Dessert · Sweets

Strawberry Cream without Eggs

Strawberry Cream without Eggs is very easy and quick to prepare. You can use this cream in more ways!

Eggs or dairy products are not necessary for this recipe: it is perfect for people with food intolerances.

This cream can be simply served as a light and fresh dessert. Alternatively, it can also be used it to garnish cakes and/or tarts. We can also combine it with some ice cream!

With the doses I propose you we will obtain enough cream to fill about 2 jars of jam. We can conserve the cream into the fridge up to two weeks if it is well sealed.

Strawberry Cream without Eggs

Strawberry Cream without Eggs


  • 350 g of strawberries;
  • 130 g of sugar;
  • 105 ml of water;
  • 35 g of corn flour;
  • 20 g of flour;
  • juice of a lemon.

Preparing the Strawberry Cream without Eggs

Wash the strawberries and let them dry onto a clean cloth. Remove the green part of the strawberries and cut them in pieces.

In a bowl with high borders, blend the strawberries with the lemon juice. Blend until a fruit puree is obtained.

Sift the flour and the corn flour in a bowl; add the water and stir until they are combined.

Add the sugar and stir it; then fold in the strawberry puree.

Transfer the mixture in a pan. Put over low heat and cook it until a thick cream is obtained. Stir occasionally using a whisk.

Pour the cream into a soup plate, cover with cling film (at contact with the cream) and let it cool.

Note 1: If we would serve the cream like a dessert, transfer the Strawberry Cream without Eggs into a pastry bag and fill as many transparent glasses as the guests number. Decorate each glass with a stripe of lemon peel.

Note 2: If we would use the cream like a “jam”, transfer it in a jar of glass. Conserve it into the fridge, well sealed, until its use.

Strawberry Cream without Eggs

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