Does anyone else have a secret guilty history of dunking strawberries in Cool Whip in their youth? I do–I am that person who always wants a little extra sweet with my strawberries. In the meantime I grew up and grew out of Cool Whip–haven’t touched the stuff in years and pretty much find it revolting. But I love the real stuff and I love it with berries.
That sour cream whipped cream on the shortcakes got me thinking–both my sister and I wished there had been some lemon in the dessert. So I started playing and came up with this. I did not measure very well, so taste as you go. It is lethally good–I am hosting playgroup for Alex’s birthday on Monday and I have been trying to figure out a way to incorporate this stuff into cupcakes…. For now however we just layered it into a parfait with fresh strawberries. No additional sugar needed.
2 T sour cream
juice of either one dryish lemon or about 2/3 of a juicy lemon
1/2 t lemon extract
zest of 1 lemon
2 T granulated sugar
1 cup heavy cream (the fresher the better–I used some good local stuff my sister brought me from Columbus)
Whisk together the sour cream, lemon juice, lemon zest, lemon extract and sugar. The mixture should taste good–a nice balance of tart and sweet and lemony–but quite strong. Like if you were to use it at this point you would only drizzle a little. Set aside.
Whip the heavy cream until it is foaming and starting to thicken. Add the sour cream mixture and whip until soft peaks form. Use as desired. Try not to lick the bowl.