Strawberry Bavarian Cream

Strawberry Bavarian cream is a firm mousse made with fresh strawberries, a light yolk custard, whipped cream and gelatin. A light and refreshing strawberry no-bake dessert that you can eat with a spoon. An unusual summer treat.

Strawberry Bavarian cream; a mousse-like no bake dessert with strawberries, whipped cream and gelatin.

I remeber my mom making strawberry Bavarian cream when I was little. Not a regular recipe, but she made it a few times. Absolutey not from sctarch but from a fancy box. It was the ’90s and these things were all the rage back then. Why make a simple pudding if you could buy a box of powdered stuff and turn that into a mousse? Production must have stopped at some point because we couldn’t find it in stores any more. Never finding it again, we stopped eating strawberry Bavarian cream at home. For some reason my mom never ventured into making it from scratch.

How to make strawberry Bavarian cream from scratch

Bavarian cream can be described as a very firm mousse. It is a combination of a light yolk custard with gelatin and whipped cream. It can have several flavours, but I have always known it made with strawberries. Well, or strawberry-flavoured as I really doubt the thing we ate in the ’90s had any real strawberries in that box. But it’s so nice to see the strawberry seeds in the Bavarian cream! Makes it feel healthier.

Strawberry Bavarian cream is a fantastic way to use up strawberries when it’s peak season and you just end up with tons. I don’t know about you, but I just can’t restrain myself from buying more and more. Come June my diet is like 90% strawberries, 10% pasta. I even eat pasta with strawberries, that’s how hopeless it gets. (I’m not joking. Send help.) Strawberry Bavarian cream is a great alternative.

strawberry bavarian creamstrawberry bavarian cream

You may also want to check out this simple strawberry cake.

Strawberry Bavarian cream recipe

To make strawberry Bavarian cream you need to start off by making the custard. Separate the egg whites from the yolks and combine the yolks with the sugar. Beat with a hand mixer for a couple of minutes, then stir in some milk. Transfer this mixture to the stove and cook on low heat, always stirring, until the mixture thickens, then remove from heat. It will not get as thick as a regular custard, as there is no starch here, so do not expect the same texture. Soak the gelatin according to package instructions. Stir gelatin in the yolk mixture and let cool.

Then it’s time to take care of the strawberries. Clean and halve the strawberries, add powdered sugar and blend until smooth. When the cream and gelatin mixture has cooled to room temperature, stir in the strawberry blend.

We’re almost there, we just need to incorporate some fluff to give our strawberry Bavarian cream the moussy airy texture it should have. On the side, whip the cream to soft peaks and fold into the Bavarian cream mixture. Divide the mixture into 4 serving cups and refrigerate for a minimum of 2 hours. The gelatin will harden and your strawberry Bavarian cream will have its perfect serving texture.

strawberry bavarian cream being scooped up
Strawberry Bavarian cream should have a thick strawberry mousse texture.

strawberry bavarian cream

How to serve strawberry Bavarian cream

A traditional way of serving this dessert is by making it in a large mould and flipping it onto a plate once it hardens. Then, it gets sliced to portions. Many recipes present Bavarian cream like that. I thought it looked a bit out of fashion and decided to make mine as single-serving portions.

Bavarian cream is firmer than a pudding and has a very pleasant texture. The air of the whipped cream is trapped in the firm structure of the cream hardened with the gelatin. Using strawberries will also add the crunch of the tiny strawberry seeds. Some people sieve the strawberry purée but I don’t mind using the fruits whole. As I said before, it makes it feel more wholesome.

strawberry bavarian cream

Here’s a strawberry cheesecake smoothie, if you have more strawberries.

This post was originally published in July 2017 and was updated in June 2019.

strawberry bavarian cream
5 from 11 votes

Strawberry Bavarian cream

A no-bake strawberry dessert made with egg yolks, fresh strawberries, gelatin and whipped cream. A mousse-like dessert that all strawberries lovers will adore.

Course Dessert
Prep Time 15 minutes
Resting time 2 hours
Servings 4 portions
Author Eva


  • 260 g fresh strawberries
  • 30 g powdered sugar
  • 2 eggs
  • 60 g granulated sugar
  • 200 ml whole milk
  • 13 g gelatin
  • 200 ml whipping cream


  1. Separate egg yolks from whites. Combine the yolks with the granulated sugar and beat for a couple of minutes with an electric mixer. Stir in the milk and set on medium heat. Stir the mixture until it reaches boiling temeprature, it will thicken slightly. Remove from the heat when done.

  2. Soak the gelatin and prepare it according to package instructions. Stir gelatin into egg custard. Let cool to room temperature making sure not to leave it too long or the gelatin will harden this mixture before the other ingredients are added.

  3. Clean and cut the strawberries, combine with powdered sugar. Blend until smooth. Stir into custard mixture when it has reached room temperature.

