Fruit Salad with Strawberries and Cream Recipe - USA

Fruit Salad with Strawberries and Cream

Fruit Salad with Strawberries and Cream Recipe - USA
Region / culture: USA | Preparation time: 15 minutes | Servings: 4


Fruit Salad with Strawberries and Cream
Fruit Salad with Strawberries and Cream

Fruit Salad with Strawberries and Cream is a refreshing and delicious dish that is perfect for a light and healthy dessert or snack. The combination of fresh strawberries, raspberries, and a creamy strawberry dressing creates a flavorful and satisfying treat that is sure to please your taste buds.


This recipe has been a popular choice for many years, especially during the spring and summer months when fresh strawberries are in season. The combination of sweet strawberries and creamy dressing has been a favorite among fruit salad lovers for generations.


How to prepare

Strawberry Dressing

  1. In the container of an electric blender, puree enough strawberries (about 0.5 cup) to make 0.25 cup of puree. Reserve the remaining strawberries.
  2. In a bowl, stir the puree, mint, and honey into the sour cream until well blended.
  3. To assemble the salads, line individual salad plates with lettuce.
  4. Arrange the reserved strawberries and other fruits on top of the lettuce.
  5. Top with the strawberry dressing.


  • Add sliced peaches or nectarines for a different flavor and texture.
  • Sprinkle some toasted nuts or seeds on top for added crunch.

Cooking Tips & Tricks

Be sure to use fresh, ripe strawberries for the best flavor and texture.

- You can customize this recipe by adding other fruits such as blueberries, blackberries, or sliced bananas.

- For a lighter version, you can use Greek yogurt instead of sour cream for the dressing.

Serving Suggestions

Serve this fruit salad as a light dessert after a meal, or enjoy it as a snack on a hot summer day.

Cooking Techniques

The key to this recipe is to use fresh, ripe strawberries and raspberries for the best flavor. Be sure to wash and dry the fruits before using them in the salad.

Ingredient Substitutions

If you don't have sour cream on hand, you can use Greek yogurt or whipped cream as a substitute. You can also use agave nectar or maple syrup instead of honey.

Make Ahead Tips

You can prepare the strawberry dressing ahead of time and store it in the refrigerator until ready to use. The salad can be assembled just before serving to ensure the fruits stay fresh.

Presentation Ideas

Serve the fruit salad in individual bowls or on a platter lined with lettuce leaves for a beautiful presentation. Garnish with fresh mint leaves for an extra pop of color.

Pairing Recommendations

This fruit salad pairs well with a glass of sparkling water or a light white wine. It also makes a great accompaniment to grilled chicken or fish.

Storage and Reheating Instructions

Store any leftover fruit salad in an airtight container in the refrigerator for up to 2 days. Do not freeze as the fruits may become mushy when thawed.

Nutrition Information

Calories per serving

Calories: 150 per serving


Carbohydrates: 25g per serving


Total Fat: 3g per serving


Protein: 2g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin K, and manganese, thanks to the fresh strawberries and raspberries.


This recipe contains dairy (sour cream) and honey, which may be allergens for some individuals.


This fruit salad is a nutritious and delicious option for a light and refreshing dessert. It is low in calories and fat, making it a healthy choice for those watching their weight.


Fruit Salad with Strawberries and Cream is a simple yet elegant dish that is perfect for any occasion. With its fresh and vibrant flavors, this salad is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Fruit Salad with Strawberries and Cream. It was a sunny afternoon in the springtime, and I was visiting my dear friend Margaret for our weekly tea and gossip session. As we sat in her cozy kitchen sipping on our Earl Grey, Margaret suddenly jumped up and disappeared into her pantry. She emerged moments later with a worn and stained recipe card in hand, a mischievous twinkle in her eye.

"Darling, you simply must try this fruit salad recipe," she exclaimed, thrusting the card into my hands. "It's been in my family for generations, and it's absolutely divine."

I eagerly scanned the ingredients and instructions, my mouth watering at the thought of the sweet and creamy dessert. Fresh strawberries, juicy oranges, plump blueberries, and a decadent cream made from whipped cream and sweetened condensed milk. It sounded like a dream come true.

Margaret explained that the recipe had been passed down from her great-grandmother, who had learned it from a French chef during a trip to Paris in the early 1900s. The chef had taught her the secret to creating the perfect balance of flavors and textures, and it had become a beloved family tradition ever since.

I thanked Margaret profusely for sharing the recipe with me and promised to make it for my own family soon. Little did I know that this simple fruit salad would become a staple at every family gathering and special occasion for years to come.

I set to work gathering the ingredients for the fruit salad, carefully selecting the ripest strawberries, juiciest oranges, and plumpest blueberries I could find. I whipped the cream until it formed soft peaks, then gently folded in the sweetened condensed milk until it was thick and creamy. The kitchen was filled with the scent of fresh fruit and sweet cream, and I couldn't help but smile at the memories of Margaret and our tea parties.

As I assembled the fruit salad in a large glass bowl, layering the colorful fruits with dollops of the creamy mixture, I felt a sense of satisfaction and pride. This recipe was more than just a dessert – it was a connection to my dear friend Margaret, to her great-grandmother, and to a long line of women who had shared this dish with their loved ones.

When I served the fruit salad at our next family gathering, it was met with rave reviews and requests for the recipe. I proudly shared the story of how I had learned it from Margaret, and how it had become a cherished tradition in our family. From that day on, Fruit Salad with Strawberries and Cream became a staple at every holiday meal, birthday party, and Sunday brunch.

As the years passed and my own grandchildren grew older, they began to show an interest in cooking and baking. I passed down the recipe for Fruit Salad with Strawberries and Cream to each of them, along with the story of how I had learned it from Margaret so many years ago. They listened with rapt attention, wide-eyed and eager to learn the secrets of this beloved family recipe.

I watched with pride as my grandchildren donned aprons and gathered around the kitchen table, eager to recreate the fruit salad that had become a symbol of love, tradition, and connection in our family. As they carefully measured out the ingredients, whipped the cream, and layered the fruits in the bowl, I couldn't help but feel a sense of joy and contentment.

The fruit salad was a hit, just as it had been for generations before. And as my grandchildren licked their spoons and asked for seconds, I knew that this simple recipe had become more than just a dessert – it was a legacy, a link to the past, and a promise of delicious memories yet to come. And I couldn't help but feel grateful to Margaret for sharing it with me all those years ago.


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