food matters / 29
Whipped Cream
For best results, start with cold heavy cream and a chilled bowl and whisk 
(or attachment if using an electric mixer).
Ingredients
1 cup cold heavy cream
¼ cup granulated sugar
1 teaspoon vanilla extract
Directions
Using a whisk or mixer, beat heavy cream, sugar and vanilla until thickened 
(3 to 4 minutes). Do not overbeat into stiff peaks. Refrigerate until needed.
Strawberry Filling
Note: Farm-fresh berries may need little or no added sugar depending on 
ripeness, so taste first, then adjust with sugar if too tart. 
Ingredients
2 pints ripe freshly picked strawberries, rinsed and dried
2 tablespoons sugar, or to taste
Sprigs of fresh mint, optional garnish
Directions
1.	 Hull cleaned strawberries, then cut in half 
or slice thinly.
2.	 In a bowl, gently crush a quarter of the 
berries with a fork or fingers to release 
juices.
3.	 Mix in sliced berries and sugar, adjusting 
according to taste.
4.	 Set aside, covered, for 30 minutes to deepen flavor. Do not refrigerate.
Directions for Assembly
1.	 Using fingers, separate a biscuit evenly in half and place on a dessert 
plate.
2.	 Onto the bottom half, spoon a dollop of whipped cream and ap­
proximately ½ cup of strawberries with juice.
3.	 Place another dollop of whipped cream on top of the berries and 
place the biscuit lid on top. Garnish with a sprig of mint or extra ber­
ries. Serve with a fork and knife.
Clockwise: Marlo Rimalovski, Lila Rimalovski and Sophie Charlap enjoy their 
harvest at Alstede Farms many Junes ago. 
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