Strawberries are BACK!!! We are truly blessed here in California because our climate is perfect for growing big, juicy, and sweet strawberries for us to eat. These delectable little ruby-red nuggets can be found at several stalls at the Saturday morning market, including Fang Farms, Yoon Chao’s, Golden Roots, and Williamson Farm. I taste-tested them myself and believe me, you don’t want to miss out on this season’s strawberries.

Aside from tasting amazing, strawberries are actually super healthy! They are an excellent source of fiber, antioxidants, vitamin C, manganese, folate, and potassium. All of these provide the typical health benefits, such as a reduced risk of heart disease, but strawberries have the added benefit of regulating blood sugar. It’s true! Strawberries have been shown to slow down glucose digestion, reducing spikes in glucose and insulin following a carb-rich meal. This makes strawberries great for folks managing their glucose levels while also helping to prevent metabolic syndrome and type 2 diabetes. Everyone wins when it comes to strawberries!

Of course, eating strawberries right from the basket is the best and easiest way to enjoy them. My own basket didn’t even make it home before I’d gobbled them all up! But if somehow you do manage to get a basket or two home untouched, there are loads of lovely things you can do with them. You can make them into jelly or jam, toss them into a salad, use them to garnish breakfast, and more. Though the best thing to do with them, in my opinion, is to turn them into dessert. Try out my recipe for strawberries and cream for a well-deserved sweet treat!

Strawberries and Cream

This recipe comes to you from Rowan Wilson

Prep Time: 10 min      Cook/Chill Time: 10-20 min      Total Time: 20-30min

Ingredients

Whipped Cream

• 1-pint heavy whipping cream
• 1 cup sugar
• 1 tsp vanilla extract

Strawberry Compote

• 2 Baskets of Strawberries (3 if you want to add in some fresh berries at the end)
• 2 tbsp sugar
• 1 tsp lemon juice
• Splash of water

Instructions

Strawberry Compote

1. Cut the strawberries into thick slices. (If you bought extra, set them aside to toss in later with the cooked strawberries for a pop of fresh flavor).
2. Place the sliced strawberries into a saucepan with the sugar and a splash of water, and bring to a boil.
3. Once boiling, reduce heat to low and continually stir the strawberry and sugar mixture until a sauce begins to form and the strawberries become soft. Remove from heat and let cool.

Whipped Cream

1. Combine all ingredients in your standing mixer or in a mixing bowl and whip by hand or with a machine until light and fluffy. For extra love, “accidentally” put a little too much vanilla extract – I like to let my teaspoon overflow a little into the bowl and go “ooops!” (;
2. Use immediately, or chill in the freezer for 10 minutes for a thicker consistency.

Putting it All Together

1. In your fanciest bowl or clear glass container, layer strawberry compote with your whipped cream. If desired, toss in some freshly sliced strawberries to add a bright pop of flavor.
2. Eat with a spoon or a graham cracker or whatever fun way you want. Enjoy!