Strawberries and cream is a timeless British dessert that pairs juicy, sweet berries with a luscious, lightly sweetened cream. It works because the simple contrast of bright, tart fruit and rich, cold cream lets each ingredient shine. This version uses a lightly whipped cream that holds its shape, making it perfect for spooning over shortcake, pavlova, or enjoying on its own.
Ingredients
- 1 lb (450 g) fresh strawberries, hulled and sliced
- 2 tablespoons (25 g) granulated sugar, divided
- 1 cup (240 ml) heavy cream (36–40% fat)
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional, for extra sweetness)
- Fresh mint leaves, for garnish (optional)
Instructions
- Place the sliced strawberries in a medium bowl. Sprinkle with 1 tablespoon of the granulated sugar and stir gently. Let sit for 10–15 minutes so the berries release their juices and become syrupy.
- In a separate chilled bowl, pour the heavy cream. Add the remaining 1 tablespoon granulated sugar and the vanilla extract.
- Using a hand mixer or whisk, beat the cream on medium speed until soft peaks form—when you lift the whisk, the cream should hold a gentle peak that flops over. Be careful not to overbeat, or it will turn into butter.
- If you prefer a sweeter cream, add the powdered sugar and beat briefly to combine.
- To serve, spoon a generous portion of strawberries and their juices into bowls or glasses. Top with a dollop of whipped cream and garnish with mint if desired. Serve immediately.
Tips
- Choose ripe berries: Look for strawberries that are deep red, fragrant, and firm. Avoid any with soft spots or dull color.
- Chill everything: Cold cream and a cold bowl whip faster and hold their shape better. Place the bowl and beaters in the freezer for 10 minutes before whipping.
- Adjust sweetness: The amount of sugar can be adjusted to taste. If your strawberries are very sweet, use less; if they’re tart, add more.
- Don’t overmix: Whipped cream can go from perfect to grainy in seconds. Stop as soon as soft peaks form.
Serving Suggestions
Serve strawberries and cream over slices of pound cake, angel food cake, or crumbled shortbread for a classic summer trifle. It also makes a lovely topping for pancakes, waffles, or vanilla ice cream. For a fancy presentation, layer the berries and cream in glass parfait dishes.
Variations
- Balsamic twist: Drizzle 1 tablespoon of balsamic vinegar over the strawberries before adding sugar—it enhances their flavor.
- Citrus zest: Add 1 teaspoon of orange or lemon zest to the strawberries for a bright, aromatic note.
- Herb-infused cream: Steep a sprig of fresh basil or mint in the cream for 30 minutes before whipping, then remove it.
- Vegan version: Use canned full-fat coconut cream (chilled) instead of heavy cream and a plant-based sweetener like maple syrup.
Storage and Reheating
Strawberries and cream are best enjoyed immediately, as the berries will continue to release juice and the cream may deflate. If you have leftovers, store the strawberries and whipped cream separately in airtight containers in the refrigerator for up to 2 days. The strawberries will soften but still taste good. The whipped cream may lose some volume; re-whip it briefly with a whisk to restore texture. Do not freeze, as the texture will suffer.
Frequently Asked Questions
Can I use frozen strawberries? Yes, but thaw them first and drain excess liquid, as frozen berries are much juicier. You may need less sugar since frozen berries are often sweeter.
What if I don’t have heavy cream? You can use whipping cream (30–36% fat) or even full-fat Greek yogurt for a lighter, tangier option. Avoid milk, as it won’t whip.
How do I make whipped cream stable for longer? Add 1 tablespoon of powdered sugar and 1 teaspoon of cornstarch or instant pudding mix per cup of cream before whipping. This helps stabilize the cream for several hours.
Can I make this ahead of time? You can slice and sugar the strawberries up to a day ahead and keep them refrigerated. Whip the cream just before serving for the best texture.
Is it okay to use granulated sugar in the cream? Yes, but granulated sugar may not dissolve completely in cold cream, leaving a slight graininess. Powdered sugar dissolves more easily, so it’s preferred.
What can I do with leftover whipped cream? Use it to top coffee, hot chocolate, or other desserts. It will keep in the fridge for up to 2 days in an airtight container.
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