One of my favorite summertime desserts is Strawberries and Cream. It’s so simple and there’s NO baking, which makes it perfect for the hottest months of the year when strawberries are at their juiciest.
I am, of course, a whipped cream snob. (Side bar: I’ve never actually done a post about whipped cream but all sorts of flavors of whipped cream appear in numerous recipes here on The Rose Table.) When I was in high school, we were out of granulated sugar so I made whipped cream using powdered sugar. Not only was it,I thought, more delicious, but it didn’t fall for days.
If you’ve ever made whipped cream before or even gotten a dessert to go, I’m sure you’ve noticed that whipped cream is notoriously for falling within hours. Not The Rose Table’s whipped cream. You can count on my whipped cream to hold its shape for days, even when piped onto desserts.
Whipped cream whipped into pillowy clouds plus macerated strawberries is all you need for this refreshing summer dessert. Sometimes I add some mint sprigs for garnish. A bit of orange zest is lovely too. Sometimes I’ll even add some mini chocolate chips!
Not: this recipe easily doubles/quadruples to feed a crowd.
Strawberries and Cream
1/2 cup whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla
1 cup quartered strawberries
1 tsp granulated sugar
Mint sprigs for garnish
- For the strawberries: rinse, hull, and quarter strawberries and place in a bowl. Sprinkle a teaspoon of granulated sugar on top and allow to sit at room temperature for at least one hour until the sugar makes the strawberries nice and syrupy.
- For the whipped cream: In a metal bowl with a metal whisk, beat whipping cream until thickened. Add powdered sugar and vanilla and beat until soft peaks form. Do not overbeat cream; you want it nice and pillowy!
- Serve the macerated strawberries with whipped cream and mint sprigs.
Stay cool,
