cream, the dessert is vegan, refined sugar-free, and surprisingly healthy for a treat. It also takes less equipment and time than you might expect, which makes it a favorite for impromptu gatherings or easy weeknight indulgence.

Ingredients

• Strawberries (7 ounces): Use ripe, fragrant berries for the best flavor. Look for uniform red color and a sweet aroma. If berries are slightly underripe, add a touch more maple syrup to balance acidity.
• Agar powder (1 teaspoon): Important for setting without gelatin. Use powder, not flakes; if using flakes, triple the quantity. Brands like Now Foods agar agar powder work well.
• Maple syrup (3 tablespoons): A liquid sweetener that blends smoothly. Grade A maple syrup gives a subtle caramel note; you can use agave or honey if not strictly vegan.
• Firm silken tofu (6.5 ounces): Provides body and creaminess. Drain well and pat dry. If avoiding soy, choose a soy-free vegan cream cheese alternative of similar weight.
• Vanilla extract (1 teaspoon): Adds depth to the fruit; use pure vanilla extract for the cleanest flavor.
• Aquafaba (1/4 cup): The liquid from canned chickpeas that whips up like egg whites. Use only clean, grease-free bowls and beaters for best volume.
• Lime juice (1 teaspoon): Brightens the berry flavor and balances sweetness. Freshly squeezed is best; bottled works in a pinch.

Instructions

Cook the strawberries with agar and sweetener: Combine the chopped berries, agar powder, and maple syrup in a small saucepan. Bring to a gentle boil, then simmer on medium-low for about 3 minutes while stirring. You are looking for the berries to soften and the agar to fully dissolve. Agar needs brief heat to activate; if it sits too long or is not fully dissolved it can create grainy bits, so stir continuously and test a tiny drop on a chilled plate for setting. Blend the fruit and tofu: Quickly transfer the hot strawberry mixture to a blender. Add the drained silken tofu and vanilla. Process until completely smooth and silky, about 45 to 60 seconds. If the mixture seems too warm it can slightly quicken the agar set, so work efficiently and leave the blended mixture in the blender while you prepare the aquafaba. Whip the aquafaba: Pour 1/4 cup of aquafaba into a clean, grease-free bowl or shaker. Using an electric hand mixer on medium-high speed, whip for about 5 minutes until soft peaks form. Add the lime juice and continue whipping 1 to 2 minutes until stiff peaks hold and the mixture looks glossy. You should be able to invert the bowl briefly without the foam collapsing if it is ready. Fold everything together: Briefly pulse the strawberry-tofu base in the blender to loosen if it has thickened. Use a large rubber spatula to fold one-third of the whipped aquafaba into the puree to lighten it, then gently fold in the remaining aquafaba until no white streaks remain. Do not overmix; folding preserves the airy structure for the lightest texture. Chill and serve: Divide the mousse into four clean jars or glasses and refrigerate for at least 45 minutes to set, or up to several hours. For a quicker set, freeze for 45 to 60 minutes, then transfer to the fridge. Garnish with sliced strawberries, a small mint leaf, or a light dusting of crushed pistachios before serving.

Storage Tips

Keep the mousse refrigerated in airtight jars or covered bowls for up to 3 days. Glass jars with screw lids are ideal because they protect the airy surface and make transport easy. Avoid storing near strong-smelling foods since tofu absorbs odors. For longer storage, freeze the mousse in airtight containers for up to 3 months; defrost overnight in the refrigerator. When reheating slightly for a softer texture, allow the mousse to sit at room temperature for 15 minutes rather than applying heat, which can break the delicate structure.

Ingredient Substitutions

If you cannot find silken tofu or prefer a soy-free option, use an equal weight of firm vegan cream cheese. For those who cannot use aquafaba, gently fold in whipped coconut cream, understanding the texture will be richer and less airy. If agar powder is unavailable, use powdered gelatin if not keeping the recipe vegan, but note that gelatin yields a different mouthfeel. Swap maple syrup for agave or a mild honey if preferred; adjust the quantity to taste since sweetness levels vary.

Serving Suggestions

Serve the mousse in small glass jars or coupe glasses for an elegant presentation. Top with sliced macerated strawberries, a few crushed toasted almonds, or a sprig of mint for color contrast. It pairs beautifully with shortbread cookies, crisp meringue shards, or a citrusy granita for hot days. For dinner parties, plate with a small quenelle of extra-whipped aquafaba and a few micro herbs for a refined finish.

Cultural Background

Although mousse is a classic French preparation known for its airy texture and rich history in both sweet and savory forms, this version adapts the technique using modern plant-based ingredients. French culinary tradition emphasizes texture and balance, and by using aquafaba and agar we maintain the whipped lightness while honoring the mousse concept. This approach reflects contemporary adaptations where the spirit of a dish is preserved even as components evolve.

Seasonal Adaptations

In spring and summer use the ripest strawberries for peak flavor. In cooler months substitute thawed frozen berries or a mixed-berry compote; reduce added sweetener slightly if using sweeter fruit. Add a tablespoon of roasted rhubarb purée for early-spring tang, or a spoonful of toasted citrus curd for winter brightness. For holiday variations, fold in a tablespoon of spiced liqueur or a pinch of warm spices for a festive note.

Meal Prep Tips

Make the strawberry-tofu base up to 24 hours ahead and keep it chilled in the blender container. Whip aquafaba just before folding to ensure maximum volume. Portion into jars for grab-and-go desserts and label with the date. For party prep, prepare the base and whipped aquafaba separately and combine an hour prior to serving to preserve the freshest texture. Use silicon spatulas for gentle folding and tidy jars for consistent portion sizes.

Give this mousse a try the next time strawberries are at their peak. It is light enough for a warm evening yet special enough for celebrations, and it invites playful variations. The joy of making a dessert that is both simple and elegant is one reason I keep returning to this method, and I hope it becomes a favorite in your repertoire as well.