Ah, the sweet, juicy allure of strawberries paired with creamy indulgence—it’s a timeless duo that sings of summer’s bounty and simple pleasures. Whether you’re craving a quick dessert, planning a festive brunch, or just want to savor the season, these 12 strawberries and cream recipes are your ticket to deliciousness. Let’s dive in and find your new favorite treat!
Strawberries and Cream Stuffed French Toast
Dreaming of a breakfast that feels like dessert? This strawberries and cream stuffed French toast is your weekend game-changer. You get crispy, custardy bread wrapped around a sweet cream cheese filling, all topped with fresh strawberries.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For the French toast:
- 8 slices thick-cut brioche or challah bread (about 1 inch thick)
- 4 large eggs
- 1 cup whole milk
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter
- For serving:
- 1 pint fresh strawberries, hulled and sliced
- Maple syrup, for drizzling
Instructions
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
- Lay out 4 slices of brioche bread on a clean surface.
- Spread about 2 tablespoons of the cream cheese mixture evenly over each slice, leaving a 1/2-inch border around the edges.
- Top each with another slice of brioche bread to form a sandwich, pressing gently to seal.
- In a shallow dish (like a pie plate), whisk together the eggs, whole milk, ground cinnamon, and salt until fully combined.
- Dip one stuffed sandwich into the egg mixture, letting it soak for 30 seconds per side until the bread is saturated but not falling apart.
- Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter.
- Place 2 soaked sandwiches in the skillet and cook for 3-4 minutes per side, or until golden brown and crisp. Tip: Avoid moving the sandwiches too early—let them form a crust so they don’t stick.
- Transfer the cooked French toast to a plate and repeat steps 6-8 with the remaining sandwiches, adding the second tablespoon of butter to the skillet as needed.
- Slice the French toast sandwiches in half diagonally and arrange on plates.
- Top each serving with a generous handful of sliced fresh strawberries.
- Drizzle with maple syrup to taste.
Buttery and crisp on the outside, this French toast gives way to a luscious, tangy cream cheese center that pairs perfectly with the juicy strawberries. Serve it warm with an extra dusting of powdered sugar or a dollop of whipped cream for an indulgent brunch that’s sure to impress.
Easy Strawberry Cream Pie
Kicking off the holiday baking season? This easy strawberry cream pie is your new go-to dessert—it’s creamy, fruity, and comes together with minimal fuss. You’ll love how the fresh strawberries shine against the smooth filling.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp unsalted butter (melted)
- For the filling: 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tsp vanilla extract, 1 cup heavy cream
- For the topping: 2 cups fresh strawberries (hulled and sliced), ¼ cup strawberry jam
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Tip: Press the crumbs firmly into the pie dish to prevent a crumbly crust.
- Press the crumb mixture evenly into a 9-inch pie dish, covering the bottom and sides.
- Bake the crust for 10 minutes, or until lightly golden. Let it cool completely on a wire rack.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
- Add the powdered sugar and vanilla extract to the cream cheese, and beat until fully combined and creamy.
- In a separate bowl, whip the heavy cream with the mixer on high speed until stiff peaks form, about 3–4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for faster whipping.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Spread the filling evenly into the cooled crust.
- Arrange the sliced strawberries in a single layer over the filling.
- In a small microwave-safe bowl, heat the strawberry jam for 15–20 seconds until runny. Tip: Brush the jam gently over the strawberries to give them a glossy finish without weighing them down.
- Brush the warm jam over the strawberries to coat them lightly.
- Refrigerate the pie for at least 4 hours, or until the filling is set.
Perfectly creamy and bursting with strawberry flavor, this pie has a luscious texture that’s both light and indulgent. Serve it chilled with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra treat.
