The Best Ever Strawberry and Cream Salad: Savoring Summer’s Delights
The uncomplicated tastes of summer are just irresistible. I can think of few foods that more perfectly embody the spirit of the season than a delicious strawberry and cream salad. This salad is a riot of summertime flavors and textures—beautiful colors, cool breeze, and creamy dressing.
A Harmony of Tastes:
What you need:
1 pound of hulled and sliced fresh strawberries
1/2 cup of heavy cream
2 tablespoons of powdered sugar (personally alter the amount according to your taste)
vanilla extract, 1 teaspoon
Garnish with optionally fresh mint leaves
Instructions:
Pick out the Plumpiest Strawberries: The first step is to find the plumpest strawberries you can find. After rinsing in cold water and patting dry, you may shell and cut them into little pieces.
Cream to a Whip:
The heavy cream should be poured into a cold mixing basin. Mix in the vanilla essence and powdered sugar.
Whip the cream until it gets stiff peaks, using either a hand mixer or a stand mixer. To get that silky, sumptuous feel, this is an essential step.
Put the Salad Together:
Evenly coat the cut strawberries with the whipped cream by gently folding them in. If you want the berries to stay whole, you need to avoid overmixing them.
Refresh and Present:
Place each salad in its own dessert cup or transfer to a serving dish. Add some fresh mint leaves as a garnish for a more refined look.
Before serving, let the salad cool in the fridge for at least half an hour. As the cream sets just a bit, the flavors may combine for the ideal consistency.
