Strawberry Soft Recipe
Make Strawberry Soft Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberry Puree
Sweet Cream Base
Optional Finish & Serving
Method
Strawberry Puree
- 1
Prepare strawberries
Rinse 3 cups hulled strawberries under cold water, then pat dry with paper towels. Remove stems and any blemished parts.
- 2
Cook down (optional for deeper flavor)
Place the strawberries, 1 tablespoon sugar, and 1 teaspoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries release their juices and begin to soften, about 4–6 minutes. This step concentrates flavor and helps the puree set smoother; you can skip and use raw strawberries if you prefer a fresher bite.
- 3
Blend and strain
Transfer the warm or raw strawberry mixture to a blender and pulse until smooth, about 20–30 seconds. For a silky texture, press the blended puree through a fine-mesh sieve into a bowl, discarding seeds and solids. Allow the puree to cool to room temperature (10–15 minutes) before combining with the cream base.
Sweet Cream Base
- 4
Combine dairy and sugar
In a medium mixing bowl, whisk together 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt until the sugar dissolves, about 30 seconds.
- 5
Chill
Cover the bowl and chill the sweet cream base in the refrigerator for at least 15 minutes. Chilling helps the mixture freeze more smoothly; if you have time, chill for 30–60 minutes.
- 6
Incorporate strawberry puree
Once the strawberry puree is cooled and the cream base is chilled, fold 1 to 1 1/4 cups of the puree into the sweet cream base, gently swirling to create a marbled, soft-textured mixture. Reserve about 1/2 cup puree for topping or to swirl in later if desired.
- 7
Churn or freeze
If you have an ice cream maker: pour the mixture into the machine and churn according to manufacturer instructions until it reaches a soft-serve consistency (typically 20–30 minutes). During the last 5 minutes, drizzle in the reserved puree to create ribbons of strawberry. If you do not have an ice cream maker: pour the mixture into a shallow, freezer-safe container, smooth the top, and freeze for 30 minutes. Remove and vigorously whisk or beat with a fork to break up frozen edges; repeat every 30 minutes for 2–3 hours until smooth and soft-serve-like. At the final stir, ripple in the reserved puree.
Optional Finish & Serving
- 8
Soften and serve
If the mixture has been firmed in the freezer, let it sit at room temperature for 5–8 minutes to soften slightly for a spoonable 'soft' texture.
- 9
Plate
Scoop the Strawberry Soft into bowls or cones. Top with 1/2 cup fresh strawberry slices and garnish with mint leaves as desired.
- 10
Storage
Store in an airtight container in the freezer for up to 1 week for best texture. Soften briefly at room temperature before serving if it becomes too firm.