Berries and whipped cream
Fresh strawberries and raspberries with cream whipped by hand and a little vanilla. No sugar.
- Hands-on
- 10 min
- Total time
13 min, show breakdown
- Prep 10 min
- Cook 0 min
- Clean up 3 min
- Pans
- 0
- Ingredients
- 4
- Cost/serving
- $1.67
Per serving
- Calories
- 246
- Protein
- 2.6 g
- Fiber
- 3.5 g
- Net carbs
- 7.7 g
- Fat
- 22 g
High in (% Daily Value per serving): Vitamin C 59%, Vitamin A 27%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1 cup strawberries (152 g)
Same amount as: 240 mL.
½ cup raspberries, fresh or frozen (62 g)
Same amount as: 120 mL.
½ cup heavy cream (119 g), very cold
Same amount as: 120 mL.
½ tsp vanilla extract (2.1 g)
Same amount as: 2 mL.
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Whip no more than 1 cup of cream at a time by hand. Whipped cream holds 1 day in the fridge; whisk a few strokes before serving.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (167 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 246 | ||
| Total fat | 22 g | 28% | |
| Saturated fat | 14 g | 69% | |
| Cholesterol | 67 mg | 22% | |
| Sodium | 17 mg | 1% | |
| Total carbohydrate | 11 g | 4% | |
| Dietary fiber | 3.5 g | 13% | |
| Total sugars | 6.8 g | ||
| Net carbs† | 7.7 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.95 mcg | 5% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.58 mg | 3% | |
| Potassium | 221 mg | 5% | |
| Vitamin A | 246 mcg | 27% | |
| Vitamin C | 53 mg | 59% | |
| Vitamin E | 1 mg | 7% | |
| Vitamin K | 6 mcg | 5% | |
| Thiamin (B1) | 0.04 mg | 3% | |
| Riboflavin (B2) | 0.14 mg | 11% | |
| Niacin (B3) | 0.51 mg | 3% | |
| Vitamin B6 | 0.07 mg | 4% | |
| Folate | 27 mcg | 7% | |
| Vitamin B12 | 0.11 mcg | 4% | |
| Magnesium | 21 mg | 5% | |
| Zinc | 0.37 mg | 3% | |
| Selenium | 0.66 mcg | 1% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Put a large bowl and a whisk in the freezer for 10 minutes. Rinse the berries and pat dry.
Cut the leaves off the strawberries. Halve or quarter them.
Pour the cold cream and vanilla into the cold bowl. Whisk fast, tilting the bowl, for 3–5 minutes.
Done looks like: Cream thick and fluffy. Soft peaks that bend over at the tip when you lift the whisk. Divide the berries into 2 bowls. Spoon the cream on top.
Equipment
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Cream won't thicken | Cream or bowl too warm, or cream with too little fat. | Use heavy cream (at least 35% fat). Chill the bowl and whisk, then keep going. |
| Grainy, lumpy cream | Whisked too long and turning to butter. | Stop at soft peaks. If it starts to look grainy, stir in 1 tablespoon of cold cream by hand. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.