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Dessert

Strawberry Whipped Cream

A chilled dessert made by whipping cream with strawberries and gelatin.

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 Whipped Cream

Ingredients

Directions

Prepare

  1. Wash and hull the strawberries, then add sugar to taste.

  2. Dissolve the gelatine in warm water.

Whip and fold

  1. Whip the cold cream until frothy.

  2. Pour in the dissolved gelatine and whip until firm.

  3. Gently fold in the strawberries.

Serve

  1. Fill individual charlottes with the mixture, mounding it above the edge.

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

Cream
Whipped into a light foam that gives the dessert its airy body.
Gelatine
Sets the whipped cream so it holds its shape when spooned or molded.
Strawberries
Add fruit flavor and color, and their juice adds moisture to the mixture.
Sugar
Sweetens the strawberries and balances their natural tartness.

The step that matters

Pour in the dissolved gelatine and whip until firm. Gelatine must be fully dissolved and added while the cream is still loose, so it distributes evenly. If it cools or clumps before mixing, it forms lumps or streaks instead of setting the cream uniformly.

“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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