Patriotic Berries & CreamSHARE THIS:
Patriotic Berries & Cream
- 1 pint Oakhurst Whipping Cream
- 1 pint large strawberries
- 1 pint blueberries
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
Place your mixing bowl and beater(s) into the freezer for 10 minutes.
Meanwhile, wash and pat dry the berries. Use a strawberry huller to remove the hull, discard.
Using a paring knife, cut off the bottom tip of the strawberry so it will stand upright. Next, use a measuring spoon to make a well inside each strawberry (1-tablespoon works well).
(Don’t waste all these strawberry tidbits! Add them to a smoothie, sprinkle them over cereal and milk, or top a bowl of ice cream with them.)
In the cold mixing bowl, combine the whipping cream, sugar and vanilla. Beat until stiff peaks form.
Spoon the whipped cream into a piping bag (or a plastic bag with the corner snipped off).
Gently pipe the well in each strawberry full of cream. Top with a blueberry.
Keep the berries cold until ready to serve.
Author: Angela Paris, Blogger, www.jugglingactmama.com