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.
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.
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 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.
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
- lavender buds
- chamomile flowers
- pansies or violas
- geranium petals
- strawberry blossoms
- orange blossoms
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
- 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
- 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 and variations
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!