Now that the weather is getting hot – and strawberries are in season – I wanted to find a recipe for a tasty and refreshing strawberry dessert. I searched through my hundred-year-old cookbooks, and I think I found the perfect recipe. Strawberry Bavarian Cream is creamy and cool, and it made a beautiful presentation.
This recipe was in a 1905 church cookbook from Berwick, Pennsylvania published by “The Ladies of Directory No. 2 of the Aid Society of the Methodist Episcopal Church.” I’m very curious how the cooks who made this recipe in the early 20th century chilled this dessert. Most won’t have had a refrigerator; perhaps they refrigerated the Strawberry Bavarian Cream in an ice box chilled with a block of ice, or maybe this recipe was often made during the winter months using strawberries that had been canned the previous summer.
Regardless of how cooks in 1905 kept the Strawberry Bavarian Cream cold, this silky, delectable dessert is a winner. I know that I’ll make it again in the near future.
Here’s the original recipes:
And, here’s the recipe updated for modern cooks:
Strawberry Bavarian Cream
2 envelopes (0.25 ounce each) of unflavored gelatin
1/3 cup cold water
1 cup boiling water
1 quart fresh strawberries
1 cup sugar
1 cup whipping cream
Place the cold water in a bowl; then sprinkle the gelatin over the water. Let sit for one-half hour.
In the meantime, slice strawberries into a bowl; add sugar and stir to combine. (Reserve several berries to garnish the molded dessert.) Let sit for at least 5 minutes or until the sliced berries begin to become juicy. Then thoroughly mash the sliced berries until no large pieces remain. (I used a potato masher to mash.)
Add boiling water to the gelatin mixture; stir until the gelatin is dissolved. Stir in the mashed strawberries. Chill just until the mixture is no longer warm.
In the meantime, beat the whipping cream until it is light and stiff peaks form. Then fold it into the strawberry and gelatin mixture. Pour into a 7-8 cup mold and chill until firm (at least 4 hours). (I used a 6-cup mold and had a little of the mixture left over after the mold was filled, which I put into a small bowl.)
To serve: Quickly dip the mold in hot water, then unmold onto serving plate.
Note: This recipe may also be made using 1/2 pint frozen or canned strawberries. If frozen or canned strawberries are used as a substitute for the fresh berries, do not add the 1 cup of sugar.