Homemade strawberry gelatin made with fresh strawberries, milk, and lemon juice for a light, creamy, refreshing dessert perfect for spring and summer.
This dessert is a tribute to my mother, who made a homemade strawberry gelatin for me when I was a little girl. It was so pretty and delicious that I polished off three slices in one afternoon! Similar to my blancmange recipe, this dessert has a light creamy texture and brings back sweet childhood memories. I wanted to recreate a version just like I remembered, full of juicy strawberries with a hint of lemon and a touch of milk for a light creamy texture. A pretty strawberry dessert like this is also perfect for Mother’s Day, spring gatherings, or warm summer afternoons.
Why You’ll Love This Dessert
- Made with fresh juicy strawberries
- Light, creamy and refreshing
- Made with simple ingredients
- Easy to make ahead
- Beautiful presentation-worthy dessert
- Perfect for spring and summer
How to Make Strawberry Gelatin
Fresh strawberries are first cooked until soft and juicy, then blended into a smooth puree. The puree is lightly strained to remove excess seeds while still keeping some pulp for natural strawberry flavor and body.
Gelatin is dissolved into the warm strawberry mixture, then milk and lemon juice are added for a creamy texture and bright flavor. Once chilled, the gelatin sets into a beautiful soft pink dessert.
Tips for Best Results
- Do not boil the strawberry mixture after adding the gelatin. High heat can weaken the gelatin.
- Leave a little strawberry pulp in the puree for better flavor and volume.
- Add more or less milk depending on how pale pink you want the gelatin.
- Refrigerate overnight for the cleanest slices.
How to Release the Gelatin
Once the gelatin has fully set, run a knife around the edges of the cake pan. Place the pan in warm water for 1–2 minutes to help loosen the gelatin, then carefully invert onto a serving plate.
Serving Ideas for Strawberry Gelatin
Serve this pretty dessert on a beautiful serving platter or vintage dessert plates. I served mine on pieces from Johnson Bros Old Britain Castles. The beautiful blue and white transferware brings out the brightness of the strawberries.
Don’t forget to decorate your gelatin with additional fresh strawberries on top. This dessert is also delicious served with freshly whipped cream.
Homemade Strawberry Gelatin
Equipment
- 6 x 3 cake pan
- blender or immersion blender
- fine mesh strainer
Ingredients
- 2½ cups strawberries, halved
- 1 cup strawberries for decoration
- 1¼ cups water
- ½ cup sugar
- ⅓-⅔ cup milk ( I used ⅓ cup )
- 2 tbsp lemon juice
- 4 tsp unfavored gelatin
- ½ cup cold water
Instructions
- In a medium saucepan, cook strawberries with 1 tablespoon sugar over medium-low heat for 8–9 minutes until softened and juicy. Remove from heat.
- In a small bowl, combine ½ cup cold water and gelatin. Let sit for 5–10 minutes until bloomed.
- Using a blender or immersion blender, puree the strawberries until smooth. Strain lightly, leaving some pulp for texture and flavor.
- Return the strawberry puree to the saucepan. Warm gently over low heat. Do not boil.
- Stir in 1¼ cups water, remaining sugar, and bloomed gelatin. Stir until the sugar and gelatin are fully dissolved. Remove from heat and let cool until warm.
- Meanwhile, lightly grease the cake pan and set aside.
- Stir in lemon juice and milk. Add between ⅓–⅔ cup milk depending on how pale pink you want the gelatin to be.
- Pour the gelatin mixture into the prepared cake pan. Refrigerate for 7–8 hours or overnight until fully set.
- To release the gelatin, run a knife around the edges and soak the cake pan in warm water for 1–2 minutes. Invert onto a serving plate and decorate with additional strawberries.