Strawberry bavarian cream is like if strawberry pudding and strawberry mousse had a baby with fresh strawberry puree and it’s basically the perfect no bake strawberry recipe!
What is Bavarian Cream made of?
Bavarian cream is made of a custard that is thickened using egg yolks and gelatin and then folded with light and airy whipped cream. If left to set it will be a thick set custard but with a light and airy texture making it a perfect summer dessert!
Can I leave out the Gelatin?
If you want it to set like a traditional Bavarian cream, then no. However, if you want to serve it as more of a soft mousse then yes! You will just allow the custard to cool after cooking it but not add in the gelatin, but still whisk in the strawberry puree, and then fold it with the whipped cream.
Can this be made in advance?
Yes! If you want it really “set” then you should make it a day in advance but be sure so place plastic wrap on the surface to prevent it from forming a skin. You can also enjoy it immediately after making it for a softer more mousse like texture.
What is Bavarian Cream vs Boston Cream?
Bavarian cream is more of a set custard that can be eaten on its own and uses gelatin to set. Whereas boston cream is more of a pudding like filling that isn’t as thick and set.
Tips for making this Strawberry Bavarian Cream
- The strawberry puree can be made with your overripe strawberries or that bag of frozen strawberries that’s been sat in the back of your freezer. Be sure when you are weighing the strawberries that it doesn’t include the strawberry tops.
- Don’t walk away from the custard while it is cooking. Because this recipe doesn’t use a double boiler to cook the custard, it is even more important to stir it constantly once the eggs and sugar have been added to the cream. The moment you see lines created by the whisk, remove it from the heat.
- Once the bloomed gelatin has been whisked into the custard, add the puree in 4 or 5 additions. Whisk each addition into the custard until fully mixed before adding the next portion.
- Allow the strawberry custard to cool to room temperature before folding it in with the whipped cream. If you place it in the fridge, simply use an electric whisk to beat the strawberry pudding into a smooth mixture.
- If you don’t have time to let these set overnight it will still be delicious served as more of a soft mousse in bowls right after you have folded in the whipped cream.
More No Bake Recipes to try!
- Kalter Hund (No bake Chocolate Biscuit Cake)
- Chocolate Bavarian Cream
- Bavarian Cream Recipe with Berries
- Strawberries: Fresh or frozen strawberries will work for this no bake strawberry dessert. Make sure if using fresh strawberries, that they are ripe for the best flavor.
- Milk: Any milk will work for this.
- Gelatin: I know gelatin can seem scary to some people but it’s actually very easy to use and helps the bavarian cream set and become sturdy. This recipe uses powdered gelatin.
- Heavy Cream: Heavy Cream or heavy whipping cream will work in this recipe. It is used in both the custard as well as the whipped cream that is folded in at the end.
- Egg Yolks: The egg yolks are a key ingredient in the custard. I use standard large eggs from the grocery store.
- Sugar: There is granulated white sugar in the custard.
How to make Strawberry Bavarian Cream
How to make Strawberry puree
- Blend the strawberries in a high powered blender. Then pour it through a fine mesh sieve into a medium bowl.
- In a small bowl, stir together the 1/4 cup of the strawberry puree and powdered gelatin. Set aside to bloom for at least five minutes.
- Transfer the bloomed gelatin into a large heat safe bowl and place a fine mesh sieve over the top (it can be the same as the one you used to strain the strawberries).
Make the Custard
- Place the egg yolks in a medium bowl and set aside.
- Pour the milk and cream into a sauce pot and place over medium heat, stir frequently until it begins to steam
- While the milk is heating up, add the sugar into the egg yolks and whisk until the mixture starts to lighten and become frothy.
- Once the cream is hot, remove it from the heat.
- Whisking the egg yolks constantly, slowly stream in 1/2 a cup of the hot heavy cream and milk. This will temper the eggs.
- Then switch and start whisking the remaining heavy cream and milk in the pot and slowly pour in the tempered eggs.
