Strawberries n' Cream Mousse

Okay this is something I made up because I could never find a decent strawberry mousse filling….and I hate using preserves! I always make my mousse the jello pudding and heavy whipping cream way….and this twist make it taste like strawberry milk! It is soooo yummy and I get requests for it all the time!!! AND IT IS SUPER EASY!!!

Strawberries n’ Cream Mousse

Ingredients

  • 1 large pkg of Instant Vanilla Jello Pudding
  • 1 Pint of Heavy Whipping Cream
  • 2-3 tablespoons of Strawberry Jello Gelatin Powder (you can add more or less depending on how much strawberry taste you want!)

Instructions

  1. Mix Heavy whipping cream on med-high. Slowly add all of the contents of the Instant Vanilla pudding and strawberry gelatin powder to whipping cream until it reaches a thick mousse and all of the gelatin and pudding mix is dissolved
  2. Then Refridgerate! I use this in cupcake and cake fillings!

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Comments (45)

on

I am using this recipe for a weeding cake, coupled with fresh strawberries. This is AMAZING!!! thanks for sharing.

on

This is FABULOUS. I made this for my daughters first birthday cake and put it in between strawberry cake. Everyone LOVED it. It taste like a milkshake. The recipe to me needed the 3T of jello mix to make it taste like strawberry. It also filled one 8in, 6in, and 4in with probably enough left over for another 6 inch cake.

on

This sounds delicious! I am going to try this filling in white chocolate cupcakes. Makes me think of white chocolate dipped strawberries. Yummy! Thanks so much for sharing!

on

I'm thinking about using this as a filling for Vanilla Cake I'm makeing for my daoughter's b-day. I've tried using jello mix in frostings before, and I can always feel the grit from it. Can you taste the jello power/mix grit in this recipe?

on

Do you use the vanilla pudding package for 4 1/2 or 6 person serving? I'm looking forward to trying this recipe! Thanks for any help you can provide!

on

This is a simply great recipe. I love how easy it is and yet very yummy. I also wanted to have real strawberries in it, so I used some whole frozen strawberries. I set 1 cup of berries out for about 10 minutes to defrost slightly, then put them in my food processor and chopped till they were almost pureed. Then I just mixed them into the mousse, perfect!

on

I have used this recipe several times and everyone loves it. My only question is how long can it be left out before it starts to break down. I am doing a cake that will not be refrigerated for most of the day. Do you have any suggestions for a cake filling that does not have to be refrigerated.

on

Could you use this recipe w/rasberry jello? Is the filling thick enough that it doesn't seep out between the layers?

on

How long can this recipe be out of the refrigerator before something happens to it. I need to do a cake that will be out for 3 or so hours?

Thanks Sue

on

Didn't love it. Wondering if you are supposed to beat the cream until soft peaks, or not quite to that stage before adding the powders. Tasted very artificial, and was an off putting salmon color.

on

I just made this and it turned out well. It did have the salmon color to it, but added a few drops of a neon pink to brighten it up. I also added a 1/2 container of Cool Whip - gave it a little lighter feel. Tastes good.

on

So does anyone know hoe long this can keep out if filled in a fondant covered cake? my client picks up the cake friday and party is on sat. at a park and it's hot outside :-0 how long can she keep it out before it goes bad??

on

I am making this recipe as I type. I tripled the amount as directed because I have three big tiers to fill and I ran out of whipping cream for the last batch so I used milk instead. The last batch was too thin (like pudding) so I put a cup of the original whipped mousse into the mixer and at first it was lumpy, but I kept adding the remaining mousse and put the paddle on high. The outcome was very smooth, just a little less fluffier then the original mousse and it still tastes fabulous! So in case anyone runs out of heavy cream, milk works fine ;)

on

I have continued to make this recipe and turns out well. I just used it with raspberry jello and the flavor was just as good as the strawberry. Ready to experiment with other jello flavors!

