This strawberry mousse is my go-to easy dessert when I want something that looks special but comes together in minutes. I first discovered this combination of flavored gelatin, cool whip, and strawberry preserves during a summer potluck years ago, when a friend brought individual mousse cups that disappeared before the main course. The texture is airy and cloud-like, with a bright, nostalgic strawberry flavor that makes it irresistible. It feels elegant enough for company but forgiving enough for a weekday finish to a simple dinner.

I love how fast this comes together: five minutes of active work, a couple of hours in the fridge, and you have a dessert that holds its shape and keeps well. The mousse has a soft, billowy mouthfeel and a slightly glossy surface from the Cool Whip. The layer of strawberry preserves at the bottom adds concentrated fruit flavor and a pleasant contrast in texture. I often make these in 8-ounce glasses for guests or half-pint mason jars to take to picnics because they transport well and look charming on a dessert table.

Ingredients

• Strawberry gelatin mix (3 ounces): Use a quality brand for clear, bright flavor. This is the base that gives the mousse its signature strawberry taste and color. A standard 3-ounce box is perfect for six servings.
• Boiling water (1 cup): Needed to dissolve the gelatin fully. Use freshly boiled tap water or a kettle at a rolling boil to ensure there are no grains left.
• Ice-cold water (1 cup): Added to chill the gelatin quickly. The ice-cold water both lowers the gel temperature and slightly tempers the mixture before folding in the cool whip.
• Cool Whip (16 ounces tub): The stabilized whipped topping creates the mousse's airy, consistent texture. Keep it cold until you fold it in to maintain volume.
• Strawberry preserves (1 1/2 cups): I use Smucker's strawberry preserves for reliability; the preserves give each cup a concentrated fruit layer and a jammy bite beneath the mousse.
• Extra whipped cream and fresh strawberries for garnish: Light whipped cream and sliced berries finish the presentation and add a fresh note and visual appeal.

Instructions

Dissolve the gelatin: Pour the contents of the 3-ounce strawberry gelatin into a medium mixing bowl. Add 1 cup of boiling water and whisk briskly until the powder is completely dissolved and the liquid is clear, about 30 to 45 seconds. If any grains remain, continue whisking — proper dissolution prevents grainy texture later. Cool the mixture: Stir in 1 cup of ice-cold water and continue mixing until the ice has melted and the gelatin reaches near room temperature, approximately 3 to 5 minutes. You want the liquid cool enough so that it won’t deflate the Cool Whip when folded in but still fluid enough to incorporate evenly. Fold in the stabilized whipped topping: Working gently but thoroughly, add the entire 16-ounce tub of Cool Whip to the cooled gelatin and whisk by hand until no streaks remain and the mixture is homogeneous. Avoid overworking, which can reduce volume. The result should be a light, pale pink mousse mixture with a silk-like body. Layer preserves and mousse: Divide 1 1/2 cups of strawberry preserves across six 8-ounce serving glasses, placing roughly 1/4 cup of preserves into the bottom of each. Spoon or pipe the mousse mixture over the preserves, filling each glass. The preserve layer anchors the mousse and offers a concentrated fruit bite. Chill until set: Cover the glasses and refrigerate for at least 2 hours, though overnight yields firmer texture. Chill on a flat shelf so the layers stay even. Before serving, top each cup with a dollop of whipped cream and a fresh strawberry slice for contrast and brightness.

Storage Tips

Store assembled cups covered in the refrigerator for up to three days. Use airtight containers or cling film pressed gently over the surface to prevent a skin from forming and to keep out fridge odors. For longer storage, separate the mousse mixture and preserves: refrigerate the preserves in a sealed jar for up to two weeks and keep the mousse mixture chilled for up to 48 hours before assembling. Reheat is unnecessary; serve chilled. If frozen, texture changes and ice crystals can form, so freezing is not recommended.

Ingredient Substitutions

If you need a vegetarian alternative, choose a fruit-flavored gelatin made with agar-agar or a labeled vegetarian gelatin substitute and follow package instructions for dissolution; expect a slightly firmer set. For dairy-free, use a plant-based whipped topping designed for stability. To reduce sugar, swap preserves for a lightly macerated fresh strawberry compote sweetened with a touch of honey or maple syrup — use about 1 cup of fruit for a looser, fresher layer.

Serving Suggestions

Serve chilled with a small swirl of whipped cream and a fan of sliced strawberries on top for immediate visual appeal. Pair with shortbread cookies or almond biscotti for a pleasant textural contrast. For a brunch buffet, place the cups on a tray with mint sprigs and a dusting of powdered sugar. For an elegant finish, add a thin fresh basil leaf or a drizzle of aged balsamic reduction to individual servings just before presenting.

Cultural Background

Light fruit mousses evolved from classic French techniques where whipped cream and gelatin stabilize fruit purées to create an airy texture. This American adaptation uses flavored gelatin and stabilized whipped topping for convenience while preserving the delicate mouthfeel. The use of preserves as a base adds a homestyle element, combining pantry staples with the mousse's refined texture. This hybrid approach has made the dessert popular at community gatherings and picnics where ease and flavor are equally valued.

Seasonal Adaptations

In spring and summer, substitute fresh macerated strawberries for the preserves for a lighter, fresher finish. In cooler months, mix a spoonful of warmed preserves with a pinch of cinnamon or orange zest to add seasonal complexity. For special holidays, layer in crushed graham crackers or finely chopped toasted almonds for crunch, or fold in a tablespoon of liqueur such as Grand Marnier to intensify the fruit note.

Meal Prep Tips

For make-ahead planning, prepare the gelatin mixture and mousse, then store in a covered bowl in the refrigerator for up to 48 hours. Keep preserves in a separate jar and assemble the cups on the day you plan to serve for maximum freshness. Use uniform measuring tools to ensure even portions and chill on a flat tray so cups set evenly. Mason jars with lids make transport and portion control effortless for packed desserts and outdoor events.

Whether you make this for a crowd or a quiet treat, this strawberry mousse is forgiving, fast, and endlessly adaptable. It brings a sense of celebration to the table without requiring a pastry degree. Give it a try, and adjust the preserve-to-mousse ratio to your family’s favorite balance of jammy fruit and airy sweetness.