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!
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 ?
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.
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!
I agree, the jars make them extra fun 🙂
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!
I’m going to bore people with those pansies this spring, I’m OBSESSED 😉
Oh my gosh these are SO pretty! How perfect for a brunch with the girls! Perfect for Spring, too!
I think they’re perfect for brunch because they’re not super sweet or over the top 🙂 Thanks Tracy.
Such a beautiful dessert! I love that they can be made ahead of time and the edible flowers add such a wonderful touch.
I think the make ahead thing is key, and I can image how pretty these would look all lined up on a dessert table.
How sweet are these Sue! And so easy. What a delicious spring dessert!
Can’t wait to try this. I have been saving my glass yogurt cups for some summer desserts, this sounds perfect for them.
I use the glass yogurt pots all the time, love them, but those darned labels are a pain to get off 😉
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!
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.
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!
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.
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!!
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.