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Strawberries w/ Mint Whipped Cream

June 25, 2011

When the hubby & I went to IU, we used to stop at Sugar & Spice, a little baked goods shop in the student union, for some hot chocolate (or coffee) with whipped cream. There was an always cheerful woman who worked in there, and she usually wore rainbow suspenders or plastic headbands with smiley faces coming out of the top like antennae. This little bakery was always busy, and she was usually the order taker/cashier. Anyway, anytime we’d go in and order our favorite hot beverage, she would always ask if we wanted “whoop” on it; and when we said yes (and we always did), she’d shout out “one hot chocolate with whoop!” It was one of those things that stuck with us, and we’ve not called whipped cream anything but “whoop” since.

Did somebody say dessert?

Tonight, I wanted to make some “whoop,” and I had some freshly snipped mint to use, so I used a recipe I found in Everyday Food, to make mint whipped cream. I served it on top of sliced organic strawberries, and garnished it with a small chunk of dark chocolate. It was really yummy, and the perfect treat to top off the day!


  • 1/4 c. sugar
  • 2 c. packed fresh mint leaves and stems, coarsely chopped (I used a bit less than this, and it was plenty)
  • 2 Tbsp. water (I used 3 Tbsp)
  • 1 c. heavy whipping cream
  • 1 qt. organic strawberries, hulled & sliced


  1. In a medium saucepan over medium heat, bring sugar, mint & water to a boil. Remove from heat & let steep 15 minutes. Strain through a sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids and let cool completely. **Syrup can be refrigerated in an airtight container for 1 week.**
  2. In an electric mixer, whip cream until stiff peaks form. Gently fold in cooled syrup, and re-whip to stiffen if needed.
  3. Top strawberries with cream, and garnish with a mint sprig.
  4. Serve immediately & enjoy!
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