Strawberries and Cream
Juicy strawberries and smooth chantilly cream - a simple yet elegant summer dessert
Servings: 4 servings
Ingredients
- 18 oz Strawberries 500g
For the Chantilly Cream
- 1 cup Heavy Whipping Cream 240ml
- ¼ cup Powdered Sugar 28g*
- 1 teaspoon Vanilla Extract
Instructions
- Wash and dry the strawberries. Cut the tops off and slice them into halves or quarters.
- To make the Chantilly cream, add the cold cream and vanilla to the bowl of a stand mixer. Sift in the powdered sugar. (Get more tips for chantilly cream here)
- Turn the mixer on medium-low speed until it begins to thicken, then turn it up to high speed gradually.
- Whip until just before stiff peaks form. Don't overwhip the cream - it's much better when it's slightly soft.
- To get to a piping consistency, whip for a little bit longer with a hand whisk - you have more control over the thickness this way.
- Serve in a bowl for dipping with the strawberries, or layer the strawberries and cream in individual dishes.
Notes
It's important to use cream with a high fat content, such as heavy cream or heavy whipping cream (double cream in the UK). If the fat content is too low, then the cream won't whip up or hold its shape. Do not use half-and-half.
*If you prefer a less sweet cream, you can just leave out some of the powdered sugar, according to personal taste.