One of the great joys of May in Tennessee is fresh strawberries. Delight your friends or family with this simple dessert that is always well received. My late mother, Janie May Clayton, often made this dessert in a busy house with four children. She didn’t have time to assemble complicated recipes, and this recipe has stood the test of time. Mom was an active member of the Junior League of Knoxville, and I remember that she’d often serve this at luncheons, events, and at home. This is not a new dessert, but it is an easy solution for a busy host. I hope this becomes one of your go-to recipes. The stars of the dessert are the seasonal berries.
Serves 6
Prep Time 30 minutes
Total Time 2.5 hours
Directions:
In a glass bowl, sprinkle the sliced strawberries with a tablespoon of granulated sugar and ½ cup of water. Stir, cover, and refrigerate for 2-3 hours. This will release the juice of the strawberries and add sweetness to the berries.
Make the whipped cream:
In a chilled metal bowl, beat cold heavy cream, powdered sugar, and vanilla extract until thick and fluffy.
Assemble:
Place a slice of cake on a pretty plate, or a cute glass, add a spoonful of whipped cream, and top with strawberries. Garnish with fresh mint leaves.
Ingredients:
One store-bought pound cake or angel food cake
1 ½ cups heavy whipping cream (at least 30% fat)
1 tbsp. granulated sugar
½ cup filtered water
½ cup powdered sugar
1 tsp. vanilla extract
Two lbs. fresh strawberries, washed, cored, sliced