Summer Strawberries and Cream

I really don't know what to call this since it's a spin on a Danish dish called Koldskål, and I actually did a spin on the spin, so it may be very different than traditional Koldskål. But either way it's delicious! Since it is very different though I'm just going to call this Summer strawberries and cream. I'm specifically saying Summer strawberries, as opposed to Winter strawberries, because this should really be made with those delicious, in season, ripe strawberries that can mostly be found in Summer.

While we were in Germany and Denmark I kept hearing about this dish and it sounded so good. What's not to like about juicy strawberries and cream? Nothing in my book! Throw in some vanilla, lemon, and crunchy cardamom biscuits and we've got ourselves a delectable breakfast!....Or lunch. 

Summer Strawberries and Cream

Ingredients for the cream:

1/2 cup creme fraiche (sour cream may work but I haven't tried it)

1/2 cup heavy cream

1 cup milk

1 vanilla bean, seeds scraped

juice of 1 lemon (about 1/4 cup)

1 - 2 Tbsp. maple syrup (or honey)

Directions for cream:

Stir all ingredients together. That's it! I let it sit overnight, but that was just because I didn't want to make it in the morning. However, that may help the flavors meld.

Ingredients for the lemon cardamom biscuits:

3 cups rolled oats
1 tsp. ground cardamom
¼ tsp. salt
1 tsp. baking powder
zest of 1 lemon
½ cup sugar
½ cup unsweetened applesauce
3 Tbsp. coconut oil, melted
1 tsp. vanilla extract
Flour for dusting (any flour will work)

Directions for the lemon cardamom biscuits:

1. In a food processor or blender, pulse the oats until you have a rough flour. Add the baking powder, cardamom, salt, lemon zest, and sugar. Blend for a few seconds to combine.

2. In a small bowl, stir together the applesauce, melted coconut oil, and vanilla. Pour the wet ingredients into the food processor and pulse until fully incorporated. The dough should be sticky and wet, but manageable. If it is too wet to work with add a little more oats or oat flour. 

3. Preheat oven to 350 degrees. Dust a large, clean working surface with flour. Empty dough out on to the floured surface and gather into a ball shape. Divide dough into quarters. Working with one quarter at a time, roll the dough into a log, approximately 10 inches long. Then slice the log into 1/2 inch pieces. Place them on a lined baking sheet.

4. Bake the biscuits for 10-12 minutes until just turning golden on the bottom. Then turn the oven off and let the cookies sit in there until the oven is cool (this step helps dry out the biscuits). When completely cool, store biscuits in an airtight container. These should be made ahead of time since they have to sit in the over for quite a long time. 

To Serve: Serves 4

1 lb. strawberries, sliced, quartered, or halved
1 batch of cream
Lemon Cardamom Biscuits, whatever amount desired 

Place sliced strawberries in each bowl, pour over the cream, and drop the biscuits in either crumbled or whole. Serve immediately.

Original recipe (not traditional Koldskål, but the spin off I found) found HERE.

This is so fresh and Summery tasting! Don't be intimidated or turned off by the long ingredients list and detailed directions. This is so delicious and special that it's worth taking the time to make it! And it really isn't that hard or time-consuming.

So what are you waiting for?! Oh wait, I suppose you're waiting for the strawberries....Next time you walk into the grocery store and smell the strawberries just by walking past them, then it's time to get to work.