Strawberry Vanilla Panna Cotta

If there’s one dessert that makes me feel like I should be sipping espresso on a balcony in Rome, it’s strawberry vanilla panna cotta. There’s something so luxurious about that silky custard paired with the sweet-tangy punch of fresh strawberries—it’s like your favorite little black dress in dessert form: classic, flattering, and always appropriate.

I first made this for a girlfriend’s engagement dinner, and it got more compliments than the actual proposal (sorry, Brad). It looks fancy, but honestly, it’s laughably easy. No eggs. No baking. Just a quick simmer, a little gelatin magic, and the fridge does the rest.

Whether you’re planning a romantic dinner, hosting a brunch, or just want a treat that feels a little elevated (with minimal effort), this recipe is your ticket to feeling like a domestic goddess—with a whisk in one hand and a strawberry spoon in the other.

If you love strawberry-infused desserts, you might also enjoy our Strawberry Cream Cupcake.

Why You’ll Love This Strawberry Vanilla Panna Cotta

Elegant but easy – Zero baking required!

Make-ahead magic – Perfect for parties or prep.

Kid-approved and adult-adored – Creamy + fruity = win-win.

Endlessly customizable – Try it with raspberries, peaches, or even espresso syrup.

Ingredients

For the panna cotta:

1/2 tablespoon gelatin powder
2 tablespoons cold water
1 cup milk
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla extract

For the strawberry sauce:

1 pound fresh strawberries
1 tablespoon water
1/3 cup sugar

Instructions

Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit for 5–10 minutes to soften.
Heat the base: In a saucepan, combine milk, cream, and sugar. Warm over medium-low heat, stirring until sugar dissolves. Don’t boil!
Add vanilla: Remove from heat and stir in the vanilla extract. Let cool slightly.
Incorporate gelatin: Stir the bloomed gelatin into the warm cream mixture until fully dissolved.
Chill it pretty: Pour into glasses or molds. Want drama? Tilt your glasses using a muffin tin and towel trick. Refrigerate 4+ hours.
Make the sauce: Quarter the strawberries and simmer with water and sugar. Once softened, blend until smooth and strain out seeds.
Serve & swoon: Chill sauce, then spoon over set panna cotta. Add a mint leaf if you’re feeling fancy.

Melania’s Tips for Perfect Strawberry Vanilla Panna Cotta

Don’t rush the bloom: Give that gelatin its 10 minutes—it needs the glow-up.
Tilted glasses = drama: Use muffin tins to angle your serving glasses while the panna cotta sets.
Room temp ingredients work best: Keeps the gelatin from shocking into little clumps.
Make it ahead: It’s even better the next day!

Bake It With the Littles

This dessert is kid-chef friendly! Let them:

Sprinkle and stir the gelatin.
Blend the strawberries (with supervision!).
Spoon sauce on top and add berries for garnish.

Trust me, my 6-year-old now calls herself a “panna cotta princess.”

If you enjoy fruity desserts, our Citrus Berry Cream Cheese Tartlet offers a delightful combination of citrus and berries.

Meal-Prep Magic

You can make strawberry vanilla panna cotta up to 2 days in advance. Just keep the panna cotta covered in the fridge, and store the strawberry sauce separately in a sealed container.

To serve, simply spoon on the sauce and go!

Healthier Swaps Without Losing the Magic

Trying to lighten it up? Here are some sneaky swaps:

Use low-fat milk or coconut milk in place of whole milk.
Sub in maple syrup or honey for a refined sugar alternative.
Add chia seeds to the sauce for a fiber boost (plus, they gel up nicely).

Still creamy. Still dreamy.

Leftover Remix

Leftover panna cotta? Here’s how to keep it fun:

Parfait style: Layer with granola and berries for breakfast (yes, dessert for breakfast!).
Milkshake boost: Blend into a strawberry smoothie for a creamy kick.
Dessert shooters: Pipe into mini glasses for bite-sized elegance at your next gathering.

Gift It Like a Pro

This dessert is a total showstopper in a mason jar. Tie with twine, pop in a spoon, and deliver to your bestie, your neighbor, or your child’s teacher.

Add a little tag that says, “Just add spoon.” Fancy without the fuss.

FAQs

Can I make this dairy-free?
Yes! Use full-fat coconut milk and a plant-based cream substitute. Just be sure your gelatin is vegan or swap with agar-agar.

Do I have to strain the strawberry sauce?
Nope! But straining removes seeds and gives it that glossy, smooth finish.

Can I use frozen strawberries?
Absolutely. Just thaw them first and drain excess liquid.

How long does panna cotta last in the fridge?
Up to 3 days, covered tightly.

Final Thought

Whether you’re impressing guests or just treating yourself on a random Tuesday, strawberry vanilla panna cotta is that rare dessert that looks high-effort but takes almost none. It’s creamy, it’s fruity, it’s absolutely swoon-worthy—and it might just become your go-to “I made this!” dessert.

Want more European dessert vibes? Try my classic tiramisu cups or this buttery French apple galette next.

And don’t forget to snap a pic—if it’s not on Instagram, did dessert even happen?