Strawberries and Potted Cream Recipe | DFM

Strawberries and Potted Cream


10 min.

Serving Size

6-8 servings


  • 1 (7 g) envelope gelatin (1 Tbsp/15 mL)
  • 1/4 (60 mL) cool water
  • 2 cups (500 mL) whipping cream
  • 1 cup (250 mL) milk
  • 1/2 tsp (2 mL) vanilla extract
  • 5 Tbsp (75 mL) sugar, divided
  • 1 1/2 cups (375 mL) strawberries


1. In a bowl, sprinkle gelatin over cool water; let stand for 5 min to soften.
2. In a saucepan, combine cream, milk, 1/4 cup (60 mL) of sugar and vanilla extract. Bring to a simmer over medium heat, stirring often. Pour over the gelatin mixture and stir well until gelatin is dissolved.
3. Pour into 6 to 8 jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for 2 to 3 hrs or until set, or for up to 2 days.
4. When ready to serve: in a bowl, using a potato masher or a fork, mash strawberries and remaining sugar together and spoon on top of the cream in dish.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Tip for Kids: Make mini desserts using liqueur glasses or fun-colored small dishes. Sprinkle some mini chocolate chips on top of the strawberries.
  • Variation: Scrape the seeds of 1/4 vanilla bean into the cream mixture and add pod instead of extract. Heat as directed and discard the pod before mixing with gelatin. Using a mini chopper, process the sugar for the topping with a pinch of dried lavender flowers, then mash with strawberries.