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Home » Recipes » Fruit Desserts

Published: Jul 15, 2018 · Modified: Jun 2, 2019 by Nancy · This post may contain affiliate links · This blog generates income via ads

Strawberries and Cream Brulee

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Published: 18 Aug 11
Last Updated: 22 Mar 19

Strawberries and cream is truly the ultimate easy summer dessert. Juicy and sweet strawberries wrapped in luscious whipped cream, it's a seductive combination of sweet, creamy and now... crunchy!

Ramekin of Strawberries and cream with a sugar crust with a spoon taking out a portion.

Classic Strawberries and Cream Recipe:

I've always loved the classic combo of fresh strawberries and whipped cream. It's that' perfect marriage of sweet, juicy and tangy with rich and creamy!

But this classic strawberries and cream dessert recipe has a few drawbacks. You can't really make it ahead, (yes I m talking about you whipped cream!) and well, it's not the prettiest of desserts.

So how to turn this creamy dessert into one you can make ahead and that's pretty?

Top it with a caramelized sugar crust and make a stable whipped cream! Now you can make this creamy dessert for any gathering using my tips for making whipped cream ahead of time.

Overhead photo of 3 ramekins of this strawberries and cream recipe with fresh strawberries on top.

What goes in the Strawberries and Cream Dessert:

  • Fresh strawberries! Look for the freshest and sweetest berries you can find. If you'll be using the berries within a day or so, you can leave them out on the counter to preserve their flavor!
  • Heavy Whipping Cream: Not all whipping creams are created alike! Heavy whipping cream has a slightly higher fat content which is what you want for whipped cream!
  • Sugar: This recipe uses two types of sugar. Powdered sugar dissolves easily in the whipped cream so you don't get a gritty texture and it also helps the cream hold. For the caramelized sugar crust, I used demerara or raw sugar, but if you don't have any, plain white sugar also works.
  • Vanilla Extract OR orange liqueur. Both give a lovely flavor to the whipped cream but I have to say I'm partial to using Triple Sec or Cointreau in the whipped cream!
a small bowl of demerara sugar that is used for the caramelized sugar topping for this strawberries and cream dessert.
Demerara or raw sugar makes a shatteringly good crust!

HOW TO MAKE STRAWBERRIES AND CREAM BRULEE:

  • Step #1: quarter the strawberries.
  • Step #2: Whip the cream and combine with the strawberries.
  • Step #3: Top with sugar and caramelize. For tips on caramelizing sugar, this Crema Catalana post has all the details!
  • Step #1: quarter the berries.
  • Step #2: whip the craam
  • Step #3: fold in the berries
  • Step #4: divide into the ramekins
  • Step #5: cover with sugar.
  • Step #6: caramelize the sugar.

TIPS FOR MAKING WHIPPED CREAM AHEAD OF TIME:

  • Whip the cream to soft peaks!!! The whipped cream will separate a little and, by under whipping the cream, you can give it a brisk whisking right before serving and not end up with butter!!!
  • Use powdered versus granulated sugar. The anti-caking agent in powdered sugar helps to stabilize the whipped cream.
  • Refrigerate after whipping!

If you love berries, you are going to love these dessert recipes:

  • Yogurt Cheese Tart with Fresh Berries
  • Sponge Cake with lemoncello Cream and Strawberries
  • Two Ingredient Crustless Cheesecake
  • Fresh Strawberry Cake

If you liked this easy dessert recipe, I would love for you to give it a 5 star rating!

Cheers! Nancy

📖Recipe

close up photo of a strawberry blossom garnished strawberries and cream dessert in a ramekin

Bruleed Strawberries with Cream

This could also be made with fresh raspberries, or fresh peaches or even frozen fruit if you don't have fresh.
0
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 2 minutes minutes
Total Time: 22 minutes minutes
Servings: 6 - 4 oz ramekins
Calories: 229kcal
Author: Nancy Buchanan

Ingredients

  • 1 ½ lbs. fresh strawberries hulled and sliced
  • ⅓ cup demarara or raw sugar

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract OR orange liqueur

Instructions

  • Add the cream to a medium-sized bowl. Using a handheld or stand mixer begin mixing on low speed. 
  • When the cream begins to form peaks, sift in the powdered sugar. Add the vanilla extract or the orange liqueur. 
  • If using the cream right away, continue to beat until stiff peaks form. If making the whipped cream in advance, whip until soft peaks form and then re-whip with a whisk before using. 
  • Gently fold in the strawberries.
  • Divide strawberry and cream mixture among 6 - 4 oz. ramekins.
  • Sprinkle generously with demerara or raw sugar, making sure to heavily cover some areas of the top.
  • Using a torch, brulee the sugar until it melts and caramelizes. The cream will melt but don't worry - it's supposed to.
  • Refrigerate ramekins for a few minutes until the sugar hardens. Serve immediately.

Video

Nutrition

Calories: 229kcal | Carbohydrates: 23g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 16mg | Potassium: 203mg | Fiber: 2g | Sugar: 19g | Vitamin A: 595IU | Vitamin C: 66.9mg | Calcium: 44mg | Iron: 0.5mg
YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

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Reader Interactions

Comments

  1. Allison [Girl's Guide to Social Media] says

    August 19, 2011 at 10:24 am

    I'm literally drooling. I want this for dessert after lunch today!

