Creamy Strawberry Bavarois Recipe: Easy Homemade Bavarian Cream with Greek Yogurt
Prepare to fall in love with this Creamy Strawberry Bavarois – a dessert so exquisitely light, fresh, and bursting with flavor, it’s destined to become your new favorite. Also affectionately known as Strawberry Bavarian Cream or Strawberry Pudding, this delightful treat combines the best of fresh summer berries with a silky, airy texture that simply melts in your mouth. What’s the secret to its undeniable charm? It’s the harmonious blend of vibrant fresh strawberries with the rich sweetness of strawberry jam, perfectly balanced by the tangy freshness of Greek yogurt, which lends an incredibly airy and light consistency. This isn’t just a dessert; it’s a quick, easy, and undeniably delicious experience waiting to happen in your kitchen.
What Exactly is a Bavarois? Understanding This Fluffy French Dessert
At its heart, a bavarois (pronounced ba-vah-RWAH) is a classic French dessert, a light and airy pudding that’s poured into a mold, chilled until firm, and then elegantly unmolded before serving. It’s a staple in European cuisine, particularly loved for its delicate texture and rich flavor possibilities. Often referred to as Bavarian Cream, it distinguishes itself from traditional puddings through a key difference in preparation.
While many puddings rely on cornstarch or flour for binding and thickening, a bavarois achieves its signature fluffy, melt-in-your-mouth consistency with the help of gelatin (and sometimes whipped egg whites). This addition of gelatin is crucial, allowing the bavarois to set beautifully while remaining incredibly light, rather than dense. This method results in a dessert that’s not only visually appealing when unmolded but also offers a more refined and elegant texture compared to a simple pudding.
Bavarois comes in two main categories: milk-based, which often feature flavors like vanilla, chocolate, or coffee, and fruit-based. Our easy Strawberry Bavarois recipe falls into the latter, celebrating the vibrant taste and natural sweetness of fresh berries. It’s a perfect example of how a classic dessert can be both sophisticated and wonderfully approachable to make at home.
Key Ingredients for Your Delicious Strawberry Bavarian Cream with Yogurt
Crafting this luscious Strawberry Bavarois is surprisingly simple, requiring just a handful of fresh and flavorful ingredients. Each component plays a vital role in achieving that perfect creamy, airy, and fruity balance. You’ll find the precise measurements for each in the detailed recipe card conveniently located at the bottom of this blog post. Let’s delve into what makes each ingredient essential:
- Fresh Strawberries: The star of our show! For the most vibrant flavor and natural sweetness, always opt for fresh, ripe strawberries, especially when they are in season (typically late spring through summer). Perfectly ripe strawberries are sweet and juicy; out-of-season berries can sometimes be watery and lack flavor. If fresh aren’t available, high-quality frozen strawberries (thawed and drained) make an excellent substitute, ensuring you can enjoy this bavarois year-round. They provide both the mashed fruit base and the lovely garnishes.
- Strawberry Jam (or Jelly): This ingredient is a double threat! It not only sweetens the bavarois but also intensely amplifies that delightful strawberry flavor, ensuring every spoonful is packed with berry goodness. For a perfectly smooth and elegant bavarois, we recommend using a jam or jelly without large fruit chunks. If you’re mindful of sugar intake, consider using a “light” strawberry jam or one specifically made without added sugar to maintain the delicious taste with fewer calories.
- Heavy Cream and Greek Yogurt: This dynamic duo forms the wonderfully creamy yet incredibly fresh base of our bavarois. Whipped heavy cream provides the luxurious richness and airy volume, while the Greek yogurt introduces a beautiful tang and lightness, preventing the dessert from becoming too heavy. The combination results in that signature delicate, cloud-like texture that a bavarois is famous for.
- Gelatin: The unsung hero that gives the bavarois its structure! Gelatin is what allows this dessert to set firmly enough to be unmolded, yet remain incredibly tender and jiggly. It’s typically soaked in cold water to bloom, then gently dissolved in hot liquid before being incorporated into the bavarois mixture. This careful process ensures your strawberry bavarois stiffens beautifully without collapsing, maintaining its elegant form.
How to Effortlessly Create This Creamy Strawberry Bavarois Mousse
Making your own exquisite Strawberry Bavarois is a surprisingly straightforward process, delivering impressive results with minimal effort. This dessert is perfect for both novice and experienced home cooks, promising a delightful treat that looks as good as it tastes. For a printable version with precise measurements and comprehensive instructions, please refer to the recipe card at the end of this article. Here’s a simplified overview of the key steps to achieve that perfect airy and flavorful strawberry mousse:
- Prepare the Strawberries: Begin by washing and hulling all your fresh strawberries. Set aside half for mashing and the other half for quartering (to be used as garnish later, or mixed into the bavarois for texture). Using a fork, mash the designated half of the strawberries into a chunky purée. This will infuse the bavarois with natural strawberry flavor and a lovely pink hue.
