Welcome to the perfect finishing touch for any dessert—homemade, berry-infused whipped cream! This recipe captures the fresh simplicity of summer berries like strawberries, blueberries, and blackberries, folding their vibrant flavor directly into light, airy cream. 

TYPE DESSERT
SERVES 4-6
DIFFICULTY EASY
PREP TIME 20 MINUTES
COOK TIME 30 MINUTES
A stainless steel pan with chicken piccata garnished with lemon slices and fresh basil on a table. A bowl of greens and bread are in the background.A stainless steel pan with chicken piccata garnished with lemon slices and fresh basil on a table. A bowl of greens and bread are in the background.

Ingredients

For the Berry Mixture:

  • 3 cups (approx. 450g) mixed fresh berries (strawberries, blueberries, raspberries, blackberries – use your All-Clad colander to wash!)
  • 2-3 tablespoons granulated sugar (adjust to taste, depending on berry sweetness)
  • 1 tablespoon fresh lemon juice (optional, for brightness)

For the Berry Cream:

  • 1 ½ cups (360ml) heavy cream (cold)
  • ¼ cup (30g) powdered sugar (or more to taste)
  • ½ teaspoon vanilla extract1 cup (approx. 150g) reserved mixed berries from above, slightly mashed or pureed (see instructions)

For Garnish (Optional):

  • Extra fresh berries
  • Mint sprigs
  • Lemon zest

Directions

Prepare the Fresh Berries:

  1. Wash all your mixed berries and let them drain well.
  2. In a medium bowl, gently combine 2 cups of the mixed berries with 1-2 tablespoons of granulated sugar and the lemon juice (if using). Set aside to allow the sugar to draw out some juices and create a light syrup.
  3. Take the remaining 1 cup of mixed berries. Lightly mash them with a fork or pulse briefly in a food processor until just broken down, leaving some small chunks for texture.
  4. You can also press them through a sieve for a smoother puree if preferred. Add 1 tablespoon of sugar to this mashed/pureed berry mixture. Set aside.

Make the Berry-Infused Whipped Cream:

  1. Pour the cold heavy cream into your large All-Clad Stainless Steel Mixing Bowl.
  2. Using your whisk (or an electric mixer), whip the cream on medium-high speed until it starts to thicken.
  3. Gradually add the powdered sugar and vanilla extract. Continue whipping until soft peaks form. Be careful not to over-whip.
  4. Gently fold in the mashed/pureed berry mixture from Step 1 into the whipped cream. Mix just until combined, creating a lovely swirled, pink cream

Assemble the Parfaits/Fool:

  1. Grab your small All-Clad Stainless Steel Mixing Bowls or individual serving glasses/dishes.
  2. Spoon a layer of the sugared whole/half berries (from Step 1) into the bottom of each serving dish.
  3. Top with a generous dollop or layer of the berry-infused whipped cream.
  4. Repeat layers: another spoonful of berries, followed by more cream. Finish with a final dollop of the berry cream on top.
  5. (Optional) For a neat presentation, you can lightly swirl the top layer of cream with a spoon.

Chill and Garnish (Optional):

  1. For best flavor and to allow the layers to meld, cover the parfaits and chill in the refrigerator for at least 30 minutes.
  2. Just before serving, garnish with a few extra fresh berries, a sprig of mint, or a sprinkle of lemon zest for added freshness and visual appeal.

Serve and Enjoy!

  1. Serve chilled as a refreshing and elegant dessert.