  4. Whip the cream to soft peaks and fold into Bavarian cream mixture. Divide strawberry Bavarian cream into 4 molds and refrigerate for a minimum of 2 hous before serving.

Strawberry Bavarian cream can be described as a very firm mousse. It is a combination of a light yolk custard with gelatin, whipped cream and strawberries.

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  1. Jacquelyn Hastert July 9, 2019 at 18:20

    I would love to start my summer mornings with a glass of this. Simply amazing and perfect use for summer strawberries.

    1. Eva July 10, 2019 at 12:20

      This would definitely add a luxurious feel to regular breakfast fruits!

  2. Elaine Benoit July 9, 2019 at 20:15

    How come I’ve never had Bavarian cream in a mousse-like form? This looks so delicious and super easy to make.

    1. Eva July 10, 2019 at 12:21

      I like it better like this than made in the larger mold and sliced.

  3. Kelly Anthony July 9, 2019 at 21:08

    I love custard desserts especially if they don’t require baking them. This strawberry bavarian cream looks so light and refreshing perfect for a hot summer day!

    1. Eva July 10, 2019 at 12:21

      Thank you so much Kelly!

  4. Danielle July 9, 2019 at 22:29

    This is a fabulous recipe for this part of the year. In fact, I’ve got everything I need to make this recipe, so I am keep to get everything started. Off to the kitchen! 🙂

    1. Eva July 10, 2019 at 12:21

      Thanks Danielle! Enjoy!

  5. Veena Azmanov July 10, 2019 at 09:36

    Strawberry is one of my favorite fruit and surely this dessert is delicious. Have to check this for my next party.

    1. Eva July 10, 2019 at 12:22

      Thank you Veena, hope your guests will love this.

  6. Amanda Mason July 13, 2019 at 15:28

    This is the perfect dessert recipe for us right now here in Phoenix Arizona because it’s so hot outside! I’m looking for all the no bake recipes I can get! Loving this mousse and can’t wait to try it!

    1. Eva July 14, 2019 at 19:24

      Thank you Amanda! Uh I have never experienced the heat you guys get in Arizona so I feel for you. I’m not much of a summer person 😀

  7. Karyl July 14, 2019 at 01:02

    What a perfect summer treat! This is a great way to use up strawberries you might just have sitting around. I’m definitely going to have to give this one a try

    1. Eva July 14, 2019 at 19:24

      Thank you Karyl! I really hope you’ll enjoy it 🙂

  8. Marisa F. Stewart July 14, 2019 at 16:47

    What a great dessert for these hot summer days. Something cold and creamy would taste fantastic after a light dinner. You know, great desserts will withstand the test of time. They’ll come back in favor because they are good. I imagine you can use any fruit that’s in season.

    1. Eva July 14, 2019 at 19:25

      I believe so, I don’t see why other fruits wouldn’t work in here. I would probably love it with peaches or mango!

  9. Leslie Kiszka July 14, 2019 at 16:52

    This sounds HEAVENLY. I love just about anything with a mousse-like texture, and I can’t get enough strawberry recipes right now, so this is perfect!

    1. Eva July 14, 2019 at 19:25

      Aw thank you Leslie!

  10. Nicoletta De Angelis Nardelli July 14, 2019 at 22:27

    I love the texture of Bavarian cream! With strawberries, it is really delicious and just perfect this time of the year. At our place too, our diet these days is mostly pasta, and berries, but never together 😉 .

    1. Eva July 15, 2019 at 19:04

      Come to the dark side and enjoy pasta with berries hahaha 😀

  11. Jessica (Swanky Recipes) July 15, 2019 at 02:57

    I am a sucker for anything Bavarian. I love love love to make my own cream and last summer I made some yummy southern pecan bavarian. I’ve been searching for the perfect strawberry bavarian cream to make like forever and I’m going to make this and eat it for breakfast!

    1. Eva July 15, 2019 at 19:06

      Uhh love the idea of southern pecan Bavarian cream! Gotta try that variation!

  12. Tammy July 15, 2019 at 03:02

    Perfect summertime dessert. This looks so pretty and sounds absolutely heavenly!

    1. Eva July 15, 2019 at 19:07

      Thank you so much!

  13. Iclea March 11, 2020 at 10:23

    You certainly brought back Some of my best childhood memories – my aunt coming to Easter, Christmas or a birthday lunch celebration and bringing her specialty – strawberry bavarois! Yes, it was her forte! I will definitely try your recipe this weekend and I’m sure she’ll be watching me from wherever she is. ❤️ Thanks for sharing!

    1. Eva March 18, 2020 at 16:10

      How awesome! Hope you have enjoyed my recipe and it brought back all the memories <3 Thank you for taking the time to leave this message, this is why I love blogging and sharing recipes!


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