Strawberry Cream Popsicles
You know those hot summer days when you’re craving something sweet but refreshing? Yeah, these strawberry cream popsicles are the perfect answer. They’re super easy to make and taste like a creamy, fruity dream.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the strawberry puree:
– 2 cups fresh strawberries, hulled and chopped
– 2 tbsp granulated sugar
– For the cream mixture:
– 1 cup heavy cream
– 1/4 cup sweetened condensed milk
– 1 tsp vanilla extract
Instructions
1. Place the 2 cups of chopped strawberries and 2 tablespoons of granulated sugar in a blender.
2. Blend the strawberries and sugar on high speed for 30 seconds until completely smooth to create a puree. (Tip: If your blender struggles, add a tablespoon of water to help it along.)
3. Pour the strawberry puree through a fine-mesh strainer into a bowl to remove the seeds, pressing with a spoon to extract all the liquid.
4. In a separate large mixing bowl, pour in 1 cup of heavy cream.
5. Use a hand mixer or whisk to whip the heavy cream on medium-high speed for 2-3 minutes until soft peaks form. (Tip: Chill your bowl and beaters in the freezer for 10 minutes first for faster whipping.)
6. Add 1/4 cup of sweetened condensed milk and 1 teaspoon of vanilla extract to the whipped cream.
7. Gently fold the sweetened condensed milk and vanilla into the whipped cream with a spatula until just combined, being careful not to deflate the cream.
8. Pour the strained strawberry puree into the cream mixture.
9. Use the spatula to gently swirl the puree into the cream 4-5 times to create a marbled effect, avoiding overmixing. (Tip: For a stronger strawberry flavor, mix it fully; for pretty swirls, stop after a few folds.)
10. Divide the mixture evenly among 6 popsicle molds, tapping the molds on the counter to remove air bubbles.
11. Insert popsicle sticks into each mold.
12. Freeze the popsicles for at least 6 hours, or until completely solid.
13. To unmold, run the outside of each mold under warm water for 10 seconds, then gently pull out the popsicle.
Lusciously creamy with bright strawberry swirls, these popsicles have a perfect balance of sweet and tart. The texture is smooth and melts just right on a hot day. Try drizzling them with a little melted dark chocolate or crushing them over vanilla ice cream for a fun twist!
Strawberries and Cream Chia Pudding
Just when you think you’ve tried every breakfast or snack idea, this strawberries and cream chia pudding comes along. It’s a simple, make-ahead treat that feels indulgent but is secretly good for you. You’ll love how the flavors come together overnight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the pudding base:
– 1/2 cup chia seeds
– 2 cups unsweetened almond milk
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
For the strawberry mixture:
– 1 cup fresh strawberries, hulled and diced
– 1 tablespoon pure maple syrup
For serving:
– 1/2 cup heavy whipping cream
– 4 fresh strawberries, sliced
Instructions
1. In a medium mixing bowl, combine the 1/2 cup chia seeds, 2 cups almond milk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract.
2. Whisk the mixture vigorously for 1 full minute to prevent the chia seeds from clumping together.
3. Cover the bowl tightly with plastic wrap and refrigerate it for at least 4 hours, or ideally overnight, until the pudding has thickened.
4. In a separate small bowl, combine the 1 cup diced strawberries and 1 tablespoon maple syrup.
5. Mash the strawberry mixture gently with a fork until it becomes slightly saucy but still chunky.
6. Refrigerate the strawberry mixture in a sealed container until you are ready to assemble the pudding.
7. Just before serving, pour the 1/2 cup heavy whipping cream into a chilled mixing bowl.
8. Use a hand mixer on medium-high speed to whip the cream until it forms stiff peaks, about 2-3 minutes.
9. To assemble, divide the chilled chia pudding evenly among four serving glasses or bowls.
10. Spoon a layer of the prepared strawberry mixture over the chia pudding in each glass.
11. Top each serving with a generous dollop of the freshly whipped cream.
12. Garnish each pudding with the sliced fresh strawberries.
Really, the magic is in the texture—the pudding is wonderfully thick and creamy, while the strawberries add a bright, juicy pop. The flavor is a perfect balance of sweet and fresh, making it feel like a dessert for breakfast. Try layering it in a clear glass to show off the beautiful colors, or mix everything together for a delicious, homestyle treat.
