One of my most favorite summer desserts is, in fact, one of the simplest. Fresh strawberries and whipped cream. I keep the whipped cream simple by adding only vanilla bean and sometimes a pinch of confectioners sugar - all depending on how sweet the berries are - if they are super sweet, I don't sweeten the cream and if they are more acidic, I add a touch of sweetness. You be the judge.
Vanilla Whipped Cream
1 pint Heavy Whipping Cream
1 Grade A Tahitian Vanilla Bean (or whatever type you can find!)
Pinch of Confectioners Sugar (optional)
1. Cut vanilla bean in half lengthwise and scrape pod with back of knife to remove all teeny tiny seeds.
2. Add seeds to Heavy Cream. This is when you would add that little bit of confectioners sugar if you want it.
3. Using a stand mixer with whisk attachment or hand mixer with whisk attachment, whip the cream until light and fluffy. Soft Peaks should stand on their own. Whipped cream will hold, refrigerated, for 24 hours.