Memorial Day harkens the unofficial start of summer! And If you’re looking for a delightfully quick, whole-foods dessert to add to your festivities, this easy creation is sure to please. Start to finish, it only takes a few minutes, making this recipe a must-have treat to whip up throughout these coming summer months. With just a few simple, nourishing ingredients, this is my go-to when seasonal berries are at their peak. The whipped cream also pairs delightfully well with peaches, on apple pie, or dolloped in a cup of coffee.
Summer Berries with Maple-Sweetened Whipped Cream
Fresh berries of your choosing
1 – 2 teaspoons organic whole cane sugar
1 pint organic whipping cream
6 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Prep your berries by washing and cutting (if necessary). Sprinkle one or two teaspoons of organic whole cane sugar atop your berries, and add a few squeezes of fresh lemon juice. Toss to combine. Refrigerate for a few hours, up to 1 day in advance. Meanwhile, prep your whipping cream.
Maple-Sweetened Whipped Cream
Homemade whipped cream is simply pure cream whipped until soft peaks form and then sweetened to taste. It was one of the first sweet treats I made when we began to switch to whole foods, and it can’t be any easier to prepare. Before beginning, choose a bowl that will allow the cream to nearly double in size. Chill the bowl and your beaters in the freezer for ten to 15 minutes.
Once chilled, whip the cream on high using a hand-held mixer until it nearly doubles and soft peaks form. Add 6 tablespoons of pure maple syrup and 1 teaspoon of pure vanilla extract. Whip on medium until just combined. Taste and add more maple syrup if you like a sweeter whipped cream. Serve immediately over the berries. Enjoy!
What dessert will be gracing your table this holiday weekend? I’d love to hear some of your favorites in the comments! I’ll be back on Wednesday to post week 4 of the F&C Reading Group. Until then … happy Memorial Day!
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