Strawberries With Mint Whipped Cream

“These looked so beautiful that I wanted to save them, where else? I want to serve these later in summer when we have an appreciation day for all our nursing staff! Everyday Food, June 2008.”

Ingredients Nutrition

  • 14 cup sugar
  • 2 cups packed fresh mint leaves, and stems coarsely chopped, plus sprigs for garnish
  • 1 cup heavy cream
  • 1 quart strawberry, hulled and thinly sliced
  • 18 cup toasted chopped almonds or 18 cup toasted chopped macadamia nuts or 18 cup toasted chopped cashews


  1. In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil.
  2. Remove from heat; steep 15 minutes.
  3. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible.
  4. Discard solids.
  5. Let cool (makes about a cup).
  6. Meanwhile, in a large bowl, whip cream until stiff peaks form.
  7. Gently fold in cup of a syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
  8. Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. (You can use martini glasses or champagne flutes.).
  9. Top each with a mint sprig and chopped toasted almonds (optional).
  10. *You can also use the mint syrup 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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