Balsamic Strawberries with Maple Sea Salt Whipped Cream
The beauty of this recipe is in its simplicity. Strawberries and whipped cream are an obvious summer classic, but add balsamic and maple sea salt, and it reaches another level. The balsamic and maple work together to create a depth that’s caramelly and tangy. I love serving this to guests because the strawberries can hang out in the fridge ahead of time, and all you have to do is whip the cream. It’s a low-effort, high-reward crowd-pleaser.
~ Camilla
Harlan’s Food For Thought
The following are the macros for this week's recipe, per serving, 4 servings for the whole dish:
Protein: 3g
Carbohydrate: 37g
Fat: 25g
Calories: 345
With plenty of healthy fat and carbohydrates, this delicious and refreshing summertime snack is a great way to fuel up your energy stores before or after a workout!
Let's talk about one of our favorite fruits, the strawberry.
Strawberries have been a part of culinary creations since the Medieval times in Europe. The modern garden variety is actually a hybrid variation of two wild species, originating from France in the 1800s.
Strawberries are loaded with antioxidants and phytonutrients like Vitamin C, flavonoids, phenols, ellagic acid, and quercetin. While some of these compounds might be hard to pronounce, they have a myriad of positive benefits, including boosting immunity, cancer prevention, heart health, reduced risk of stroke, improved cognitive function, and antioxidant effects.
Summertime is strawberry season, and the best research suggests that we should eat our fruit during its native growing season. A ripe strawberry should be red throughout the entire fruit. If it's white inside, it's not going to offer the same nutrient density as one that is fully ripe.
Enjoy!
~ Harlan
Balsamic Strawberries with Maple Sea Salt Whipped Cream
Prep Time: 15 minutes
Rest Time: At least 1 hour, up to 1 day
Servings: 4
Ingredients
For the strawberries:
2 lb fresh strawberries, hulled and sliced
2 tbsp pure maple syrup
2 tbsp balsamic vinegar
For the whipped cream:
1 cup heavy whipping cream
3 tbsp pure maple syrup, to taste
Small pinch of salt
Instructions
Macerate the strawberries:
In a medium bowl, toss the sliced strawberries with maple syrup and balsamic vinegar. Cover and let sit in the fridge for at least 1 hour, or up to overnight. The longer they sit, the juicier and more flavorful they get.
Make the whipped cream: In a chilled bowl, whip the cream with maple syrup and a pinch of salt. I like a very soft, loose whipped cream, so I only whip for about 4 minutes.
Serve: Spoon a generous dollop of whipped cream and a scoop of strawberries with their juices onto a plate, bowl, or cup. Voilà!
