Swedish Cream with Strawberry Sauce is an elegant, no-bake dessert that pairs the smooth richness of vanilla-scented cream with the brightness of fresh strawberries. Slightly tangy from sour cream and gently set with gelatin, this Scandinavian treat is a delightful way to end any meal—light, refined, and incredibly easy to prepare in advance.
Why You’ll Love This Recipe
This dessert is as effortless as it is impressive. Swedish cream offers a silky, pudding-like texture without being overly rich, thanks to the addition of sour cream. It’s a refreshing alternative to heavier custards or baked puddings, and the vibrant strawberry sauce balances each spoonful with a fruity lift. Perfect for spring and summer occasions or elegant dinner parties, it’s a versatile, make-ahead dessert that looks as beautiful as it tastes.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Swedish Cream:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 packet (7g) unflavored gelatin
- 3 tbsp cold water
- 1 cup sour cream
For the Strawberry Sauce:
- 2 cups fresh strawberries, hulled
- 2 tbsp sugar
- 1 tsp lemon juice
- Extra strawberries for garnish (optional, shaped into roses or sliced)
directions
- Bloom the Gelatin:
In a small bowl, sprinkle the unflavored gelatin over cold water. Let sit for 5 minutes to bloom. - Heat the Cream:
In a saucepan over medium heat, combine the heavy cream and granulated sugar. Stir gently until the sugar has dissolved and the cream is hot but not boiling. - Add Gelatin and Cool:
Remove the pan from heat. Stir in the bloomed gelatin until fully dissolved. Let the mixture cool for about 10 minutes. - Finish the Cream Mixture:
Whisk in the vanilla extract and sour cream until smooth and well blended.
Pour the cream mixture into serving glasses or ramekins. - Chill:
Refrigerate for at least 4 hours, or until fully set. - Prepare the Strawberry Sauce:
Blend the strawberries, sugar, and lemon juice until smooth. For a refined finish, strain the sauce through a fine sieve to remove seeds.
Chill the sauce until ready to use. - Assemble and Serve:
Once the cream has set, spoon strawberry sauce over each serving. Garnish with fresh strawberry slices or shaped strawberry roses if desired.
Serve chilled.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: Approximately 260 kcal per serving
Variations
- Mixed Berry Sauce: Use raspberries, blueberries, or blackberries in place of or along with the strawberries.
- Citrus Twist: Add lemon or orange zest to the cream mixture for extra brightness.
- Herb Infusion: Steep fresh mint or basil in the cream before adding gelatin, then strain.
- Vanilla Bean: Use scraped vanilla bean instead of extract for a more intense and speckled cream.
- Layered Dessert: Alternate layers of cream and berry puree in clear glasses for a parfait effect.
storage/reheating
Store Swedish cream covered in the refrigerator for up to 3 days. The strawberry sauce can be stored separately in an airtight container in the fridge for the same duration. Do not freeze, as the texture may become watery when thawed. Serve directly from the refrigerator—this dessert does not require reheating.
FAQs
What is Swedish cream?
Swedish cream is a lightly sweetened, vanilla-flavored dessert made with heavy cream, sour cream, and gelatin. It has a texture similar to panna cotta but with a slight tang.
Can I make this without gelatin?
The gelatin is essential for setting the cream. You can try agar-agar as a vegetarian alternative, adjusting the quantity according to the package instructions.
Is this dessert overly sweet?
No, it has a balanced sweetness that’s light and refreshing, especially when paired with the tang of sour cream and fresh berries.
Can I make this a day in advance?
Yes, this dessert is perfect for making ahead. Just assemble the cream and store the sauce separately until ready to serve.
Can I use frozen strawberries?
Yes, thaw the strawberries first and blend as instructed. You may need to adjust the sugar depending on their sweetness.
What should I serve this in?
Individual ramekins, dessert glasses, or small jars work well and present beautifully.
Can I double the recipe?
Absolutely. Simply double each ingredient and divide among additional ramekins or a larger serving dish.
Is this dessert gluten-free?
Yes, all ingredients are naturally gluten-free. Always check labels to ensure compliance if needed.
Can I add toppings other than strawberries?
Yes, toasted almonds, mint leaves, or a drizzle of berry syrup are great alternatives.
Will this hold its shape if unmolded?
Yes, if well chilled, the cream can be gently unmolded onto a plate, though it’s most often served in its original dish.
Conclusion
Swedish Cream with Strawberry Sauce is a refined, no-bake dessert that blends creamy indulgence with the freshness of ripe berries. With its smooth texture, gentle tang, and beautiful presentation, it’s perfect for entertaining or a romantic dinner at home. Easy to prepare and endlessly customizable, this dessert adds a touch of Scandinavian elegance to any table.
PrintSwedish Cream with Strawberry Sauce
Swedish cream is a smooth and creamy dessert made with sour cream and gelatin for a delicate, tangy finish, served with a vibrant strawberry sauce—elegant, refreshing, and ideal for summer or special occasions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Swedish
- Diet: Gluten Free
Ingredients
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 packet (7g) unflavored gelatin
- 3 tbsp cold water
- 1 cup sour cream
- 2 cups fresh strawberries, hulled
- 2 tbsp sugar (for sauce)
- 1 tsp lemon juice
- Extra strawberries for garnish (optional)
Instructions
- Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
- In a saucepan, heat heavy cream and sugar over medium heat until sugar is dissolved and mixture is hot (not boiling).
- Remove from heat and stir in bloomed gelatin until fully dissolved. Let cool for 10 minutes.
- Whisk in vanilla extract and sour cream until smooth.
- Pour into serving glasses or ramekins and chill for at least 4 hours until set.
- For the sauce, blend strawberries, sugar, and lemon juice until smooth. Strain if desired.
- Spoon strawberry sauce over set cream and garnish with strawberry slices or roses.
- Serve chilled.
Notes
- Use full-fat sour cream for the creamiest texture.
- The dessert can be made a day ahead and refrigerated overnight.
- Strain strawberry sauce for a velvety finish or leave rustic with seeds.
- Pairs beautifully with other berries like raspberries or blueberries.
Nutrition
- Serving Size: 1 glass
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 35 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg