During these busy days of summer I am finding myself drawn to simple. Simple meals and easy routines have been the theme. Thankfully, this is the time of year when eating simply could not taste better. Over the weekend, we made our usual trip to the farmers’ market. I was amazed at the amount of produce filling the vendors booths. Beautiful, French Breakfast radishes, baskets full of salad greens, piles of asparagus, spring garlic, green onions and our favorite snap peas.
Later, as I washed up the snap peas to have with our lunch, I popped one in my mouth to taste. The crunch and flavor was amazing. I’m so thankful for this season of eating well and all that this growing season will bring over the next few months.
While we’re on the theme of simple, seasonal and delicious, we should also talk about strawberries. Strawberries with fresh whipped cream to be exact. We did a little strawberry picking last week, and on the way home I asked the boys what they would like me to make with all our berries.
Jam? Muffins? Berry Crisp?
As if on cue, they all shouted in unison, ‘strawberries with whipped cream!’
How could I argue with that request?
I don’t make our whipped cream too overly sweet, instead leaving that job up to the berries. Feel free to add more or less sugar to sweeten to your own preference.
- 2 cups heavy whipping cream
- 2-3 tablespoons powdered sugar
- 1-2 teaspoons vanilla extract
- 1 quart strawberries, washed and hulled
- Pour cold whipping cream into bowl of mixer.
- Using whisk attachment, on medium speed, whip until cream begins to thicken and form soft peaks.
- Add powdered sugar (if using) and vanilla extract.
- Continue mixing until well incorporated.
- Serve immediately over strawberries.
- Store in airtight container, in refrigerator. Use within 2-3 days.