Strawberries With Swedish Cream

By Mark Bittman

Strawberries With Swedish Cream
Michael Kraus for The New York Times
Total Time
10 minutes
Rating
5(404)
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

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1cup heavy cream
  • ½cup sour cream
  • Sugar or honey to taste
  • 1tablespoon any liqueur, like Cointreau or amaretto (optional)
  • 1quart strawberries, washed, hulled, and halved or quartered, if necessary
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

225 calories; 18 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 2 grams protein; 18 milligrams sodium

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
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

5 out of 5
404 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

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

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.

JW

Tip: finely mince the mint instead, then sprinkle over the cream.

Adira B

Do you think I can make the cream one day in advance?

Jena Chambers

A keeper. Bought an angel food cake, put it in a salad spinner (light to carry, clear to see through), covered it with a bunch of quartered berries, and then poured this luscious cream in the center (only sea salt and a bit of sugar added). Carried it to a party, everyone cheered, and summer has officially begun.

Private comments are only visible to you.

Credits

“How to Cook Everything”

Recipe Tags

Advertisement

or to save this recipe.