In a blender or food processor add the milk, cream and chopped strawberries, blend until completely combined and smooth.
In a medium bowl beat the yolks, sugar and vanilla for two minutes, 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.
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 at least 2-3 hours before using.
Notes
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 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.