Each spoonful of this pretty pink Strawberry Panna Cotta is filled with bright, fresh strawberry flavor. It’s an elegant yet simple summer dessert that comes together with just a handful of ingredients and minimal effort. Smooth, creamy, and subtly sweet, this panna cotta highlights ripe strawberries without hiding their natural brightness.
I’m a longtime fan of panna cotta because it delivers a luxurious texture with very little hands-on time. This Strawberry Panna Cotta follows the same basic approach as classic recipes but incorporates a cooked strawberry purée for a fuller, sweeter fruit flavor. It’s ideal for warm-weather gatherings, but simple enough to make any time strawberries are in season.
This recipe produces a silky dessert with genuine fresh strawberry character. If you prefer, substitute strawberries for other summer berries or stone fruit when in season—the technique is the same, and the result is always creamy and refreshing.
Fresh vs Cooked Strawberries
Cooking strawberries before blending intensifies their flavor and sweetness. Fresh fruit contains a high percentage of water; gentle cooking reduces that water and concentrates natural sugars and strawberry aroma. As a result, a cooked and reduced strawberry purée tastes deeper and sweeter than a raw purée, giving the panna cotta a more pronounced berry note without relying on extra sugar.
How to Prepare the Pureed Strawberries
Start by combining chopped strawberries with granulated sugar and letting them sit for 10–15 minutes. This maceration step draws juices from the fruit and helps the mixture reduce more quickly when heated. Cook the strawberries over medium heat until the fruit is soft and the juices thicken slightly; the natural pectin in fruit will help the sauce thicken as it reduces. Allow the cooked mixture to cool briefly before blending.
For a smooth texture, blend the cooled strawberry mixture with milk until silky. Strain the purée through a fine sieve or cheesecloth to remove seeds and any coarse bits. The resulting strained purée mixes beautifully with cream and sets into a firm but tender panna cotta.
Can You Use Frozen Strawberries?
Yes. Frozen strawberries work well and are convenient outside of peak season. Cook them directly from frozen with the sugar; expect a slightly longer simmer because frozen berries release more water and require more time to reduce and thicken. The final flavor will still be excellent, and frozen fruit can be a great budget-friendly option.
More Panna Cotta Ideas
If you enjoy panna cotta, try other flavor variations that pair wonderfully with the same creamy base: matcha for a gentle earthy note, rose infusion for a floral touch, earl grey for a fragrant tea-forward dessert, or honey and chamomile for subtle sweetness and herbal aromas. Each flavor brings a different character while maintaining the panna cotta’s signature silky texture.
- Milk Tea Panna Cotta
- Matcha Panna Cotta
- Rose Infused Panna Cotta
- Earl Grey Panna Cotta
- Honey Chamomile Panna Cotta
Strawberry Panna Cotta
Ingredients
- 15.8 oz (450 gr) fresh or frozen strawberries, chopped
- 6 tbsp (75 gr) granulated sugar
- 1/2 cup (120 ml) whole milk
- 2 cups (480 ml) heavy cream
- 3 sheets gelatin
- 1/2 tsp vanilla extract
Instructions
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In a medium saucepan, combine the chopped strawberries and sugar. Stir gently and let the mixture sit for 10–15 minutes to draw out the juices.
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Place the pan over medium heat and cook until the mixture comes to a gentle boil, the strawberry pieces are soft, and the sauce has thickened slightly. Remove from heat and allow to cool a little.
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If you intend to unmold the panna cotta, lightly grease the inside of your molds or serving glasses with a small amount of neutral oil and wipe most of it away with a paper towel so only a thin film remains. This helps release the set panna cotta.
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Blend the cooled strawberry mixture with the milk until smooth, then strain through a fine sieve or cheesecloth to remove seeds and solids.
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Soak the gelatin sheets in cold water until they become soft, then set them aside to drain.
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In a medium saucepan, warm the strained strawberry purée together with the heavy cream over medium heat until it is just simmering. Do not let the mixture boil.
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Squeeze excess water from the soaked gelatin sheets and stir them into the warm cream-strawberry mixture until fully dissolved. Stir in the vanilla extract.
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Divide the mixture evenly among prepared molds or serving glasses. Refrigerate for at least 4 hours or overnight until fully set.
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To unmold, briefly dip the bottom of the mold into hot water for a few seconds to loosen the panna cotta, run a thin knife around the edge, then invert onto a plate. Alternatively, serve directly in the glass for an easy presentation.
Nutrition
| Calories: 361 kcal
| Carbohydrates: 21 g
| Protein: 4 g
| Fat: 30 g
| Sugar: 19 g
Did You Make This Recipe?
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