Balsamic Strawberries with Whipped Cream
Just a splash of balsamic vinegar elevates simple sliced strawberries to their ideal state. Topped with easy homemade whipped cream, it makes an elegant dessert in about 10 minutes.
Servings: 6
Calories: 210kcal
Ingredients
- 2 quarts strawberries
- 1 tablespoon (15 ml) balsamic vinegar
- 1 cup (240 ml) heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- Wash, stem, and slice strawberries and place in a mixing bowl.
- Gently stir in balsamic to coat berries. Let sit while you make the whipped cream (or up to a day in the fridge).
- In a large bowl, whip the cream with sugar and vanilla until thick and fluffy.
- Spoon berries into serving bowls and top with whipped cream.
Notes
- 2 quarts strawberries = 3 pounds = 1(360 grams) = 8 cups sliced
- This recipe will work with any strawberries, but the better the berries, the happier you'll be. Strawberries are almost always at the top of the environmental working group's dirty dozen, so try to buy organic, local, or wild, or even pick your own, when possible.
- Good old supermarket-quality balsamic vinegar does the trick here. You can save the fancy stuff for other uses (or go ahead and use it here, whatever makes you happy).
- Use heavy cream or heavy whipping cream (in the U.S.) or double cream in the U.K.
- If you'd like to learn all the details about how to make perfect whipped cream, check out my post about how to whip cream.
- You can slice and mix the strawberries up to a day in advance if you like, and store covered in the fridge (or at room temperature for a few hours, depending on the day).
- It's best to whip the cream right before serving.
- If you have leftovers, store strawberries and cream in separate airtight containers in the fridge for up to two or three days. You can rewhip the cream to stiffen it up a bit before serving.
Nutrition
Calories: 210kcal | Carbohydrates: 19.2g | Protein: 2.5g | Fat: 14.9g | Fiber: 4.1g