Strawberries with Cinnamon Cream is a simple and elegant fruit dessert for warm spring days. Sweet berries topped with the tangy cinnamon cream are a match made in heaven. And it only takes minutes to whip up!
So…Mother’s Day is this coming weekend. It won’t be long until the aisles of every Hallmark store will be jam packed full of people agonizing over just the right card for Mom and be waiting in the lobby of every sit-down restaurant for hours just so they can show Mom how much they appreciate all of the butt wiping, nose blowing, boo-boo kissing, lesson teaching, room cleaning, and the mental fortitude it took to not kill you during your teenage years. (Remember that belly button ring? Uh huh…)
Take a little time to show Mom how much you love her. Do something special for her. I’ll be spending some time with my Mom this Mother’s Day. Who knows what kind of trouble we will find. I’m sure there will be sushi involved and at least one bottle of wine and possibly a new pair of shoes. My Mom and I have no problems taking a little time out for ourselves as you can see.
Whatever you do remember that your Mom is your Mom and that no matter how much she drives you crazy, she’s been there from the very beginning and that deserves something special.
Which brings me to Strawberries with Cinnamon Cream. It’s light, simple and absolutely delicious. Your Mom is gonna love it.
Looking for other strawberry desserts? Check out My super easy
- 1 pint of fresh strawberries hulled and halved
- 1 cup sour cream
- ¼ c . sugar
- ¼ t . cinnamon
- 1 t . lime juice
- ¼ cup sliced toasted almonds
- Mint to garnish
- Divide the berries into 4 serving bowls or dishes. In a bowl, mix together the sour cream, sugar, cinnamon and lime juice until the sugar has dissolved. Spoon the cream equally onto each serving of berries. Top with the toasted almonds and garnish with mint. Serve immediately.
- Serves 4.
Sorry, not a strawberry fan. But I finally pressure canned mushrooms the other week! They had a big bag at half price, seemingly because they had a new shipment in, because all the caps were still closed, nice and fresh, so I spent an afternoon with the pressure canner and did 14 half pints. Haven’t opened one yet, but they were pretty easy to do and look good. I also chopped and sauteed some less nice looking ones in butter, froze in flat pack freezer bags. Awesome cream of mushroom soup.
The beans I did last year, with your encouragement, are running low, need to save some for DH’s bean salads in his lunch – I eventually did cooked from dry, red and white kidney beans too. Easily equivalent to commercial canned in texture, a vast improvement over the previous attempts, and we think they taste better than commercial. The fact that we grew them ourselves so they were fresh and essentially free probably helps. Thanks, again.
Congratulations! I’ve never canned mushrooms and I’m glad they turned out quite well for you. I myself am gearing up to start canning again this year. I have 25 heads of cabbage in our garden this year so I am thinking a lot of sauerkraut is in our future. Keep me posted on how your caning year goes! It’s great to see you around again!
I would never think of adding cinnamon. The dish looks so refreshing.
Does life get any better than this?? Such a great dessert!!
Elaine @ Dishes Delish says
This looks so delicious! I can’t wait to make this for my family! Awesome photos and recipe!