Strawberry Creams

Sorry for the delay in posting this final installment of the birthday dinner.  We have been out of town in fabulous Chicago, and we had a wonderful time!  This is a nice light dessert after a very filling meal.  It is great because it uses frozen fruit, so it can easily be made all year round.  And of course, it’s always an added bonus when you can make dessert far in advance, refrigerate, and forget about it and then focus on preparing the rest of the meal.  I considered skipping the raspberry jelly on top of these but I am glad I didn’t.  I think it was a nice addition to the flavor of the cream layer.

Strawberry Creams with Raspberry Jelly

Yield: 6-8 individual servings


For the strawberry cream:

21 oz. frozen unsweetened strawberries, thawed

1/3 – ½ cup granulated sugar

1 1/3 cups buttermilk

2 packages (1/2 oz.) unflavored gelatin

½ cup cold water


For the raspberry jelly:

12 oz. frozen unsweetened raspberries

1/3 cup plus 1 tbsp. granulated sugar

1 ½ tsp. unflavored gelatin

¼ cup cold water



To make the strawberry cream, place the thawed strawberries, sugar, and buttermilk in a food processor and process until very smooth.  (Taste and add more sugar if necessary.)  Transfer this mixture to a medium sized saucepan and bring just to a boil, stirring constantly.


Meanwhile, sprinkle the gelatin over the ½ cup of cold water.  Let this mixture sit for 5-10 minutes.  Then stir the softened gelatin into the heated strawberry cream and continue stirring until the gelatin particles have completely dissolved.  Let the cream cool slightly and then 6-8 wine glasses, dessert cups or ramekins.  (Make sure to leave enough space for a layer of raspberry jelly.)  Place in the refrigerator and chill until the cream has set, 2-4 hours.


To make the raspberry jelly, place the frozen raspberries and sugar in a heatproof bowl over a saucepan of simmering water.  Cover the bowl with a piece of aluminum foil and heat the berries, stirring occasionally, for about 30-40 minutes, or until the berries are soft and have released their juices.  Remove the berries from the heat and press them through a fine mesh sieve suspended over a large measuring cup.  All that should be left in the strainer is raspberry seeds.  You will need 1 ¼ cups of raspberry juice so add water if necessary.


In a small bowl soften the gelatin in the ¼ cup cold water.  Let this mixture sit for 5-10 minutes.  Meanwhile heat the raspberry juice until hot, stirring constantly.  Stir the softened gelatin into the heated raspberry juice until the gelatin particles have dissolved completely.  Return the mixture to the heat if necessary.  Let the raspberry jelly cool slightly and then pour over the chilled strawberry cream.  Refrigerate for about 2-4 hours or until set.  Serve with a dollop of whipped cream.

Source: adapted from Joy of Baking

11 Responses

  1. Interesting. That looks really good.

  2. This is a beautiful dessert, and one I’ve never seen before. I’m excited to try it. Do you think you could make blueberry cream?

  3. Ooooh! How FUN is this dessert?? It looks so yummy too! I think my husband and I would both enjoy this!

  4. Cate, yes, I think you could do blueberry cream. That sounds delicious, great idea!

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  6. that looks so good.. and fancy too! 🙂

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    Have a fabulous day!!!

  8. These look delicious! Ad you are right, any dessert that can be made ahead of time is always nice.

  9. Very fancy dancy. This looks like a huge improvement over plain ol’ jello for dessert!

  10. What an elegant dessert!These would be perfect for parties!

  11. […] Source: Annie’s Eats […]

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