    Reply
  2. lisaiscooking says

    August 19, 2011 at 4:11 pm

    And, this makes one more reason why I need a kitchen torch! I love the no cooking aspect of this, and the bruleed top looks great.

    Reply
  3. Magic of Spice says

    August 19, 2011 at 5:12 pm

    A 2 mile walk in Dallas during summer...what where you thinking! I am all with no oven and this is a perfect dessert that leans on elegant...very lovely 🙂

    Reply
  4. raquel @ Erecipe says

    August 19, 2011 at 5:53 pm

    I can't wait to make one...the creaminess of this recipe makes me crave .

    Reply
    • Nancy says

      August 21, 2011 at 3:35 pm

      Hi Raquel!
      I felt the same way when I made it - hope you enjoy!!

      Reply
  5. Marla {family fresh cooking} says

    August 20, 2011 at 6:25 am

    Beautiful post Nancy & these bruleéd strawberries look awesome!

    Reply
  6. Priscilla - She's Cookin' says

    August 20, 2011 at 9:15 am

    Fresh strawberries and cream, now that's what I'm talking about 🙂 It doesn't take 100+ temps to love this dessert!

    Reply
  7. Brooke @ Food Woolf says

    August 20, 2011 at 4:07 pm

    Looks rather tasty! Just in time before the strawberries go buh-bye!

    Reply
  8. the urban baker says

    August 21, 2011 at 11:50 am

    you are one creative lady! I am always so impressed with your ideas and posts! This looks delish!

    Reply
    • Nancy says

      August 21, 2011 at 3:34 pm

      Thanks Susan!!
      Given how busy you are right now, this may come in very handy!!

      Reply
  9. Alison @ Ingredients, Inc. says

    August 21, 2011 at 1:27 pm

    fabulous! This looks incredible

    Reply
    • Nancy says

      August 21, 2011 at 3:34 pm

      Thanks Allison!
      It definitely is easy and amazingly good!

      Reply
  10. Lana @ Never Enough Thyme says

    August 21, 2011 at 1:31 pm

    What a stunning and very elegant dessert. I'll save this recipe for my next dinner party!

    Reply
    • Nancy says

      August 21, 2011 at 3:34 pm

      Hi Lana,
      It definitely is one of those "why didn't I think of that" recipes - hope you enjoy!!

      Reply
  11. Joanna says

    August 21, 2011 at 1:50 pm

    5 stars
    This sound fantastic and looks so delicious! Thanks for sharing the recipe, I must try it!

    Reply
    • Nancy says

      August 21, 2011 at 3:33 pm

      Hi Joanna!!
      I hope you like it!! Thanks for stopping by the Table!

      Reply
  12. Sommer@ASpicyPerspective says

    August 21, 2011 at 5:18 pm

    Oh honey--that sounds divine! Gotta try. 🙂

    Reply
    • Nancy says

      August 21, 2011 at 9:14 pm

      Hi Sommer!!
      Thank you so much for stopping by! Hope you enjoy it!!

      Reply
  13. Barbara | Creative Culinary says

    August 22, 2011 at 2:27 pm

    5 stars
    I'm with you Nancy...I seldom make a dessert in the summer that doesn't include fruit...I might be able to say never but cookies are the exception!
    Sounds wonderful and your photos bring the dish to life. Looks wonderful too!

    Reply
    • Nancy says

      August 22, 2011 at 8:18 pm

      Hi Barb!! We definitely have similar palates - one of these days we are going to have to have a meal together - hopefully that will be sooner than later!!!

      Reply
  14. megan @ whatmegansmaking says

    August 24, 2011 at 3:52 am

    5 stars
    oh my, this looks so good! I never thought to do this, but what a wonderful idea!

    Reply
  15. Kathy - Panini Happy says

    September 13, 2011 at 3:20 pm

    Ah...you're getting me one step closer to having the courage to finally take my kitchen torch out of its box. 🙂

    Reply
    • Nancy says

      September 14, 2011 at 5:32 pm

      Do it!! Really those torches are SO easy to use and so much fun!!!

      Reply
  16. Kristen says

    September 16, 2011 at 6:04 pm

    5 stars
    This looks so good and so easy!

    Reply
    • Nancy says

      September 17, 2011 at 5:45 pm

      Thanks Kristen - it definitely is!!!

      Reply
  17. Sabrina says

    September 20, 2011 at 3:30 pm

    Where is a good place to buy a torch?

    Reply
    • Nancy says

      September 20, 2011 at 4:15 pm

      Hi Sabrina!!
      You can find them is most good cookware shops - I purchased mine at Sur la Table!

      Reply
  18. Deneen says

    October 08, 2011 at 12:18 pm

    5 stars
    This dessert was simply delicious last night and my hubby wants it again tonight.
    Thank you Nancy!

    Reply
    • Nancy says

      October 09, 2011 at 9:59 am

      Hi Deneen!!
      YAY!! Your comment absolutely made my day!! So happy that you and your husband enjoyed the dessert!!

      Reply

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