Strawberry Cream Crepes
Remember those lazy weekend mornings when you just want something sweet and special? These strawberry cream crepes are the perfect answer—they’re light, dreamy, and surprisingly easy to whip up. You’ll love how the fresh berries and fluffy filling come together in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the crepe batter:
– 1 cup all-purpose flour
– 2 large eggs
– 1 1/4 cups whole milk
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon salt
For the strawberry filling:
– 2 cups fresh strawberries, hulled and sliced
– 2 tablespoons granulated sugar
– 1 teaspoon lemon juice
For the cream filling:
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1/2 teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together the all-purpose flour and salt until combined.
2. Add the eggs and whole milk to the bowl, then whisk vigorously until the batter is smooth with no lumps.
3. Stir in the melted unsalted butter until fully incorporated into the batter.
4. Let the batter rest at room temperature for 10 minutes to allow the gluten to relax, which helps prevent tough crepes.
5. While the batter rests, combine the hulled and sliced strawberries, granulated sugar, and lemon juice in a small bowl, then set aside to macerate.
6. Heat a non-stick skillet or crepe pan over medium heat, and lightly grease it with butter or cooking spray.
7. Pour 1/4 cup of the batter into the center of the hot skillet, then immediately tilt and swirl the pan to spread it into a thin, even circle.
8. Cook the crepe for about 1 to 2 minutes, until the edges lift easily and the bottom is lightly golden brown.
9. Flip the crepe carefully using a spatula, and cook for another 30 to 60 seconds on the other side until set.
10. Transfer the cooked crepe to a plate, and repeat with the remaining batter to make about 8 crepes total, stacking them as you go.
11. In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.
12. Use an electric mixer on medium-high speed to beat the cream mixture until stiff peaks form, about 2 to 3 minutes; avoid overbeating to prevent a grainy texture.
13. Spoon about 2 tablespoons of the whipped cream onto the center of each crepe.
14. Top the cream with a generous spoonful of the macerated strawberries, including any juices.
15. Fold or roll each crepe gently to enclose the fillings, then serve immediately.
All done! These crepes are wonderfully tender with a delicate, lacy texture that cradles the sweet-tart strawberries and airy cream. For a fun twist, drizzle them with chocolate sauce or sprinkle with toasted almonds—they’re just as delicious for dessert as they are for brunch.
Strawberry Cream Smoothie Bowl
A creamy, dreamy smoothie bowl that’s perfect for a quick breakfast or a refreshing snack. You’ll love how the sweet strawberries blend with rich yogurt and a hint of vanilla. It’s a total crowd-pleaser that comes together in just minutes.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the smoothie base:
– 1 cup frozen strawberries
– 1/2 cup plain Greek yogurt
– 1/4 cup milk (any type)
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
For the topping:
– 2 fresh strawberries, sliced
– 1 tablespoon granola
– 1 teaspoon chia seeds
Instructions
1. Add 1 cup frozen strawberries, 1/2 cup plain Greek yogurt, 1/4 cup milk, 1 tablespoon honey, and 1/2 teaspoon vanilla extract to a blender.
2. Blend on high speed for 45–60 seconds until completely smooth and creamy, stopping to scrape down the sides with a spatula if needed.
3. Pour the smoothie mixture into a wide, shallow bowl immediately after blending to prevent it from melting too quickly.
4. Arrange 2 sliced fresh strawberries, 1 tablespoon granola, and 1 teaspoon chia seeds evenly over the top of the smoothie in the bowl.
5. Serve right away while the smoothie base is still thick and frosty.
Just enjoy this bowl as is—it’s wonderfully thick and spoonable, with a bright strawberry flavor balanced by the tangy yogurt. The granola adds a satisfying crunch against the creamy base, making every bite interesting. Try drizzling it with extra honey or swapping in different berries for a fun twist.
