The abundance of delicious local produce in Northern California means that summer fruit on its own is a dessert in itself. Ok, so maybe a few chocolate chips along with it really completes things.
The other day, the kids and I went to Gilroy Gardens–an amusement park geared towards younger kids–for a fun day with my in laws who had gifted us season passes (yay for lots of summer fun!). Along the way, they made a stop for strawberries at my father-in-law’s (aka “Gramps”) favorite spot because they sell Albion strawberries, which were developed by the University of California to be especially sweet and delicious.
They picked up three pints for us too and, while these are delicious all on their own, I thought it would be fun to make homemade whipped cream for a more complete summer dessert. I still had a small container of heavy whipping cream leftover from Reece’s Ninjago birthday party and it was a use it or lose it situation, so, you know, I HAD to.
Homemade whipped cream is simple to make and can even give you a good calorie burn if you choose to whisk it by hand. 😉 I had never thought to make it until Ellie made it with my kids one time and now I’m hooked. It’s dramatically better than any store-bought variety and free of yucky additives. It’s also easy to dress up with fun additions like cocoa powder or espresso grounds. You can even try it without any added sugar and it still tastes great.
Here’s the recipe so you can enjoy it with your strawberries as a lovely dessert this summer:
Homemade Whipped Cream
Electric mixer or whisk
8 oz heavy whipping cream
2 tsp maple syrup
1tsp vanilla extract
Chill a metal bowl and mixer attachments (or whisk) in the fridge for 10 minutes prior to beginning (optional, but it shapes up more quickly if you do this). Combine all ingredients in a bowl and beat or whisk until it becomes the consistency of whipped cream.
That’s it! Give it a try–you will not be sorry!