The strawberry cream (in this case it’s vegan) is a fresh and fragrant variation of the classic cream, ideal for bringing all the sweetness of spring and summer to the table. Soft, delicate, and naturally inviting in color, it is perfect for filling cakes, cream puffs, tarts, rolls, and spoon desserts, but also simply enjoyed with fresh fruit. Preparing it is simple and quick: you only need a few ingredients and some care to obtain a smooth, light, and irresistible cream.
Here are more cream recipes:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups strawberries
- 3/4 cup water
- 1/4 cup sugar
- 1/2 cup cornstarch
- 20 to taste lemon juice
Tools
- 1 Pot
- 1 Blender
- 1 Immersion blender
Steps
Wash the strawberries well, remove the stem, and cut them into pieces.
Blend the strawberries until you get a smooth puree.
In a small pot, dissolve the cornstarch with cold water, stirring well to avoid lumps.
Add the strawberry puree, sugar, and lemon juice. Mix.
Put on the stove over medium-low heat and cook, stirring continuously.
When the cream thickens (this will take 5–8 minutes), remove from the heat.
Pour the cream into cups or a bowl and let it cool.It will thicken even more as it cools.
To make it creamy again, you can whisk it for a few minutes.
If you want to create a fluffier cream, you can add 2 to 4 oz of whipped cream.
You can use this cream for cakes, tarts, cream puffs, or pancakes.
If you want it smoother, blend it with an immersion blender after cooking.
It keeps in the fridge for 2–3 days, covered with cling film.
