Roasted Strawberries and Cream

A Summer Dessert

Illustration by Catherine Andrews

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I intended to send you an acorn squash recipe today, but after several failed attempts to produce something pleasant, I’ve decided to distance myself from gourds for a while.

Instead I hope you’ll enjoy this airy summer dessert. You toss fresh strawberries with sugar, basil, lemon zest, and vanilla, roast them until softened, and then spoon them, along with their syrup, over of a mound of whipped cream. You end up with a nice light finish to a meal, perfect for eating outside on a July evening.

That’s the first way to prepare this dish. There is, of course, a second option. If you’re not in the mood for light—if you instead covet a dessert sure to horrify your primary care physician—you could pan-toast a thick slice of brioche in butter, taking it just to the edge of burnt, and then spoon the strawberries and cream over that.

I won’t say which version I prefer. I will say that the crunch and butteriness of the brioche is an outrageous foil for the strawberries and cream.

Whatever route you choose, I recommend, in this recipe and in perpetuity, that you bolster your homemade whipped cream with a dollop of sour cream. The improvement is notable.

Roasted Strawberries and Cream

Serves: 4

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Ingredients:

For the strawberries:

• 1.5 lbs (700g) strawberries, de-stemmed and halved

• 1 cup (200g) granulated white sugar

• 1 sprig basil, still on the stem

• Peel of half a lemon, cut into strips

• Juice of half a lemon

• 1 tsp vanilla bean paste or vanilla extract

• Generous pinch of salt

For the whipped cream:

• 1 1/4 cups (300 mL) heavy cream

• 2 tbsp (30 mL) sour cream

• 4 tbsp (50g) sugar

• 1 tsp vanilla bean paste or vanilla extract

• Generous pinch salt

To garnish:

• A few small, whole basil leaves (optional)

Steps:

1. Preheat oven to 400°F (200°C).

2. In an ovenproof bowl or baking dish, combine the strawberries, basil, lemon zest, lemon juice, a cup of sugar, a teaspoon of vanilla, and a generous pinch of salt.

3. Roast the strawberries until they’re softened and have formed their own syrup, about 40 minutes. Remove them from the oven and allow them to cool slightly.

4. While the strawberries cool, take out a large bowl and add the heavy cream, sour cream, 4 tablespoons of sugar, a teaspoon of vanilla, and a generous pinch of salt.

5. Whisk vigorously until a gentle whipped cream forms. Look for soft peaks, not stiff ones; you want a pillowy texture into which the strawberries and syrup can sink (note: if you’re not in the mood to whisk, you can achieve soft whipped cream in a few seconds with an immersion blender. Just be careful, as the mixture goes from unwhipped to overwhipped very quickly).

6. Add a generous dollop of soft whipped cream to a plate and top with a couple spoonfuls of strawberries and their syrup. You want mostly cream with a small amount of strawberry topping; the strawberries are very intense.

7. Garnish with small, whole basil leaves, if desired.

8. Enjoy.

If you’re happy with a light summer dessert you can stop here. No need to keep reading below. Isn’t it great, leading a life of moderation? I know I love it! Ha ha!

Okay. Now that the squares are gone we can get down to business.

Roasted Strawberries and Cream and a Huge Piece of Toasted Brioche

Ingredients:

The strawberries and cream from the recipe above, plus:

• An unsliced loaf of brioche bread

• 2 tbsp salted butter

Steps:

1. Cut a 2-inch slice of brioche and set it aside. No end pieces—you’ll be toasting both sides of the bread, so you want a center cut.

2. Melt a tablespoon of salted butter in a pan over medium-high heat.

3. Once the butter is sizzling, add the slice of brioche to the pan, moving it around so the melted butter coats the face of the bread evenly.

4. Toast the brioche until it’s golden brown and verging on burnt, 60-90 seconds.

5. Flip the brioche, slide another tablespoon of butter underneath it, and repeat the process, so that both sides of the brioche are buttery, browned, and crisp.

6. Set the brioche on a plate and let it cool for a minute. Spoon whipped cream on top, followed by a generous helping of strawberries and their syrup.

7. Enjoy. Maybe cancel those plans you have later. You’ll probably need a nap after eating this.