Strawberry Cream Parfait
You know those days when you want something sweet but don’t want to spend hours in the kitchen? Yeah, me too. This strawberry cream parfait is your answer—it’s light, refreshing, and comes together in no time. Perfect for a quick dessert or a fancy-ish snack.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the strawberry layer:
– 2 cups fresh strawberries, hulled and sliced
– 2 tbsp granulated sugar
– For the cream layer:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– For assembly:
– 1 cup granola
Instructions
1. Place the sliced strawberries in a medium bowl.
2. Sprinkle 2 tbsp granulated sugar over the strawberries.
3. Gently toss the strawberries with the sugar until evenly coated.
4. Let the strawberries sit at room temperature for 10 minutes to release their juices.
5. In a large mixing bowl, pour 1 cup heavy cream.
6. Add 1/4 cup powdered sugar and 1 tsp vanilla extract to the cream.
7. Use an electric mixer on medium-high speed to whip the cream until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for faster whipping.
8. Grab four serving glasses or jars.
9. Spoon 2 tbsp of granola into the bottom of each glass.
10. Layer 1/4 of the macerated strawberries over the granola in each glass.
11. Top the strawberries with 1/4 of the whipped cream in each glass.
12. Repeat the layers once more with the remaining granola, strawberries, and cream. Tip: For a neat presentation, use a piping bag to add the cream.
13. Serve immediately or refrigerate for up to 2 hours. Tip: If making ahead, add the granola just before serving to keep it crunchy.
Fresh and creamy, this parfait balances the tart strawberries with sweet, fluffy cream and a crunchy granola base. For a fun twist, try swapping the strawberries for mixed berries or drizzling a little chocolate sauce between the layers.
Strawberry Cream Cheese Pancakes
Visions of fluffy pancakes swirled with sweet strawberry cream cheese might just be your new weekend breakfast dream. You can whip these up in no time, and they’re perfect for a cozy morning or a special brunch. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Pancakes:
– 1 1/2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 1/4 cups milk
– 1 large egg
– 3 tbsp unsalted butter, melted
– 1 tsp vanilla extract
For the Strawberry Cream Cheese Filling:
– 4 oz cream cheese, softened
– 1/4 cup powdered sugar
– 1/2 cup fresh strawberries, finely chopped
– 1 tsp lemon juice
For Cooking:
– 1 tbsp vegetable oil or butter
Instructions
1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
2. In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; a few lumps are okay to avoid tough pancakes.
4. For the filling, beat the softened cream cheese and powdered sugar in a small bowl with a hand mixer or fork until creamy, about 1 minute.
5. Fold in the chopped strawberries and lemon juice until evenly distributed.
6. Heat a large non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with the vegetable oil or butter.
7. Pour 1/4 cup of pancake batter onto the hot skillet for each pancake, leaving space between them.
8. Immediately spoon about 1 tablespoon of the strawberry cream cheese filling onto the center of each pancake batter circle.
9. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then carefully flip with a spatula.
10. Cook the other side until golden brown and cooked through, about 1-2 minutes more; check by peeking to ensure no raw batter remains.
11. Repeat with the remaining batter and filling, greasing the skillet as needed between batches.
12. Serve the pancakes warm, stacked with extra filling if desired.
Now you’ve got a stack of tender pancakes with a gooey, fruity surprise in every bite. Not only do they taste like a dessert for breakfast, but they also look gorgeous topped with extra fresh strawberries or a drizzle of maple syrup. Try serving them with a side of crispy bacon for a sweet-and-savory twist that’ll make any morning feel special.
Strawberry Cream Icebox Cake
Remember those sweltering summer days when turning on the oven feels like a crime? This no-bake wonder is your ultimate savior. It’s a cool, creamy, and dreamy dessert that comes together with minimal fuss, perfect for any last-minute gathering or a sweet treat to beat the heat.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the Cream Filling:
– 2 cups heavy whipping cream, cold
– 1/2 cup powdered sugar
– 1 teaspoon pure vanilla extract
For Assembly:
– 1 (14.4 oz) package graham crackers (about 24 full sheets)
– 1 1/2 pounds fresh strawberries, hulled and thinly sliced
Instructions
1. Place a large mixing bowl and the beaters of a hand mixer in the freezer for 10 minutes to chill thoroughly; this helps the cream whip up faster and hold its shape better.
