Dessert in Five Minutes

My favourite dessert to serve in the summer is sponge cake from Briwood Farm Market in St. Thomas topped with freshly whipped cream and berries.  If you live elsewhere, I suggest you take some time and hunt down that perfect sponge cake.  It'll be worth it.  This particular sponge cake stays fresh for two weeks, so I pick up one up every now and then when I am in St. Thomas.  I always have a small 500mL carton of whipping cream in the back of the fridge because one never knows when you need whipped cream, and it is usually good for up to two months.   So all I ever need to do is a quick berry run.   Strawberries, raspberries, blackberries, or blueberries are all good.  Or mix 'em up like I did here.  I think peaches would be pretty snazzy too.  If whipping your own whipped cream is holding you back, do not fret any longer.  This is what I do:

1. Chill your beater attachments and the whipping cream and the bowl (if you can fit it in the freezer - I can't so it's no biggie) in the freezer for about twenty minutes.   Any longer may freeze your whipping cream, and that won't do.
2.  In a large deep bowl, pour a 500mL carton of whipping cream with a tsp. of vanilla and 1/4 cup of sugar.  I might put less sugar.  I really don't know 'cause I just throw in what looks good.  I don't like my whipped cream too sweet.  Let the berries and cake do that work.
3.  Beat with your hand mixer on high until peaks form.  You'll know when it's done.  It takes approximately three minutes.  Don't over mix.  The whipped cream will get all airy and bleh.
4.  Serve with sponge cake and berries, and watch it disappear!

Now we can all be twins!

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