Skip to main content
Dessert

Strawberry Cream

A chilled dessert made with gelatin, strawberries, cream, and powdered sugar.

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

Why it works: Cream and sugar 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 the gelatin

  1. Dissolve gelatin in ½ cup water.

  2. Add ½ cup boiling water to the softened gelatin and set aside to cool.

Prepare the fruit and cream

  1. Mash strawberries with powdered sugar and let stand for one hour.

  2. Whip the cream.

Combine and set

  1. Strain the berries and gelatin mixture.

  2. Place the mixture in a bowl set in ice water.

  3. Beat until it thickens.

  4. Fold in the whipped cream.

  5. Pour into molds to cool.

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 + sugartop 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 liquid into a firm, sliceable structure as it cools.
Cream
Adds richness and a light, airy texture when whipped and folded in.
Strawberries
Provide the main fruit flavour, colour and moisture.
Powdered sugar
Sweetens the berries and draws out their juices when mashed and left to stand.

The step that matters

Beat until it thickens. The mixture must be thick enough to hold air and suspend the whipped cream, but it must not set fully. Gelatine sets as it cools, so watching it over ice water prevents it from becoming too firm to fold smoothly.

“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.

You might also like

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