Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Strawberry Creams (oamc) Recipe
    Lost? Site Map

    Strawberry Creams (oamc)

    Strawberry Creams (oamc). Photo by Elmotoo

    1/1 Photo of Strawberry Creams (oamc)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    * Pamela *'s Note:

    Not quite an ice cream but still a cool summer treat. Adapted from Entertaining on Ice by T. Haywood. An impressive make ahead dessert that is sure to win rave reviews.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Puree the strawberries in a food processor, then strain to remove seeds.
    2. 2
      Whisk icing sugar and vinegar into strawberries.
    3. 3
      Whip the whipping cream until soft peaks form.
    4. 4
      Fold in sour cream.
    5. 5
      Add additional sugar at this point if it is not sweet enough.
    6. 6
      Spoon mixture into 4 ramekins and cover with saran wrap, and freeze.
    7. 7
      To serve: remove from freezer about 1 1/2 hours before serving.
    8. 8
      Garnish each dish with an additional strawberry.
    9. 9
      **Note:You can also make a facsimile of crème fraîche by adding a tablespoon of buttermilk or a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled**.

    Ratings & Reviews:

    • on December 26, 2013


      Scrumptious, easy summer dessert!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2011


      Really fantastic. The combination of the berries with a touch of balsamic gave a nice tang to this. I used fat free sour cream and you cannot tell a difference. These are a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2006


      Ok, this is a winner. Came together faster & easier than expected (didn't bother straining seeds - only dh thought I should have) & soooo delicious. I made a double batch & put it in a souffle dish. The only problem was it over-froze & had to sit on the counter for a good while to soften. An excellent recipe!!! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Strawberry Creams (oamc)

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.0
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 11.3 g
    Cholesterol 64.3 mg
    Sodium 32.1 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 2.5 g
    Sugars 16.8 g
    Protein 2.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites