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Prep Time: 35 minutes, Serves 4 2 pints organic srawberries 3 Tbsp. freshly squeezed lemon juice 1/4 cup natural sugar 1 cup heavy cream 1 vanilla bean, split 1 Tbsp. confectioners sugar 1 angel food cake 1. Clean and slice strawberries in a large bowl. Add lemon juice and sugar and mix well. Let the mixture stand about one hour to release juices. 2. Make vanilla whipped cream. Combine heavy cream and vanilla bean in a saucepan over medium heat; scald, and remove from heat. Cover and let the mixture steep for 10 minutes. Scrape seeds into cream, and discard pod. Strain cream mixture through a fine strainer into a bowl set in a large bowl of ice and water. Let cream stand until completely cold. Pour chilled mixture into a large cool metal bowl and add confectioners sugar. Whip by hand into soft peaks, about five minutes. (Do not use an electric mixer, because it may curdle the cream. ) 3. Serve on thick slices of angel food cake and top with a dollop of whipped cream. |
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