Strawberries are one of our favorite things about warm weather. When they show up at our local farmers’ market, we know it’s time for a backyard barbecue. Here, we let the fresh fruit shine, accentuating it with a vanilla-infused whipped cream and a crunchy top layer of graham cracker bits. You can prep this dessert hours before dinner, making it a low-effort finale to your meal. We really like setting up the dessert into individual jars for each of our guests, but you can serve this as a large-format, family-style dish too. Below you will find the recipe for this great dessert from our book Host.
Strawberries with Vanilla Cream and Graham Crackers
makes 6 servings
2 cups whipping cream
1 tablespoon vanilla extract
½ cup plus 2 tablespoons sugar, divided
2 pints strawberries, hulled and thinly sliced
1 package (6 sheets) Graham crackers, finely crushed
- To make the whipped cream, combine the whipping cream, vanilla and ½ cup sugar in a large bowl. Whip until stiff peaks form and you can scoop up a taste with your finger. Refrigerate until ready to use.
- To assemble the dessert, use a medium bowl to toss the strawberries with the remaining sugar.
- In small jars or glasses (or in one large serving dish), layer the sugared strawberries and whipped cream. Finish with a layer of graham cracker crumbs. Refrigerate until you’re ready to serve.
