It’s strawberry season, and I absolutely had to go ahead and use them in one of our favourite desserts – fruit cream. I made Strawberry Cream recently, and it was such a huge hit with the family!
Strawberries and cream are a classic combination, and this dessert is just the perfect foil to bring this beautiful pair together. Sweet and creamy and berrylicious, mildly tart, Strawberry Cream is a real treat to the tastebuds. It’s super easy to put together too. In today’s post, let me share with you my Strawberry Cream recipe. Try it out, and I’m sure you will fall in love with it too. 🙂
I love cooking with strawberries and have several recipes for the same on the blog. Here’s a basic strawberry jam and here’s a spicy one made with chilli. This strawberry and grapes salad turns out beautifully, and so does this rose and strawberry lassi. Here’s a South Indian strawberry gojju, and here’s a lovely pink strawberry kesari bath. This home-made strawberry butter and chocolate ganache tart with strawberries are great ways to use the fruit too.
Ingredients used in Strawberry Cream
Fruit cream is quite a popular dessert in Indian restaurants. It is, in effect, this simple dessert where fruits are served in a delicious, creamy base. This can be made with various types of fruits. I have started a few different variations of fruit cream on my blog so far – check out this recipe for Mixed Fruit Cream With Condensed Milk and this one for Mixed Fruit Cream With Mascarpone. This Strawberry Cream is made in a slightly different way.
This recipe needs just three basic ingredients – fresh strawberries, sugar and whipping cream. I first created a compote with strawberries and sugar, let it cool down and then mixed it with the cream – it’s that simple! And, let me tell you, it tastes ah-maa-zingg! 🙂
Strawberry Cream Recipe
Here’s how to go about it.
Ingredients (serves 3-4):
1. 250 grams fresh strawberries + 1-2 for decoration (optional)
2. 1/4 cup of sugar or as needed
3. Powdered sugar, as needed
4. 250 ml whipping cream
1. We will start by making a strawberry compote. Wash 250 grams of strawberries under running water and pat dry using a cotton cloth. Chop off the stems and green leaves. Chop the strawberries into small pieces and transfer them to a heavy-bottomed pan.
2. Add 1/4 cup of sugar to the pan. Mix well, using your hands. Leave the pan to rest for 15-20 minutes.
3. In 15-20 minutes, the fruit would have started to release water. At this stage, place the pan on medium flame. Let it get slowly heated up.
4. Continue to cook the mixture on medium flame. The fruit will start disintegrating and thickening. Stir intermittently.
5. Mash the fruit lightly using a potato masher.
6. Switch off gas when the mixture has thickened up but is still slightly runny. Remember that it will thicken up further with time. The cooking should take 10-12 minutes in total. Your strawberry compote is ready. Allow it to cool down completely.
7. When the compote has cooled down fully, we will begin making the Strawberry Cream. Take 250 ml of whipping cream in a large mixing bowl. Whisk gently for a few minutes, by which time it will become fluffy and thicken slightly.
8. At this stage, add in the cooled strawberry compote we prepared earlier. Mix it well into the cream.
9. Taste and add in powdered sugar if needed. Mix well. Your Strawberry Cream is ready.
10. The Strawberry Cream can be served immediately, but it tastes best when chilled for about 1/2 hour before serving. Use the additional 1-2 strawberries to decorate the dessert before serving (if you prefer).
Tips & Tricks
1. I have used regular refined sugar here, both in the granular and powdered form.
2. Adjust the quantity of sugar you use in the compote depending upon how sweet/sour the fruit is and also upon your personal taste preferences. I needed to add in a little powdered sugar later, but you may skip it if you think it is not required.
3. Use fresh strawberries that are firm and not damaged or squishy. Ideally, strawberries that are a good mix of sweet and sour work best in this recipe.
4. You may add a few drops of vanilla essence to the cream if you so prefer. I have not used it.
5. You can prepare the compote in advance and keep it refrigerated. This way, you can prepare the Strawberry Cream whenever you want to, within minutes. The compote stays well for at least a month when stored refrigerated in a clean, dry, air-tight box.
6. Remember to keep the compote on the runnier side. It will thicken up further with time. If it gets too thick, you will not be able to stir it well into the cream.
7. When the strawberries aren’t even a bit sour, the compote can turn out too sweet. In that case, you may add a dash of lemon to the compote after it has been cooked and the gas has been switched off.
8. I have not pureed the strawberries, so that we get little chunks of the fruit while eating the dessert. If you so prefer, you may puree the fruit completely, like I have done in my Strawberry Jam recipe here.
9. If you have home-made strawberry jam ready, you can use it to make this Strawberry Cream instead of making the compote from scratch. I have done so quite a few times actually, and been very happy with the results. In that case, I like chopping up a couple of large strawberries and adding them to the cream just before serving. Store-bought jam is thicker due to the addition of pectin and I’m not sure if it would yield itself just as well to the making of this dessert – I prefer using home-made jam or compote only.
10. Use good, heavy cream to make this dessert. I have used Amul whipping cream here. Since I have used a wire whisk, the cream did not get too thick after whisking. If you are using an electric beater, you might want to beat the cream till it gets stiff peaks. I rather prefer the former. With the addition of the strawberry compote, the whisked cream turned just the right amount of thick.
Did you like this recipe? Do tell me, in your comments!