Members' Recipes Archive

June 2002
Strawberries and cream
Daphne Derven

Strawberries and cream

By: Daphne Derven

I work at Copia:The American Center for Wine, Food and the Arts where I am the Curator of Food. We are a unique cultural center dedicated to the discovery, understanding and celebration of wine and food with the arts. Recently while walking through our 3.5 acres of all edible, organic gardens, I noticed many varieties of ripe strawberries. They made me think of my grandmother. She was the first of her family born in America in 1899 after her parents had emigrated from Sweden.

I was lucky enough to live with her as a child, in Pennsylvania's coal mining country. She was an amazing cook who never used a book, or a recipe for that matter. In the spring she would send me out to pick little wild strawberries, and it would be years later before I had any berry that was not wild and freshly picked. Frequently, we made the strawberries into the dish that follows. I realize it is rather vague, but it depends on how juicy and sweet the berries are.


1.5-2 lbs strawberries
Sugar to taste
2 tablespoons arrowroot powder
Whipped cream


1. Rinse the strawberries, clean away any bruises and remove the stems. Crush the berries in a bowl with a pestle, or a potato masher until you have a coarse mixture. Sweeten with sugar to taste. I usually just start with a few tablespoons.
2. Mix together and put into a non-reactive pan. Heat just until it starts to boil, and then stir in the arrowroot powder dissolved in about 2 ounces of water. Watch carefully and stir, removing it from the heat as soon as it starts to thicken.
3. Chill and serve with whipped cream. This is the essence of strawberries.

© Recipe copyright 2002 Daphne Derven


Author: Daphne Derven Email:

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