on

I literally just tried this recipe minutes ago. I halved it, just to test it out. I have a client that wants a chocolate-raspberry mousse for the filling of their wedding cake, and I have literally searched for MONTHS for a good recipe (surprisingly hard to find!). This is a sure-fire winner! I used chocolate pudding mix, raspberry jello mix, and a few spoonfuls of raspberry preserves (to give it a "from scratch" feel to it) and it is sooo delicious! Cakeheart you are my hero!

on

I added the pudding and jello before soft peaks were formed. I also added some strawberry flavor - Lorann oil and a couple drops of red gel paste to make it more appealing. Then I folded in some fresh strawberries. It was yummy, but very soft. Not as solidified as I would have prefered a mousse to be. Everyone LOVED it.

For those asking how long to leave it out - I would suggest no longer than 3 hours, especially if you add fresh fruit to it. The whipping cream will start to break down. Strawberries COULD grow mold due to the moisture, plus will create own juices making cake soggy. If you need to fill the cake the night before I would use a simple syrup & refrigerate.

on

I just used this recipe last night as a filling on a Birthday Cake and it was truly tasty and EASY. My mixture did get pretty thick before all the ingredients were added but I think I probably whipped it on too high a setting. Next time (and there WILL be a next time) I'll start off much slower with my cream and then incorporate a little quicker. It tasted WONDERFUL!

on

I have since tried this recipe and loved it! I used it in a WASC cake and got rav reviews. Everyone loved it! I'm making it again tonight but with raspberry flavor this time and a chocolate cake. Thanks so much for the recipe. It was SO easy and tasted great. Definately a keeper!

on

Made this recipe as is the first time with a little extra strawberry flavor. The second time used chocolate pudding and orange jello. And the third time used raspberry instead of strawberry. All three were awesome and got RAVE reviews! I can't wait to experiment with it more. Thank you so much for posting this recipe!

on

I made this mousse just two days ago. I used white chocolate and strawberry puddings, pluse strawberry jello, and a teaspoon of strawberry flavor. We love it. I used it to fill a chocolate fudge cake.

This did get very thick, very fast, so I will have to be faster next time I make this. Am wondering about the pudding though. Is the "large" box the 4 or 6 serving box? Wondering if I used to much? LOL Anyway I love this recipe and there are so many options for it!

Thanks so much for sharing!!

on

Used this recipe last month on a little girls birthday cake. The filling came out AWESOME but I made the mistake of keeping the cake out too long while decorating and my layers started collapsing on the way to deliver it. I will continue to use it and in fact I bought chocolate pudding to try with it. Thank you, thank you, thank you for posting!!!!

on

Can anyone tell me how long this will keep in a tightly sealed Tupperware container in my fridge? I used this to fill my daughter's birthday cake 2 weeks ago and had so much leftover. I need to fill cupcakes this week and would like to use up the leftovers.....please help!

on

After reading all these reviews I was excited to try this recipe. However, I did not like this recipe at all. The strawberry flavor added by the jello is very fake and was not pleasing to me. Plus as others mentioned, the salmon color is hard to overcome. I'd consider using the pudding base and adding fresh strawberries or other flavors.

on

I like this recipe. I dissolve the gelatin in some of the cream before whipping. I also add a little pink gel coloring to give it more of a pink color. You could fold in some chopped strawberries if you wanted to.

on

I just made this filling. My daughter and i loved it. I ran a rim of buttercream around the outside rim of the cake and then filled. I am going to frost tomorrow and decorate and place in fridge. i hope it comes out okay on transport and throughout the party.

on

Amazing! Just made it and its really good! I am surprised how thick it turned out, which is a good thing between layers. YUM!

on

As a pastry chef I should let you know this has to stay In constant refrigeration. It's a dairy and without adequate Refrigeration you risk giving people food poisoning. I tasted it in one of my students cupcakes and it really Tastes great! But be careful!! Follow safe food handling Procedures when working with any dairy. This is why doing Cake orders for people when you aren't a trained chef can get You into trouble!:)


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