This is one of those dishes that you take a bite of and wonder why the hell you haven’t been making this all along.
Make this when you have really great, juicy strawberries. Just toss a cup of washed and hulled strawberries in a blender with a tablespoon of sugar and fold that into my pillowy whipped cream. It takes just minute of prep and can be made even a day ahead if you like. Serve with strawberries and butter cookies and you’re done!
I served this dish for dessert on an overnight retreat at Honey Hollow Ranch, a gorgeous Texas ranch with a backyard that’s the stuff of dreams. This was such an easy dessert to serve remotely. I just made it in the morning, put it in gelato containers (this makes about four cups), and threw those in an ice chest. Then I just had to slice berries at the ranch. So easy! This would be great for picnics layered as parfaits too and begs to be served poolside.
2 cups heavy cream
1/2 cup pls 4 Tbsp powdered sugar
2 tsp vanilla extract
1 cup fresh strawberries
1 Tbsp granulated sugar
For serving: extra strawberry, butter cookies, mint
- Whip cream, powdered sugar, and vanilla with a metal whisk in a metal bowl until it becomes pillowy whipped cream.
- Wash and dry strawberries. Slice stems off. Blend strawberries with one tablespoon sugar in a blender until smooth. Fold strawberry purée into whipped cream. Best chilled for an hour or two.
- Serve with sliced berries, cookies, mint.