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Strawberries with Mint Whipped Cream


You can't go wrong by adding the freshness of mint to this classic duo.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2007


  • 1/4 cup sugar
  • 2 packed cups fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish
  • 1 cup heavy cream
  • 1 quart strawberries, hulled and thinly sliced


  1. Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup).

  2. Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.

  3. Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.

Cook's Notes

You can also try the mint syrup (step 1) to sweeten iced tea or lemonade. For a bracing cocktail, add a splash to a glass filled with seltzer, vodka, and lemon.

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