Strawberries and Cream for Four

Strawberries and homemade whipped cream is an early summer fruit dessert that will transport you to the land of outdoor tea parties in secret, outdoor garden rooms.

Read more: Strawberries and Cream for Four

Jump to:

• Whip Up a Seasonal Strawberry Dessert
• Ingredients
• How to Make This Recipe
• Assemble the Dessert
• Recipe Notes
• Helpful Tools for Berries and Cream
• PIN TO SAVE FOR LATER
• More Fresh Fruit Desserts to Try
• Recipe
• Comments

Whip Up a Seasonal Strawberry Dessert

Nothing goes better together than strawberries and whipped cream, with the exception of perhaps peanut butter and chocolate, especially if you're making whipped cream that you've made yourself.

See my homemade whipped cream recipe.

Ingredients

• Strawberries, homegrown, if possible
• Heavy Cream
• Granulated Sugar
• 1 marshmallow

See recipe card for ingredient amounts.

How to Make This Recipe

1. Prep the strawberries by removing the hulls. I just slice these off with a paring knife but use a huller if you have one. Cut the berries in quarters or in slices.
2. Make homemade whipped cream with heavy cream. Whip heavy cream, granulated sugar and a slightly warmed marshmallow for three to four minutes or until firm peaks form.
3. If you'd rather not make your own whipping cream, buy a spray can at the store. I won't judge you.

Assemble the Dessert

Find four, small pretty dishes to use, either bowls or dessert plates or martini glasses.

Layer strawberries in the bottom of each dish.

Spoon or squeeze whipped cream over the top.

Continue layering the berries and the cream alternating until the dishes are full.

Count on ½ cup sliced berries and a ¼ cup of whipped cream per person.

Start layering your with strawberries or cream, whichever you wish.

Continue layering until your dishes are full or you've used all your ingredients.

Recipe Notes

Heavy whipping cream should be used, you want at least 36 percent fat or it won't whip up properly.

Mind that you don't overbeat the cream or you'll make butter.

If you're using a stand mixer, it shouldn't take more than three to four minutes for the cream to form firm peaks.

That's when your whipped cream will form ridges along the wires of the beaters but the cream will curl backward instead of standing straight up into the air.

Use a balloon whisk if you have one. That helps infuse the cream with more air.

Also, be sure your bowl and beater attachment is cold. Put in the freezer 30 minutes before you're going to whip the cream.

If you'd rather, you could make homemade mascarpone cream instead of whipped cream.

I don't rinse strawberries unless they're dirty. Wipe them with a damp paper towel if there's any grime.

Try and buy strawberries that are local to you. The difference in taste between local farm berries and those trucked into supermarkets is vast.

Here's a guide to pick your own strawberry farms in each state.

Note, strawberry picking can be fun but most of these pick your own farms will also have berries already picked for you to purchase.

Helpful Tools for Berries and Cream

An electric mixer, either hand or stand, will make light work of whipping up homemade cream.

I reviewed my favorite hand mixer, a Cuisinart HM-50.

Berry basket or colander is good to have for keeping air circulating around strawberries to keep them from prematurely spoiling. I have a similar one from Crate and Barrel.

Huller for removing the leafy green strawberry tops.

To hull or not to hull

PIN TO SAVE FOR LATER

More Fresh Fruit Desserts to Try

Fruit Skewers are fun for a party but Prosecco Grapes are an elegant choice.