Strawberry cream or strawberry jelly, a basic cream without milk or eggs, perfect for enhancing and preparing delicious desserts filled with a delightful cream made from fresh strawberries, similar to jam, but with a more gelatinous consistency, perfect for preparing layers of filling that don’t run. I used the strawberry cream to prepare the strawberry and yogurt cake, but it can also be used to fill brioches and croissants or to fill a simple sponge cake, puff pastry desserts, and much more. It is made quickly in just a few minutes. The sugar quantity is variable, depending on how ripe the strawberries are, and how sweet you want the cream to be, so you can adjust according to personal taste.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Strawberry Cream without Eggs and Milk
- 1 lb strawberries
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup starch
- lemon juice to taste
Tools to Prepare the Strawberry Cream
- 1 Small pot
- 1 Bowl
- 1 Knife
- 1 Silicone spatula
- 1 Immersion blender
Steps to Prepare Strawberry Cream
Let’s prepare the strawberries, washing them in a bowl without removing the stem. It’s better to use water with baking soda. Dry them, remove the stem, and cut them into small pieces.
Place the strawberries in a small pot with water, sugar, starch, and a bit of lemon juice.
Using a silicone spatula, mix, then turn on low heat, continue to stir, and before it reaches a boil, blend with an immersion blender. Adjust according to taste how much to blend the strawberries; I left some pieces.
Continue cooking, always stirring, bringing the cream to a boil. Leave it on the heat for a minute if you want it to dry a bit like a jam.
Let it cool in a bowl, stirring occasionally while it cools. In a few minutes, it will be ready for any use. Excellent for preparing cakes with cream layers, once cooled it does not run.
