Seasonal Mixed Berry Dessert Salad with Homemade Whipped Cream

You just cannot beat fresh berries in the Spring! This fresh Mixed Berry Dessert is very simple and rustic. Miss Party loves to serve this at the end of a casual meal for company as a light dessert finished with a dollop of homemade whipped cream and a fresh Mint garnish. This recipe is easy to double, reduce or vary the ratios, if preferred.

All fresh berries should be gently washed and patted dry or air-dried. While the berries are drying, prepare a quick recipe of Lemon-Lime Simple Syrup. Separate 4-5 Tblsp. of the Simple Syrup into a small dish to cool quicker. Once cool, store the balance of the Lemon-Lime Simple Syrup in a clean glass container (labeled) in the refrigerator for up to 6 months.

2 lbs. Strawberries, washed – halved and quartered
2 cups Raspberries (8 oz)
1 cup Blackberries (4 oz)
2 cups Blueberries (8 oz)

1 cup whipping cream or heavy cream
2 Tblsp. sugar
Fresh Mint leaves for garnish

1) Gently transfer all berries into a large bowl. Add 4-5 Tablespoons of your cooled Lemon-Lime Simple Syrup. With clean hands, gently fold the berries to mix. Taste for sweetness and adjust if necessary. Transfer the salad to an airtight container and refrigerate. Store for at least 2 hours and up to 4-5 hours before serving.

2) Prepare Whipped Cream: In a medium bowl with mixer on medium speed, whip cream and 2 Tblsp sugar until stiff peaks form. Transfer whipped cream into an aluminum bowl and cover until needed. Just before serving whisk whipped cream to re-stiffen.

3) To serve: divide the Mixed Berry Dessert Salad into small dessert bowls. With a serving spoon, place a healthy dollop of Whipped Cream on top and garnish with a fresh Mint leaf or two. Serve immediately.

Serves 10-12 if used as a dessert, depending on serving bowl size.

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