Ingredients (~6 servings)
- ~2 lbs fresh strawberries
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
Prep the Strawberries
Wash and dry the strawberries completely – any water left on them will make the cream watery.
Cut the tops off and slice them into halves or quarters depending on size.
The goal is bite-sized pieces that are easy to eat with a spoon or dip into cream.
Make the Chantilly Cream
Add the cold cream and vanilla to the bowl of a stand mixer.
Sift in the powdered sugar – this prevents lumps that won’t dissolve.
Start the mixer on medium-low speed until it begins to thicken, then gradually turn it up to high speed.
Whip until just before stiff peaks form – you want it to hold its shape but still be soft and creamy.
Don’t overwhip or you’ll end up with butter instead of cream.
Fine-Tune the Consistency
For the perfect piping consistency, finish with a hand whisk for ~30 seconds.
You have way more control this way and can stop the exact moment it reaches the right thickness.
The cream should hold soft peaks but still feel smooth and luxurious.
Serve
You can serve this two ways – either put the cream in a bowl for dipping with the strawberries on the side, or layer the strawberries and cream in individual dishes.
Either way, serve immediately while the cream is at its best texture.
Strawberries and Cream
Ingredients
Ingredients (~6 servings)
- ~2 lbs fresh strawberries
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
Instructions
- Wash and dry strawberries completely, then hull and slice into bite-sized pieces.
- Add cold cream and vanilla to stand mixer bowl.
- Sift in powdered sugar.
- Mix on medium-low speed until thickened, then increase to high speed.
- Whip until just before stiff peaks form.
- Finish with hand whisk for 30 seconds until cream holds soft peaks.
- Serve cream in a bowl with strawberries on the side for dipping or layer in individual dishes.
- Serve immediately.
