Strawberries and Potted Cream

  • Prep Time
    10 min.
  • Servings
    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


In a bowl, sprinkle gelatin over cool water; let stand for 5 min to soften.

In a saucepan, combine cream, milk, 1/4 cup (60 mL) of the sugar and vanilla extract. Bring to a simmer over medium heat, stirring often. Pour over gelatin mixture and stir well until gelatin is dissolved.

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.

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 cream in dishes.


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


Tip for Kids: Make mini desserts using liqueur glasses or fun-coloured small dishes. Sprinkle some mini chocolate chips on top of the strawberries.

Variation: Scrape the seeds of 1/4 vanilla bean into cream mixture and add pod instead of extract. Heat as directed and discard 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.