This Strawberry Pastry Cream is the perfect Summer spin on a classic recipe! It's creamy, delicious, and pretty in pink!
This Strawberry Pastry Cream is a delicious twist on a classic! The rich flavor, creamy texture, and beautiful color will make you swoon!
Here is everything that you need to make this pretty pastry cream! Measurements for each of the ingredients is included in the recipe card, below.
- Strawberries - For fantastic flavor! I used fresh strawberries, but frozen will work, too!
- Lemon Juice - To balance the sweetness from the strawberries.
- Sugar - For sweetness. Note that the sugar is divided between the strawberry reduction and the pastry cream.
- Milk - For moisture and richness.
- Heavy (Whipping) Cream - For moisture and creamy richness.
- Vanilla Bean Paste - For wonderful vanilla flavor and beautiful black flecks in the pastry cream!
- Salt - Helps to balance and enhance the flavor of the pastry cream.
- Egg yolks - SIX egg yolks for extra richness!
- Cornstarch - To help the pastry cream to thicken.
- Unsalted Butter - For richness and flavor. The butter will incorporate easier if diced and softened.
Hint: If you don't have milk and cream, you can use half and half instead! Also, this recipe will leave you with some leftover egg whites. Check out my 25+ Recipes Using Egg Whites post for details on how to store them, and some fabulous recipes to use them in!
Here's how to whip up this recipe, step by step! More details are included in the recipe card, below.
Cook strawberries, lemon juice, and sugar until berries have softened.
Process strawberry mixture in a food processor, strain, then cook the juice until reduced. Set aside.
Whisk cornstarch, sugar, and egg yolks until smooth. Set aside.
Combine milk, cream, sugar, vanilla bean paste, and salt. Cook until boiling.
Temper the egg mixture with some of the hot cream mixture, then pour the tempered egg mixture into the saucepan.
Cook until thickened, then remove from the heat and mix in butter and strawberry reduction.
Never miss a recipe! Sign up as a Live to Sweet VIP and receive a weekly newsletter with recipes and tips--no spam ever! Sign up here
If you'd like to vary the flavor of the pastry cream, you can just leave it flavored with the vanilla bean paste, or change up the type of berry you flavor it with!
The pastry cream can be stored in the refrigerator, with plastic wrap pressed to the entire surface, for up to four days.
If you'd like to freeze the pastry cream for longer storage, you'll need to switch out the cornstarch for flour as a thickener. While I prefer the cornstarch, it will not freeze well. The flour will thicken the pastry cream, and will freeze and thaw without compromising the texture. The pastry cream will keep in an airtight container for up to a month.
How to Use Pastry Cream
Now you've got this gorgeous pastry cream, how do you use it? Other than just eating it with a spoon, that is!
- Make a Tart - Pastry cream makes a fantastic tart filling! Top it with fresh strawberries and peaches and you've got my Strawberry Peach Tart!
- Fill Cream Puffs - Strawberry cream puffs would be an excellent way to use this pastry cream! Use as-is, or lighten it up with some whipped cream folded into the pastry cream. My recipe for Cookie Dough Cream Puffs has a fantastic base recipe for cream puffs to start from!
- Make a Trifle - How amazing would this pastry cream be layered with fresh fruit and pound cake? Both the recipes for my Lavender Pound Cake and Cornmeal Pound
Cake would be amazing flavors to use!
Absolutely! You can leave the pastry cream as vanilla or use another berry to flavor it.
Yes! Check out my 25+ Recipes Using Egg Whites post for details on how to store them, and some fabulous recipes to use them in!
Other Recipes You May Like
Strawberry Pastry Cream
- 8 oz strawberries, quartered
- 2 teaspoon lemon juice
- 2 teaspoon sugar
Strawberry Pastry Cream
For Strawberry Reduction
- In a medium saucepan, combine strawberries, lemon juice, and sugar. Cook over medium heat until juice simmers and berries have softened.
- Transfer mixture to the bowl of a food processor. Pulse the mixture until smooth. Using a fine mesh strainer, strain the berry mixture, returning the juice to the saucepan. You should have about ½ cup juice.
- Cook juice over medium-low heat until reduced to about ¼ cup. Remove from the heat and set aside.
For Pastry Cream
- In a small bowl, combine cornstarch (see note), ¼ cup sugar, and egg yolks. Whisk until smooth. Set aside.
- In a medium saucepan, combine milk, cream, ¼ cup sugar, vanilla bean paste (see note), and salt. Cook mixture oven over medium heat until it reaches a boil. Remove from the heat.
- Using a heatproof measuring cup, pour about one cup of the hot cream mixture into the egg mixture, whisking constantly. This step tempers the eggs. Once the mixture is combined, pour the tempered egg mixture into the saucepan with the cream mixture.
- Cook pastry cream over medium heat, stirring constantly, until it just starts to boil. Mixture will thicken as it cooks.
- Remove the pan from the heat, and whisk the pastry cream until it cools slightly. Mix in butter and strawberry reduction until fully incorporated.
- Pour the pastry cream into a medium bowl. Cover with plastic, pressing the wrap to the surface of the pastry cream to ensure it doesn't form a skin. Refrigerate until completely cooled, at least 3 hours.
- The pastry cream can be stored in the refrigerator, with plastic wrap pressed to the entire surface, for up to four days.If you'd like to freeze the pastry cream for longer storage, switch out the cornstarch for flour as a thickener. While I prefer the cornstarch, it will not freeze well. The flour will thicken the pastry cream, and will freeze and thaw without compromising the texture. The pastry cream will keep in an airtight container for up to a month.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.