There are few things that give us more joy than biting into a perfectly ripe, sweet summer strawberry (or 12). But when we want a little extra sumpin' to eat with them, we won't settle for Reddi-wip. Sure, you could eat your berries with whipped cream and sugar. Or you could try these inspired, creamy-crunchy riffs instead. Dip your berries into the creamy dip first, then roll 'em in the crunchy topping. All of the following recipes make 4 servings.
Grind seeds from 2 green cardamom pods in a spice mill or a mortar and pestle. Mix cardamom with ½ tsp. granulated sugar in a small bowl. Add ½ cup crème fraîche and whisk until slightly thickened. Serve with demerara sugar.
Mix ½ cup room-temperature mascarpone, 1 Tbsp. sugar, 1 tsp. Grand Marnier, ½ tsp. finely grated orange zest, and ¼ tsp. vanilla extract in a small bowl. Serve with chopped salted, roasted pistachios.
Beat ½ cup heavy cream in a small bowl to medium peaks; fold in ¼ cup store-bought lemon curd. Grind 1 Tbsp. sugar and ½ tsp. dried lavender in a spice mill or a mortar and pestle. Mix with ⅓ cup sugar in another small bowl.
Plus, how to make the most pillowy, perfect whipped cream by hand:
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