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Strawberries and Sour Cream

If you live in the Chicago-area and have not been to Wholly Frijoles [1]– GO. Now. Wholly Frijoles is a Mexican restaurant in an unlikely strip mall just outside of the city. “Why would I go to the suburbs for good Mexican food?”, was the question I asked my friend who first told me about it. Because it is totally charming and the food is excellent. I’ve liked everything I have ever eaten there. We once had a cold three-melon soup there that Bryan and I have been talking about for years. One of my favorite things they serve is a dessert—fresh sweet strawberries topped with whipped sour cream and cinnamon ice cream.

It is the perfect summer dessert, easy to put together, doesn’t require you to turn on the oven, and it so refreshing and wonderful. My version of the dessert eliminates the ice cream, mostly out of laziness. If you are feeling ambitious, go ahead and churn some cinnamon ice cream and impress your guests even more. Below is my version. Not really a recipe, more of a suggestion. Enjoy.

Strawberries with Sour Cream

Macerate a pint of sliced strawberries with a tablespoon or so of sugar for about 10 minutes.

In a large clean bowl, whip 1/2 cup of heavy cream with a 3/4 cup of sour cream and a few tablespoons of sugar. Spoon strawberries into a glass and top with a healthy scoop of whipped sour cream. Sprinkle with some cinnamon. Serve.

*** Adjust this as desired to serve the number of friends you have over or your appetite.