Skip to main content
Dessert

Strawberry Cream

A chilled dessert of strawberries set in gelatin, cream, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Strawberry Cream

Ingredients

Directions

Prepare the mold

  1. Scald and decorate a turret-shaped mold.

  2. Brush each strawberry with a little melted jelly and place them in the mold.

  3. Pour clear jelly over the strawberries and set again.

Make the cream

  1. Melt the gelatin in the milk smoothly, then add sugar.

  2. Mash the strawberries into a smooth paste and mix with the milk.

  3. Whip the cream until stiff and fold it into the fruit mixture.

  4. Pour the mixture into the mold and shake out carefully when set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh strawberries
Provide the main flavour and colour, and form the fruit base of the cream.
Double cream
Adds richness and a light, airy texture when whipped and folded in.
Gelatin
Sets the mixture so it holds its shape when turned out of the mold.
Sugar
Sweetens the cream and balances the tartness of the strawberries.
Milk
Adds moisture and softness, diluting the set so the cream stays tender.

The step that matters

Melt the gelatin smoothly in the milk. Gelatin must dissolve fully before the fruit is added; undissolved granules leave gritty specks and uneven setting. Warm liquid helps it disperse evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More strawberry cream recipes

Tart 10Pie 7Tarts 6 See all 65 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes