Strawberry Cream Dessert

Tips for Success

· Chill everything – bowl, beaters, and cream must be very cold for proper whipping.
· Pat strawberries dry – excess water will deflate the cream.
· Don’t over-whip – stop when soft peaks form; over-whipping creates butter.
· Fold gently – use a rubber spatula in a “J” motion to preserve air.
· Serve within 2 hours – strawberry juices will eventually weep into the cream.
· Use ripe but firm berries – mushy berries release too much liquid.

Instructions

1. Hull and dice ¾ of the strawberries into very small pieces. Purée the remaining ¼ with a fork or blender.
2. In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form (about 2–3 minutes on medium-high).
3. (Optional) Fold in mascarpone or yogurt gently.
4. Gently fold in strawberry pieces and 2 tbsp of strawberry purée (reserve the rest for drizzling). Do not overmix – streaks are lovely.
5. Spoon into serving glasses. Chill for 30 minutes to set slightly.
6. Top with reserved purée, a whole strawberry slice, and mint if desired.