When strawberry season hits hard like this, I think my soul does a little cartwheel! Here on the Central Coast, strawberry stands are popping up every couple of miles from one another. It’s awesome. I find myself buying huge boxes to consume day-of for a stand alone snack…yep, yesterday it was definitely my snack as I drove from meeting to errand to kid pick up. I think I ate two pints by myself!
Honestly, it is hard to perfect the awesomeness of a simple strawberry. When in season, they have a wonderful sweetness that is balanced perfectly with a little bite of tart. However, the marriage of a strawberry with some lusciously thick creme fraiche could seriously transform your world. Since I love toast as an easy meal or snack, I decided to slap both onto a roasty-toasty piece of Hawaiian bread for a quick breakfast treat or a dessert after a casual meal.
Since creme fraiche can get a bit pricey in the store, I usually make my own so that I can have gobs and gobs of it at the ready. I know, you are probably like, “sure, you are a chef, so of course you do that…but there is no way!” Hold up. Creme fraiche is one of the EASIEST things to make, and requires almost no actionable time. Check it out:
You can use any container you wish, so long as it is glass, ceramic, or plastic. Basically, you just don’t want any metal. Pour in your heavy cream. I used a cup here to fill my shortie mason jar. Make sure you are using heavy whipping cream and not creamer.
Then, add in two tablespoons of lemon juice. Make sure to mix it well to distribute the acid and then slap a lid on it. You can always take the extra precaution of covering the glass with Seran wrap before the lid. Just to avoid any metallic aftertaste.
Now, all that is left is to leave it on the counter overnight. I recommend that you leave it for 16-20 hours. Ok, I can audibly hear you squirming right now. Don’t worry 🙂 This is literally room temperature time to create a culture. Creme fraiche is a cultured dairy product not unlike sour cream or yogurt. The high fat and acid content have you set. After about 16+ hours, you will see that your heavy whipping cream has miraculously thickened up to a lusciousness that will make ya swoon. Once it is to a thickness you like, give it a stir and place it in the fridge for keeping, up to one week.
For the Toast
Now for the fast, simple part. I showcased my creme fraiche by making a simple toast that let both it and the strawberry take center stage. Normally, I am a sprouted bread health nut, but Hawaiian bread was made for this type of job! It is simple, light, and delicately sweet….a perfect stand-in without having to bake something up.
This is just a layering job from here on out. Start with just plain old strawberries on your toast. Then, top with a dollop of creme fraiche, a sprinkle of raw or brown sugar, and a scattering of sliced almonds.
Holy cow, guys. This is stupid good! The perfect little indulgence outside of shortcake during strawberry season! I love that other than making toast, you do not need to touch the oven or any heat source. A major coup during these warmer months.
I know that the creme fraiche takes “hours” to make, but holy cow…you can sleep during those hours. Gotta love that! I am not going to be surprised if homemade creme fraiche now becomes a staple in your fridge!
Enjoy those seasonal strawberries for the next month and change, my lovelies. Life is good!
Perfect for a summer fresh breakfast or an easy dessert for a casual meal. The creme fraiche is ridiculously easy to make at home
- For the Creme Fraiche
- 1 cup heavy whipping cream
- 1 tbsp lemon juice
- For the Toast
- 4 slices Hawaiian bread
- 1 pint fresh strawberries
- 4 tsp raw or brown sugar
- 8 tsp sliced almonds
Combine the heavy whipping cream and lemon juice in a glass, ceramic, or plastic container. Give it a good stir to make sure that the lemon juice is evenly dispersed. Cover the container and leave on the counter overnight. Don't worry! This isn't sketchy...it's a simple way to culture the milk fats.
Next day, check the creme fraiche to make sure that it has thickened to your liking (16-24 hours should do it). Once the creme fraiche is ready, give it a stir and store it in the fridge for up to one week.
To make the toast, slice the strawberries. Then, pile the toast with a layer of strawberries, a dollop of creme fraiche, a sprinkle of raw or brown sugar and a scattering of sliced almonds. Bon appetit!