Italian Strawberry Pastry Cream

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This Pastry cream recipe combines the richness of traditional pastry cream with the sweet, tangy taste of strawberries. This delicious blend is the testament to the simple pleasures that come from combining fresh, quality ingredients.

What is Pastry Cream

Pastry cream, or “crema pasticcera” as it is known in Italy, serves as the base for countless Italian desserts. This thick, creamy custard is traditionally made with a mixture of milk, cream, sugar, eggs, and flour or cornstarch, which is cooked until thickened and then cooled to create a rich, thick, smooth cream. Its perfect served as a rich filling for Zeppole, fruit tarts, and Tiramisu, or even on its own with a sprinkle of powdered sugar and fresh fruits.

A Strawberry Twist

Introducing strawberries into pastry cream brings a refreshing balance to its richness. The natural sweetness and slight acidity of the strawberries cuts through the creaminess, making the strawberry pastry cream an irresistible filling for pies, and tarts. The incorporation of this fruit not only adds a vibrant burst of flavor but also introduces a beautiful, natural pink hue to the dessert, making it as pretty as it is delicious.

I experimented a bit with this recipe to get it the way I wanted, although it isn’t as thick as traditional pastry cream it is perfect to be used as a filling to be baked in pies and tarts or spooned over cakes or even enjoyed on its own with a dollop of whipped cream and fresh strawberries.

The strawberry pastry cream in a blue bowl.

Recipe: Italian Strawberry Pastry Cream

Creating your own Italian strawberry pastry cream at home is a rewarding endeavor that brings a slice of Italy right into your kitchen. Here’s a simple yet classic recipe to get you started:

Milk – whole milk
Cream – whole, heavy or whipping cream, with at least 30% fat content
Egg yolks –
Sugar – granulated sugar
Flour – all purpose flour
Vanilla – vanilla extract
Fresh strawberries – chopped

In a blender or food processor add the milk, cream and chopped strawberries, blend until completely combined and smooth.

Blending the cream, milk and strawberries.

In a medium bowl beat the yolks, sugar and vanilla, add the flour and combine, transfer the mixture to a medium pot, on medium/low heat add the milk/strawberry mixture at a steady slow drizzle, cook until thickened, stirring constantly.

Before and after adding the strawberry mixture.

Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the pastry cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate before using.

If a skin forms on the top while the pastry cream is in storage, just scrape it off gently with a butter knife. Do not mix it in with the pastry cream, as it will cause unpleasant lumps.

Recipe FAQs

Should I use flour or cornstarch?

There are many recipes that use cornstarch, but for my Italian lemon pastry filling recipe, I prefer flour as the thickening agent. I find that flour is more stable and holds up better over low heat.

Can I make gluten free pastry cream?

You will need to use rice starch or cornstarch to make this gluten free. Rice starch will lead to softer results while cornstarch will be similar to the thicker results with flour. Start by adding the same amount of starch as flour and adjust as needed.

How to store pastry cream

The pastry cream will last up to 5 days in the refrigerator, be sure to cover well or place in an air tight container. Be sure to use fresh milk that has a longer expiry date. Never freeze pastry cream because it will never have the same creamy texture once it is thawed.

More Pastry Cream Recipes

This Italian strawberry pastry cream is more than just a dessert by combining the classic techniques of making crema pasticcera with the fresh, tangy flavor of strawberries, this pastry cream is not just delicious but also comforting. Enjoy!