Just berries, cream, and a little sugar—simple, nostalgic, and so freaking good.

Berries and Cream (3-Ingredients): A Simple & Sweet Classic Revival

I grew up having Berries and Cream on Sundays for brunch, and it’s one of those nostalgic dishes that’s stuck with me ever since. It’s simple—just berries, sugar, and cream—but completely delicious. You can easily make it vegan-friendly with coconut cream or a plant-based heavy cream. I always had it in the morning, but honestly, it works just as well as a light dessert in spring or summer. Mix up the berries however you like, and if you’re feeling fancy, add a splash of Grand Marnier for a little boozy twist. The key is letting the berries macerate so they get nice and juicy—that’s when the magic happens.

Why You’ll Love This Recipe

Naturally Gluten-Free: There’s no flour or grains here—just fruit, sugar, and cream.
Customizable & Easy: Use whatever berries you have and swap in any type of cream or plant-based alternative.
Perfect for Brunch or Dessert: Feels special but takes minutes to prep.
Vegan-Friendly Option: Just sub with coconut cream or a thick dairy-free creamer.
Only 3 Ingredients: Nothing complicated, just delicious and classic.

Ingredient Highlight: Mixed Berries

Strawberries, raspberries, blackberries, blueberries… pick your favorites or use what’s seasonal. Berries are full of antioxidants, vitamin C, and fiber, but best of all, they shine when macerated with a bit of sugar. This simple step draws out their natural juices and intensifies their flavor, giving you that syrupy finish that’s pure gold with cold cream.

Madly Delicious Must-Know Tips and Questions

Chill Before Serving:
Once you toss the berries with sugar, let them sit for at least 1–2 hours in the fridge. This gives them time to macerate and turn perfectly juicy.

Make It Boozy (If You Want):
Add a splash of Grand Marnier or orange liqueur to the berries for a grown-up twist.

Pick the Right Cream:
You can go as rich or light as you want—whipping cream, half and half, coconut cream, or even plant-based barista creamers work beautifully.

Can I use frozen berries?
Fresh is best here. Frozen berries tend to release too much liquid and don’t hold their shape as well once macerated.

How far in advance can I prep this?
You can macerate the berries up to 24 hours in advance, but add the cream right before serving for best texture.

Do I need to whip the cream?
Nope! You can pour it over as-is or whip it up if you want a thicker, more luxurious finish.

Let’s Dish: Did You Know?

Maceration—the process of soaking fruit in sugar to soften it and release its juices—has been around for centuries and is a staple in European and American desserts. It’s an easy, no-cook technique that brings out the best in fruit, especially berries. In French cuisine, this method is often used for desserts like fraises au sucre (strawberries with sugar), while in the American South, it’s long been part of the brunch tradition.

Love a nostalgic, no-fuss treat? Then try my Berries and Cream (3-Ingredients)!

This recipe is simple but packed with flavor, thanks to macerated berries and cool, silky cream. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!

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