A dreamy no-bake strawberry pot de crème made right on the stovetop. This simple spring dessert lets the classic combo of strawberries and cream shine, with a little edible flower flair.
Strawberry pot de crème is a rich dessert that doesn’t taste rich, and anyway, it’s served in super small portions, so go for it!
This is such a simple recipe that you can really have fun with it, I mean, you can use any other berry you like as the base, and I bet you have lots of cute little jars or cups to serve it in. Mismatched thrift store tea cups, recycled yogurt glasses, espresso cups, they all work great for a small dessert like this.
strawberry pot de crème is make ahead friendly
Custards, panna cottas, mousses, puddings, and pot de crémes are great desserts for entertaining because they can and should be made ahead. They need time in the refrigerator to firm up, so you can make them the day before, and all you have to do is garnish them right before serving.
Strawberries are the first berries of the season, so they make the obvious choice for Mother’s Day, Easter, Passover, spring showers, etc.
Strawberries and cream is a timeless combination, loved by just about everybody. The fresh strawberry flavor comes through nice and clear in these strawberry pot de crème because the strawberry puree never gets cooked. Bright ripe strawberry is what you taste. If you choose to add extra puree on top, you’ll get an added punch of berry flavor.
edible flower garnish for strawberry pot de crème?
There are lots of small spring flowers that are edible and readily available, just be sure you’re using clean, untreated flowers and make sure you have identified them as edible. I chose violas, which are small pansies, and they come in tons of beautiful color combinations. Here’s a list of varieties I think would be nice on top of this strawberry dessert…
- rose petals
- jasmine
- lavender buds
- chamomile flowers
- honeysuckle
- impatiens
- violets
- pansies or violas
- geranium petals
- strawberry blossoms
- lilac
- orange blossoms
Simple recipes like strawberry pot de crème make celebrating the arrival of spring a breeze. Gather your friends and loved ones, sit down to a home cooked dinner, and enjoy that extra hour of daylight. (And definitely don’t forget to eat dessert.) Bon appetit!
Great Island kitchen recommends: Weck glass jars
Weck glass jam jars in this pretty tulip shape are perfect for serving pot de creme and other rich creamy desserts that need to be served in small portions. These little jars are in constant rotation in my kitchen, between batches of Clementine Jam and Salted Caramel Pot de Crème they get quite a workout.
Reader Rave ~
“I made these last night for my book club. They were very tasty. Thank you for the recipe.” ~ Kristina
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Strawberries and Cream Pots
Ingredients
- 1 1/2 cups strawberries, washed and hulled
- 2 tsp lemon juice
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- 3 large egg yolks
Instructions
- Puree the strawberries in a small food processor or good blender until smooth. Strain through a strainer and discard any seeds or solids. Stir in the lemon juice and set aside.
- Put the egg yolks in a medium bowl and lightly beat them.
- In a small heavy bottomed saucepan heat the cream and sugar, stirring to dissolve the sugar, until it comes to a simmer. Slowly drizzle half of the hot cream into the egg yolks, while whisking. Then pour that mixture back into the pan, stirring constantly, and bring back up to a gentle boil. Cook for about a minute, stirring constantly, as the mixture thickens.
- Remove from the heat and pour through a (rinsed out) strainer to remove any lumps. Measure out 1/2 cup of the strawberry puree and blend into the cream (reserve the rest of the puree to use as a sauce later.) Pour into 4 small jars or cups.
- Chill the pots for at least 4 hours or overnight. Served topped with the reserved strawberry puree, and a pretty edible flower!
Notes
Nutrition
Make these strawberries and cream pots your own ~
- It goes without saying, use any other berry you like, blueberries, blackberries, currants, raspberries…
- I haven’t tried but I’m guessing you could make thing with full fat coconut milk or cream for a non-dairy option.
Thanks for pinning!
I know this will be fantastic! Ordered the jars, ty for the info were to get these pretty jars
Enjoy those jars!
Hi Sue,
I love your website. Do you think it would be possible to use frozen strawberries?
Thanks!
Alonna
Yes, that shouldn’t make any difference.
Sounds tasty! Is the consistency of these like a thick custard? Or is it more like a mousse? Or like yogurt? Thanks!
It’s kind of hard to pin down, it’s not as light as a mousse, it’s more of a pudding or custard consistency.
Hello, what a beautiful dessert. I don’t see the pureed strawberries topping your desserts, though, in your pictures. It looks like you blended the all the strawberries in the custard. It seems like there should be another layer showing in the pictures?
I didn’t happen to use a photo with the reserved topping, Emily, I guess I was in love with the pale pink color of the pot and wanted to showcase that. I just spooned some of the extra puree on as I served them, it’s an optional step.
I made these last night for my book club. They were very tasty. Thank you for the recipe.
Thanks for letting me know Kristina 🙂
I really thought these were so pretty, but I slowly brought the finished mixture to a light boil, and it seemed to curdle. It tastes good and smooth, but looks curdled. I’m wondering if it was because I used pasteurized cream?
Just to be clear, you shouldn’t cook it after you add the raspberries. But if you’re talking about just the cream and egg yolk mixture, make sure you’ve tempered the yolks by streaming in the hot cream slowly, while whisking. This brings them up to temperature so they shouldn’t curdle when you add it back to the pot. If you get any small amount of curdles you can strain them out.
Can I use evap milk in place of heavy cream?
weeeeeeeell, I don’t see why not, if you’re ok with the evaporated milk flavor. It should be thick enough.
I dream about strawberry season and this is a great way to kick it off! These are so pretty and would be perfect for a mother’s day gathering or wedding shower luncheons or just about anything. Beautiful! Pinned 🙂
I want to make a sugar free version of the strawberry creme pots, have you tried using Stevie instead of sugar?
I generally recommend using a granulated version of your alternative sugar, so it can be replaced in the same amount as the regular sugar.