Strawberries and Cream
My husband, Robert, is such a fresh strawberry lover. In the summer, we have strawberries and cream at least several times per week. AT LEAST! He loves this simple dessert. In fact, he loves it so much, he learned how to make it for himself and he always makes extra for me.
But don't get this dessert confused with strawberry shortcake. Strawberries and cream is just that - strawberries with cream. That's it! You don't need anything else. And it's not whipped cream. It's real cream right out of the carton before it's whipped. It's not half and half. It's cream! You must have real cream, so make sure that the ingredients read like this: Grade A pasteurized heavy cream. Or like the one I get at Trader Joe's: Organic grade A pasteurized cream. It shouldn't have any milk in it. The carton - not a pressurized can - will say "Whipping Cream". It's cream for whipping, but it's not whipped yet. And you don't whip it for this dessert.
So now that we've got those things straight, here are the ingredients and instructions:
2 c. hulled and halved or quartered strawberries (depending on size) (go here to see a video about how to hull strawberries)
4 T. honey
1 pint of whipping cream
1. Place 1 cup of strawberries in a bowl. Repeat for the second bowl.
2. Drizzle half of honey over one bowl of berries. Repeat for the second bowl.
3. Pour cold cream over each bowl, enough almost to the top of the strawberries.
4. Settle down in a comfy chair and indulge in this wonderful, delectable, smooth and flavor-popping pleasure.
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