Strawberries Sherry with Whipped Buttercream is a Spanish dessert original using Pedro Ximénez. Pedro Ximénez has a high concentration of sugar made from the grape variety with the same name. The sweet dessert wine is therefore good with ice cream and various desserts.
Strawberry season is one of our favorite seasons. Since supermarket strawberries are often not very tempting, we pick the fruits in the nearby fields. It is such a sweet activity to spend a few hours eating and picking our strawberries. Many German families have the tradition of making bottles of strawberry jam and strawberry cakes for coffee time. In our family, we eat fresh strawberries, make strawberry salads, and strawberry desserts such as this recipe, the Strawberries Sherry with Whipped Buttercream.
Main ingredients
The main ingredients are strawberries, Sherry, cream, and sugar. If you use Pedro Ximénez, you might need to add sherry vinegar to balance the taste.
- Strawberries: I choose ones that are entirely red and plump. Do not use those mushy strawberries. The tip of the strawberry should not be white or greenish.
- Sherry: Since I cannot get the Pedro Ximénez in German supermarkets, I use Osborne Sherry Medium instead.
- Sugar: Regular granulated sugar is okay for this recipe.
- Cream: Heavy whipping cream is the one for this recipe. It should keep cool in the fridge. A colder cream is easier to whip.
- Unsalted Butter: Mix butter and cream can increase the thickness of the cream with an extra delicious creamy flavour.
How to make Strawberries and Sherry with Whipped Buttercream
It takes about 30 minutes to make the recipe. I make the dessert when we want to eat since everything is still fresh.
Prepare strawberries
Strawberries can become mushy if they are under the water too long. So rinse strawberries under running water quickly. Then Dry the strawberries thoroughly after washing them. Afterward, cut off the stems and slice the strawberries. Set them aside.
Make the sherry-sugar liquid
Cook sherry and sugar on medium heat until the sugar is liquefied. Let the liquid cool down. Do not overheat as otherwise the alcohol is entirely vaporized or the liquid gets burnt.
Mix the cream
Prepare the creamy toppings in a large bowl. Add room temperature butter and beat with a hand mixer until creamy. Add heavy cream and whip until light and fluffy. I will add additional heavy cream as needed to reach desired consistency. To increase the flavour of the dessert, add a few drips of sherry in the mixture.
Serving
Add strawberries to the dessert glasses. Pour the cooled sherry liquid into each glass. Finally, top the whipped buttercream and place it in the fridge for 30 minutes. The dessert tastes good when it is cooled.
Tips for the recipe
Sometimes, I also add vanilla extract or almond extract to the whipped cream instead of the sherry drizzles.
Did you make the recipe?
You can print the recipe or pin it for future cooking. Please let me know how it turned out for you! Leave a comment below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.
Strawberries Sherry with Whipped Buttercream
Ingredients
- 400 g strawberries
- 100 ml medium sherry
- 100 g granulated sugar
- 50 g butter
Instructions
- Rinse strawberries under running water quickly. Then dry the strawberries thoroughly after washing them.
- Cut off the stems and slice the strawberries. Set them aside.
- Cook sherry and sugar on medium heat until the sugar is melted. Let the liquid cool down.
- In a large bowl, add room temperature butter and beat with a hand mixer until creamy. Add heavy cream and continue whipping until light and fluffy.
- Add strawberries to the dessert glasses.
- Pour the cooled sherry liquid into each glass.
- Top the whipped buttercream and place it in the fridge for30 minutes.