Strawberries with Almond Cream Sauce

When I have flavourful freshly picked berries I like to present them simply—mounded in a dish to enjoy with cream and sugar or to eat out-of-hand perhaps with some sour cream or crème fraiche and a bit of brown sugar for dipping. The following recipe is one of my favourites. It’s very simple, celebrating the rich flavour of ripe fruit. Yet there’s a touch of elegance that lends itself well to the finale of a dinner party.


  • 5 cups (1.25 L) ripe strawberries
  • ¼ cup (50 mL) instant dissolving or berry sugar
  • 1 cup (250 mL) light sour cream
  • 2 tbsp (25 mL) Amaretto (almond-flavoured liqueur)


  • Rinse the berries; dry and hull them. If large, slice; if small, leave them whole. Place them in a sieve set over a large bowl. Sprinkle them with the sugar and refrigerate, covered, for 1 hour.
  • To serve, divide the berries among 6 serving dishes. Whisk the sour cream and liqueur into the juice that has collected in the bowl until smooth. Divide it among the 6 dishes, pour the mixture over the berries and serve immediately.


SOURCE: Rose Murray’s Comfortable Kitchen Cookbook. BGO thanks the author for allowing us permission to share this recipe.
Photo: Marcella DiLonardo
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