Strawberry Creams Custards |

Strawberry Creams



Yield 4 - 6 servings

This Strawberry Creams Custard is a perfect dessert for Canada Day with its bright red and white colours.  It is a very pretty dessert that is easy to make, light and delicious and an excellent summer dessert. I use Vanilla Bean Paste in this cream pot because I like to see the little black specks in the pure white colour of the cream base.  This recipe is gluten free, grain free, refined sugar-free and dairy-free adaptable.  


For the Strawberry Layer:

For the Cream Layer:


For the Strawberry Layer:

  1. In a food processor, blend the strawberries, sugar, lemon juice, 1/4 cup water and a pinch of salt until pureed.  Strain through a fine-meshed strainer to remove the seeds.
  2. Sprinkle the 1 1/2 teaspoons of unflavoured gelatin powder over 1 1/2 Tablespoons of cold water.  Let soften for five minutes.
  3. Heat a little of the strawberry puree (about 1/2 cup) in a one cup microwaveable measuring cup for 30 – 40 seconds or until quite warm.
  4. Add the softened gelatin into the warmed puree and then add this back into the remaining puree, stirring to dissolve the gelatin.
  5. Pour a layer of the strawberry puree into the bottom of four to six ramekins (4 – 5 oz capacity) and chill this layer to set before adding the cream layer.  You can also skip this bottom layer and opt to add the layer on top instead. Keep the remainder of the puree at room temperature (this prevents it from setting too quickly).

For the Cream Layer:

  1. Sprinkle the 2nd addition of unflavoured gelatin powder over 1 1/2 Tablespoons cold water and let sit until softened.
  2. In a small saucepan, stir together the milk, Philly Cooking Cream and heavy cream and the sugar.  Bring to a simmer.  Strain through a fine-meshed strainer.
  3. Stir the softened gelatin into the warmed milk and cream mixture.
  4. Set the mixture over an ice bath.  Add the vanilla bean paste.  Stir to cool the mixture over the ice bath.  It will start to thicken slightly and cool completely.
  5. Pour carefully over the bottom strawberry layer equally between the ramekins, making sure to leave room for the top layer of puree. In case you missed it, you can skip the bottom layer and opt to have the top strawberry layer only.
  6. Chill the ramekins in the coolest part of your fridge to set the gelatin completely before adding the top layer of strawberry puree.
  7. When the cream layer has set to almost firm, you can pour the top layer of strawberry puree on top.  CHEF TIP:  If the puree starts to gelatinize before you are ready, you can place the bowl over another bowl of warm water and stir the puree to liquefy slightly.  It should still be somewhat thick and syrupy but smooth and pourable.
  8. Chill the cream pots until you are ready to serve and to allow the top layer of strawberry puree to set up.


TO SERVE: garnish the cream pots with a sprig of mint, a strawberry half and perhaps a dollop of softly whipped cream.  Enjoy!

TO STORE:  Store any leftovers covered in the refrigerator.  The Strawberry cream pots will keep for up to one week.  This custard does not freeze well.

For further details, including photographs and variations of this recipe, please refer to my original post:

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