Fresh and full of flavor, this macerated berries with whipped cream recipe is simple to make and perfect for warmer days. It's a go-to for easy gatherings or casual weeknight treats.
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Every year when summer rolls around, I start thinking about easy desserts that don’t heat up the whole kitchen. This red, white, and blue berry dish has become one of my go-to choices for cookouts and family days. It's quick, simple, and the kind of thing that makes a table feel a little more special with very little effort.
I’ve brought this to everything from Fourth of July picnics to casual backyard dinners, and it always disappears fast. The macerated strawberries and blueberries give it just the right amount of flavor without being heavy. Plus, it's a flavor combo that works every single time.
What I really like is how easy it is to make ahead. I can prep the fresh berries in the morning, chill them in the fridge, and then just add the cream before serving. Whether it's a potluck or just dessert for two, it’s one of those reliable recipes I keep coming back to.
Ingredients
Here's what you'll need to make this simple recipe:
- Fresh strawberries: These serve as the base fruit, offering natural sweetness and a soft texture once macerated.
- Fresh blueberries: They add a bit of tartness and vibrant color to balance the strawberries.
- Caster (superfine) sugar, divided: The fine texture of caster sugar helps draw out juices from the fruit more efficiently while enhancing natural flavor.
- Lemon juice: This brightens the fruit mix and balances the sweetness with a subtle tang.
- Fresh mint leaves for garnishing: Mint adds a cool, refreshing aroma and makes the dish visually appealing.
- Chilled heavy whipping cream: This creates a light, smooth topping that pairs well with the juicy berries.
- Confectioners’ sugar: It sweetens the whipped cream just enough without altering its texture.
Scroll down to the recipe card for quantities used.
Instructions
To start, you'll want to wash and pat dry the berries. Then grab the rest of the ingredients and equipment.
Add blueberries to one bowl and sprinkle over half the sugar and lemon juice. Stir to combine and let sit for 15 to 30 minutes.
Remove leaves from strawberries and slice into quarters. Place in a separate bowl and sprinkle with remaining sugar and juice. Let sit for 15 to 30 minutes.
Place chilled whipping cream into medium bowl and sprinkle with confectioners' sugar.
Whip cream with an electric mixer until all sugar has been incorporated and soft peaks form.
Transfer the whipped cream into a small serving bowl.
Add the macerated strawberries and blueberries.
Hint: For the best texture and flavor, let the berries sit with the sugar and lemon juice for at least 30 minutes, but not much longer than a few hours, so they release their juices without getting mushy. Chill both the macerated fruit and the whipped cream separately until just before serving to keep everything fresh and firm.
Variations
Here are a few simple ways to switch things up while still keeping it fuss-free:
- Swap the fruit: Try blackberries, raspberries, or cherries instead of, or along with, the strawberries and blueberries.
- Use different citrus: Orange or lime juice can add a different flavor note than lemon without overpowering the berries.
- Add a flavored extract: A drop or two of vanilla or almond extract mixed in with the berries or whipped cream gives a subtle twist.
- Mix up the cream: Fold in a spoonful of mascarpone or Greek yogurt with the whipped cream for a thicker, tangier topping.
- Top with a crunch: A handful of crushed graham crackers, granola, or chopped nuts adds texture right before serving.
Check out my red, white, and blue fruit salad for a similar patriotic dessert.
Tips
Top tip: Use ripe but firm fruit so the berries hold their shape and don’t break down too quickly.
- Use ripe but firm fruit so the berries hold their shape and don’t break down too quickly.
- Don’t skip the citrus—a splash of lemon or lime juice adds brightness and brings out the fruit’s natural flavor.
- Stick to granulated or caster sugar, which dissolve well and help draw out just the right amount of juice.
- Give it time to rest, but not too long—about 30 minutes to 2 hours is plenty to soften the fruit and blend the flavors.
- Chill before serving to keep the berries crisp and the syrup nicely thickened.
- Want a version of this for a blog section or printable card? I can format it however you need.
Serving suggestions
Macerated berries pair perfectly with a variety of simple bases, making them a flexible choice for everything from breakfast to dessert. Spoon them over sheet pan pancakes, waffles, or French toast to add a fresh, juicy contrast to warm, fluffy textures. They also work well stirred into yogurt or layered in a parfait with granola for an easy, no-fuss treat.
For an easy dessert for two, use half the recipe on pound cake or angel food cake for each person. You can also serve them in a glass with crushed meringue or ladyfingers to make a quick take on a trifle. If you’re keeping it minimal, just the enjoy the sweetened fruit over vanilla ice cream.
Storage
To store macerated berries for one, place them in a small airtight container and refrigerate them as soon as they’re done resting in the sugar and lemon juice. They’re best enjoyed the same day, but they’ll keep well for about 1 to 2 days in the fridge without losing too much texture.
For the whipped cream, store it in a separate sealed container and refrigerate. It’s best used within 24 hours, as it can start to deflate or separate if it sits too long. Keeping the two components separate until you’re ready to serve helps maintain the freshness and consistency of both. Just give the whipped cream a gentle stir before using it again.
FAQs
Let the berries sit with the sugar and lemon juice for at least 30 minutes to release their juices and blend the flavors. Any longer than 2 hours and the texture can start to break down.
Yes, you can make it a few hours in advance and store it in the fridge in a sealed container, but it’s best used the same day for the fluffiest texture.
Keep things simple by layering the berries and whipped cream in a small jar or bowl.
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Recipe
Macerated Berries with Whipped Cream
Ingredients
- 10 pieces medium fresh strawberries
- ¼ cup freshly grated blueberries
- 1 tablespoon caster (superfine) sugar divided
- 1 tablespoon freshly squeezed lemon juice divided
- fresh mint leaves for garnishing
CREAM:
- ⅓ cup chilled heavy whipping cream
- 1 tablespoon confectioners’ sugar
Instructions
- Wash and gently pat dry strawberries and blueberries separately.
- Remove the leaves and stems of each strawberry and cut into four using a pairing knife.
- Using two separate small bowls, add strawberries in one bowl and the blueberries in the other bowl. Sprinkle half of the sugar and half of the lemon juice over each bowl of the fresh berries. Stir to combine and leave at room temperature for 15 to 30 minutes.
- Once you’ve reached the desired softness of the macerated berries, start whipping the chilled cream.
- Transfer the chilled whipping cream into a bowl and sprinkle with confectioners’ sugar.
- Using a hand mixer, whip cream over low speed. Slightly increase the speed once the confectioners’ sugar is incorporated into the cream. Whip chilled cream for 3 to 5 minutes or until soft peaks are achieved.
- Immediately transfer whipped cream into a serving bowl. Top with macerated strawberries and blueberries. Then garnish macerated berries with fresh mint. Serve immediately and enjoy.
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