Description
A delicious no-cook dessert featuring fresh strawberries and a creamy blend of sour cream and whipped cream.
Ingredients
Scale
- 32 ounces (907 g) fresh strawberries, plump, ripe, and vibrant red
- ½ cup (120 ml) sour cream, full-fat preferred
- 2 tablespoons (30 ml) light brown sugar
- ½ cup (120 ml) heavy cream
- 3 tablespoons (24 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract, pure
- 2 tablespoons (30 ml) orange liqueur, brandy, or cognac (optional, for macerating strawberries)
- Medium mixing bowl
- Small mixing bowl
- Electric mixer
- Serving dishes or glasses
- Spoon
Instructions
- Step 1: Place the fresh strawberries in a medium-sized bowl. Drizzle with 2 tablespoons of orange liqueur or brandy if using. Toss gently to combine. Allow the strawberries to macerate at room temperature for about 10 minutes. This resting time releases their juices and intensifies flavor without making them overly soft.
- Step 2: In a small bowl, stir together ½ cup sour cream, 2 tablespoons light brown sugar, and 1 teaspoon vanilla extract until smooth. Taste and adjust sweetness if desired. This mixture will add tanginess and balance the strawberries’ natural sweetness.
- Step 3: In a separate bowl, use an electric mixer to whip ½ cup heavy cream until soft peaks form. Add 3 tablespoons powdered sugar and continue beating until the cream thickens and holds stiff peaks. Watch carefully to avoid over-whipping that can cause the cream to turn buttery. The texture should be fluffy and light.
- Step 4: Pour the sour cream mixture into the whipped cream. Using a spatula, fold gently just until the mixtures are well blended. Folding keeps the whipped cream airy for a balanced and smooth texture throughout. The combined cream should look consistent and fluffy.
- Step 5: Spoon the macerated strawberries evenly into six serving dishes or glasses. Divide the sweet cream mixture over the strawberries. Serve immediately for the freshest taste and best texture.
Notes
- Room Temperature: Keep the assembled dessert in an airtight container at room temperature for up to 1 day to prevent strawberries from becoming overly soft and cream separation.
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent spoilage of sour cream.
- Freezing: Transfer to a freezer-safe container or bag and freeze for up to 1 month. Thaw in the refrigerator before serving to preserve texture.
- If strawberries taste bland, extend maceration up to 15 minutes to release more natural juices and enhance sweetness.
- When cream isn’t thickening sufficiently, continue whipping for an extra 1-2 minutes to reach the proper soft peak stage.
- If the sweet cream mixture is runny, add an additional tablespoon of powdered sugar and gently fold to thicken without altering flavor.
- For a lighter cream, substitute half of the heavy cream with coconut cream 5 minutes before serving, folding carefully to achieve a desired texture.
- To prepare ahead, keep strawberries and sweet cream mixture separate until just before serving to avoid sogginess.
Nutrition
- Calories: 350
- Sugar: 15g
- Sodium: 25mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg