The idea for this dessert didn't come to me in a dream but I was trying to think of a better name for a Strawberry Posset (which is what this actually is) but since very few people know what that is, I am calling it a Strawberry Dream. I think after trying it you'll agree that the name is totally appropriate. The boiled strawberry-infused cream and sugar filling firms up into a luxurious, pudding-like texture that when sandwiched between strawberry puree and macerated strawberries, tastes like a dream! Even though the portions are a bit small, the taste is rich and a little goes a long way.

Recipe Summary

20 mins
10 mins
4 hrs 15 mins
4 hrs 45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Strawberry Puree:
For the Cream Mixture:
For the Topping:


Instructions Checklist
  • Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.

  • Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.

  • Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.

  • While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.

  • Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.

  • Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.

  • When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.

Chef's Note:

This dessert will work perfectly, even if your strawberries are not perfectly ripe. Make sure you let the strawberries macerate for at least an hour for best flavor.

Nutrition Facts

568 calories; protein 3.2g; carbohydrates 43.6g; fat 44.3g; cholesterol 163mg; sodium 46.4mg. Full Nutrition


Rating: 5 stars
This dessert launched me out of this world on a strawberry rocket. I was fortunate enough to score fresh, in-season strawberries. I followed the recipe exactly except that I used a blender instead of the recommended immersion blender, so when I strained the mixture there was virtually no pulp or seeds to remove. I used mason jars for presentation, which also allowed me to easily stack them in the fridge. Read More
Rating: 5 stars
Made this special treat for a wedding. This was a huge hit . I have made this recipe 3 times and each time was exactly the same. Great recipe and thank you for sharing it. Highly recommend this to impress your special someone. Read More
Rating: 5 stars
Family loved it - second helpings requested! Read More
Rating: 5 stars
This "posset" is really delicious. However. Once I strained the seeds and froth out of the puree, I discovered that I had almost nothing left. The cream was cooling, and I didn't have time to let another batch of strawberries macerate for an hour, so I had to quickly improvise. I cooked some chopped strawberries and sugar and water, and then used the immersion blender on them, strained the puree into a small bowl and placed that bowl into a larger bowl full of ice to cool it down. Then I had plenty of puree for the 4 servings. I also added diced strawberries in the bottom of the glass, in the puree layer. I'm definitely going to make this again. Also, I might like some pound cake in it, cut into cubes and put in the glass, making it have more textures. Again, this was really enjoyable. Light, fresh, lovely. Thanks, Chef John! (And I like to say the word "posset" so I said it a lot tonight.) Read More
Rating: 5 stars
I made this with my six year old and he was in heaven. There were many elements he could help with like cutting the strawberries . It was a super simple and delicious recipe. Read More
Rating: 5 stars
I've made this twice now. First time, it was a bit too soft - I think because I had my temperature set too low for the 5 minute cook time. Only change I made in the recipe was in the order of operations. I cut up the entire quart of strawberries and covered them with the 2 T of sugar and then after the hour of maceration, just reserved the 2/3 cup for topping. Also, this is super rich. Can easily reduce serving size and pour into 5 dishes instead of 4. Finally, it took one large lemon to make 1/4 cup of lemon juice. Now I'm wondering how this would taste with other fruits. Looking forward to experimenting. Read More
Rating: 5 stars
Any thoughts to substituting peaches for strawberries or is there something in the difference in the amount of pectin in the fruits that would change the outcome? Read More
Rating: 5 stars
This was relatively easy and tasty! I gave up pressing the strawberry purée through the fine mesh strainer and there were some seeds in my purée, but it was delicious nonetheless! This recipe made 4 3/4 cup servings with purée and 1 extra 3/4 cup serving of just the cream mixture which I served with the diced strawberries. Yumm! Read More
Rating: 5 stars
This dessert is so easy and delicious. It is delicious even if you forget to mix some puree into the cream. I think that peaches may also work as they are fairly high in pectin. I will make this again and again! Read More