Strawberry Cream

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Preparation info

  • About

    5 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 package (12 to 14 ounces) frozen strawberries, thawed
  • 1 envelope unflavored gelatin
  • 2 cups heavy cream, whipped


  1. Drain the berries and place the juice in a small pan. Add the gelatin to the juice.

  2. Purée the berries either in an electric blender or by forcing them through a sieve.

  3. Heat the gelatin mixture gently, stirring until gelatin dissolves. Stir in the purée.

  4. Chill the mixture until it begins to thicken but is not completely set. Fold it into the whipped cream.

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