Strawberry Cream Recipe – Easy Layered Dessert with Fresh Berries

Last Updated on 2 months by Neha Deshmukh

Strawberry Cream Recipe – Easy Layered Dessert With Fresh Berries

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and easy. This Strawberry Cream is exactly that! It’s a beautiful layered dessert bursting with fresh strawberry flavour and a lovely, light creaminess. I first made this for a summer picnic with friends, and it was a total hit – everyone asked for the recipe! It’s become a regular in my kitchen, especially when strawberries are in season.

Why You’ll Love This Recipe

This Strawberry Cream is seriously special. It’s quick to put together – honestly, most of the time is spent washing and slicing strawberries! It requires minimal cooking (basically none!), making it perfect for warm weather. Plus, the presentation is gorgeous. Layered in glasses, it looks far more complicated than it actually is. It’s a guaranteed crowd-pleaser, and a wonderful way to enjoy the sweetness of fresh strawberries.

Ingredients

Here’s what you’ll need to make this dreamy dessert:

• 400 ml whipping cream (about 1 ¾ cups)
• 10 large fresh strawberries
• ?? cup sugar (start with ½ cup and adjust to taste – see ingredient notes!)

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

• Strawberries: Oh, the glorious strawberry! I love using a mix of varieties for flavour and texture. Alphonso strawberries are incredibly fragrant and sweet, but Chandleri or even local varieties work beautifully too. Look for firm, bright red berries with fresh green caps.
• Cream: For the best results, use a good quality whipping cream with at least 30% milk fat. This will ensure it whips up nice and fluffy. Chilling both the cream and the bowl you’ll be whipping it in is key for getting those stiff peaks!
• Sugar: Granulated sugar works perfectly for the strawberry puree. You can adjust the amount depending on how sweet your strawberries are. I usually start with ½ cup and taste as I go. Some people like a little tang, others prefer it sweeter.

Step-By-Step Instructions

Alright, let’s get layering! It’s easier than you think.

1. First, give your strawberries a good wash and gently remove the green tops. We’ll be reserving 6 of the prettiest ones for the garnish and slicing the rest for layering.
2. Now, pop those 6 reserved strawberries into a blender with the sugar. Blend until you have a lovely, smooth puree. Set aside about 3-4 tablespoons for drizzling later – we want that beautiful presentation!
3. Time for the cream! In a chilled bowl, whip the chilled whipping cream using an electric mixer until stiff peaks form. This might take a few minutes, so be patient. You want it to hold its shape when you lift the beaters.
4. Gently fold the strawberry puree into the whipped cream. Be careful not to overmix, or you’ll lose the fluffiness. We want everything beautifully combined, with swirls of pink throughout.
5. Now for the fun part – layering! Grab your serving glasses. Start with a spoonful of strawberry puree at the bottom. Then, line the sides of the glass with sliced strawberries.
6. Add a layer of the cream mixture, followed by some chopped strawberries. Repeat these layers until your glass is almost full.
7. Top it all off with a beautiful swirl of whipped cream, a drizzle of the reserved strawberry puree, and a perfect strawberry slice.
8. Chill for at least an hour before serving. This allows the flavours to meld and the cream to set. Honestly, it’s even better if you can chill it for a couple of hours! Best enjoyed within 3-4 hours for the perfect texture.

Expert Tips

A few little things that will take this dessert to the next level:

• Don’t skip chilling the cream and bowl! It makes a huge difference.
• Be gentle when folding in the strawberry puree. Overmixing will deflate the cream.
• For a cleaner look, you can use a piping bag to swirl the whipped cream on top.
• If your strawberries aren’t super sweet, a squeeze of lemon juice can brighten up the flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the whipping cream for chilled coconut cream! It whips up beautifully and adds a lovely coconut flavour.
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia in the strawberry puree.
• Spice Level: A tiny drop of rose water or a pinch of cardamom in the cream adds a beautiful floral or warm spice note. My grandmother always added a touch of cardamom to her desserts!
• Festival Adaptations: This is a perfect summer dessert for any celebration. For Diwali, you could add a sprinkle of chopped pistachios for extra richness.

Serving Suggestions

This Strawberry Cream is delicious on its own, but here are a few ideas to make it even more special:

• Serve with a side of shortbread cookies for dipping.
• Pair it with a cup of masala chai or a refreshing glass of lassi.
• For a more decadent treat, add a sprinkle of chocolate shavings on top.

Storage Instructions

This dessert is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 24 hours. The cream may soften slightly over time.

FAQs

Let’s answer some common questions:

• How can I prevent the strawberries from making the cream watery? Make sure your strawberries aren’t overly ripe and pat them dry before slicing. Also, don’t let the dessert sit at room temperature for too long.
• Can I make this dessert ahead of time? You can prepare the strawberry puree and whip the cream ahead of time, but it’s best to assemble the layers just before serving to prevent the strawberries from making the cream soggy.
• What type of sugar is best for the strawberry puree? Granulated sugar works perfectly, but you can also use caster sugar for a finer texture.
• Can I use frozen strawberries if fresh aren’t available? While fresh strawberries are best, you can use frozen ones in a pinch. Thaw them completely and drain off any excess liquid before blending.
• Is it possible to make individual portions in advance? Yes! Assemble the layers in individual glasses and cover them tightly with plastic wrap. Store in the refrigerator for up to 24 hours.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and how it turns out!