Serves 4
2-3 cups strawberries, stemmed
¼ cup sugar, plus 2 Tbs
1 cup heavy cream
1 tsp vanilla extract or rose water (if using rose extract use ¼ tsp)
For a zesty addition add 1/3 cup Greek yogurt. Add the yogurt tablespoon by tablespoon into the whipped cream, whipping after each addition to keep the cream fluffy.
2-3 cups strawberries, stemmed
¼ cup sugar, plus 2 Tbs
1 cup heavy cream
1 tsp vanilla extract or rose water (if using rose extract use ¼ tsp)
- Slice half of the berries and set aside. Crush the remaining berries gently with a fork in a bowl. Combine all the berries with ¼ cup of sugar and let them sit for at least 10 minutes and up to 30 minutes. The sugar will draw out the berry juices.
- In a separate bowl, combine the cream, 2 Tbs sugar (or less if you prefer), and vanilla. Whip the cream until soft peaks form.
- Gently swirl the berry mixture into the whipped cream - do not mix it so thoroughly that it looks like pink yogurt, it should look “marbled”. Spoon into glasses so you can see the marbled effect, decorate each one with a sprig of mint. Serve immediately or refrigerate for up to 2 hours.
For a zesty addition add 1/3 cup Greek yogurt. Add the yogurt tablespoon by tablespoon into the whipped cream, whipping after each addition to keep the cream fluffy.
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