Strawberries and Cream

When I was growing up, the strawberries were always my favorite part of strawberry shortcake.  I especially liked the bright red, sweet juice and would often eat the sliced berries by themselves, maybe with some whipped cream.  Here’s how I relive those desserts now.  It’s easy enough for an afternoon snack, a weekend breakfast, or an elegant dessert. 

Juicy Strawberries

Hull 1 quart of strawberries and place them in a nonreactive bowl.  Add a teaspoon or two of sugar, just to start releasing the juices.  Mash the berries with a berry masher or a potato masher (just not plastic, I broke one that way).  Don’t cut them up on a cutting board because you lose all of the juice to it.  Cover and let sit for a few hours, or as long as you can wait, at room temperature.  Spoon berries and juice into a pretty wine glass or a clear bowl and top with whipped cream or ice cream.

Sweetened Whipped Cream

Whip 1 cup heavy cream and 2 Tbsp powdered sugar in a mixer or by hand until soft peaks form.  Add a few drops of vanilla extract and continue to whip until stiff peaks form.


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Filed under Food, Local Agriculture, Recipes, Sustainable Living

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