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!
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
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!
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
Cheers! Nancy
Bruleed Strawberries with Cream
Ingredients
- 1 1/2 lbs. fresh strawberries hulled and sliced
- 1/3 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.
Allison [Girl's Guide to Social Media] says
August 19, 2011 at 10:24 amI’m literally drooling. I want this for dessert after lunch today!
lisaiscooking says
August 19, 2011 at 4:11 pmAnd, 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.
Magic of Spice says
August 19, 2011 at 5:12 pmA 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 🙂
raquel @ Erecipe says
August 19, 2011 at 5:53 pmI can’t wait to make one…the creaminess of this recipe makes me crave .
Nancy says
August 21, 2011 at 3:35 pmHi Raquel!
I felt the same way when I made it – hope you enjoy!!
Marla {family fresh cooking} says
August 20, 2011 at 6:25 amBeautiful post Nancy & these bruleéd strawberries look awesome!
Priscilla - She's Cookin' says
August 20, 2011 at 9:15 amFresh strawberries and cream, now that’s what I’m talking about 🙂 It doesn’t take 100+ temps to love this dessert!
Brooke @ Food Woolf says
August 20, 2011 at 4:07 pmLooks rather tasty! Just in time before the strawberries go buh-bye!
the urban baker says
August 21, 2011 at 11:50 amyou are one creative lady! I am always so impressed with your ideas and posts! This looks delish!
Nancy says
August 21, 2011 at 3:34 pmThanks Susan!!
Given how busy you are right now, this may come in very handy!!
Alison @ Ingredients, Inc. says
August 21, 2011 at 1:27 pmfabulous! This looks incredible
Nancy says
August 21, 2011 at 3:34 pmThanks Allison!
It definitely is easy and amazingly good!
Lana @ Never Enough Thyme says
August 21, 2011 at 1:31 pmWhat a stunning and very elegant dessert. I’ll save this recipe for my next dinner party!
Nancy says
August 21, 2011 at 3:34 pmHi Lana,
It definitely is one of those “why didn’t I think of that” recipes – hope you enjoy!!
Joanna says
August 21, 2011 at 1:50 pmThis sound fantastic and looks so delicious! Thanks for sharing the recipe, I must try it!
Nancy says
August 21, 2011 at 3:33 pmHi Joanna!!
I hope you like it!! Thanks for stopping by the Table!
[email protected] says
August 21, 2011 at 5:18 pmOh honey–that sounds divine! Gotta try. 🙂
Nancy says
August 21, 2011 at 9:14 pmHi Sommer!!
Thank you so much for stopping by! Hope you enjoy it!!
Barbara | Creative Culinary says
August 22, 2011 at 2:27 pmI’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!
Nancy says
August 22, 2011 at 8:18 pmHi 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!!!
megan @ whatmegansmaking says
August 24, 2011 at 3:52 amoh my, this looks so good! I never thought to do this, but what a wonderful idea!
Kathy - Panini Happy says
September 13, 2011 at 3:20 pmAh…you’re getting me one step closer to having the courage to finally take my kitchen torch out of its box. 🙂
Nancy says
September 14, 2011 at 5:32 pmDo it!! Really those torches are SO easy to use and so much fun!!!
Kristen says
September 16, 2011 at 6:04 pmThis looks so good and so easy!
Nancy says
September 17, 2011 at 5:45 pmThanks Kristen – it definitely is!!!
Sabrina says
September 20, 2011 at 3:30 pmWhere is a good place to buy a torch?
Nancy says
September 20, 2011 at 4:15 pmHi Sabrina!!
You can find them is most good cookware shops – I purchased mine at Sur la Table!
Deneen says
October 8, 2011 at 12:18 pmThis dessert was simply delicious last night and my hubby wants it again tonight.
Thank you Nancy!
Nancy says
October 9, 2011 at 9:59 amHi Deneen!!
YAY!! Your comment absolutely made my day!! So happy that you and your husband enjoyed the dessert!!