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Swedish Cream with Berries | The Recipe Critic


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Treat yourself to this luxurious and refreshing Swedish Cream, a classic dessert that’s easy to make. With a few simple ingredients and some chill time, you’ll have a delightful treat topped with fresh berries and mint.

No-bake desserts are perfect for entertaining during the summertime! No need to turn on the oven for this Swedish Cream! If you’d like to try other easy, no-bake dessert recipes, I have a no-bake lemon pie, these 3-ingredients Oreo balls and these classic cookies that are loved by all.

Angle shot of a glass cup with Swedish cream with raspberries, blueberries and a sprig of mint on top.

Reasons You’ll LOVE This Recipe

  • Easy: You only need 5 ingredients, plus water to make this simple dessert and there’s no baking required!
  • Perfect for Summer: It’s cool, creamy and so delicious with fresh strawberries, raspberries and blueberries, making it a great dessert for summer celebrations!
  • Fun Individual Servings: I love that this treat can be served in perfectly portioned individual serving cups, for a fun grab-and-go option.

What is Swedish Cream Dessert?

Swedish cream is similar to panna cotta in ingredients but is much less Jello-y in texture. It has a silky, firm custard texture and has a really luscious mouthfeel. It’s more akin to lemon posset in flavor, but instead of a bright lemon zing the tang is sharper from the sour cream. If panna cotta, lemon posset, and cheesecake all had a baby, you’d get Swedish cream!

Ingredients You’ll Need

The ingredient list for this Swedish Cream recipe is short and sweet! You only need 5 ingredients plus water. Check out the recipe card at the bottom of the post for all of the exact measurements.

  • Water: The water is used to dissolve the gelatin and sugar.
  • Granulated Sugar: The sugar sweetens the Swedish cream and brings balance to the tanginess of the sour cream.
  • Gelatin: Unflavored gelatin works best, so you can really taste the true flavor of the dessert.
  • Sour Cream: This not only adds delicious tanginess but it helps make it creamy.
  • Heavy Cream: This creates a rich, luscious texture, making it wonderfully creamy.
  • Vanilla Extract: I always have extract on hand but for a stronger vanilla taste, you can add in vanilla paste.
  • Garnish: Adding the berries is optional, but I love the fresh flavor they add to the creamy dessert.
Overhead shot of individual ingredients with labels.

How to Make Swedish Cream

This deliciously creamy treat only takes about 15 minutes to prepare. Keep in mind that you will need at least 4 hours for the Swedish cream to chill and fully set. This makes it a great dessert to make ahead of time for a party or get-together! Here are visual step-by-step instructions for how to make it:

  1. Mix Gelatin with Water and Sugar: Add the water, sugar, and gelatin to a medium saucepan and mix until combined. Let sit for 5 minutes. 
  2. Boil Mixture: After 5 minutes, bring the pan to a boil over medium heat. Once boiling, remove from the heat and whisk in the sour cream until no lumps remain. Whisk in the heavy cream and vanilla. 
  3. Divide Mixture into Dishes: Pour the mixture into your chosen dish, or dishes. This recipe makes 32 ounces and can be divided as desired. You may use one large jello mold or bundt pan and cut it to serve, or you may pour it into individual cups. I poured it into 4 cups in 8-ounce portions. 
  4. Chill and Serve: Cover and chill in the refrigerator for at least 4 hours, or until fully set. Top with fresh berries and mint, if desired, before serving.

Helpful Tips and Variations

Swedish cream looks elegant and impressive, yet it’s super easy to make. Here are some tips to ensure it turns out perfectly!

  • Light Sour Cream: You can use light sour cream if you prefer, but the full-fat sour cream adds to the silky texture.
  • Change the Flavor: You can change up the flavor a couple of ways: You can use vanilla paste or scrape the caviar from a vanilla bean, or you can replace the vanilla altogether with another extract such as coconut, pineapple, lemon, orange, or even add some fresh citrus zest for flavor.
  • Toppings: Instead of berries, you can serve it with a spoonful of your favorite pie filling, lemon curd, caramel or chocolate sauce.

Overhead shot of a cup of Swedish cream with berries and mint on top, but a gold spoon sticking out of the top. There are other bowls filled with raspberries and blueberries nearby.

How to Store Swedish Cream Leftovers

These no-bake Swedish Cream cups won’t last long! But if you have leftovers, just make sure to keep them covered so they stay fresh! Here are my tips on storing leftovers. 

  • In the Refrigerator: Cover the dessert tightly with plastic wrap until you are ready to serve it. It can be kept in the refrigerator for up to five days. Store leftovers the same way.

Close up shot of the top of an individual cup of Swedish cream with berries and mint on top, with a gold spoon scooping a bite out of it.

More Berries and Cream Ideas

If you are like me and LOVE the combination of sweet cream and tangy berries, you will love the recipes below!

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  • Add the water, sugar, and gelatin to a medium saucepan and mix until combined. Let sit for 5 minutes.

  • After 5 minutes, bring the pan to a boil over medium heat. Once boiling, remove from the heat and whisk in the sour cream until no lumps remain. Whisk in the heavy cream and vanilla.

  • Pour the mixture into your chosen dish, or dishes. This recipe makes 32 ounces and can be divided up as desired. You may use one large jello mold or bundt pan and cut it to serve, or you may pour it into individual cups. I poured it into 4 cups in 8-ounce portions.

  • Cover and chill in the refrigerator for at least 4 hours, or until fully set. Top with fresh berries and mint, if desired, before serving.

Calories: 635kcalCarbohydrates: 45gProtein: 6gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 151mgSodium: 59mgPotassium: 218mgSugar: 44gVitamin A: 1800IUVitamin C: 1mgCalcium: 166mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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