Strawberries with Balsamic Whipped Cream & Bl...

Strawberries with Balsamic Whipped Cream & Black Pepper

Strawberries and Balsamic Whipped Cream crop

Strawberries and whipped cream are a perfect pair: the brightness of ripe red fruit is tamed by the paradoxically right lightness of air-fluffed cream. Together, they make a classic simple dessert whose charm is hard to deny. All kinds of ice creams, cheesecakes, shortcakes, and numerous other springtime treats have riffed on the strawberries and cream theme, and when done well, it’s one of the best combos in the culinary canon.

While it’s hard to improve upon near perfection, this bold update on berries and cream adds a new layer of depth and intrigue. This is such a great example of how just one or two ingredients can shift the direction of a recipe; in this case, a dash of balsamic vinegar and some crushed black pepper mixed into the whipped cream lend a sophisticated edginess and a touch of heat that further enhance the strawberries’ sweetness, like a leather jacket on top of a sundress.

COOK’S NOTE: For best results, be sure that your cream is very cold and your mixing bowl is very clean before whipping!

Strawberries with Balsamic Whipped Cream & Black Pepper

Serves 2
Recipe by Karolina Wiercigroch

Total Cooking Time: 10 minutes
Active Cooking Time: 10 minutes

  •  1 cup fresh strawberries, cut in halves
  • ½ cup heavy cream, very cold
  • 1 tablespoon good quality balsamic vinegar
  • 1 teaspoon agave syrup
  • Fresh peppercorns, lightly crushed, to serve

Combine cream, agave syrup, and vinegar in a large bowl or stand mixer. Beat on medium speed for about five minutes, until soft peaks form. Transfer cream to a bowl and top with lightly crushed black pepper.

Arrange strawberries on a plate and serve with a bowl of cream.

This recipe was featured as part of the story “The Bearable Lightness of Eating,” from Spoonful’s Spring 2017 issue, “Air.” Subscribe today for more creative seasonal recipes, personal food narratives, and profiles of culinary artisans.

Photos by Karolina Wiercigroch

Emily Kovach is the Web Editor at Spoonful Magazine. She’s a fan of oysters, dumplings, nearly every kind of cheese, hoppy beers, and gin cocktails. While she’s intrigued by the incredible food scene in her hometown of Philadelphia, her favorite meals are at home, shared on the back porch with her cozy little family and their dog Jacket.


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