Strawberries and Custard Cream – A deconstructed summer trifle that is a heavenly no-bake dessert. Use whatever fruits and cookies you have on hand for an easy dessert that everyone will love.
Across the street from our house is a cute little strawberry stand. It’s an adorable little hut and the man that works in it is very kind and we have a very broken English/German conversation whenever I buy berries from him. (He also sells white asparagus, that is a THING here in Germany. The grocery stores have these crazy asparagus peelers just for the white ones.)
I can’t help myself and buy strawberries a few times a week. They are teeny tiny berries, and they taste better and sweeter than any strawberry I’ve ever had in my life. They are incredible.
We have had a few very hot days already this summer, and we do not have air conditioning. This is the third place we have lived where air conditioning isn’t the norm. In the States, most businesses and stores have a/c, but not here in Europe. It’s just plain hot. And it’s hot everywhere.
It isn’t unbearable, but I don’t like to turn the oven on when it gets over 80°. A not so great turn of events is that our building is under construction and the builders have scaffolded around our grill area, so we can’t use our grills. The last few summers, I’ve basically cooked every meal on the grill, so I’m not thrilled about this turn of events. I’m relying heavily on no-cook meals, my Instant Pot, and the stove.
Not turning on your oven in the summer also means not a lot of baking going on. Desserts like this Strawberries and Custard Cream are perfect for hot days when you want something sweet and something cool.
A couple of days ago I shared with you how to make Diplomat Cream. It’s an amazing custard pastry cream and whipped cream mixture that is heaven. It is light, fluffy, and I want to just grab a spoon and go to town.
I wanted to make something that was simple and unfussy. I love a trifle, but more often than not, my trifle bowl is holding something decorative and I am too lazy to wash it out. So I decided on a deconstructed trifle-y thing. It was incredible. I gave some to my neighbors and they all agreed. Even the kids.
Think of this as a formula, not a recipe. I wanted the freshest, sweetest summer berries. The custard cream. Something with some crunch. And some mint. (Basil would also be wonderful.) I had some waffle crisps and meringues in my pantry, but anything crunchy will work. A chocolate wafer or even an Oreo would be amazing. Do you know what else would be great? Some limoncello or amaretto soaked berries.
You need texture contrast with desserts like this. If it is all the same texture, it can be sort of boring and one note. So crunch is necessary. My only regret when I made this is that I forgot the sliced pistachios that I had in my pantry. Chocolate shavings would be great, chopped nuts, really anything you want as long as it has some bite to it.
Strawberries and Custard Cream
- Fresh strawberries, washed and halved
- Diplomat cream
- waffle crisp cookies
- meringue cookies
- fresh mint
This is simply assembly. Break up some cookies and meringues and line the bottom of a large plate. Top with some custard cream. Spread the cream over.
Top with a generous handful or two of strawberries.
Repeat with another layer.
Sprinkle with finely chopped mint. Grab some spoons and dig in.
Step-by-step instructions for making Diplomat Cream //
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