How to make strawberries and cream
Springtime's luscious strawberries, smothered in whipped cream and kirsch.
Piles of heavy, red strawberries raise that divine sweet and tart aroma in the market. Bring some home while they’re still in season. Marry them to cool whipped cream enriched with kirsch. Then feed them to your happy family.
This is hardly a recipe, more like a dream of spring fruit.
Figure on about 1/2 cup of halved or quartered, hulled strawberries per serving. Once they’re clean and cut up, sugar them lightly – a tablespoon or two will be enough, depending on how many servings and how sweet the fruit is to start with.
Whip a cup of heavy cream until thick, then add 3 tablespoons of sugar and whip until it makes soft billows. Add 2 tablespoons of kirsch or other liqueur. Whip again to incorporate the liquid.
Then layer cream, sugared strawberries and cream again. Top with a few more berries. Drizzle a little strawberry jam over the cream that’s peeking out between the berries, if you like.
Dip your spoon in and eat, closing your eyes to fully get that flavor, essence of spring. Strawberries and cream for breakfast – what a wonderful way to start the day.
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