This decadent treat was a popular Gilded Age dessert, featured not only at strawberry fetes and festivals, but also at tea parties and kettledrums—informal afternoon or early evening social parties featuring a light meal. When served at a kettledrum, it was often accompanied by sponge cake (see page 169). This recipe is adapted from Household Words, a weekly literary magazine edited by Charles Dickens from 1850 to 1859 and revived by his son Charles Dickens Jr. in the 1880s, continuing until 1905.

SERVES 4–6

1 (16-ounce) package fresh strawberries, washed and hulled

1/3 cup sugar

11/2 cups heavy cream, divided

Place strawberries in a large, deep bowl. Gently crush the berries using the back of a fork or a pastry cutter until they are a chunky, soupy consistency. Sprinkle the sugar on top, then pour 1/2 cup cream over the sugar-sweetened berries. Stir until thoroughly combined. Place in the refrigerator to keep cool.

Pour the remaining 1 cup heavy cream into a large bowl and whip using an electric mixer on medium speed until soft peaks form, about 4–5 minutes.

Remove strawberries from the refrigerator and transfer to a glass bowl or individual dishes. Spoon cream over the strawberries, using the back of the spoon to create a swirly pattern if desired.