I’m always about creamy desserts, especially during spring and summer. These two creams can be easily made into a cake, just add some sponge layers in between. You can also make a trifle out of it by adding crushed cookies. This basic vanilla pastry cream gets along perfectly with most fruits. And don’t buy powdered mixture, cook your own pastry cream because it’s way better and it’s not that difficult.
It’s strawberry season, that wonderful time of the year so make sure to use as much of them while you can. It’s even better if you can get hold of wild strawberries, which are tiny and delicate, but have more intense flavor and smell beautiful. They’re my favorite and remind me of my childhood.
Strawberries and vanilla
- Total Time: 30 minutes
- Yield: 4 servings
Description
This delightful dessert combines creamy vanilla pastry cream with a fresh strawberry jelly, perfect for enjoying during strawberry season.
Ingredients
- 2 cups (500 g) milk
- 2 egg yolks
- 2 tsp vanilla extract
- 1/2 cup plus 1 tbsp (110 g) sugar
- 1/3 cup (40 g) cornstarch
- 8.8 oz (250 g) strawberries
- 1 tbsp (15 g) cornstarch
Instructions
- To make the vanilla cream, combine the egg yolks with sugar, cornstarch, vanilla extract, and a small amount of milk in a bowl. Whisk until smooth.
- In a saucepan, heat the remaining milk until it just begins to boil. Gradually add a bit of the hot milk to the yolk mixture to temper it, whisking constantly.
- Pour the tempered yolk mixture back into the saucepan with the boiling milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and let cool. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- For the strawberry jelly, wash and hull the strawberries. Puree them in a blender or food processor until smooth.
- In a small saucepan, combine the strawberry puree with cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3-5 minutes.
- Let the strawberry jelly cool to room temperature before serving.
- To serve, layer the vanilla cream and strawberry jelly in individual glasses or bowls. Chill in the refrigerator for at least 1 hour before serving.
Notes
- For a more intense flavor, use wild strawberries if available.
- This dessert can be transformed into a trifle by adding layers of crushed cookies.
- Store in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 60
- Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
- How to Make Perfect Pastry Cream
- Vanilla Cappuccino Milkshake
- Strawberry and Mint Pavlova
- Sparkling Rosé Soaked Strawberry Shortcake
Frequently Asked Questions
Why does the recipe add a small amount of hot milk to the egg yolks before combining everything?
That step is tempering: gradually raising the temperature of the yolk-sugar-cornstarch mixture prevents the eggs from scrambling when they hit the full pot of hot milk. Whisk the hot milk in slowly, then pour the tempered mixture back into the saucepan and cook for 5–7 minutes until thick.
Why do I need to press plastic wrap directly onto the surface of the vanilla cream while it cools?
Direct contact with the plastic wrap blocks air from reaching the cream, which prevents a rubbery skin from forming as it cools. Skip this step and the top layer of cream will set into a film that gives the finished dessert an unpleasant texture.
Can I turn this into a trifle or a layer cake?
Yes — and I love both options. For a trifle, add layers of crushed cookies between the cream and strawberry jelly. For a cake, place sponge layers between the two creams. Both work beautifully since the vanilla and strawberry components are made separately.
How long does this dessert keep, and can I make it ahead?
Store it in the refrigerator and eat within 2 days for the best freshness. Since it needs at least 1 hour of chilling before serving, I actually recommend making it a few hours ahead — it only improves with time.
Is it meant to be this thick before it cools?
Yes Stephanie, that is exactly right! Pastry cream should be properly thick coming off the heat and it firms up further in the fridge. Give it a hard whisk before you layer it and it loosens back to silky.