Strawberries with Honey-Rosemary Whipped Cream and Candied Rosemary

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  • Level: Intermediate
  • Total: 2 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 4 servings
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1 pound strawberries, hulled and quartered (about 2 cups)

1 tablespoon orange liqueur 

1/2 cup heavy cream 

1 tablespoon honey 

3 sprigs fresh rosemary 

1 1/2 cups sugar

Vegetable oil, for oiling rack 


  1. Combine the strawberries and orange liqueur in a bowl and set aside at room temperature for 30 minutes or cover and refrigerate for 1 hour.
  2. Combine the cream, honey and 1 sprig of the rosemary in a small saucepan. Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally. Set aside to cool to room temperature, then refrigerate, covered, until well-chilled
  3. Meanwhile, break the remaining rosemary into small sprigs and combine them in a small saucepan with 1/2 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, then remove the rosemary from the syrup using tongs and toss it in a bowl with the remaining 1/2 cup sugar. Transfer the candied rosemary to a lightly oiled cooling rack or silicon pad to dry.
  4. Strain the chilled cream into a stainless steel bowl and whisk until soft peaks form. Divide the macerated strawberries between four bowls. Top each with two tablespoons of whipped cream and a sprinkling of candied rosemary. Serve.

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