Strawberries Three Ways

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45 minutes 8 Servings Print RecipeEmail Recipe


8pintfresh strawberries
1 bottle dry white wine (something inexpensive is fine)
1cupfresh orange juice
2cupheavy cream
  superfine sugar


Hull two thirds of the strawberries. Rinse all the berries, one pint at a time, keeping hulled and unhulled berries separate, in wine in large bowl, stirring gently. Immediately remove berries with slotted spoon; drain on paper toweling. Discard wine.

Place half the hulled berries in serving bowl; sprinkle with sugar to taste. Add orange juice; toss gently. Refrigerate until cold before serving.

Place remaining hulled berries and second serving bowl; sprinkle with sugar to taste. Let stand at room temperature up to 1 hour before serving.

Just before serving, beat cream in large mixer bowl until soft peaks form. Beat in sugar to taste; transfer to serving bowl. Serve with sweetened berries from previous step.

Just before serving, pour one half and sugar into shallow platter. Arrange unhulled berries side-by-side with pointed ends down in single layer on top of sugar.


Preparation time does not include refrigeration or standing time.

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