Cooking with Beth Dooley: Strawberries & Rum Cream Recipe

Strawberries and rum cream // Photo by Mette Nielsen

Strawberries and rum cream // Photo by Mette Nielsen

Yes, the strawberries are in! Shout it from the mountains: alpine strawberries, those tiny local berries bursting with tangy-sweet taste, have arrived at the farmers’ markets! Run, don’t walk, lest they get snatched up before you get some.

Because these first-of-the-year berries are especially intense and delicious, you don’t want to do anything that will mask that taste. No pies, crumbles or jams. Eat them just as they are, or swirl them in sweet cream with a hint of tart, whole milk Greek yogurt—a beautiful breakfast and a fabulous dessert. Strawberries now and later—but not forever so indulge while you can.

Strawberries and Rum Cream

Serves 2 to 4

You can whip the cream and yogurt a day ahead, then swirl in the berries later. Do not rinse the berries until ready to serve.


½ cup heavy whipping cream
2 tablespoons sugar
1 tablespoon rum, optional
¼ cup plain whole milk Greek yogurt
1 pint fresh local strawberries, capped, sliced if necessary


In a medium bowl, whip the cream until it holds soft peaks, then gradually whip in the sugar and rum. Whisk in the yogurt until the mixture is thick. Fold in the strawberries and spoon into a glass serving bowl or individual serving glasses. Refrigerate for about 30 minutes before serving.

Find more recipes and articles from Beth Dooley here.

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