Pink Fluff
Tools Required:knife and cutting board, large bowl, electric mixer (or whisk) and metal or glass bowl
Servings Prep Time
4people 15minutes
Passive Time
30+minutes to chill
Difficulty Cost
Easy! Inexpensive to Moderate
Servings Prep Time
4people 15minutes
Passive Time
30+minutes to chill
Difficulty Cost
Easy! Inexpensive to Moderate
Garnish: (optional)
Instructions
  1. Trim and cut the strawberries into quarters or smaller pieces to yield about 4 cups. Place in a large bowl.
  2. Add 3 tablespoons of sugar and stir. (Chef’s Tip: Taste a few berries. If too tart, add another tablespoon of sugar.) Let stand while you continue. The sugar will draw out moisture and create a syrup.
  3. Stack the mint leaves, roll them up, and thinly slice. Cut across the julienne slices to chop. Add to strawberries.
  4. Chop pecans then stir into the strawberries.
  5. Whip the cold cream in a metal or glass bowl with an electric mixer, increasing slowly to high. Add 1 tablespoon of sugar once it begins to thicken and continue whipping until stiff peaks form. (You can do this by hand with a whisk, but it takes a while and requires some endurance!)
  6. Gently fold whipped cream into the strawberry mixture. Refrigerate for at least 30 minutes before serving.
  7. Serve in a large bowl or individual bowls. Garnish with pecan halves and/or sprigs of mint, if desired. Best if eaten within 12 hours.