Berries and Cream

By Yossy Arefi

Updated June 13, 2025

Berries and Cream
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
15 minutes, plus 30 minutes’ macerating
Prep Time
5 minutes
Cook Time
10 minutes, plus 30 minutes’ macerating
Rating
5(428)
Comments
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Made with just a few ingredients presented beautifully, berries and cream is the perfect cap to a summer meal. If you keep vanilla bean paste on hand, this would be an excellent way to use it: Substitute an equal amount of vanilla bean paste for the extract. If you’re feeling up to it, you can whip the cream by hand, but you can also use an electric mixer. The berries and cream can be assembled up to four hours in advance, covered and stored in the refrigerator. But for the best appearance, wait until just before serving to add the final layer of berries on top.

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Ingredients

Yield:4 generous servings 
  • 4cups fresh mixed berries (any combination of whole raspberries, blueberries, blackberries and sliced strawberries)
  • 4tablespoons/50 grams granulated sugar, plus more as needed
  • 4teaspoons vanilla extract
  • 1cup/240 milliliters heavy cream
  • 1cup/240 grams full-fat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

387 calories; 24 grams fat; 15 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 5 grams protein; 46 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the berries to a medium bowl. Sprinkle 2 tablespoons sugar and 2 teaspoons vanilla over top. Stir gently to combine. Let the berries macerate for at least 30 minutes and up to 2 hours, until juicy. Taste and add a bit more sugar, if desired.

  2. Step 2

    Meanwhile, in a large bowl, whisk the heavy cream, yogurt and the remaining 2 tablespoons sugar and 2 teaspoons vanilla until soft peaks form, 7 to 8 minutes. (Taking a break is OK!) You may assemble the berries and cream and serve immediately (see Step 3), or cover and store up to 4 hours in the refrigerator. If storing berries and cream separately, cover and refrigerate up to 8 hours.

  3. Step 3

    To assemble, spoon a large dollop of yogurt cream into each of 4 (12-ounce) clear serving glasses. Top each with about ¾ cup of berries (with their syrup, as desired) then spoon the remaining cream evenly over the top of the berries. Top each glass with the remaining berries and serve immediately.

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Ratings

5 out of 5
428 user ratings
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Comments

JT NY

Berries and cream, berries and cream, I'm a little lad who loves berries and cream.

Janet H.

I made this this morning with the yogurt thatI had on hand, which was a heavy-textured, full-fat greek yogurt. Super good as a breakfast and a dessert. My husband gilded the lily by adding granola, because I guess full-fat yogurt and heavy cream wasn't enough calories ;-). So to the reader who asked about using full fat greek yogurt, thumbs up.

CJ in NY

May Greek yogurt be used in this recipe? May I substitute honey or maple syrup for the granulated sugar? Thank you! I also plan to add some fresh mint.

Swapna

Awesome and super-simple summery dessert, that has been my crowd-pleasing finale to most of my recent dinner parties this season! I do reduce the sugar a little, and I use full-fat (5%) Fage Greek yogurt.

Carrie

Quick and easy to make. Next time I would add lemon curd to the cream/yoghurt mix. I also added a small crisp lemon cookie for some crunch and shredded mint leaves.

Leslie

Just a PSA on the best/ultimate way to stabilize whipped cream - a nice big spoonful of dry milk just happens to give your whipped cream enough substance that it holds its shape.... like, forever. I've done it and it works amazingly well. You can buy a can of dry milk powder and it keeps a long time. One tablespoon of dry milk powder per cup of heavy cream. You're welcome😁

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Credits

By Yossy Arefi

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