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This sweet, simple recipe will add a burst of color and freshness to your next spring or summer gathering.
When I see the first red, ripe strawberries showing up in the produce section of the grocery store, my thoughts always turn to this recipe from my dear mom’s collection. She left us way too soon and as time goes on, I realize just how many wonderful traditions and memories she left behind.
This recipe is one of many that have stayed with me over the years and with the sun shining outside and Mother’s Day coming Sunday, I thought this was the perfect time to share it with you.
It seemed that for a big portion of my early life, there was always a wedding being planned or a baby being born. It’s a big family thing. More often than not, it was Mom who hosted all of the bridal and baby showers and you could pretty much depend on the fact that a bowl of Strawberries with Creme de Menthe Whipped Cream would be included among all the other delicious offerings. It also made an appearance at many of our summer BBQ’s.
And, I was always so happy to see it.
I’ve been disappointed with the quality of the strawberries in recent years but we have GORGEOUS berries this season. They came early and they came delicious!
For a clean, pretty presentation, instead of hulling the strawberries I like to take a thin slice off the top to remove the leafy stem. You don’t really lose that much of the good part of the berry and they’ll look nice and neat in the serving bowl.
You can absolutely use Cool Whip for this recipe. I won’t judge because I am an equal opportunity whipped topping supporter. But, I wanted to go through the steps of making whipped cream from scratch for anyone who’s never done it. I know you’re out there.
For the best result use a metal bowl and metal beaters. I’m using a hand mixer here because I like the control I have with it you but a stand mixer with the metal whisk attachment will do the job as well. Before you get started whipping, place the empty metal bowl, along with the metal beaters, in your freezer for about 20 or 30 minutes to get them very, very cold.
Add a pint of heavy whipping cream to your chilly bowl and 1/2 cup of powdered sugar. Some folks use granulated sugar but the powdered sugar dissolves easily into the cream and I just like it better…so there.
Whip the cream and sugar on the highest speed you can use without cream flying all around your kitchen. That’s a professional cooking term. At first you’ll just see some bubbles and feel like it’s not working, but hang in there. Have faith. It’s going to happen.
Okay, now we’re getting somewhere. I’m liking the look of this. It’s beginning to thicken and it’s getting some body. But it’s not quite there yet.
Okay, I’m happy with this consistency. Nice and creamy. Someone grab a spoon! It took me about 5 or more minutes, from start to finish, to get the cream to this consistency.
Creme de menthe is a sweet, somewhat syrupy, deliciously minty liqueur. I am not in the mindset that adding this ingredient makes this dish inappropriate for the kiddos. Au contraire. We’re talking 2 tablespoons of 60 proof liqueur added to an entire pint of heavy cream. It adds delicious minty flavor but does not taste boozy in the least.
I consumed tons of this whippy stuff when I was a little one and look how great I turned out…okay, maybe that wasn’t the best example. Let’s move on.
Start with 2 tablespoons and then give it a taste and add more if you want more mint flavor.
Just gorgeous. It says spring, warm weather, let’s get married, let’s have a baby….
Strawberries with Creme de Menthe Whipped Cream
- 1 pint heavy cream
- 1/2 cup powdered sugar
- 2 to 3 tablespoons Creme De Menthe or to taste
- 2 pounds fresh whole strawberries stems removed
Place a large metal mixing bowl and metal beaters (or wire whisk from stand mixer) in your freezer for 20 to 30 minutes, or longer, until very chilled.
Pour the heavy cream into the chilled bowl and the powdered sugar. Beat with chilled beaters at a high speed until thick and creamy. This will take at least 5 minutes or more. Use a spoon to fold in 2 tablespoons of creme de menthe. Taste and add additional creme de menthe, if desired.
Serve with strawberries for dipping.