When we moved into our house three summers ago, we were pleasantly surprised to find a small strawberry patch growing in the side yard. Mmmm, strawberries. We harvested a few handfuls of berries that year and thought we were in heavan. Each year though it has only gotten better and better.
This year, I was sure the harvest would be slim because of the cold, rainy spring and early summer we had here in Oregon. I’m sure glad I was wrong! Once it got warm and sunny a few weeks ago, the berries went nuts! Each day for the past couple weeks we’ve been able to go out to patch and pick a few handful – enough for snacking and tasty little after-dinner treat!
Nothing beats a little cup of fresh, sweet strawberries straight out of the garden with a scoop of homemade whip cream. My sister was in town a few weeks ago and questioned why we make whip cream every night when you can just buy a can of it. Why? Are you kidding? Have you ever tasted fresh whip cream? Well, now she has!
Making whip cream is super easy and only takes about 2 minutes. Here’s what I do:
First, I put the metal bowl from my KitchenAid mixer into the freezer for a few minutes to get it nice and cold. It’s important to keep the bowl that you’ll be using super cold – makes the whipping cream stiffer.
After the bowl is cold, I pour 1/2 pint (about a cup) of whipping cream or heavy whipping cream into the bowl. Add about 1/8 cup of powdered sugar and 2 tablespoons of vanilla to the cream. Beat the cream on the highest setting for approximately 1 1/2 minutes until soft peaks form. Done.
If you want to add a little extra flavor, add a little cinnamon to the cream. Mmm, that’s good too!
But alas, I think there’s only a couple more days worth of desserts. I’ll miss you strawberries. See you again next year!