I hope you are all enjoying this special, magical time of year. I am so grateful for the sunshine, beautiful flowers, and fresh fruits and veggies – especially strawberries. I think I visited the farm stand four times last week to replenish my fridge and make lots of yummy desserts. Today I’d like to share my favorite strawberry dessert – jordbærgrød. This simple dessert is so easy to make and is loved by everyone that has tried it! Nicolas says eating this reminds him of summer evenings at his grandparents’ house, and I am always so happy to make it for him.
I’ve posted a video tutorial on my Instagram and will share my full recipe below. After a few years of making this, Nicolas says I have officially perfected it and that it tastes just like his grandma’s. (Yay!) I hope you enjoy this treat as much as I do!
Jordbærgrød | Makes 5-6 servings
3-4 pints of fresh, local strawberries
zest + juice of half a lemon
1/4 cup granulated sugar + more for topping
2 tablespoons of cornstarch
3 tablespoons of water
heavy cream for topping
- Wash berries and slice off tops, preserving as much of the strawberry as possible.
- Add strawberries to a pot. Add lemon zest and juice. Add sugar. Note: You may need more or less sugar depending on the sweetness of the berries.
- Stir to combine, and simmer on medium-low heat for 15 minutes until strawberries begin to cook down.
- In a small bowl, mix the cornstarch and water. Add to strawberry pot, and continue to simmer for 5 minutes until mixture is thick. Note: Feel free to use your spoon to mash the berries some. This is all about personal preference! I typically leave the strawberries somewhat intact for a more rustic porridge.
- Let cool. Place porridge in fridge for at least 2 hours.
- Time to serve! Add a few spoonfuls of the jordbærgrød to a bowl. Add a drizzle of heavy whipping cream and a sprinkle of sugar. Note: This amount of sugar depends on how much you have already added to the porridge as well as the sweetness of the berries. I always try to add less when cooking and add more on top if needed. Lately, I’ve been using Turbinado sugar for an extra crunch. 🙂
Please let me know if you make this, and do not hesitate to comment below with any questions. Enjoy!