- Dissolve the Gelatin and Combine: Heat a small amount of water until it’s hot but not boiling. Remove from heat and stir in the gelatin powder until it’s completely dissolved and clear. Then, gently fold in the mashed strawberries and the strawberry jam, ensuring everything is well combined. Allow this fruity gelatin mixture to cool down for about 10 minutes. Cooling is important to prevent it from setting the cream prematurely.
- Fold and Mix: In a separate bowl, whip the heavy cream until it forms stiff peaks. Once whipped, gently fold in the Greek yogurt. The key here is to be gentle to maintain the airiness of the cream. Next, gradually fold the cooled strawberry-gelatin mixture into the cream and yogurt blend. Continue folding just until everything is well blended and there are no streaks, being careful not to overmix, which can deflate the airy texture.
- Mold and Chill: Prepare your pudding mold or individual serving dishes by rinsing them with cold water – this crucial step makes unmolding much easier later. Pour the strawberry bavarois mixture into your chosen mold(s), cover with plastic wrap or a lid, and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully set. When ready to serve, carefully unmold (if using a mold) and garnish with your fresh chopped or quartered strawberries. Pro Tip: If you find the bavarois is reluctant to release from the mold, briefly dip the bottom of the mold into warm water for a few seconds. This will slightly loosen the edges and allow for a clean release.
Expert Tips & Creative Variations for Your Strawberry Bavarois
Enhance your Strawberry Bavarois experience with these helpful tips and exciting variations. Whether you’re aiming for perfect presentation or experimenting with new flavors, these suggestions will elevate your dessert game:
- Berry Bliss: While strawberries are divine, feel free to get creative! Substitute raspberries for a tart and delightful raspberry bavarois, or mix a combination of your favorite berries—blueberries, blackberries, and strawberries—for a vibrant mixed berry bavarois. Adjust jam flavor accordingly.
- Mold Matters: Don’t have a traditional bavarois mold? No problem! This recipe works beautifully with regular dessert molds, individual ramekins, or even elegant serving glasses or cups. For easy unmolding, especially with non-stick or glass molds, lightly oil the inside with a neutral oil before filling, or simply rinse with cold water as suggested in the recipe. If serving in individual glasses, there’s no need to unmold, making it even simpler!
- Mastering the Fold: The secret to that irresistibly light and airy bavarois texture lies in gentle folding. After whipping your cream, incorporate the Greek yogurt and then the strawberry-gelatin mixture with a light hand, using a spatula. Overmixing can deflate the whipped cream, resulting in a denser dessert. Aim for just combined, with no streaks.
- Dazzling Decoration: Presentation is key! Elevate your bavarois with simple yet stunning garnishes. Fresh strawberry slices, whole berries, a dollop of freshly whipped cream, a delicate mint sprig, or a drizzle of homemade strawberry sauce will all add a touch of elegance and extra flavor.
- Perfect Unmolding: As mentioned, rinsing your mold with cold water before filling helps. If you still have trouble, dip the bottom of the mold quickly into a bowl of warm water (not hot) for just a few seconds. Then, place a serving plate on top and invert the mold with a quick, confident motion. A gentle shake should release it.
- Make Ahead Magic: This bavarois is an excellent make-ahead dessert. Its flavor and texture actually benefit from a longer chill time, making it perfect for entertaining. Prepare it the day before, chill overnight, and simply garnish before serving.
Did you try this delicious Creamy Strawberry Bavarois recipe? We’d love to see your culinary creations! Tag #byandreajanssen on Instagram to share your photos. I regularly feature the most beautiful photos from my wonderful community! If you enjoyed making and tasting this recipe, please consider leaving a rating on the recipe card below. Your valuable feedback helps both me and other home cooks discover and enjoy fantastic desserts like this one.
Hungry for more inspiration?
- Explore a variety of video recipes on my YouTube channel.
- And don’t forget to save your favorite recipes on Pinterest, so they’re always easy to find for your next cooking adventure!
