A bowl with whipped cream and berries
Photography, Anguel Dimov

Berries With Whipped Cream

Put this easy dessert on rotation all summer long.

“Never underestimate the magic of whipped cream and berries,” writes food blogger Bri Beaudoin of Evergreen Kitchen. This ultra-easy dessert is sweet, tangy and can be made with different fruits as they come into season. “This understated dessert is one of my favourites to make – and eat – in the summer. Fresh berries are steeped with vanilla and lemon zest, then spooned over fluffy whipped cream with abandon,” Beaudoin explains in her book Evergreen Kitchen: Weeknight Vegetarian Dinners For Everyone. “Adding Greek yogurt (or sour cream) to whipped cream gives it a refreshing tang. The crushed gingersnap cookies are optional, but highly recommended for a hit of spice and crunch.” You can use use coconut whipped cream instead of the whipping cream and yogurt to make the dish vegan.

A bowl with whipped cream and berries

Berries With Whipped Cream

Bri Beaudoin's recipe for whipped cream made with yogurt served with a sweet berry mixture.
Total Time 40 minutes
Course Dessert, Snack
Servings 6

Ingredients
  

  • 4 cups (about 1¼ lb / 567 g) mixed fresh berries see note #1
  • ½ cup granulated sugar divided
  • 1 tsp lemon zest more for garnish
  • 1 vanilla bean split and seeds scraped, divided (see note #2)
  • 1 cup whipping cream
  • ½ cup plain full-fat Greek yogurt or sour cream
  • ½ cup crushed gingersnap cookies optional

Instructions
 

  • In a medium bowl, combine the berries, ¼ cup of the sugar, lemon zest and half of the vanilla seeds. Gently stir to combine. Let sit for at least 30 minutes to soften.
  • In a separate medium bowl, combine the cream, yogurt, the remaining ¼ cup sugar and the remaining half of the vanilla seeds. Using a handheld mixer fitted with the whisk attachment, whip the mixture until it holds medium-stiff peaks. (When the beaters are lifted, the tip of the peak should curl over just slightly but otherwise hold its shape.)
  • Divide the whipped yogurt cream and the berries and their juices among bowls. Garnish with crushed gingersnaps (if using) and lemon zest. Serve immediately.

Notes

  1. Mix your favourites: raspberries, blueberries, strawberries, blackberries, etc. If using a larger berry like strawberries, first chop them into bite-size pieces.
  2. To scrape the seeds from a vanilla bean, slice the bean in half lengthwise. Use your fingertips to hold down the tip of the bean on the cutting board, and run the dull side of the knife down the pod to scrape out the seeds. Alternatively, you can use 1 tbsp of vanilla bean paste or 2 tsp pure vanilla extract.

More recipes from Bri Beaudoin

Falafel Bowls
Bri Beaudoin's recipe for crispy homemade falafels served bowl-style with classic sides.
Get the recipe
image of falafel on plate with tzaziki

Charred Sweet Potatoes With Tomato Chili Jam
Bri Beaudoin's recipe for vegetarian bowls with charred sweet potatoes, roasted chickpeas, feta and tomato-chili jam.
Get the recipe
A dish with roasted sweet potatoes, chickpeas and other healthy ingredients

Smashed Potatoes and Roasted Cauliflower Bowls
Bri Beaudoin's vegetarian bowls with smashed potatoes, roasted cauliflower and a fresh sauce of feta cheese, herbs and lemon.
Get the recipe
A tan bowl with vegetables and salad

Barbecue Pulled Mushroom Sandwiches
Bri Beaudoin's vegetarian version of a classic pulled pork sandwich, made with King Oyster mushrooms and plenty of slaw.
Get the recipe
A hamburger bun with coleslaw and mushrooms prepared in the style of pulled pork.

Crispy Rice Salad with Smashed Cucumbers
This delicious and easy meal salad recipe by Bri Beaudoin has crunchy toasted rice and plenty of fresh vegetables.
Get the recipe
A white plate with salad and pink dishes with drinks and garnishes next to it.

Pea Fritters and Fries with Tartar Sauce
The perfect spring snack food, courtesy of Bri Beaudoin.
Get the recipe
A tray with pea fritters, potato wedges and tartar sauce on a light pink background

Cheesy Chipotle Quinoa Bake
A cheesy comfort-food one-pot meal from Bri Beaudoin's Evergreen Kitchen.
Get the recipe
A pot with food and a side of green onikons shot from above.

Spicy Miso Ramen Soup
The silky smooth broth in Bri Beaudoin's miso soup recipe gets its salty and spicy flavours from white miso and sambal oelek hot sauce.
Get the recipe
A bowl of ramen from above

Firecracker Tofu With Broccolini and Chili Garlic Oil
This ultra-healthy (and spicy) sheet-pan recipe from Bri Beaudoin's new Evergreen Kitchen cookbook is packed with tons of nutrition.
Get the recipe
A metal tray with broccoli and sides

A book cover in a light frame

Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Share this article:

Sign up for our Good Life newsletter and get a FREE Easy Week Night Dinners Recipe Booklet

Name(Required)
This field is for validation purposes and should be left unchanged.