Berries and Cream

By Yossy Arefi

Published June 20, 2024

Berries and Cream
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
15 minutes, plus 30 minutes macerating
Prep Time
5 minutes
Cook Time
10 minutes, plus 30 minutes macerating
Rating
4(115)
Notes
Read community notes

Made with just a few ingredients presented beautifully, berries and cream is the perfect cap to a summer meal. If you keep vanilla bean paste on hand, this would be an excellent way to use it: Substitute an equal amount of vanilla bean paste for the extract. If you’re feeling up to it, you can whip the cream by hand, but you can also use an electric mixer. The berries and cream can be assembled up to four hours in advance, covered and stored in the refrigerator. But for the best appearance, wait until just before serving to add the final layer of berries on top.

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Ingredients

Yield:4 generous servings
  • 4cups fresh mixed berries (any combination of whole raspberries, blueberries, blackberries and sliced strawberries)
  • 4tablespoons/50 grams granulated sugar, plus more as needed
  • 4teaspoons vanilla extract
  • 1cup/240 milliliters heavy cream
  • 1cup/240 grams full-fat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

387 calories; 24 grams fat; 15 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 5 grams protein; 46 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

    Add the berries to a medium bowl. Sprinkle 2 tablespoons sugar and 2 teaspoons vanilla over top. Stir gently to combine. Let the berries macerate for at least 30 minutes and up to 2 hours, until juicy. Taste and add a bit more sugar, if desired.

  2. Step 2

    Meanwhile, in a large bowl, whisk the heavy cream, yogurt and the remaining 2 tablespoons sugar and 2 teaspoons vanilla until soft peaks form, 7 to 8 minutes. (Taking a break is OK!) You may assemble the berries and cream and serve immediately (see Step 3), or cover and store up to 4 hours in the refrigerator. If storing berries and cream separately, cover and refrigerate up to 8 hours.

  3. Step 3

    To assemble, spoon a large dollop of yogurt cream into each of 4 (12-ounce) clear serving glasses. Top each with about ¾ cup of berries (with their syrup, as desired) then spoon the remaining cream evenly over the top of the berries. Top each glass with the remaining berries and serve immediately.

Ratings

4 out of 5
115 user ratings
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Cooking Notes

JT NY

Berries and cream, berries and cream, I'm a little lad who loves berries and cream.

CJ in NY

May Greek yogurt be used in this recipe? May I substitute honey or maple syrup for the granulated sugar? Thank you! I also plan to add some fresh mint.

Janet H.

I made this this morning with the yogurt thatI had on hand, which was a heavy-textured, full-fat greek yogurt. Super good as a breakfast and a dessert. My husband gilded the lily by adding granola, because I guess full-fat yogurt and heavy cream wasn't enough calories ;-). So to the reader who asked about using full fat greek yogurt, thumbs up.

ATM

To make vegan /dairy free/ there’s a good whipped cream (Rich’s) that tastes almost as good as the real stuff and whips up nice and light.

Chris

Excellent recipe. I alternated the berry mixture and the cream mixture with slices of thick-cut, store-bought poundcake in a large trifle dish - and refrigerated the whole thing several hours before eating. To keep the cream mixture set, light, and fluffy, I added a bit of Instant ClearJel (instant pie thickener) as insurance against “weeping”. Great results, such a treat!

Hanna

I'm guessing the author thought non-flavored would be better as they chose that. I'm sure you could use vanilla flavored, but you would then want to omit/restrict the vanilla paste/extract the first time and it would be different (which might or might not be worse). Why not try the recipe as printed and then modify it after if it suits you? Or, just go for it and save a trip to the store (if that's why you're asking).

patricia

Or add some fresh lemon juice to the cream, a little sugar, stir and refrigerate for a few hours. It makes an easy tangy “custard.”

caroline A

I made with plain Greek yogurt and just added a little powdered sugar while whipping to cut the greek tartness and it turned out delicious!

Rev. Connie

This was easy and delicious. I would serve at a dinner party if I had some elegant glasses to put it in.

Julie A. Hubbard

2 or 4 teaspoons of vanilla extract?

Euphemia Thompson

2 in the fruit. 2 in the cream. 4.

SH

I used 1c. full fat Greek yogurt and 1c. whipping cream, cut the sugar to 1tbs. and added a tablespoon of balsamic vinegar with the vanilla to the fruit. Everyone loved and the teenagers came back for seconds. We will make again!

dimmerswitch

Made per recipe using regular, whole fat yogurt and cream as written. Delicious, delicate texture needs to be used within several hours of making it. Then again with full fat, 5%, Greek yogurt and again with reduced fat, 2%. Also delicious, more full bodied, and leftovers next day could be re-whisked to enjoy over fresh peaches and raspberries at breakfast. Didn't discern any difference between 2% and 5% Greek yogurt for that carry over stability.

Robyne

Unbelievably delicious, and so little effort. Added less sugar, could not find my vanilla so added concentrated balsamic.

Melissa

Made this the other night & YES you can use maple syrup instead of refined sugar. The yogurt gives the cream a nice mouthfeel and it holds up better than pure cream to the elements. Tastes a bit like creme fraiche.

Kim Fenner Johnson

I use Sour Cream instead of Full fat Yogurt. I do prefer it taste wise. No other changes. Excellent dish for summer treats, too.

Mary

Its even tastier and more traditional to omit the yogert. Just increase the whipping cream.

KC

My yogurt and cream remained runny, even after 10 minutes in my kitchen aid mixer, on high, with whisk attachment. Can anyone tell me what I did wrong? I used high quality organic yogurt, which is a little runny (European style). Could that be the problem?

Acts Like Summer

I substituted maple syrup for the sugar and just loved this. I usually only buy plain fat free Greek yogurt but for the first time making this decided to buy full fat regular yogurt. Next time I may make some more modifications with the Greek yogurt and/or dairy free creamer to cut down on lactose since I am a little intolerant.

Kim Fenner Johnson

I use Sour cream to the same effect.

TBCox

Delicious and soo simple. We are swimming in local peaches and blackberries, so cut up some peaches instead of using other berries. Highly recommend.

Marci

I already had some whipping cream that I had made for another dessert. I just folded that into nonfat Greek yogurt along with a little more sugar and vanilla... Delicious!

Ariel

Delightful!

HQ

Lovely refreshing dessert. Plain full fat Greek yogurt and heavy cream produced a lightly tangy cream with a luscious texture. Served with strawberries and blackberries. Would probably be delicious on pound cake or (American) biscuit to take it in the shortcake direction!

Bob T

Everyone enjoyed. Used smaller cups 6oz. Made 6 servings

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