Desserts/ Sweets/ Snacks · Vegetarian

Strawberry Mousse Pie

This is a quick and creamy, no-bake mousse pie. I made this using a 7 inch round cake pan with a removable base. You may use a pie plate or springform pan. It lasted 4 dessert servings for us. If you’re a family of 4, then you may have it twice. What I like about this pie is the ease involed in putting it together. NO BAKE. Plus it takes about half an hour or so to prepare the whole recipe. You can use other berries too. It’s absolutely your preference. It’s made with whipping cream…so I feel less guilty devouring this instead of a cheesecake made with cream cheese or mascarpone. I didn’t add eggs…less calories and makes it suitable for vegetarians.

Pie Crust

1 cup Graham crackers crumbs * You may use digestive biscuits, wafer cookies or tea biscuits. As long as the crumb tastes good and will hold together, it should work.

2 tbsp powdered sugar * If the biscuit is sweet enough, you may omit adding sugar

3 tbsp Oil of choice or melted butter

1 tbsp Cocoa powder * Optional. I added cocoa for a choco twist

Pinch of spice powder like cinnamon, nutmeg or all spice * Optional. If you omit cocoa, spice up the pie base with any of these spices to add flavor to the plain base


  • Mix together crumbs, sugar, and oil/ butter until well-combined.
  • Prepare pan with foil or parchment paper. Grease the pan with oil spray or pan release. Line the sides and the bottom for easy removal of the pie. This saves times and stress!
  • Use your fingers or a flat bottomed cup press the mixture evenly into the bottom of the 7 inch pie plate or cake pan. To avoid crumbs getting into the batter, press firmly to ensure the crust is well compacted.
  • Refrigerate it for an hour


1 cup Strawberries, hulled and chopped * Can use frozen berries. If using strawberry compote, strawberry concentrate, preserve or jam, use just 3/4 cup. I used fresh berries.

1 cup Heavy whipping cream * Can use non dairy whipping cream. If you try using 25% butter fat dairy cream, the outcome may not be satisfactory. It needs practice and patience.

1/4 cup Sugar, divided * Use more or less as per preference when using jam, preserve or compote which already has lot of sugar. I like my mousse just pleasantly sweetened, not cloyingly sweet.

1 tsp Lemon/lime juice

1 tsp regular gelatin or 2 1/2 tsp vegetarian gelatin or 2 1/2 tsp Agar agar powder or 2 1/2 tbsp Agar Agar flakes. * Do not reduce the amount of vegetarian gelatin or agar agar stated, as strawberries are acidic and need extra gelling than other fruits. If not, the mousse will not set and you will have a strawberry milkshake mixed with biscuits.

1/8 cup Hot water if using Agar agar or vegetarian gelatin. I used vegetarian gelatin which called for hot water. Regular gelatin needs to be bloomed in cold water.

Ice bath


  • Place the berries in a food processor and puree. Strain and discard seeds. Transfer puree to a bowl. On meduim heat, bring to a boil. Stir in 2 tbsp sugar and lemon juice. Set aside.
  • For vegetarian gelatin and agar agar – Use hot water. Agar agar requires a rapid boil and not a mere simmer in order to activate. If using agar flakes, soak first for 10 minutes in the hot liquid. This makes it easier to dissolve. Bring the mixed liquid to a boil till dissolved. Let it cool, but do not let it solidify. Regular gelatin – Use cold water. Bloom gelatin in cold water by stirring it together and allowing to sit for 5 minutes.
  • Add the berry puree and bloomed gelatin or boiled agar. Place mixture over the ice bath and stir frequently. The mixture has to cool, but the gelatin should not set up unevenly with lumps.
  • Meanwhile, whip the heavy cream. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 5 minutes. With a spatula, gently fold in puree mixture until combined taking care not to deflate the mousse, until it is of uniform consistency or leave streaks to get the marble effect.
  • Pour mousse into cooled pie shell/base and smooth out the top. Place pie in the fridge for at least 4 hours (overnight is ideal) to set up.
  • Push the removable base of the cake pan. The pie will come out easily with the parchment or foil. Peel away parchment from sides of pie. Slice it using a sharp long knife and serve cold.

Note – Keep in mind that highly acidic ingredients such as lemons, strawberries, oranges and other citrus fruits may require more agar-agar than the recipe calls for. Also, enzymes in fresh mangoes, papaya, and pineapple break down the gelling ability of the agar-agar so that it will not set. Cooking these fruits before adding them to a recipe, however, neutralizes the enzymes so that the agar-agar can set. Source –


23 thoughts on “Strawberry Mousse Pie

  1. i wnated to try this recipe but the agar -agar i get here in hyderabad is not powder or is like thick strands of rice it the do u measure it with gelatin mesurements .

