Strawberries With Swedish Cream

• 1 cup heavy cream
• 1/2 cup sour cream
• Sugar or honey to taste
• 1 tablespoon any liqueur, like Cointreau or amaretto (optional)
• 1 quart strawberries, washed, hulled, and left whole

1. Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
2. Put the berries in four to six bowls or stemmed glasses and top with the cream.

heavy cream, sour cream, sugar, liqueur, strawberries

Taken from cooking.nytimes.com/recipes/1015661 (may not work)