The perfect cream for Strawberries With Cream: perfectly sweet and fluffy but creamy and velvety. The strawberries are tossed with sugar and a splash of lemon juice for a mouthwatering sweet and tart combo!
This combo was made to be enjoyed along a glass of sparkling wine with your lover, I swear.
Strawberries with Cream
I know, a recipe for Strawberries with Cream might seem self-explanatory but the reason why it deserves its own post is because this recipe has the best cream for strawberries and cream.
Sweet without being too sweet and overpowering and fluffy but still creamy unlike full-on whipped cream.
This was made to be enjoyed along a glass of sparkling wine with your lover, I swear.
Ingredients for Strawberries with Cream
Strawberries. Of course but make sure you’re getting the best strawberries out there. Ideally, you want them to be in season so you can get the best flavor.
Lemon juice to keep the strawberries nice and glossy and to add a little extra tang.
Sugar. Just a little bit to quickly macerate the strawberries so you can have sweet strawberries, no matter if they’re completely coated with the cream or not. I really dislike when the strawberries haven’t been sweetened beforehand and you get a really sour one and it just throws off the whole balance of sweet + tangy.
Cream. I use 30% fat cream but you can also use down to 15% fat because you won’t need to whip it into stiff peaks, just enough for it to be thicker and fluffier but still creamy. Basically anything from 15% fat up will work great for this. Just make sure it’s really cold or it won’t whip and be extremely careful if using cream with a lower fat content (such as 15% fat) as they tend to curdle easier and quicker than others.
Vanilla extract for flavor.
Sweetened condensed milk. Key ingredient. I know not everyone has it on hand at all times but I guarantee you it’s worth it because condensed milk is exactly what makes this recipe special. Without the condensed milk, honestly, you might as well just use canned whipped cream. It provides creaminess and that delicious deep milky flavor typical of condensed milk on top of extra sweetness.
How to make Strawberries with Cream
STEP ONE: Prepare the strawberries. Clean the strawberries, then chop off the stems and slice them into rounds. Add the sliced strawberries to a large bowl, sprinkle with sugar and lemon juice then gently mix until combined. Allow to macerate while you make the cream. Do not macerate for longer than 10-15 minutes or the strawberries won’t be as firm and crisp anymore.
STEP TWO: Make the cream. In a medium bowl, add the cold cream and use a mixer or a whisk to beat the cream until thickened and slightly fluffy but still creamy (it shouldn’t form peaks). Add in the condensed milk and beat again until combined and slightly thicker. The cream should never form or hold peaks, it should simply be thick but still creamy and not fully whipped.
STEP THREE: Serve. You can add the cream mixture to the strawberries and mix together for a strawberries and cream salad or serve the strawberries as they are and top them with spoonfuls of cream for a fancier look.
Can I make these ahead of time?
Not really. I recommend macerating the strawberries for up to 10-15 minutes max to avoid them from turning soft and leaking too much juice. You still want the strawberries to be firm and crisp as you bite into them.
Similarly, you want the cream to be nice and thick and for that to happen you have to make it and serve it as the cream will lose its fluffy texture overtime and may begin to separate.
Can I store strawberries with cream?
It can be done but I don’t particularly recommended. If you want to store them, I recommend adding cream only to the strawberries that you intend on eating. Leave the remaining strawberries with no cream and store them covered in the refrigerator for up to 1-2 days.
I don’t recommend storing the strawberries with the cream topping as the strawberries will leak juice and the cream will deflate and begin to separate mixing with the juice which won’t look particularly appealing (still safe to eat though).
You can store the cream topping overnight but I don’t particularly recommend doing this either as the cream will begin to deflate and may separate.
ENJOY!! I hope you’ll love this Strawberries And Cream Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More luscious desserts you’ll enjoy:
Strawberries With Cream
- 1 lb (450 g) fresh strawberries (cleaned and hulled)
- 1 tbsp (15 ml) freshly-squeezed lemon juice
- 1 tbsp (12 g) white granulated sugar
- 1/2 cup (125 ml) heavy cream (cold)
- 1/4 cup (80 ml) sweetened condensed milk
- 1/2 tsp vanilla extract (or to taste)
- Prepare the strawberries. Slice the cleaned and hulled strawberries, add them to a large bowl, and sprinkle them with sugar and lemon juice then mix until combined. Allow to macerate while you make the cream. Do not macerate for longer than 10-15 minutes or the strawberries won't be as firm and crisp anymore.
- Make the cream. Add the cold cream to a medium bowl and use a mixer or a whisk to beat the cream until thickened and slightly fluffy but still creamy (it shouldn't form peaks). Add in the condensed milk and beat again until combined and slightly thicker. The cream should never form or hold peaks, it should simply be thick but still creamy and not fully whipped, the consistency should be similar to that of yogurt.
- Serve. Add the cream mixture to the strawberries and mix together for a strawberries and cream salad or serve the strawberries as they are and top them with spoonfuls of cream for a fancier look (as pictured). Enjoy!