Strawberries with sugared cream.

Growing up, one of my favorite desserts was a simple one: fresh strawberries, sprinkled with sugar and doused with heavy cream. (Bananas with sugar and cream was another beloved variation on the fruit-plus-cream idea.)

This recipe for strawberries with sugared cream is a grown-up take on the theme. A flavorful and rich (but not too rich) blend of whipping cream and plain yogurt is topped with golden brown sugar; left to sit overnight, the sugar sort of melts into a lovely layer, kind of like creme brûlée but without the whole kitchen torch thing.

It’s as delicious—stunningly so—as it is easy. Make this dessert recipe now, while strawberries are at their seasonal peak, sun-kissed sweet and perfectly ripe. But if strawberry season passes you by, fear not: The sugared cream would be wonderful on just about any kind of fruit—blueberries, peeled and sliced peaches or nectarines or, in a pinch, sliced banana.

fresh strawberries with sugared cream

(serves 4)

1/2 heaping cup plain Greek yogurt (non-fat, low-fat or whole milk)
1/2 cup whipping cream
light brown sugar
1 quart fresh strawberries, stemmed and halved if large

The day before you plan to serve this fruit and cream dessert, make the sugared cream: In a medium bowl, whisk together the Greek yogurt and cream until smooth and thick. Sprinkle an even layer of brown sugar over the cream; cover and refrigerate overnight. Place berries into individual serving dishes; spoon sugared cream over the top.

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