Strawberry Cream (Print Version)
# Ingredients:
→ Dessert base
01 -
2 tablespoons white sugar (adjust if berries are extra sweet)
02 -
1 cup cold heavy cream
03 -
1 pint of fresh strawberries, keeping a few aside for topping
04 -
1/8 cup icing sugar
→ Decoration
05 -
Cookies like sugar wafers, or pick ones you love
06 -
White sprinkles or candy beads
# Instructions:
01 -
Slice and remove the tops of the strawberries, keeping some for later use. Mix them with the white sugar and let them sit about 5 minutes. Use a fork to smash them into chunky bits. Put the mixture in a saucepan and cook on medium heat, stirring now and then, for around 8 minutes to thicken. Spread it in a shallow dish to cool completely in the fridge.
02 -
Grab a big mixing bowl and beat chilled heavy cream until it becomes fluffy and doubles up. Pour in the icing sugar and keep whipping until stiff peaks form, meaning it stays firm when you lift the whisk.
03 -
After the cooked strawberries are fully cold, gently mix them into the whipped cream. Don’t stir too much—you want pretty pink swirls, not a solid color.
04 -
Scoop the strawberry and cream mix into two goblets or tall glasses. Add the reserved strawberry slices on top. Cover with a combo of crushed and whole cookies, white candy beads, and fresh strawberry slices. Chill before serving.
# Notes:
01 -
For a speedier version, skip the cooking and let the strawberries sit with sugar for 10 minutes. Mash them before folding into the whipped cream.
02 -
This airy, light treat works great for romantic nights or fancy celebrations.