Strawberries With Sugar and Cream
"Just a simple little ending to your summertime supper."
photo by gailanng
- Ready In:
- 5mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
- 2 cups fresh strawberries
- 1⁄4 cup sour cream
- 4 teaspoons brown sugar
directions
- Rinse strawberies but do not hull. Gently pat dry and place in serving bowl. Mix sour cream and sugar in small bowl. Serve strawberries with sour cream mixture for dipping.
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Reviews
-
A recipe that increases my aerodynamics by reducing drag. In other words...quick, quick, quick (and good). Made for Everyday Is A Holiday. -
HI JACKIE Love this treat. Easy, simple. Have been doing this for decades. My kids favorite way to eat strawberries. A nice decadent dessert without any regrets. I have used low-fat sour cream with great effect. Also used instead of Whipped cream for shortcakes. Good with mixed fruit salads as well. Never thought to post. Thanks Judy in WA -
Living in England, where strawberries and cream is nearly the national summer dish, I have had the combo many times. However, I have never before thought of using sour cream and I was unsure of how it would turn out but it was truly yummy. I used reduced fat sour cream to make the guilt factor pretty low. I really liked the slightly tangy taste from the cream and in many ways. Made for PAC Fall 2009. -
This is how my Dad always ate stawberries. As a child I prefered just the sugar! Now this is my absolute favorite way to eat fresh picked strawberries! -
One of my daughters thinks cream and sugar are food groups. :-) She loves this and so do we. And for what it's worth, I have printed a TON of your recipes to try...we seem to share the same palate. Keep on sharing them...I gain weight just reading them!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
