- 175 g fresh strawberries (1/2 pint, chopped)
- 1/4 c Sugar (Granulated) (to taste)
- 1/2 c whipping cream
- 1/2 t vanilla extract
1. Hull the strawberries, wash them, and chop into 1/4" thick pieces. Toss with half the sugar, and waite 10 minutes, stirring occassionally, until they give up their juices.
2. Place half the strawberries and all the juice in a blender and puree. Pour puree back in bowl with chopped strawberries.
3. Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
Notes from Source: Feel free to adapt this recipe as you like by using any other soft fruit in place of the strawberries or by substituting other flavorings (ground cinnamon, lemon or orange zest, a shot of liquer) for the vanilla.
SJ Note 3 Apr 2012: This was okay; it really just tasted like strawberry cream. Perhaps this would do better - after pureeing all the strawberries - as an accompaniment to some other dessert rather than a dessert all by itself. That said, for a standalone dessert, the different texture gotten by leaving half the strawberries unpureed did make it tasty enough. We made this in its original form - four servings - but it really doesn't keep, so I've halved it for the future. It goes together so quickly, you might as well just put together how much you want when you want it. Be sure to use more sugar if your fruit isn't at its peak; I used about half again more, which was perfect for my not-so-great strawberries.