- Fresh strawberries: about 1 cup, washed, hulled, and diced.
- Heavy cream: 1 cup.
- Sugar: 1/4 to 1/2 cup, depending on your sweetness preference.
- Vanilla extract: 1 teaspoon (optional).
Preparation: Ensure that the strawberries are washed, hulled, and diced.
Cook the Strawberries: In a medium-low heat saucepan, combine the strawberries and some sugar. Stir gently to mix. Heat until the strawberries soften and release their juices, about 5-10 minutes, depending on the ripeness of the strawberries.
Blend and Cool: Once the strawberries are soft, use a blender or immersion blender to puree them. If you prefer a smoother texture, a regular blender works well; otherwise, a hand blender is suitable. Set the strawberry puree aside to cool to room temperature.
Whip the Cream: In a separate bowl, whip the heavy cream until it forms stiff peaks. You can use a hand mixer or whip manually until the cream is firm and smooth.
Combine: Gently fold the cooled strawberry puree into the whipped cream until well combined. If desired, add vanilla extract for flavor.
Taste and Adjust: Taste the mixture and adjust sweetness if needed by adding more sugar or honey.
Chill: Refrigerate the strawberry cream for at least 2 hours to enhance the flavor and texture.
Now you can enjoy your delicious Strawberry Cream! Use it as a topping for cakes, pancakes, bread, or as a filling for pastries.