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Dessert

Strawberry Cream

A gelatin-based dessert made with strawberries, sugar, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawberry Cream

Ingredients

Directions

Prepare

  1. Soak the gelatine in cold water for 30 minutes.

  2. Mash the strawberries and press through a sieve.

  3. Add sugar to the strawberry juice and stir until dissolved.

Make the cream

  1. Melt the gelatine over boiling water, then stir it into the strawberry juice. Mix well and place in the ice until it thickens.

  2. Fold in the whipped cream, pour into a mold, and set on ice.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

What each ingredient does

Gelatine
Sets the strawberry mixture into a firm, sliceable cream.
Strawberries
Provide the main flavour and colour, with juice that is sweetened and set.
Sugar
Sweetens the strawberry juice and balances its tartness.
Whipped cream
Adds fat and air, giving a lighter, softer texture to the set cream.

The step that matters

Melt the gelatine over boiling water, then stir it into the strawberry juice. Gelatine must be fully dissolved to set evenly; if it cools too fast or is overheated, it can form lumps or set unevenly in the cream.

“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.

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