Strawberries With Swedish Cream

By Mark Bittman

Updated June 25, 2017

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(448)
Comments
Read comments

Here’s a perfect summer recipe from “How to Cook Everything” for berries with Swedish cream — a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients). Make this with any berries you like.

Featured in: An Easy Cream for Berries

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 1 cup heavy cream

  • ½ cup sour cream

  • Sugar or honey to taste

  • 1 tablespoon any liqueur, like Cointreau or amaretto (optional)

  • 1 quart strawberries, washed, hulled, and halved or quartered, if necessary

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

13 grams carbs; 56 milligrams cholesterol; 225 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 1 gram trans fat; 2 grams fiber; 18 milligrams sodium; 2 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.

  2. Step 2

    Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
448 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Stephanie

We eat a lot of fresh strawberries and cream in the summer and this was such a refreshing change to the standard cream. The flavors blend nicely and are not overpowering at all. We served it with a bit of fresh orange zest on top. This was very enjoyable and we will definitely make this again. Thank you!

kk

Made with Grand Marnier and Tahitian vanilla bean paste. Did not add sweetener to cream, but instead added a sprinkle of brown sugar after topping strawberries with the cream. Delightful! Will try next using Grand Marnier No 2 with raspberries and sliced peaches.

Sharon

I love this recipe. It is so simple, while it let's the glory of the strawberries shine through. Great spring desert when the lovely strawberries hit the farmers markets.

Julie Sonoma County

Oh yeah, baby. This is dinner.

JayeL

I appreciate the various berry recipes, however, it would be great if you could include some information on whether it is possible to substitute other berries. Strawberries are a huge allergen in my household. Thanks!

FarflungFoodie

If you are taking the dish to a picnic, etc., a tablespoon-ish of INSTANT vanilla pudding powder mixed in will stabilize it for a day or two.

Private comments are only visible to you.

Credits

“How to Cook Everything”

Recipe Tags

or to save this recipe.