No-Bake Strawberry Mascarpone Dessert Cups

Creamy mascarpone mousse with a soft strawberry layer – all without turning on the oven. These are chilled strawberry mascarpone dessert cups look fancy in a glass, but the steps are simple and the fridge does most of the work.

They are perfect for date night, a dinner party, baby showers, Mother’s Day or anytime you want a make-ahead dessert that looks impressive. Scroll down for the ingredients and step-by-step.

Why you will love this recipe

• Make-ahead friendly: they set in the fridge, so dessert is ready when you are.
• Great texture: creamy mousse with a soft-set strawberry topping and juicy berry pieces.
• So pretty: clean layers, easy garnishes, and perfect for individual servings – for yourself or at a party.

Ingredients you will need

Strawberry layer:

• 1 lb fresh or frozen strawberries (about 450 g)
• 3 tablespoons granulated sugar (about 37 g)

Mascarpone cream:

• 1 3/4 cups mascarpone (about 14 oz, 400 g)
• 1/3 cup heavy cream (about 80 ml)
• 1/2 cup powdered sugar (about 60 g)
• 1 teaspoon vanilla extract (5 ml)

Gelatin:

• 1 tablespoon gelatin (about 9 to 10 g)
• 1/2 cup water (120 ml)

For serving (optional):

• Fresh strawberries
• White chocolate drops

Equipment

• Small saucepan
• Mixing bowls
• Whisk or hand mixer
• Blender
• Spoon or small spatula
• 4 serving glasses or dessert cups

Optional (for cleaner layers):

• Piping bag or zip-top bag (snip the corner)

Practical tips before you start

These little moves make the layers cleaner and the set more reliable.

• Chill your serving glasses for 10 to 15 minutes – it helps the mousse hold its shape as you assemble.
• Keep mascarpone cool. If it warms up too much, it can turn loose or grainy. Take it out of the fridge only when you are ready to mix.
• Let the strawberry mixture cool completely before blending or folding into the mascarpone cream.
• Sprinkle gelatin evenly over water, don’t dump it in a pile, this prevents stubborn clumps.
• Optional: If you want the smoothest strawberry topping, strain the blended strawberry mixture through a fine mesh sieve.

Step-by-step instructions

1) Prepare the gelatin

In a small bowl, mix 1 tablespoon gelatin with 1/2 cup water and let it sit for 5 minutes until it forms a sponge-like texture.

Place the bowl with the gelatin in a heatproof container filled with hot water. Stir until the gelatin dissolves completely. The gelatin should look fully clear when dissolved, with no grains.

Set it aside to cool slightly before adding it to the mousse mixture. Let it cool until lukewarm – hot gelatin can thin the mixture, and cold gelatin can start setting too fast.

2) Prepare the strawberry mixture

In a small saucepan, combine 1 lb strawberries and 3 tablespoons granulated sugar.

Heat over medium heat until the strawberries soften and the sugar dissolves, allowing the mixture to thicken slightly, about 10 to 15 minutes.

Stir often near the end so the fruit does not scorch.

Remove from heat and let it cool completely.

If you’re using frozen strawberries, keep in mind they release more liquid, so keep simmering until it looks lightly jammy, not watery.

Optional: Add a tiny pinch of salt after cooking to make the strawberry flavor pop.

3) Prepare the mascarpone cream

In a large mixing bowl, combine 1 3/4 cups mascarpone, 1/3 cup heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract.

Beat the mixture until smooth and well-combined.

• Start on low speed so the powdered sugar does not puff everywhere.
• Stop mixing as soon as it is smooth. Overbeating mascarpone can make it look a bit grainy.

Optional: If your mascarpone is very firm, let it sit at room temp for 5 minutes before mixing, then proceed.

4) Blend the strawberry mixture

Once the strawberry mixture has cooled, blend half of it in a blender until smooth. Reserve the other half with whole strawberry pieces.

• Cooling fully matters here, warm fruit can loosen the mascarpone layer later.
• Keep the reserved half chunky but spoonable. If pieces are huge, mash them slightly so they layer neatly.

Optional: Strain the blended half for a smoother topping.

5) Combine the strawberry and mascarpone mixtures

Gently fold the blended strawberry mixture into the mascarpone cream. Folding gently will keep the texture light and avoid thinning the mixture.

Place the combined mixture in the refrigerator for about 20 minutes to firm up slightly.

6) Add gelatin to the strawberry mixture

Just before assembling the mousse, mix the dissolved gelatin into the blended strawberry mixture.

• Whisk while pouring the gelatin in a thin stream, this helps it disperse evenly.
• If the gelatin feels too cool and starts to set in bits, warm the bowl briefly over hot water and whisk until smooth.

7) Assemble the mousse

In serving glasses, layer the mascarpone cream with whole strawberries, filling each glass almost completely. For neat layers, pipe the mascarpone mixture into the glasses (a zip-top bag works great).

Spoon 3 to 4 tablespoons of the strawberry-gelatin mixture on top of the mascarpone cream. You can spoon the topping gently onto the back of a spoon so it sits on top instead of sinking.

Garnish with fresh strawberries and white chocolate drops, if desired.

Optional: Chill the filled cups for 10 minutes before adding the strawberry topping if you want extra-defined layers.

8) Chill and serve

Place the assembled mousse in the refrigerator for 2 to 3 hours to set (overnight chilling is totally fine, and it often makes the layers even nicer).

Cover the cups while chilling so they do not pick up fridge odors.

Serve chilled and enjoy.

Storage and make-ahead

• Store covered in the refrigerator for up to 2 days.
• For the prettiest finish, add fresh strawberry garnish right before serving.

Quick fixes if something goes wrong:

• Layer looks runny: the strawberry mixture may have been too warm, or it just needs more chill time.
• Gelatin clumps: it was not fully dissolved, or it cooled too much before mixing in. Gentle re-warming over hot water can help.
• Mascarpone looks grainy: it was likely overmixed. Next time, mix just until smooth.