Strawberry Bavarian Cream


Prep time6 hours


Strawberry Bavarian Cream with Chocolate SauceWhat a treat! This early summer dessert is easy to make and it looks and tastes like something special. 

There's not much to this, so the focus must be on the berries and cream. The flavor can really sparkle with fresh local berries, but more than that is the problem of watery berries. A pint of those enormous supermarket strawberries has less flavor than six or ten natural berries, the flavor is simpler, and the berries are full of water too. 

This simple dish responds well to a variety of garnishes, from chocolate sauce to mint leaves to sour cream and even balsamic vinegar. 


4cStrawberries (hulled)
1cHeavy Cream
1pkUnsweetened Gelatin
3TBoiling Water


  1. Mash the strawberries and then mix them with the sugar, then blend in a blender or a food processor until mostly smooth, then let sit for 30 minutes.
  2. Sprinkle the gelatin over the cold water and let it rehydrate.
  3. Add the boiling water to the rehydrated gelatin and stir until dissolved.
  4. Stir the gelatin into the strawberry mixture and chill.
  5. Whip the cream.
  6. When the strawberries are starting to set, combine gently with the cream.
  7. Pour the mixture into one 6-cup or two 3-cup molds (first rinsed with cold water) and chill until thoroughly set, a few hours for the smaller molds or overnight for a large mold.
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