Strawberries with Rum Cream

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart whole fresh strawberries, hulled, rinsed and drained
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • ½ cup grated sweet chocolate
  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon light rum


  1. Arrange the strawberries in a serving bowl and sprinkle with the granulated sugar. Chill until ready to serve.

  2. Whip the cream and fold the chocolate and confectioners’ sugar into it. Fold in the rum. Serve the cream with the berries.

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