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These cute mini strawberry pies are ideal for any kind of party, gathering or special occasion. The crust is flaky and tasty and the mousse layer is airy and light. Fresh fruit is always a staple ingredient in some of the best dessert recipes and these strawberry mousse tartlets are wonderful when made with ripe, juicy berries. They’re easy to prepare and guaranteed to be a hit!

Strawberry mini tarts with whipped cream and strawberries.

You can’t go wrong making these delicious mini strawberry pies. They’re a delicious combination of pastry, strawberries, cream, mascarpone cheese, and more.

Looking for more fruity bites? Treat your tastebuds to raspberry hazelnut thumbprint cookies or strawberry mousse tartlets. These raspberry truffles are also great if you’re into fruity desserts!

Mini strawberry tarts topped with whipped cream and fresh strawberries sitting on a cooling rack.

Why You’ll Love Them

Easy:  These are really simple to make, especially if you use premade homemade pie dough instead of making your own.
Tasty: Although they’re light and airy, these strawberry pies are popular all year round, boasting a tangy mascarpone cheese flavor as well as the distinctive taste of fresh strawberries in every bite.
Great for a crowd: If you’re feeling a lot of people, this is a great recipe, as you can double or even triple the recipe and it won’t take much longer at all. You can also freeze them, so it’s worth making plenty of these tasty mini strawberry pies.

A group of mini strawberry pies and strawberry mousse tartlets arranged on a cooling rack.

Ingredients for Mini Strawberry Mouse Tartlets

To make these little strawberry tarts, you need pie crust or pie dough, fresh strawberries, lemon juice, gelatin, mascarpone cheese, granulated sugar, whipping cream, and vanilla extract, plus fresh mint for garnish.

A table showcasing various strawberry tarts and mini strawberry pies.

How to Make a Strawberry Mini Pies Recipe

Prepare the dough:  Roll out the pie dough, then cut out 5-inch circles and push each one into mini pie molds, which you will then put on a baking sheet.
Bake the pie crust: Put some parchment paper in each pie crust and then add pie weights and bake for about 15 minutes. Remove the pie weights and bake a little more, then allow to cool completely.
Make the strawberry pie mousse layer: Puree the strawberries with the lemon juice and then heat in a pan with the gelatin. Let the mixture cool for half an hour.
Finish the mousse layer: Stir in the mascarpone cheese and some granulated sugar.
Whip the cream: Whip the whipping cream and vanilla and then add granulated sugar and whip some more.
Combine both mixtures: Fold some of the whipped cream into the strawberry mixture and then fold in more. Spoon the finished mixture into the cooked pie crusts.
Chill the mini strawberry pies: Put them in the refrigerator for a couple of hours to set.
The finishing touches: Beat the rest of the cream with some vanilla extract, adding granulated sugar as needed, and use this mixture to garnish each pie, adding some fresh strawberries and mint sprigs on top too.

A bowl filled with mini strawberry tarts and whipped cream.
A group of mini strawberry tarts and strawberry mousse tartlets on a cooling rack.

Substitutions and Variations

There are various subs and tweaks you can make to strawberry tarts recipes if you wish. If you have to use frozen berries, ensure they’re completely thawed and don’t bother chopping them, as they’re already very soft. You can swap the vanilla extract for another kind if you want.

A plate of dessert with strawberries and whipped cream, featuring strawberry tartlets.

How to Serve These Easy Strawberry Tarts

This mini strawberry pies recipe is lovely served with milk, tea, coffee, or whatever else you like. It would pair well with Lofthouse Cookies, Funfetti Birthday Cheesecake, Strawberry Lemonade Crinkle Cookies or Mini Strawberry Bundt Cakes.

Strawberry tartlets on white plates with whipped cream and strawberries.

How to Store Individual Strawberry Pies

Store: Strawberry mousse pie leftovers will keep for up to 3 days covered and refrigerated.
Freeze: Freeze them in an airtight container for up to 2 months, and then thaw in the refrigerator.

Mini strawberry tarts on a cooling rack with whipped cream and strawberries.

Strawberry Mousse Tartlets Recipe FAQs

Can you make the whipped topping ahead?

Yes, you can, but then you should add a teaspoon of meringue powder to the cream while whipping so it holds its shape better for longer.

What kind of pie crust works best for these?

Use premade or homemade pie dough for these strawberry desserts, as you prefer. You might like to keep some dough in the freezer so it’s ready whenever you want to make a dough based recipe like mini strawberry pies.

Strawberry shortcakes on a plate with whipped cream and strawberries.

