Strawberries & Cream Recipe
Make Strawberries & Cream Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberries
Sweetened whipped cream
Optional garnishes
Method
Strawberries
- 1
Wash, hull and slice
Rinse the strawberries under cold water, pat dry with a towel. Remove the stems (hull) and slice the berries into halves or quarters depending on size so they are bite-sized.
- 2
Macerate
Place the sliced strawberries in a medium bowl. Sprinkle with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Gently toss to coat. Let sit at room temperature for 15–30 minutes so the berries release their juices and become slightly syrupy.
Sweetened whipped cream
- 3
Chill equipment
Place a mixing bowl and beaters (or whisk attachment) in the refrigerator or freezer for 10 minutes to help the cream whip more easily.
- 4
Whip cream
Pour 1 cup chilled heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Using an electric mixer on medium-high speed (or a whisk), whip until soft to medium peaks form — the cream should hold shape but still be smooth and billowy. Do not overbeat to avoid turning it into butter.
Assembly & Serve
- 5
Combine
Gently fold about half of the macerated strawberries (including some of their juices) into the whipped cream to lightly flavor it, leaving the remaining strawberries whole for topping. Folding keeps the cream airy.
- 6
- 7
Garnish and finish
If using, sprinkle each portion with crushed shortbread or biscotti, a small pinch of lemon zest, and a mint leaf. Serve immediately so the cream remains light and the berries fresh.