Strawberry Season has arrived where I live in Central Florida. Actually it arrived shortly before Christmas, just in time for winter-weary vacationers to be so overwhelmed by the sight of gorgeous, giant red berries at the turnpike plaza stops that they are willing to pay big bucks for those first fruits. Me? Well I usually wait until the season really gets going and there’s a glut of berries in need of prompt attention. I love to make strawberry jam, strawberry shortcake, put strawberries in my smoothies, pair them with blue cheese on a green salad and still have extra for the kids to snack on.
That’s why I was excited to go berry picking with friends recently. We almost missed the opportunity, it has been so rainy lately, but thankfully the rain held off long enough for us to get two flats filled to the brim with big, juicy berries! Getting them direct from the farm saved us 50 cents/lb off the grocery store sale price – and you can’t get any fresher than just picked! I froze 5lbs., made 8 half-pints of jam, made shortcake for dessert that night and still had several pounds to eat fresh this week. So I tried a new recipe. Actually it’s an old recipe – it’s from a 1932 recipe booklet from the Birds Eye frozen foods company, but I changed it to get rid of the refined white sugar. Ok, so the original name for this recipe was “Berry Cream”, but as I was serving it to my family it ended up being called – Strawberry Fluff – and now the name has stuck.
- 12 oz fresh strawberries, sliced
- ¼ cup real maple syrup
- opt. 1 tsp lemon juice
- 1 cup organic, grassfed cream, preferably raw
- pinch of sea salt
- Put strawberries and syrup into a saucepan along with a Tablespoon of water.
- Cook the berries gently until they soften and release their juices.
- Use an emulsion blender, food processor, or regular blender to puree the berries.
- Taste the puree and add a little lemon juice or a little more maple syrup as desired until it tastes delicious to you.
- In a separate cold mixing bowl, whip the cream along with the pinch of salt until it will hold soft peaks.
- Whip in all but about a half cup of the strawberry puree until well blended.
- Place the strawberry and cream mixture into a covered container and freeze at least 3 or 4 hours stirring once every hour or so.
- Remove from the freezer and let it sit on the counter 10-15 minutes before serving.
- Spoon into dessert dishes and top with the remaining strawberry puree as a sauce.