strawberry panna cotta

Panna Cotta (cooked cream) is an Italian classic, a softly set pudding you can throw together in minutes and make in advance. The dessert is also one that can be infused with almost any flavor imaginable, so it’s an ideal way to profile in season ingredients like my beloved strawberries.

Strawberry Panna Cotta

Silky smooth, each spoonful of this pretty pink panna cotta tastes of strawberries and cream clouds. Topped with fresh berries, there’s no reason not to try this easy and impressive sweet at home for your next dinner party.

Strawberry Panna Cotta

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Strawberry Panna Cotta

  • Yield: 6 servings


  • 2 tsp unflavored gelatin
  • 2 Tbsp cold water
  • 1 pound fresh strawberries, trimmed and quartered
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 cup milk
  • 1 cup heavy cream
  • 1 tsp lemon juice
  • berries, for serving


  1. Sprinkle gelatin over cold water in a small bowl, and let stand for 5 minutes. Combine strawberries, sugar, and salt in a medium saucepan over medium heat. Cook, mashing the berries with a spoon, until broken down and syrupy, about 8 minutes. Strain through a fine mesh strainer into a bowl, pressing firmly on solids.
  2. Return berry puree to saucepan; add milk and bring to a low simmer (look for small bubbles along the edge of the pan). Add the gelatin mixture and stir for 1 minute, until completely dissolved. Remove from heat and let stand for 5 minutes. Whisk in heavy cream and lemon juice until smooth.
  3. Place six 4-ounce ramekins on a level tray. To avoid air bubbles on the surface, pour mixture through a fine mesh strainer into ramekins. Cover with plastic and carefully transfer to the refrigerator. Chill until firm, at least 4 hours or overnight. Serve topped with fresh berries.


Adapted from Real Simple


  • Calories: 220
  • Carbohydrates: 24

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  1. i love the shade of the panna cotta- it’s such a delicate baby pink, and it almost looks like it has a bit of purple in there too!

  2. Simply stunning Laura! A classic that dovetails perfectly with all the bright, berry goodness of spring. Bravo!

  3. I’m absolutely in LOVE with these Laura! They would be wonderful for company! Can’t wait to try!

  4. What an ideal spring dessert! I’m so jealous of your beautiful California berries—ours have been so sad 🙁

  5. Oh wow! I’ve never made panna cotta before. You make it look so beautiful that I think I’ll need to change that!

  6. So very beautiful… It’s cold and blustery outside, I am missing strawberry season already.

  7. Oh so pretty in pink! I fell in love with panna cotta only a couple of years ago. But it’s one of my favorite desserts. Will definitely make this after picking strawberries in a few weeks. Gorgeous photos Laura!

  8. Laura, I’m in love with these pannacotta – they look so fantastic and fresh – you must be so pleased with them!

  9. made these..the consistency was perfectly smooth but i used some frozen strawberries that were in the freezer… they didn’t have the delicious tang that fresh berries have. so..if you make them…use fresh berries! i will try them again with plumb red juicy strawberries.

    1. Thanks Joan, glad these worked out for you! I so agree, there’s nothing quite so good as fresh berries :).

  10. I make a vanilla panna cotta and top it with strawberry sauce. I don’t know why I never thought of adding the puree to the mix instead of on top…love the pink color.

  11. I gave my mom a copy of this recipe the other day and she made it yesterday. The panna cotta is so delicious! One of her friends who is a panna cotta “officianado” absolutely adored it. We will be making it again and again. Thanks so much!