    1. You can blitz the agar agar sheets or strands in a spice grinder or chutney mixer to make flakes. The conversion for gelatin and agar flakes or powder is given right there in the recipe.

  2. hai cheryl
    tried this recipe.had little problem.though the taste was too gud and the lower crust was gud.thw top strawberry mousse becomes little moist and soggy when i tak it out for cutting.used agar-agar and followed the recipe.where did i go wrong??? any tips.i cooked the berry puree too as u had mentioned in the recipe.

    1. i used inbetween 2.5 -2.75 Tbsp of agar agar flakes,as measuring it was difficult.and i used amul cream for whipping(25% fat).did i make a mistake in selecting the cream?but when i whipped it it had soft peaks.

    2. You need to use more agar agar. If the measurement is not right, the outcome will not be right too. If using agar flakes, soak first for 10 minutes in the hot liquid. This makes it easier to dissolve. Bring the mixed liquid to a boil till dissolved. Let it cool, but do not let it solidify. And did you use a water bath? Whipping cream needs some practice. Better luck next time.

    3. how much agar agar should i be using ( as i followed the recipe mesurement of 2.50 tbsp-2.75 tbsp) and also did the soaking and boiling part well.what do u mean by water bath? how does it work?well try it once again and let u know with more agar agar flakes:)

    4. From your previous comments I assume that you didn’t use agar agar flakes that is available over the counter. You must have used sheets to make agar flakes using a spice grinder. In that case the size and the homogenity differs than the market product. Hence, you need to use more. The flakes I use may be different than what you use in size.
      Water bath refers to this step – ‘Add the berry puree and bloomed gelatin or boiled agar. Place mixture over the ice bath and stir frequently. The mixture has to cool, but the gelatin should not set up unevenly with lumps.’ Was this done?

    5. yes Cheryl i used the agar agar strands and ground it in mixer .may be then i will hav to use more of it.i did the water bath as specified in the recipe too.will add few more spoons of that flakes and let u know the new outcome soon:)thnks Cheryl for ur wonderful tips and advice.

    1. Yes Neena, I’m listening. I need more details than just knowing that the mousse is not setting. How did you make your mousse? Let me know, I may be able to help you.

  3. hi cheryl! I ‘d like to adapt this recipe to make a mousse filling for cake.would you have any tips you can send my way? thanks a ton.

    1. Hi Sush,

      You may want to use more agar agar to stabilize the mousse. DO NOT FREEZE the cake as the mousse will start weeping if frozen. Use a light cake for layering, may be a genoise or chiffon. Wait till the mousse sets before placing a layer of sponge on it. That’s all I could think of. Good luck 🙂

  4. Hi Cheryl!!
    Im looking to experiment this recipe using agar agar (strips)which is powdered using a blender.
    How much agar agar do I actually use?
    Is it ok to use a non dairy whiping cream along with this? Im a little shaky after I hv seen the conversation below as I dont want to mess it up by doing it the wrong way. Plz throw some light on this…

    1. Hi Supriya,

      Agar strips blitzed in the blender is not the equivalent of agar powder. So treat it like agar flakes. I strongly suggest using agar powder instead. Follow the measurement given in the recipe for flakes. I didn’t use non dairy whipping cream for this recipe. So I can’t comment on that. But many have tried this recipe using non dairy cream which seems to be commonly available in India. If you’re using whipping cream and agar agar for the first time, please try a small amount as a trial run.

  5. Hey Cheryl,

    Hats off to you for taking the pain in detailing each an every step and truly your are PRO. I have miserably failed in the past with Agar agar and thought I’ll never use it again. But with this recipe, I challenged myself to use it the way you have DESCRIBED and followed it to dot. Let me tell you, it was a hit. Next, I’m planning to use this mousse for a cake filling and I can’t wait 🙂

    You’re truly a baker’s Dictionary for amateurs like me 🙂


  6. Hi Cheryl,
    Could you comment on vegetarian gelatin please? Do you happen to use Gell-a-tone here?
    Sorry but I have understood the concept of vegetarian gelatin. Dont know what the components are

  7. I tried it, and it turned out to be absolutely amazing! Thanks a bunch for the detailed steps and the clearly laid out caveats when working with agar agar. My first attempt with agar agar in a mousse recipe is a success because of you!

I truly appreciate your feedback. Drop me a word.

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