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There’s something utterly enchanting about summer. The long, warm days, the laughter of children playing outside, and, of course, the abundance of fresh fruits that grace our tables. Among these seasonal delights, strawberries stand out with their vibrant red hue and sweet, juicy flavor. One of my fondest childhood memories is of my grandmother’s garden, which burst with ripe strawberries every June. We would spend hours picking the juicy berries, our fingers stained with sweet red juice, and our hearts filled with joy. Inspired by those cherished moments, I’ve crafted a recipe that captures the essence of summer and nostalgia: Sweet Strawberry Cream Cups. These delightful little treats are perfect for gatherings, picnics, or simply enjoying on a sunny afternoon.

Sweet Strawberry Cream Cups

Indulge in the taste of summer with Sweet Strawberry Cream Cups! This delightful dessert combines ripe strawberries, fluffy whipped cream, and crispy pastry cups for a perfect blend of textures and flavors. Inspired by cherished childhood memories, these easy-to-make treats are ideal for picnics, gatherings, or a sweet weekend treat. With just a few simple ingredients, you can create a beautiful and scrumptious dessert that will impress family and friends. Enjoy every bite of nostalgia and sweetness!
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Ingredients
  

1 pound fresh strawberries, hulled and halved

3 tablespoons granulated sugar

1 teaspoon vanilla extract

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon lemon juice

1 teaspoon cornstarch

12 mini phyllo pastry cups (store-bought or homemade)

Fresh mint leaves, for garnish (optional)

Instructions
 

Prepare the Strawberries: Begin by placing the hulled and halved strawberries into a medium bowl. Sprinkle the granulated sugar and drizzle the lemon juice over the strawberries. Gently toss to coat the strawberries evenly. Allow the mixture to rest for 15-20 minutes. This will enable the sugar to draw out the strawberries' natural juices, creating a flavorful syrup.

    Make the Whipped Cream: In a separate mixing bowl, pour in the heavy cream. Add the powdered sugar and vanilla extract to the bowl. Using either an electric mixer or a handheld whisk, whip the cream until soft peaks begin to form. Be cautious not to over-whip the cream; you want it to be light and fluffy, rather than stiff.

      Thicken the Strawberry Mixture: In a small saucepan, combine the delectable juices released from the macerated strawberries with the cornstarch. Place the saucepan over medium-low heat, stirring continuously. Bring the mixture to a gentle boil while stirring, until it thickens slightly. Once it has reached the desired consistency, remove the saucepan from heat and let it cool for a few minutes.

        Assemble the Cups: Take the mini phyllo pastry cups and carefully fill each one with about 1 tablespoon of the whipped cream. Top each with a spoonful of the thickened strawberry mixture. For an eye-catching finish, add a few pieces of the macerated strawberries on top.

          Chill and Serve: Arrange the completed Strawberry Cream Cups beautifully on a serving platter. Cover and refrigerate for at least 30 minutes to allow them to chill and set. Just before serving, if desired, garnish each cup with a sprig of fresh mint for a vibrant and refreshing touch.

            Prep Time, Total Time, Servings:

              Prep Time: 20 minutes | Total Time: 1 hour (including chilling time) | Servings: 12