Summer is all about simple pleasures, and one of the simplest, most elegant desserts out there is strawberries and cream. Served up at the Wimbledon tennis tournament since 1877, this classic dessert is a staple of the grass court championship. But just because you’re stateside, doesn’t mean you can’t whip up this effortless summer dessert.
My take uses readily available heavy whipping cream, as opposed to the double cream used in the traditional recipe. Look for an organic cream, or get some from a local seller, for optimum flavor. I also beat the cream slightly for a touch more texture.
Strawberries and Cream
1 1/2 cups strawberries, rinsed, hulled, and halved
2 teaspoons sugar
1/2 cup heavy whipping cream
Divide the berries into 2 bowls, and sprinkle each with a teaspoon of sugar.
In a medium bowl, use a whisk to whip the cream until it has fluffed up a bit, but still has soft peaks. Spoon the cream onto the berries and serve immediately.
Read more from Elizabeth and Brian on Brooklyn Supper.
Follow Brooklyn Supper on Facebook and Twitter for updates.
Don’t miss the latest from The Family Kitchen Like Us on Facebook!
We’re pinning — are you? Follow Brooklyn Supper on Pinterest!