Berries and Cream: The Best Summer Dessert to Make Now
This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
When berries are peaking, they rarely see the inside of my fridge. At the farmers’ market, I handle comparison shopping by buying twice what I can carry. Some are devoured on site: “Mom, no one will know these even existed,” my younger son says as we shove blueberries into our mouths. The walk home is all shortcake fantasies and cobbler dreams, but as I unpack the containers, reality sets in. No baking today. Instead, I tumble raspberries and blackberries onto dishes, splash them with thick, cold heavy cream, and add a drizzle of maple syrup. We sit on the stoop and eat them just like this, a sweet and fleeting feast. This dessert needs no measuring, but if you insist:
¾ cup berries
2 tablespoons cream
1 teaspoon maple syrup
That's one serving, so scale up as needed. And if you still have leftover berries somehow, refrigerate them in a single layer on a baking sheet lined with paper towels. In-season berries are delicate. Rinsing only will hasten their demise, so hold off until you're ready to use them.
Want another berries and cream idea?
Berries with Tea-Infused Cream and Pistachios
