Ingredients:

  • 1 lb (450 g) fresh strawberries, hulled and halved or quartered (about 3 cups)
  • 2 tbsp (25 g) granulated sugar
  • 2 tbsp (30 ml) fresh orange juice
  • 1 tsp (2 g) finely grated orange zest
  • 1/2 cup (120 ml) cold heavy whipping cream
  • 1/2 cup (115 g) full-fat sour cream, chilled
  • 2 tbsp (15 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract

Instructions:

  1. Rinse the strawberries, pat them dry, and remove the green tops.
  2. Cut the strawberries into halves or quarters so they are roughly the same size.
  3. Add the berries to a large bowl with the sugar, orange juice, and orange zest. Toss gently until every piece is coated.
  4. Cover the berries and let them sit at room temperature for 30 minutes, until juice collects at the bottom of the bowl and the berries look glossy and slightly softened.
  5. While the berries rest, chill the cream, bowl, and whisk for 10 minutes if you have time.
  6. Whip the cream, vanilla, and powdered sugar until it forms soft peaks. The cream should hold a shape that folds over when you lift the whisk.
  7. In a separate bowl, stir the sour cream until smooth and silky.
  8. Add about one-third of the whipped cream to the sour cream and stir to loosen it. Add the remaining whipped cream and fold with a spatula, turning the mixture over from the bottom, until no streaks remain. The topping should look airy and pale.
  9. Spoon the strawberries and their juices into serving glasses or a shallow dish.
  10. Top with the cream mixture, leaving some berries visible at the edges.
  11. Refrigerate for 30 minutes so the topping firms slightly before serving.