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


  • 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


  • 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.


  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.

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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.
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