The egg-free strawberry cream is a delicious, fresh, and fragrant cream, very light because it contains no eggs. It is made with blended strawberries and milk.
Soft and velvety, it can be enjoyed fresh by the spoonful, garnished with some whipped cream and fresh mint, or it’s perfect for decorating and filling our desserts.
You can use it to fill and decorate pies, cupcakes, tiramisu, and much more.
It is simple and quick to prepare, especially if you have the Bimby, in a few minutes you will have a deliciously smooth, soft, and lump-free cream, also great for children’s snacks.
Tips: the consistency of the cream also depends on the strawberries; if they are very juicy, the cream is very soft; if they are less juicy, the cream will be thicker.
Adjust by eye whether to prolong or decrease the cooking time; for filling sweets, a thicker cream is preferable, also adding a few more grams of flour or starch.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Egg-Free Strawberry Cream
- 10.6 oz Strawberries
- 7/8 cup Milk
- 5.3 oz Sugar
- 2.1 oz Cornstarch (cornflour) gluten-free (or cornstarch)
- 1 Grated lemon zest
Tools
- 1 Small Pot
- 1 Blender
- Bowl
Preparation for Egg-Free Strawberry Cream
I made this strawberry cream with the Bimby (TM 21), but the same process can be done in a pot, with a hand whisk, after blending the strawberries, even with a simple mixer.
Bimby Procedure:
wash the strawberries, dry them, and remove the stem, then cut them into 4 parts.
Place them in the Bimby bowl along with the sugar, then blend them for 15 seconds at speed 5.Add the grated lemon zest, milk, cornstarch, (or flour, starch), working them for 15 seconds at speed 5.
Cook the strawberry cream for about 7 minutes at speed 4 and 194°F, then pour it into a bowl, covered with plastic wrap, and keep it in the refrigerator until ready to serve or use to fill a dessert.Stovetop Procedure:
Wash the strawberries, dry them, and remove the stem, cut them into four, and blend them with a simple mixer, a blender, or a hand food mill.
Pour the puree into a small pot, add the sugar, lemon zest, and cook over medium heat, add the flour or starch with a sieve to avoid lumps, mix well with a whisk, add the milk, and keep stirring until it thickens.For a smoother and more delicate cream, pass the blended strawberries through a sieve, then proceed following the recipe.
If serving the cream as a dessert, you can decorate it with some whole strawberry slices and a few sprigs of fresh mint and whipped cream. Keep in the fridge until ready to serve or fill and decorate desserts.For other cream recipes, click here: orange custard – lemon custard – sweet pumpkin and carrot cream – kiwi cream
Tips and Variations
The consistency of the cream also depends on the strawberries; if they are very juicy, the cream is very soft; if they are less juicy, the cream will be thicker.
Adjust if you need to add more or less starch; if you use flour to thicken, use more grams.
The cream keeps in the fridge for 2 days.
