Strawberries With Swedish Cream

By Mark Bittman

Strawberries With Swedish Cream
Michael Kraus for The New York Times
Total Time
10 minutes
Rating
5(354)
Notes
Read community notes

Here’s a perfect summer recipe from “How to Cook Everything” for berries with Swedish cream — a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients). Make this with any berries you like.

Featured in: An Easy Cream for Berries

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Ingredients

Yield:4 to 6 servings
  • 1cup heavy cream
  • ½cup sour cream
  • Sugar or honey to taste
  • 1tablespoon any liqueur, like Cointreau or amaretto (optional)
  • 1quart strawberries, washed, hulled, and halved or quartered, if necessary
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

225 calories; 18 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 2 grams protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.

  2. Step 2

    Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

Ratings

5 out of 5
354 user ratings
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Cooking Notes

Stephanie

We eat a lot of fresh strawberries and cream in the summer and this was such a refreshing change to the standard cream. The flavors blend nicely and are not overpowering at all. We served it with a bit of fresh orange zest on top. This was very enjoyable and we will definitely make this again. Thank you!

Sharon

I love this recipe. It is so simple, while it let's the glory of the strawberries shine through. Great spring desert when the lovely strawberries hit the farmers markets.

kk

Made with Grand Marnier and Tahitian vanilla bean paste. Did not add sweetener to cream, but instead added a sprinkle of brown sugar after topping strawberries with the cream. Delightful! Will try next using Grand Marnier No 2 with raspberries and sliced peaches.

CYW

It means whip the "sweet" cream, as opposed to the "sour" cream.

Julia

Being Swedish, I have to ask—why is this called Swedish cream??

tchamilton

Do you think this would work with yogurt and whipping cream rather than sour cream?

Alexis

I skipped the Cointreau and added vanilla and a dusting of cinnamon. Delicious. Roadside strawberries from the MN countryside helped too.

Kayla A

Simple, delicious way to add some tang and thickness to homemade whipped cream. Left out the liqueur and still loved it with fresh farmers market strawberries.

Merrill Silver

What was the answer about substituting any kind of yogurt for sour cream?

cdate

Can I make this ahead of time or will it separate?

Snow Day

What do you mean "whip the sweet cream"? You mean add the sugar to the heavy cream, stir to combine, then whip? No. You mean whip the *heavy* cream, not yet sweetened.

CYW

It means whip the "sweet" cream, as opposed to the "sour" cream.

Jennie

So lovely--like eating strawberries in heaven. I spiked the cream with a dribble of Galliano, which gave it a mysterious sweetness.

Scarlett

So yum. I made it with limoncello as the liquor & used the honey. I spiced the strawberries with a bit of the liquor & mint.

tchamilton

Do you think this would work with yogurt and whipping cream rather than sour cream?

Jaki

I'm wondering the same thing - I feel like a greek plain yogurt would substitute well.

kk

Made with Grand Marnier and Tahitian vanilla bean paste. Did not add sweetener to cream, but instead added a sprinkle of brown sugar after topping strawberries with the cream. Delightful! Will try next using Grand Marnier No 2 with raspberries and sliced peaches.

Julia

Being Swedish, I have to ask—why is this called Swedish cream??

SGS

I thought the same!

Leslie

Half Swedish, half Norwegian, and I thought the same thing.

Enera

We enjoyed the cream and it was easy to fix. If Ihad more time, I might do something more elaborate or use this as the topping with shortcake.

Anne-France

Very simple and absolutely superb!

Stephanie

We eat a lot of fresh strawberries and cream in the summer and this was such a refreshing change to the standard cream. The flavors blend nicely and are not overpowering at all. We served it with a bit of fresh orange zest on top. This was very enjoyable and we will definitely make this again. Thank you!

Sharon

I love this recipe. It is so simple, while it let's the glory of the strawberries shine through. Great spring desert when the lovely strawberries hit the farmers markets.

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Credits

“How to Cook Everything”

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