How to make
The strawberries are cleaned and blended into a smooth puree.
Blend the starch with them, so that there are no lumps.
Pour the milk, cream and sugar into a thick-bottomed pot and heat it over medium heat.
When the sugar has melted and the liquid has boiled, pour the strawberry mixture and stir for 8-10 minutes on low/moderate heat.
The temperature is important, because on a higher heat, the strawberry cream can burn or thicken very quickly, but it will not be fully cooked.
Add the butter and stir with a wire whisk for another minute or until it has melted and it is absorbed by the cream.
The gluten-free strawberry cream is poured into cups and left to set and cool. You can then garnish it with fresh strawberries and serve it.
