Summer in Norway is a summer filled with strawberries. Ask anyone and they will tell you that Norwegian strawberries are unlike any other; sweet, plump, and some of the best you’ll ever taste.
The long summer days filled with sunlight and the cool evenings provide the perfect growing climate for strawberries to ripen over a long period of time. This results in sweet and fresh berries that are a joy to eat straight from the vines. In the peak of summer, you’ll often spot stands on the side of the road selling strawberries straight from the farm. These provide a good excuse to pull over and take a little break for a lovely snack.
One of the classic ways to serve strawberries in the summer is with a good dash of cold heavy cream. Dairy is at its best in the summertime, which makes the combination of strawberries and cream absolutely perfect. It’s been said that two out of three Norwegians eat strawberries and cream in the summer, with cream being the preferred sidekick over other dairy products. Can’t argue with such good sense.
You can, of course, use other variants of milks and creams, even whipped cream and ice cream. Depending upon the sweetness of the strawberries, you may not even need or want to add any sugar. It’s a simple dessert that requires so little and yet gives so much satisfaction.
Summer Strawberries and Cream (Jordbær med Fløte)
- Fresh strawberries, a good handful per person
- Heavy cream (or choice of milk)
- Granulated sugar*, optional
Gently rinse the strawberries, remove the stems, and cut them in half or in quarters. Divide the strawberries among individual bowls, pour in some heavy cream, and then sprinkle with some sugar, if using. Serve immediately.
*You can also use powdered sugar instead of granulated sugar