2. Pour the 2 cups of cold heavy whipping cream into the chilled bowl.
3. Add the 1/2 cup of powdered sugar and 1 teaspoon of pure vanilla extract to the bowl with the cream.
4. Using the chilled beaters, whip the mixture on medium-high speed until stiff peaks form, about 3-4 minutes; the cream should hold its shape when you lift the beaters.
5. Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish, breaking some to fit as needed and cover the entire bottom.
6. Spread one-third of the whipped cream evenly over the layer of graham crackers.
7. Arrange half of the sliced strawberries in a single layer over the whipped cream.
8. Place another layer of graham crackers over the strawberries.
9. Spread another one-third of the whipped cream evenly over this second layer of crackers.
10. Arrange the remaining sliced strawberries in a single layer over the whipped cream.
11. Place a final layer of graham crackers over the strawberries.
12. Spread the remaining whipped cream evenly over the top layer of crackers.
13. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the graham crackers to soften completely into a cake-like texture.
During the chilling time, the magic happens as the graham crackers soften into tender, cake-like layers that meld beautifully with the lush cream and juicy berries. The final dessert is wonderfully light with a perfect balance of sweet cream and tart strawberry in every bite. For a festive touch, garnish the top with a few whole strawberries or a drizzle of chocolate sauce just before serving.
Strawberry Cream Scones
You know those mornings when you want something special but don’t have hours to spend in the kitchen? Yeah, me too. That’s exactly why these strawberry cream scones are my go-to. They come together fast and taste like a little piece of sunshine on a plate.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
For the Dough:
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 6 tablespoons cold unsalted butter, cubed
– 1 cup fresh strawberries, hulled and diced
For the Cream Mixture:
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
For the Topping:
– 2 tablespoons heavy cream (for brushing)
– 2 tablespoons coarse sugar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients.
4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. (Tip: Keep the butter cold for flakier scones.)
5. Gently fold in the diced strawberries until just combined.
6. In a separate small bowl, whisk together the 1/2 cup heavy cream, egg, and vanilla extract.
7. Pour the cream mixture into the flour and strawberry mixture.
8. Use a fork to stir until a shaggy dough just begins to form.
9. Turn the dough out onto a lightly floured surface.
10. Gently knead the dough 4-5 times to bring it together, being careful not to overwork it.
11. Pat the dough into an 8-inch circle, about 3/4-inch thick.
12. Use a sharp knife to cut the circle into 8 equal wedges.
13. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
14. Brush the tops of each scone with the 2 tablespoons of heavy cream.
15. Sprinkle the coarse sugar evenly over the tops.
16. Bake in the preheated oven for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. (Tip: Rotate the baking sheet halfway through for even browning.)
17. Transfer the scones to a wire rack and let them cool for at least 10 minutes before serving. (Tip: This resting time helps them set and makes them easier to handle.)
Ooh, these are best enjoyed warm. The texture is wonderfully tender and crumbly on the inside with a slightly crisp, sugary top. The fresh strawberries bake into sweet, jammy pockets that burst with flavor. For an extra treat, split one open and slather it with clotted cream or lemon curd.
Strawberry Cream Cheese Stuffed Waffles
Aren’t you craving something sweet and satisfying for breakfast or brunch? Imagine fluffy waffles with a surprise creamy filling and fresh strawberries. You’re going to love how easy and delicious these are to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the waffle batter:
– 2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 2 large eggs
– 1 3/4 cups whole milk
– 1/2 cup unsalted butter, melted and cooled
– 1 tsp vanilla extract
For the filling:
– 8 oz cream cheese, softened to room temperature
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
For serving:
– 1 cup fresh strawberries, hulled and sliced
– Maple syrup, for drizzling
Instructions
1. Preheat your waffle iron to 375°F according to the manufacturer’s instructions.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. In a separate medium bowl, beat the eggs lightly with a fork, then whisk in the whole milk, melted unsalted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few lumps are okay to avoid tough waffles.