Mini Strawberry Tarts Recipe

5 from 43 votes

Strawberry Mousse Tartlets

By: Bella Bucchiotti
Mini strawberry mousse tartlets are filled with a strawberry cream cheese nestled atop a pre-made crust for the perfect bite-sized delights.
Prep Time: 30 minutes
Cook Time: 16 minutes
Chill: 3 hours
Total Time: 3 hours 46 minutes
Servings: 12 mini pies


  • pie dough, store-bought or pre-made, enough for 2 pie crusts
  • 2 Cups strawberries, fresh, chopped
  • 1 Tablespoon lemon juice
  • 1 Tablespoon gelatin, unflavoured
  • 8 Ounces mascarpone cheese
  • 1/2 Cup granulated sugar, divided plus 1 tablespoon
  • 2 Cups whipping cream, divided
  • 1 Teaspoon vanilla extract, divided and 1/2 teaspoon
  • strawberries, fresh, for garnish, optional
  • mint, for garnish, optional


  • Preheat the oven to 400 degrees Fahrenheit.
  • On a lightly floured surface, roll out your pie dough to an 1/8 inch thickness. If you are using frozen pre-made pie crusts that comes frozen in a pie plate, thaw slightly and remove from the tin onto a lightly floured surface and roll flat.
  • Cut out your 5 inch dough circles and fit each tart or mini pie plate by lightly pushing the dough into place with your fingertips. Reroll your scraps and continue cutting out the dough until none remains. Place the tart pans on a baking sheet. Line each crust with a small piece of parchment paper and fill with your pie weights.
  • Bake for 12-15 minutes. Remove from oven and carefully remove the pie weights. Bake for an additional 4-5 minutes or until the crust is golden brown. Cool on the pan for 5 minutes then transfer to a cooling rack to cool completely.
  • While the crusts are cooling, place the chopped strawberries and lemon juice in a large mixing bowl. Using a handheld blender or food processor, blend the strawberries until they are smooth ( a few little chunks are okay).
  • Put the strawberry mixture into a medium saucepan and add the gelatin. Heat over medium high for 4-5 minutes, stirring continuously until the gelatin has completely dissolved. You don’t need the mixture to boil, you just want to warm it enough to activate the gelatin.
  • Remove from heat and place back into the large bowl to cool to room temperature, about a half an hour.
  • Once the mixture has cooled, add the mascarpone cheese and 1/4 cup of the granulated sugar. Fold the mixture until the cheese is completely incorporated. Set aside for now.
  • In the bowl to your stand mixer, add 1 and 1/2 cups of the whipping cream and 1 teaspoon of vanilla extract. Whip until soft peaks form then slowly start adding 1/4 cup of the granulated sugar until stiff peaks form.
  • Fold in 1/3 of the whipped cream into the strawberry mixture. Go slowly and carefully so you don’t lose all of the lovely whipped cream bubbles. Once incorporated, add another 1/3 of the mixture and continue folding. Do this until all the whipped cream is mixed in.
  • Spoon the strawberry mixture into the baked pie crusts. You’ll need approximately 1/2 cup for every 4” tart crust.
  • Chill for 2-3 hours or until set.
  • Once you are ready to serve, beat the remaining 1/2 cup whipped cream in your stand mixer with the remaining 1/2 teaspoon of vanilla extract. Slowly add 1 tablespoon of granulated sugar until peaks form. Dollop a spoonful of whipped cream onto each pie and garnish with fresh strawberry slices.


  • I used fresh strawberries but frozen will work too.  Thaw out frozen berries in a large mixing bowl.  Because frozen berries tend to be squishier than fresh, you won’t need to chop them prior to blending. 
  • If you would like to make the whipped topping in advance, I would suggest adding a teaspoon of meringue powder to cream while you are whipping it.  This will help stabilize the topping and will keep a little longer in the fridge.  This also helps if you want to pipe the cream on top of the pie. 
  • If you want to make your life even easier, purchase store-made tart shells and follow the baking instructions on the box. 


Calories: 263kcal | Carbohydrates: 12g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 23mg | Potassium: 76mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 851IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 0.1mg
Like this recipe? Rate and comment below!

These delicious mini strawberry mousse tartlets are so easy to make and just as fresh and tasty as anything you could find in the bakery. Each flaky pasty case boasts a creamy strawberry pie filling and is garnished with fresh strawberry slices and fresh mint.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.


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Recipe Rating


  1. 5 stars
    I’m over the moon with how delicious this dish is. It’s definitely going to be a regular on our dinner table!