📖 Recipe Card
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 1½ cup strawberries
- 3 tablespoons water
- 1 oz. gelatin powder
- ¾ cup strawberry jelly
- 2¼ cup Greek yogurt
- 1 cup cream
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
-
Wash the strawberries thoroughly and hull them. Take half of the prepared strawberries and quarter them for later use as a beautiful garnish. The remaining half should be mashed with a fork until you achieve a rustic, chunky purée. This will be the base of your bavarois flavor.1½ cup strawberries
-
In a small saucepan, measure out three tablespoons of water and bring it to a gentle boil over medium heat. This hot water is essential for dissolving the gelatin properly.3 tablespoons water
-
Once the water boils, remove the pan immediately from the heat. Add the gelatin powder to the hot water and whisk vigorously until the gelatin is completely dissolved and no granules remain. It should appear clear.1 oz. gelatin powder
-
To the dissolved gelatin mixture, add the strawberry jelly (or jam) and the mashed strawberries. Stir everything together until thoroughly combined. Let this fruity mixture cool for about 10 minutes at room temperature; it should be cool to the touch but not set. This prevents it from shocking the whipped cream in the next step.¾ cup strawberry jelly
-
In a large, chilled bowl, beat the heavy cream with an electric mixer on high speed until it forms stiff peaks. In a separate bowl, gently fold the Greek yogurt into the whipped cream using a spatula. Then, slowly and carefully fold the cooled strawberry-gelatin mixture into the cream and yogurt blend. Work gently to preserve the airy texture of the whipped cream, mixing just until no streaks of strawberry mixture remain.1 cup cream, 2¼ cup Greek yogurt
-
Lightly rinse your chosen pudding mold(s) or individual serving dishes with cold water. This crucial step creates a thin film of water that helps prevent the bavarois from sticking, making unmolding a breeze. Carefully pour the delicate strawberry mixture into the prepared mold(s).
-
Gently tap the mold a few times on your work surface. This helps to release any trapped air bubbles, ensuring a smooth, even texture for your finished bavarois. Once air bubbles are removed, cover the mold securely with a lid or plastic foil to prevent a skin from forming and to keep it fresh.
-
Transfer the covered mold to the refrigerator and chill for a minimum of 2 hours. For optimal setting, enhanced flavor development, and a more robust structure, consider refrigerating it overnight. This extended chill time guarantees a perfect bavarois.
-
Once fully set, carefully unmold the bavarois onto a serving plate. Artfully garnish with your reserved fresh quartered strawberries. A sprig of mint or a dusting of powdered sugar can add an extra touch of elegance. Serve immediately and enjoy!
Notes
- For the best taste, always use fresh, ripe strawberries, ideally when they are in season (late spring and summer). Out-of-season berries can sometimes be watery and lack the intense sweetness required for this dessert.
- If fresh strawberries are not available, you can certainly use high-quality frozen strawberries. Make sure to thaw them completely and drain any excess liquid before mashing to avoid diluting the bavarois.
- Feel free to experiment with other berries! Swap strawberries for raspberries for a tangy raspberry bavarois, or create a delightful mixed berry bavarois using a medley of your favorite seasonal fruits.
2. Strawberry Jam: The jam serves a dual purpose: it sweetens the bavarois and significantly boosts the overall strawberry flavor. For a perfectly smooth and refined bavarois, opt for a jam or jelly that is free of large fruit chunks. If you’re looking for a lighter option, use a “light” strawberry jam or one specifically formulated without added sugar.
3. Tips for Success
- You don’t need a special bavarois mold to make this delicious dessert. A regular dessert mold, individual ramekins, or even serving it directly in pretty glasses or cups will work wonderfully. If using molds, ensure you lightly oil them or rinse them with cold water beforehand for easy unmolding.
- The key to a light, airy strawberry bavarois is gentle mixing. When incorporating the whipped cream with the strawberry-gelatin mixture, use a spatula and fold carefully to maintain the volume and delicate texture.
- Get creative with your garnishes! Fresh strawberry slices, a dollop of additional whipped cream, a sprinkle of powdered sugar, or a drizzle of a complementary fruit sauce can truly enhance both the appearance and taste of your bavarois.
- To ensure your bavarois easily releases from its mold, always rinse the mold with cold water before filling. If it still proves stubborn, briefly dip the outside of the mold into hot running water (just for a few seconds) to loosen the edges, which should allow for a smooth release.
4. Storage Guidelines
Bavarois is best enjoyed on the day it’s made, showcasing its peak freshness and delicate texture. However, if you have any delicious leftovers, here’s how to store them effectively:
- Refrigerator: Keep the bavarois tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 2 days. This will help maintain its freshness and prevent it from absorbing other food odors.
- Freezer: For longer storage, bavarois can be frozen. Place it in a freezer-safe container, ensuring it’s well sealed, and store in the freezer for up to 1 month. To serve, remove the bavarois from the freezer a day before you plan to enjoy it and let it thaw slowly in the refrigerator.
Nutrition
Tried this recipe?
Let us know how it was!
More Fruity Delights: 3 x Delicious Fruit Desserts to Try Next!
If you’re a fan of fresh, vibrant fruit desserts, you’re in for a treat! After mastering the creamy strawberry bavarois, why not explore more delightful recipes that celebrate the natural sweetness and zest of fruits? Here are three fantastic fruit-based desserts from my collection that are sure to please your palate:
- Rhubarb Custard Dessert with Meringue
- Strawberry Ricotta Cake
- Buttermilk Panna Cotta with Berry Foam