Strawberries with whipped cream and strawberry jam


Serves 4


Strawberry jam

On an oven-proof tray or dish heat thoroughly at 200°f:

1 pound sugar

Meanwhile, place in a pan over high heat until it just comes to a boil:

1 pound strawberries, stems hulled, sliced

Remove from heat and mash to a pulp.

Add the heated sugar and beat briskly for 5 minutes.

Cover and let stand for 30 minutes in a warm place.

Beat briskly again for 5 minutes.

Repeat this process two more times.

Refrigerate if the jam will be consumed fresh, or place in hot, sterilized jars and seal, for later use. Or, the jam can be stored in the freezer.


Fresh whipped cream

Pour into a large mixing bowl:

Heavy cream

With a whisk, hand mixer, or electric mixer, quickly and steadily beat the cream in a circular pattern until it is whipped and almost stiff. Do not over-whisk or the whipped cream will turn to butter.


To serve, with a knife, slice or quarter:

1 pint fresh strawberries

Place the berries in individual serving bowls.

On top of the berries, add a generous spoonful of:

Fresh whipped cream

On top of the cream, add a generous spoonful of:

Strawberry jam

Garnish with:


Fresh mint or lemon balm