Welcome to strawberries and cream season, the first recipe of this year’s Wimbledon series is a strawberry cream. I know, very literal, but you can serve this dip in multiple ways.
When freshly made this strawberry cream is quite runny, so you can pour it over your strawberries or use it as an accompaniment to your favourite strawberry dessert, but if you leave it overnight it thickens up to a whipped mousse-like texture, which you could still use as a dip, spread on your scones, or even eat alone as a strawberry pudding.
This recipe couldn’t be easier to make, it requires just three ingredients and only takes about 10 minutes to prep if you want the pouring cream texture.
NUTRITIONAL INFORMATION
Each serving contains 221 calories and 45% of your daily vitamin C.
INGREDIENT CHOICES AND SUBSTITUTIONS
I used the Elmlea Plant Double for this recipe. You can use any alternative plant based cream, but you may get slightly different end results depending on your cream of choice. If you’re opting for a different brand, ensure it’s a double or coconut cream. A plant single won’t whip well enough.
If you don’t wish to add sweetener, you can skip the maple syrup and it won’t make any large texture changes, or you can swap it for agave syrup if you prefer. I don’t recommend using a darker option like date syrup as it will interfere with the end colour of the recipe.
HOW TO STORE AND KEEP
Store in an airtight container and keep refrigerated but be mindful of the texture changes that occur when this recipe is stored. If you want to keep the runny cream consistency, make a smaller batch if you think there will be leftovers. As it’s so quick to prep, I recommend making a fresh batch when you next require some.
STRAWBERRY CREAM RECIPE
10 minute strawberry cream recipe; the perfect pairing for summer desserts.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Strawberry Cream Recipe
Course Dessert
Cuisine British
Keyword Strawberry Cream
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 221 kcal
Ingredients
- 250 ml plant cream
- 2 tbsp maple syrup
- 1 ¼ cups chopped strawberries roughly 190g, measurements don’t need to be too precise
Instructions
- Add the strawberries and maple syrup to a blender and mix until smooth, or add to a food processor with a puree function and use that.
- Transfer the cream to a medium mixing bowl and use an electric mixer to lightly whip the cream. When it’s started to thicken, add the strawberry mix and mix again until it’s reached a whipped cream texture.
- Either serve immediately or transfer to an airtight container and leave to set overnight for a thick whipped texture.
