Although simple, this is an overlooked dessert. It usually comes laden with a sponge cake or sweet biscuits, but really, the charm and substance is the whipped cream and, of course, those beautiful berries!
Strawberries are available in the winter only in February when the Florida Strawberries are having their season. Of course our homegrown strawberries are available in the summer too. I’ve not had much success with Strawberries being shipped from far away lands. They are never sweet for my tastes and tend to go bad within one day of purchasing them. Best buy this fruit as local as possible for best flavor.
Special Equipments for this recipe:
A bowl, a whisk and a strong arm! We are going to do this old school. Think about it . . . if the lights go out and you are craving whipped cream, better learn how to make it without power tools.
Can this dish be made ahead?
It can be! Just make sure you whip it to hard peaks – – don’t over whip, it may turn into butter – – – whip only until it becomes hard peaks that stands up when the whisk is pulled from the cream. If left longer than 2 days, the cream will loosen slightly. Just give it a good whisking again and you’re good to go. Don’t keep more than 3 days.
You can cut the strawberries and set them on a parchment lined sheet tray or an airtight container. They will keep for two to three days as well.
Can this dish be frozen?
No.
