Strawberry Cream Recipe
Make Strawberry Cream Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberry Puree
Sweetened Cream
Assembly & Garnish
Method
Strawberry Puree
Prepare strawberries
Hull and quarter the fresh strawberries. Place them in a medium bowl and toss with the granulated sugar and lemon juice. Let sit 10 minutes to macerate so juices release.
Puree
Transfer the macerated strawberries (including juices) to a blender or food processor. Pulse or blend until smooth, about 20–30 seconds. If you prefer a very smooth texture, strain the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible. You should have about 1 to 1 1/4 cups of puree.
Chill
Cover and refrigerate the puree while you prepare the cream so both components are cold when assembling (at least 10 minutes).
Sweetened Cream
Chill equipment
Place the mixing bowl and beaters (or whisk) in the refrigerator for 10 minutes if they are not already cold — cold equipment helps the cream whip more easily.
Whip cream
Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract. Whip on medium-high speed with an electric mixer (or use a whisk) until soft peaks form, about 2–4 minutes. Soft peaks will hold briefly but the peak tips fold over. Be careful not to overbeat into butter.
Adjust sweetness
Taste the whipped cream and add up to 1 more tablespoon powdered sugar if you prefer it sweeter; gently fold once to incorporate.
Assembly & Garnish
Layer or fold
Option A — Layered cups: Spoon 1 to 2 tablespoons of strawberry puree into the bottom of 4 small serving glasses. Add a generous spoonful (about 3 tablespoons) of whipped cream, then a few fresh strawberry slices, repeat to create two layers and finish with a dollop of whipped cream and a drizzle (about 1 teaspoon) of puree on top. Option B — Folded cream: Gently fold 1/3 of the strawberry puree into the whipped cream to create a marbled pink cream. Spoon the marbled cream into serving glasses and top with remaining puree and strawberry slices.
If using biscuits or cookies, break one or two into each glass and press them lightly into the bottom before layering, or serve alongside as a crunchy accompaniment.
Garnish and chill
Garnish each serving with fresh mint leaves and an extra strawberry slice. Chill assembled servings for 10–15 minutes to let flavors meld, or serve immediately. If preparing ahead, keep refrigerated up to 24 hours; the cookies will soften over time.