- Return the pot to medium heat and use a rubber spatula or whisk to stir the pot constantly making sure to scrape the edges of the pot.
- Cook the custard for about 3-5 minutes until it begins to thicken and coats the back of a wooden spoon. Another thing to look for is that most of the bubbles on the surface dissipate and you will feel it thicken.
- Once cooked and the moment you see one bubble, remove the pot from the heat. Continue whisking/stirring once removed from the heat because the pot will retain some heat.
- Pour the custard through the mesh sieve onto the strawberry bloomed gelatin. Remove the sieve and whisk the two together.
- Slowly add the strawberry puree, a quarter cup at a time, into the custard – whisking to combine after each addition.
- Set the bowl aside until it comes to room temperature and then place it in the fridge to chill fully.
- Once the strawberry pudding is cooled to room temperature, whip the remaining cream to medium peaks. Use an electric whisk to beat the set strawberry pudding until it is smooth and fluid.
- Add 1/2 of the whipped cream into the strawberry custard. Use a rubber spatula to fold the whipped cream into the custard. Be sure to fold the two together. do not knock all of the air out of the whipped cream.
- Add the remaining whipped cream and fold to combine.
Strawberry Bavarian Cream
- Electric Mixer
- 450 grams strawberries without the tops, fresh or frozen
- 1 packet powdered gelatin
- 75 milliliter milk
- 75 milliliter heavy cream
- 3 egg yolks
- 25 grams sugar
- 200 milliliters heavy cream cold
- Blend the strawberries in a high powered blender and pour through a fine mesh sieve into a medium bowl.
- Add 1/4 cup of the strawberry puree into a small bowl and sprinkle the gelatin over the top.
- Stir to combine and set aside for at least 5 minutes.
- Transfer the bloomed gelatin into a medium heat safe bowl and place a fine mesh sieve over the bowl.
Make the Custard
- Pour the cream and milk into a medium sauce pan and cook on the stove over medium heat until it starts to simmer – stir frequently.
- While the cream and milk heat up, whisk the egg yolks and sugar together in a small bowl until light and frothy.
- Once the cream is heated through, remove from the heat.
- While whisking the egg mixture constantly, slowly add a 1/2 cup of the hot cream and milk to the egg yolks and sugar. This is called tempering the eggs.
- Now, while constantly whisking the remaining cream and milk in the sauce pot, slowly pour the now tempered egg mixture back in.
- Return the pot to medium heat and stir constantly with a rubber spatula. Continue heating and stirring until the mixture has thickened slightly – thick enough to coat the back of a wooden spoon.
- Once it has thickened, remove it from the heat immediately and continue stirring for a few more minutes.
- Pour the custard through the mesh sieve onto the strawberry bloomed gelatin.
- Remove the sieve and whisk to combine.
- Ladle in 1/4-1/2 cup of the strawberry puree into the custard and whisk to combine between each addition.
- Cover the bowl and leave to cool to room temperature and then place in the fridge until chilled.
Whip the cream and assemble
- Once the mixture has chilled, whip up the remaining heavy cream until it forms medium peaks.
- Use an electric mixer to beat the set strawberry pudding until smooth and soft.
- In two additions, fold the whipped cream into the custard using a rubber spatula. Be careful not to stir but rather fold, this will help keep the air inside of the cream and keep the dessert from getting too dense.
- Use a piping bag or ladle to transfer the bavarian cream into the dishes you wish to serve it in.
- Cover the surface of the cream with plastic wrap and place in the fridge to set for four hours or overnight. Then top with fresh whipped cream and fresh strawberries.
I’ll preface this review by saying that we made this recipe wrong – we did the four hour chilling period before we added the last of the cream. However, the cream still came out beautifully. The flavour was a delicate strawberry taste and it smelt amazing. The texture was perhaps a bit heavy but that was likely because we messed up the order of the recipe. Even having messed up the recipe, this was a special dessert. It’s a recipe that requires some effort but is worth it.
Hi Helen and Vicki! Haha that happens to all of us at some point – I’m happy to hear you still liked the taste of it!!!