Berries and Cream
Updated June 13, 2025
- Total Time
- 15 minutes, plus 30 minutes’ macerating
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes, plus 30 minutes’ macerating
- Rating
- Comments
- Read comments
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Ingredients
- 4cups fresh mixed berries (any combination of whole raspberries, blueberries, blackberries and sliced strawberries)
- 4tablespoons/50 grams granulated sugar, plus more as needed
- 4teaspoons vanilla extract
- 1cup/240 milliliters heavy cream
- 1cup/240 grams full-fat yogurt
Nutritional analysis per serving (4 servings)
387 calories; 24 grams fat; 15 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 5 grams protein; 46 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.
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Preparation
- Step 1
Add the berries to a medium bowl. Sprinkle 2 tablespoons sugar and 2 teaspoons vanilla over top. Stir gently to combine. Let the berries macerate for at least 30 minutes and up to 2 hours, until juicy. Taste and add a bit more sugar, if desired.
- Step 2
Meanwhile, in a large bowl, whisk the heavy cream, yogurt and the remaining 2 tablespoons sugar and 2 teaspoons vanilla until soft peaks form, 7 to 8 minutes. (Taking a break is OK!) You may assemble the berries and cream and serve immediately (see Step 3), or cover and store up to 4 hours in the refrigerator. If storing berries and cream separately, cover and refrigerate up to 8 hours.
- Step 3
To assemble, spoon a large dollop of yogurt cream into each of 4 (12-ounce) clear serving glasses. Top each with about ¾ cup of berries (with their syrup, as desired) then spoon the remaining cream evenly over the top of the berries. Top each glass with the remaining berries and serve immediately.
Private Notes
Comments
Berries and cream, berries and cream, I'm a little lad who loves berries and cream.
I made this this morning with the yogurt thatI had on hand, which was a heavy-textured, full-fat greek yogurt. Super good as a breakfast and a dessert. My husband gilded the lily by adding granola, because I guess full-fat yogurt and heavy cream wasn't enough calories ;-). So to the reader who asked about using full fat greek yogurt, thumbs up.
May Greek yogurt be used in this recipe? May I substitute honey or maple syrup for the granulated sugar? Thank you! I also plan to add some fresh mint.
Had some Biscotti cookies I needed to use up. Spooned the cream mixture into bowls and let the kids decide if the wanted to dip the cookies or drop in the berries. They loved both! Thank you for sharing this delicious recipe!
I made this exactly as written. It was delicious!! I did take a note from one of the reviews and added store-bought pound cake to a few of the bowls and it added a wonderful texture. The addition of greek yogurt to the heavy cream gave the topping a tasty tang. Perfect for a summer night dessert.
Great, thank you. The second time I made it, in the cream and Greek yogurt mixture, I substituted 2T lemon curd for the vanilla and sugar.
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