There’s no better time than summer fruit season and this Summer Fruit with Whipped Cream is sure to please!
Peaches and berries are juicy and sweet and perfect for a summer treat.
I hope you can enjoy this dessert with family and friends, perhaps on a summery afternoon and feel free to use whichever fruit is shining in your part of the world.
I have fond memories of picking strawberries at a local Ontario farm when we were kids. The strawberries were so perfectly sweet, almost addictive! And later on at home we’d use the freshly-picked berries as a topper to vanilla ice cream.
The inspiration for this Summer Fruit with Whipped Cream comes from those summer memories and I’ve added in my other favourite seasonal fruits too. With strawberries, blueberries, raspberries and peaches combined with lemon juice and a touch of sugar, then topped with a luscious whipped cream, you have a real summer winner on your hands!
Summer Fruit with Whipped Cream
A mix of seasonal summer fruit with peaches, blueberries, strawberries and raspberries topped with a dollop of vanilla whipped cream is the perfect summer dessert!
- 2 cups strawberries, cut in quarters
- 2 cups peaches, chopped (about 2-3 peaches)
- 2 cups blueberries
- 1 cup raspberries
- juice from half a large lemon
- 2 tbsp sugar
- 1 cup heavy whipping cream
- 1 cup mascarpone (you can usually find this in the cheese aisle at the grocery store)
- 1 tbsp vanilla bean paste
- 2 tbsp icing sugar
Wash, cut and chop the strawberries and peaches. Wash the blueberries and raspberries. Mix all of the fruit in a large bowl.
Next, juice half of the lemon into a small bowl and add the 2 tbsp sugar. Whisk to combine and then pour over the fruit. Gently mix the fruit and set aside.
Using an electric mixer add the heavy whipping cream into the mixing bowl. Turn the mixer to medium for a few seconds to start, then turn up to high and let the mixer do its magic until stiff peaks have formed in the bowl, about 2-3 minutes.
Next, add 1 cup of mascarpone and whip for 30 seconds to 1 minute until combined and peaks still form.
Add in the vanilla bean paste and icing sugar. Whip for another 30 seconds to 1 minute until combined. Taste and add in more icing sugar if you prefer a sweeter whipped cream – you can adjust to your liking.
Then, serve the fruit in individual bowls or small plates, topped with a dollop of whipped cream!
Substitute for the vanilla bean paste; use 1 tbsp honey or 1 tsp vanilla extract.
Both the summer fruit and whipped cream will stay well in the fridge for a couple hours so if you’re having guests over later in the day just make everything ahead of time, cover and refrigerate until ready to serve. You can even keep the whipped cream in the fridge for up to 2 days if needed!
I know I’ll be making this dessert all summer long, especially for barbecues and picnics!
Until the next cooking adventure,