Sweet Splurge: Honey-Lime Strawberries with Whipped Cream

By Grace Parisi, Senior Recipe Developer, Food & Wine

Honey-Lime Strawberries with Whipped Cream Strawberries and cream make such a trite, hackneyed combination, but it's one I unapologetically will never grow tired of. It just needs a little help from some well-conceived ingredients. Here, I've made a quick syrup of mild honey, fresh lime juice and a hint of cardamom, brought it to a boil and poured it over sliced strawberries. Thirty minutes later, cooled and juicy, the compote is poured over tart lemon sorbet and topped with honey-spiked whipped cream. A little bit of lime zest makes this refreshing, quick dessert even brighter.
Slideshow: Juicy Strawberry Recipes

Honey-Lime Strawberries with Whipped Cream
2 pounds strawberries, hulled and thinly sliced
1/4 cup plus 3 tablespoons honey, preferably acacia or another mild-flavored honey
2 tablespoons freshly squeezed lime juice
1/2 teaspoon finely grated lime zest, plus more for garnish
Scant 1/4 teaspoon ground cardamom
1 cup heavy cream
2 pints lemon sorbet

1. Put the strawberries in a large heatproof bowl. In a small saucepan, combine 1/4 cup plus 2 tablespoons of the honey with the lime juice and bring to a boil. Stir in the 1/2 teaspoon of lime zest and the cardamom. Pour the syrup over the strawberries, stirring to coat. Let stand, stirring once or twice, until the berries are juicy and slightly softened, 25 to 30 minutes.
2. Meanwhile, in another bowl, whip the heavy cream with the remaining 1 tablespoon of honey until soft peaks form. Scoop the lemon sorbet into glasses and top with the strawberries and their juices. Dollop the whipped cream on top and garnish with lime zest. Serve right away.

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