5. Lightly grease the preheated waffle iron with non-stick spray or a brush of oil.
6. Pour about 1/2 cup of batter onto the center of the iron, close the lid, and cook for 4-5 minutes until golden brown and crisp.
7. While the waffles cook, make the filling by beating the softened cream cheese, powdered sugar, and vanilla extract in a small bowl with a hand mixer until smooth and fluffy.
8. Transfer the cooked waffles to a wire rack to keep them crisp instead of getting soggy on a plate.
9. Repeat steps 5-6 with the remaining batter to make 8 waffle squares total.
10. To assemble, spread about 2 tablespoons of the cream cheese filling onto one waffle square, top with sliced fresh strawberries, and sandwich with another waffle square.
11. Serve immediately drizzled with maple syrup.
Nothing beats the contrast of the warm, crisp waffle with the cool, tangy cream cheese and juicy strawberries. Try serving these stacked high for a brunch centerpiece or cut into quarters for easy sharing—they’re sure to disappear fast!
Strawberry Cream Eclairs
Savor the perfect blend of sweet strawberries and creamy filling in these homemade eclairs. You’ll love how the light choux pastry contrasts with the rich cream. They’re surprisingly simple to make for such an elegant treat.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the choux pastry:
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
For the strawberry cream filling:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup fresh strawberries, hulled and finely chopped
For the chocolate glaze:
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 tsp salt over medium heat.
3. Bring the mixture to a rolling boil, stirring occasionally with a wooden spoon.
4. Remove the pan from heat and immediately add 1 cup all-purpose flour all at once.
5. Stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan, about 1 minute. Tip: Work quickly here to prevent the eggs from cooking when added later.
6. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
7. Add 4 large eggs one at a time, beating well after each addition until fully incorporated. The dough should be glossy and pipeable.
8. Spoon the dough into a piping bag fitted with a large round tip.
9. Pipe 12 four-inch logs onto the prepared baking sheet, spacing them 2 inches apart.
10. Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F without opening the door.
11. Continue baking for 20 more minutes until the eclairs are golden brown and sound hollow when tapped. Tip: Don’t open the oven during the first 25 minutes to prevent collapse.
12. Remove the eclairs from the oven and immediately poke a small hole in each end with a skewer to release steam.
13. Let the eclairs cool completely on a wire rack for 1 hour.
14. While the eclairs cool, make the filling by whipping 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
15. Gently fold in 1 cup finely chopped fresh strawberries.
16. Spoon the strawberry cream into a piping bag fitted with a small round tip.
17. Pipe the filling into each cooled eclair through the holes you made earlier until they feel heavy. Tip: Fill them just before serving to keep the pastry crisp.
18. For the glaze, heat 1/4 cup heavy cream in a small saucepan until it just begins to simmer.
19. Pour the hot cream over 1/2 cup semi-sweet chocolate chips in a bowl and let it sit for 2 minutes.
20. Stir until smooth, then dip the top of each filled eclair into the glaze.
21. Let the glaze set for 10 minutes before serving.
You’ll notice the crisp shell gives way to a soft, airy interior packed with fresh strawberry cream. The dark chocolate glaze adds a bittersweet contrast that balances the sweetness perfectly. Try serving them on a platter with extra sliced strawberries for a beautiful presentation.
Summary
From classic shortcakes to elegant tarts, these 18 strawberries and cream recipes offer something sweet for every occasion. We hope you’re inspired to whip up a batch and taste the magic of this timeless pairing! Don’t forget to leave a comment with your favorite, and if you loved this roundup, please share it on Pinterest to spread the berry love. Happy baking!
