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Strawberry Panna Cotta

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Each spoonful of this pretty pink Strawberry Panna Cotta is loaded with fresh strawberry flavor. It is an easy summer dessert to make with just a handful of ingredients.

strawberry panna cotta

If you follow my blog, you know that I am a huge fan of panna cotta. I also make a Tea Panna Cotta series where dessert and afternoon tea blend into a wonderful velvety treat. There is so much to love about a panna cotta. This creamy, dreamy, and fancy dessert is pretty effortless to make. This Strawberry Panna Cotta is also not an exception.

This Strawberry Panna Cotta is seriously one of the best panna cotta recipes ever. It is creamy and full of refreshing fresh strawberry flavor. It is made just like other panna cotta recipes with the addition of pureed strawberries. I consider this dessert perfect for summer days. You can always change the fruit from strawberries to other berries that are on season.

Fresh vs Cooked Strawberries

For this recipe, I don’t only blend the fresh strawberries, but also cook them first until they become soft and thick. Why? Fruits are mostly made from water, so cooking them will concentrate their natural sugars, making them sweeter and more appealing. Therefore, cooking strawberries first will make the strawberry flavor comes out stronger and sweeter than just using pureed fresh strawberries. 

How to Prepare the Pureed Strawberries

To do this, I combine the chopped strawberries with sugar and leave them out for 10-15 minutes. The sugar will draw out the natural juices from the strawberries. This will help the sauce to reduce and thickens during cooking. Then, cook them until the strawberries are softened and the sauce thickens naturally from the natural pectin in strawberries. Let the mixture cool slightly before blending it.

cooking strawberries

I like to dump the milk this time into the strawberry mixture so that it can cool faster. Blend them with a food processor or blender. Then, strain the mixture with a fine sieve or cheesecloth to remove the seeds. Now, your pureed strawberries are ready to be mixed with the heavy cream to make the panna cotta.

Can You Use Frozen Strawberries?

Yes, you can. If you are using frozen strawberries, you can directly cook them with the sugar in a saucepan. The cooking time may need to be longer as frozen berries release more water and will take longer to reduce and thicken. 

strawberry panna cotta
strawberry panna cotta

More Panna Cotta Recipes

If you are a fan of panna cotta like me, don’t forget to check out the other flavors I have on my blog.

strawberry panna cotta
5 from 2 votes

Strawberry Panna Cotta

Each spoonful of this pretty pink Strawberry Panna Cotta is loaded with fresh strawberry flavor. It is an easy summer dessert to make with just a handful of ingredients.
Author: Jaja Bakes
Course: Dessert
Cuisine: Italian
Servings: 6
Tap or hover to scale!
Prep Time10 minutes
Cook Time10 minutes
Additional Time25 minutes
Total Time45 minutes


  • 15.8 oz (450 gr) fresh or frozen strawberries, chopped
  • 6 tbsp (75 gr) granulated sugar
  • 1/2 cup (120 ml) whole milk
  • 2 cups (480 ml) heavy cream
  • 3 sheets gelatin
  • 1/2 tsp vanilla extract


  • In a medium saucepan, combine chopped strawberries and sugar with a spoon. Let it sit for at least 15 minutes until the water comes out from the strawberries.
  • Cook strawberry mixture over medium heat until it boils, the strawberry chunks get soft, and the sauce thickens. Turn off the heat and let it cool slightly.
  • If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.
  • In a food processor or blender, blend the strawberry mixture with milk until smooth.
  • Strain the mixture with a fine sieve or cheesecloth to remove the seeds.
  • Soak the gelatin sheet in cold water until soft. Set aside.
  • In a medium saucepan, heat the strained strawberry mixture and heavy cream until simmer (do not boil). Remove from the heat.
  • Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted. Stir in the vanilla extract.
  • Pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.
  • To remove from the mold, dip the bottom of the mold into a pot of hot water for 5 seconds to loosen the panna cotta. Slide a knife around the edge, then carefully turn it over onto a serving plate.


Serving: 1serving | Calories: 361kcal | Carbohydrates: 21g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 32mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1225IU | Vitamin C: 44mg | Calcium: 91mg | Iron: 0.4mg
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5 from 2 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    Looks reaaly delicious. I woild love to make it. Can I use powdered gelatine? If yes how much to use ya?