Strawberries and Cream (With Berry Compote)

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Strawberries and Cream is a refreshing summer staple. It’s not only delicious, but sure to impress, too.

A white bowl filled with luscious strawberries and cream, garnished with fresh mint leaves, sits elegantly on a gray surface.

This easy recipe features juicy strawberry balls and a sweet berry compote. Top it all off with ice-cold milk and cream, and you’ve got a go-to dessert for hot days.

A white scalloped bowl filled with strawberry balls on a gray countertop.

This no-bake treat is perfect for outdoor gatherings, dinner parties, and picnics. It even makes a heavenly snack whenever those sweet tooth cravings hit.

❤️ Why You’ll Love Strawberries and Cream

Easy dessert.
Only need a few ingredients.
Refreshing and showstopping.

Strawberries and Cream Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Strawberries: Choose firm, sweet berries.
Milk: I use whole milk, but any milk will do. You can omit it and only use heavy cream.
Heavy cream: Whipping cream (no need to whip it) with a milkfat content of about 36%.
Maple syrup: Add to taste or omit if the strawberries are sweet enough.
Fresh mint: Use to garnish, or chop finely and mix into the compote.

How to Make Strawberries and Cream

Prepare the strawberries: Cut out the strawberry balls with the melon baller.
Prepare the compote: Heat the leftover strawberry bits in a small pot over medium heat. Add maple syrup to sweeten, then heat until the berries reach your desired consistency. Remove from the heat and allow to cool.
Assemble: Spoon the cooled compote into bowls, top with the strawberry balls, milk, and heavy cream.
Final details: Garnish with fresh mint.

Tips for Success

For the best results, make sure the strawberries are firm, or the melon baller won’t be able to shape them into balls.
The milk and cream should be fridge-cold. You can even add a few ice cubes!
Let the berry compote cool completely before spooning it into bowls.

Possible Variations

Strawberries: Swap for blueberries, blackberries, kiwis, dragon fruit, pears, or apples.
Milk: Use any type of milk you like, even nut milk and other dairy-free options.
Heavy cream: Half-and-half, whipped cream, sour cream, chantilly, mascarpone dip, or condensed milk.
Maple syrup: Swap for cane sugar, honey, balsamic glaze, or even pomegranate molasses.
Fresh mint: Lemon balm or basil would be tasty too.
Add-ins: Add ice cream, crushed graham crackers, chocolate chips, chocolate syrup, vanilla extract, or vanilla paste.

How to Store Leftovers

Keep leftovers in an airtight container in the fridge and enjoy on the same day.

FAQs

Can I make the dessert in advance?

You can prepare the compote and strawberry balls a few hours in advance, and store them separately in the refrigerator until you are ready to serve.

I don’t have a melon baller. What do I do?

Cube the strawberries instead, slice them into discs, or halve them.

My fruit compote is very thick. What do I do?

Add a few tablespoons of water, heat it through, taste for sweetness, and then let it cool.

My compote is too runny. How do I fix it?

Heat it for a bit longer until it has the right consistency. Bear in mind it will thicken as it cools.

Can I use frozen strawberries?

Fresh strawberries are best for the berry balls, but you can use frozen strawberries to make the compote.

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Servings: people