Strawberry Bavarian

Suzanne Larsen


I got this out of a gourmet dessert cookbook years ago and have been making it ever since. It's a lovely dessert whether it's served in individual wine glasses or as one dessert in a pretty bowl. It's especially refreshing in the summer.


☆☆☆☆☆ 0 votes

4 individual or 8 in a large bowl
1 Hr 45 Min


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  • 3 oz
    strawberry jello
  • 1 c
    boiling water
  • 1/2 c
    sour cream
  • 1/2 pt
    strawberry ice cream
  • 1/2 Tbsp
    lemon juice, freshly squeezed
  • 10 oz
    frozen strawberries (do not thaw)

  • 1 c
    heavy cream (whipping cream)
  • 3/4 tsp
    vanilla extract
  • 1/4 c
    powdered sugar
  • ·
    grated chocolate

How to Make Strawberry Bavarian


  1. Place the Jello in a large bowl and add the boiling water. Stir until completely dissolved.
  2. Add the sour cream and beat until smooth.
  3. Cut the frozen ice cream into the Jello. Stir until melted and smooth.
  4. Add the lemon juice and frozen fruit.
  5. Quickly pour the mixture into a pitcher and then pour into 4 large capacity wine glasses or one decorative bowl. (Each glass should have an 8-ounce capacity.)

    **Make sure you leave a generous amount of headroom in each glass (or bowl) for the topping.
  6. Refrigerate the Bavarian.

    At this time, put your mixing bowl and beaters in the refrigerator to chill.
  7. After the Bavarian has set up, make the topping.
  8. In your chilled bowl, add the heavy cream, vanilla and powdered sugar.
  9. Whip the ingredients until the cream holds it shape.
  10. Remove the Bavarian from the refrigerator and top each glass or bowl with the whipped topping.
  11. Add some grated chocolate on the top of the whipped cream. You may also add a leaf of mint for some color.


Printable Recipe Card

About Strawberry Bavarian

Course/Dish: Fruit Desserts
Main Ingredient: Dairy
Regional Style: American

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