Strawberries and Cream Pots (no bake)




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Strawberries and Cream Pots

Strawberries and Cream Pots garnished with edible flowers ~ a dreamy no bake strawberry pot de créme made quick and easy on the stove top.  This spring dessert showcases the timeless combination of strawberries and cream to perfection. 

Strawberries and Cream Pots with strawberries and pansies

This 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.

Strawberries and Cream Pots with pansy garnish

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 and Cream Pots with spoons, fresh strawberries, and edible pansies

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 pots 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.

A strawberries and cream pot garnished with an edible pansy

What edible flowers can you use to garnish this dessert?

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

Strawberries and Cream Pot in a small glass yogurt jar

tvfgi recommends: Weck glass jars (click on the photo for details)
Weck jam 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.

This set of six jars is currently $23 on Amazon Prime (with free one day shipping ~ I’m always a sucker for that ~ instant gratification!)

 

Simple recipes like this 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!


Reader Rave ~

“I made these last night for my book club. They were very tasty. Thank you for the recipe.”  ~ Kristina


strawberries and cream pots in glass jars
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3.05 from 23 votes

Strawberries and Cream Pots

Strawberries and Cream Pots garnished with edible flowers ~ a dreamy strawberry pot de créme made quick and easy on the stove top.
Course Dessert
Cuisine American, French

Ingredients

  • 1 and 1/2 cups strawberries washed and hulled
  • 2 tsp lemon juice
  • 1 and 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

This recipe makes 4 small pots. If you'd like more, feel free to double the recipe.

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!

Strawberries and Cream Pots pin

 

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29 Comments

    Leave a Reply

  • Reply
    Emily
    June 9, 2019 at 7:22 am

    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?

    • Reply
      Sue
      June 9, 2019 at 7:38 am

      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.

  • Reply
    Kristina
    March 27, 2019 at 7:26 am

    I made these last night for my book club. They were very tasty. Thank you for the recipe.

    • Reply
      Sue
      March 27, 2019 at 7:30 am

      Thanks for letting me know Kristina :)

  • Reply
    L Crist
    March 4, 2019 at 2:39 pm

    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?

    • Reply
      Sue
      March 4, 2019 at 4:34 pm

      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.

  • Reply
    Wenwen
    March 4, 2019 at 12:45 pm

    Can I use evap milk in place of heavy cream?

    • Reply
      Sue
      March 4, 2019 at 2:21 pm

      weeeeeeeell, I don’t see why not, if you’re ok with the evaporated milk flavor. It should be thick enough.

  • Reply
    Tricia | Saving Room for Dessert
    March 4, 2019 at 11:45 am

    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 :)

  • Reply
    Elizabeth Leaver
    March 4, 2019 at 10:56 am

    These are so pretty! ? I love the addition of the flowers on top to make them look even fancier. Such simple clean flavours too. It’s just as well they’re in individual jars because I could definitely eat every single serving ?

    • Reply
      Sue
      March 4, 2019 at 11:27 am

      lol, the serving size for pots like this is SUPER small, I think I’d need more than one. And you’re so right, clean flavor really describes these perfectly.

  • Reply
    Sues
    March 4, 2019 at 10:36 am

    These are so gorgeous and have me veryyyy excited for strawberry season!! Plus, I think desserts in jars are just the best- I’d love to serve these at a little springtime party!

    • Reply
      Sue
      March 4, 2019 at 6:08 pm

      I agree, the jars make them extra fun :)

  • Reply
    Adriana Lopez Martin
    March 4, 2019 at 10:24 am

    What a beautiful idea and then with edible flowers pansies are my ultimate favorite flowers to use on desserts and even drinks. Loved your pictures too!

    • Reply
      Sue
      March 4, 2019 at 10:31 am

      I’m going to bore people with those pansies this spring, I’m OBSESSED ;)

  • Reply
    Tracy
    March 4, 2019 at 10:14 am

    Oh my gosh these are SO pretty! How perfect for a brunch with the girls! Perfect for Spring, too!

    • Reply
      Sue
      March 4, 2019 at 10:17 am

      I think they’re perfect for brunch because they’re not super sweet or over the top :) Thanks Tracy.

  • Reply
    Tara
    March 4, 2019 at 9:13 am

    Such a beautiful dessert! I love that they can be made ahead of time and the edible flowers add such a wonderful touch.

    • Reply
      Sue
      March 4, 2019 at 9:57 am

      I think the make ahead thing is key, and I can image how pretty these would look all lined up on a dessert table.

  • Reply
    Mary Ann | The Beach House Kitchen
    March 4, 2019 at 9:08 am

    How sweet are these Sue! And so easy. What a delicious spring dessert!

  • Reply
    Jan
    March 4, 2019 at 8:23 am

    Can’t wait to try this. I have been saving my glass yogurt cups for some summer desserts, this sounds perfect for them.

    • Reply
      Sue
      March 4, 2019 at 8:29 am

      I use the glass yogurt pots all the time, love them, but those darned labels are a pain to get off ;)

  • Reply
    Judy
    March 4, 2019 at 8:17 am

    Just want to confrm, does the 1/2 cup of strawberry puree go into the cream and the 1 cup is reserved for garnish or the other way around? Thanks!

    • Reply
      Sue
      March 4, 2019 at 8:18 am

      You’ll use 1 and 1/2 cups of strawberries, Judy. You’ll puree them. Then you’ll use 1/2 cup of the puree in the recipe, and reserve what’s left to spoon on top. I’ll try to clarify that in the recipe.

  • Reply
    Mary
    March 4, 2019 at 8:08 am

    This looks divine. I looked up the Weck jars on Amazon but there are different sizes of tulip jars. Which do you use here? Also, the lids look attached, but your picture doesn’t show this. Do the lids detach easily? What a pretty way to celebrate spring!

    • Reply
      Sue
      March 4, 2019 at 8:14 am

      If you click on the photo it will take you to the exact jars, Mary ~ I’ll drop the link here, too. The glass lids clip on, they’re German canning jars, so the clips keep them sealed.

  • Reply
    rhonda
    March 4, 2019 at 6:59 am

    I’ve made several of your pot de cremes before and every one has been a hit so i can’t wait to try this one!!

    • Reply
      Sue
      March 4, 2019 at 9:32 am

      Thanks Rhonda :) These have a little different texture than some of my other pots, these are a little bit fluffier, almost like a mouse. In other words they aren’t as dense as some other classic pot de cremes.