Strawberry season is inching its way closer and closer and I cannot tell you how excited that makes me.
I loved heading out to the strawberry patch with my grandmother as a child. We would pick and pick and pick (and eat and eat and eat), red juices flowing down our fingers (okay, maybe it was just my fingers) and staining my cheeks and clothes. I am pretty sure that I ate more berries than we would walk away with (don’t all kids? Will has certainly tried).
These days, when I go strawberry picking, it’s with a purpose: to bring home lots of berries for the whole year. Some berries get transformed into jam, others are carefully frozen to last us all year and some are for eating right away and in freshly made dishes.
Now, don’t get me wrong: I could definitely eat all the berries plain, right upfront. But those fresh berries are also so tasty in smoothies, breads, cakes … and in this delish Whipped Strawberry Cream. Make sure it’s good and cold and then dish it up. It goes so well with so many things.
- 1 cup strawberries, , hulled and quartered
- 1 tbsp granulated sugar
- 1 cup heavy cream
- 1/4 cup confectioners sugar
- Puree the strawberries and granulated sugar together and set aside.
- In a large bowl, combine the heavy cream and the confectioners sugar. Whip with a hand mixer or stand mixer until very stiff (go one step beyond smooth).
- Fold the strawberry puree into the heavy cream mixture by hand, using as few strokes as possible to combine.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.