- 1 cup heavy whipping cream
- 2 teaspoons lime zest (from 1 lime),zested on a fine Microplane
- 1 tablespoon confectioners’ sugar
- 1 pint strawberries
- 6 ounces blueberries
- 6 ounces blackberries
About this recipe
What could be simpler than fresh-picked berries and cream for dessert? A big pile of berries is so pretty, and such a crowd pleaser. Best of all, summer in the Bay Area is ripe for all types of berry delights— boysenberry, blackberries, raspberries, strawberries, blueberries, and even the elusive olallieberries. We used strawberries, blueberries and blackberries for this recipe, but you can improvise with your own trio of local favorites.
In a stand mixer or large bowl, whip the cream, lime zest and sugar until stiff peaks form. Transfer to a bowl and chill until ready to serve, up to 48 hours ahead.
Arrange the berries on a platter or in a bowl, and serve them with the whipped cream alongside.