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For the macerated berries

  • 4 heaping cups Assorted berries I used sliced strawberries, whole blueberries, and raspberries
  • 3-4 tablespoons Granulated sugar
  • 1 1/2 teaspoons Vanilla bean paste

For the lemon whipped cream

  • 2 cups Heavy cream
  • 1 ½ cups Confectioners’ sugar
  • Zest of 2 lemons
  • Juice of 1 lemon*
  • 1 teaspoon Vanilla extract
  • macerated berries for garnish


Macerate the strawberries:

  • To a medium bowl, add the assorted berries, sugar, and vanilla bean paste. Mix until the mixture is mostly combined. Set aside, covered in room temperature for at least 45 minutes.

Make the lemon whipped cream:

  • To a bowl of an electric mixer fitted with a whisk attachment (hand mixer works well too), over medium/high speed, whip the heavy cream until slightly thickened. *I like to whip it in several parts. When the heavy cream begins thicken slightly I add more heavy cream. This prevents you from over whipping. Increase the speed to high and whip until thickened and medium peaks form.
  • Turn off the mixer and add the confectioners’ sugar, lemon zest and juice, and finally the vanilla extract. Turn the mixer back on to low speed and whip until the confectioners’ sugar is mostly combined. Increase the speed to high and whip until completely thickened and the mixture forms stiff peaks. Spoon into a large piping bag fitted with a large star or round tip and place in the refrigerator until ready to use.

To assemble:

  • Prepare mini dessert glasses or mini dessert bowls. To mini dessert bowls (or glasses) pipe in lemon whipped cream. Make it look nice; it's for your mama!
  • Add couple of spoonfuls of macerated berries and syrup. Pipe lemon whipped cream on top. Garnish with leftover macerated berries.
  • Easily makes fifteen 2 ounce mini desserts or six 5 ounce mini dessert bowls.
  • *If your mama really loves lemon flavor you can juice 2 lemons. It's about her, not you.