Birmingham chef Frank Stitt of Chez Fonfon and Bottega reveals the best way to maximize the delicious strawberry flavor with this classic British dessert. Fresh mint emphasizes the refreshing sweetness of strawberries in their prime, delicately grounded by bouncy whipped cream.
recipe 
yields
Serves 4
2 cups ripe strawberries, stems removed
1/4 cup granulated sugar
Zest and juice of 1 lemon
2 cups heavy cream
2 tablespoons powdered sugar
1 tablespoon pure vanilla extract
1 cup quartered strawberries for garnish
4 mint sprigs for garnish
ingredients
steps
- In a bowl, marinate 2 cups of ripe strawberries, stems removed, with ¼ cup of granulated sugar and the juice of 1 lemon for 20 minutes; transfer to a blender or food processor and puree to make a coulis.
- Pass through a fine–mesh sieve.
- In bowl of a stand mixer fitted with whisk attachment, whip 2 cups of chilled heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of pure vanilla extract until soft peaks form.
- Remove from stand and fold in strawberry coulis with a spatula.
- Divide into four bowls and garnish with 1 cup of quartered strawberries, 4 mint sprigs, and zest from 1 lemon.
Date Published: 04.28.25
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Recipe by Frank Stitt
Frank Stitt, Birmingham, Alabama -
Contributing City
Birmingham
