Eton Mess With Strawberries And Basil

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Eton Mess With Strawberries And Basil

Prep Time 10 minutes
Course Dessert
Servings 4


  • 1 Package 16 ounces Driscoll’s Strawberries, hulled and quartered
  • 1/2 Cup plus 2 tablespoons sugar divided
  • Juice and zest of 1 lemon
  • 1 1/2 Cups heavy cream
  • 1 Tsp. vanilla bean paste or vanilla extract
  • 1/2 Cup basil chiffonade*
  • 16 purchased mini meringues crumbled (about 2 cups)


  • Toss 1 package of strawberries in a large bowl.
  • Mix in ½ cup sugar and the juice and zest of 1 lemon.
  • Stir the strawberry mixture to coat the strawberries.
  • Let it rest for about 30 minutes or until a syrup forms.
  • In a quart-sized mason jar, pour 1 ½ cups heavy cream.
  • Add the remaining 2 tablespoons sugar and 1 teaspoon vanilla.
  • Seal the jar tightly with a lid.
  • Shake the jar vigorously for about 2 minutes until the cream thickens and becomes lightly whipped.
  • Stir ¼ cup basil into the strawberry mixture.
  • Divide the cream mixture among 4 pint-sized glass jars.
  • Divide the meringue crumbles among the jars.
  • Divide the strawberry mixture among the jars.
  • Chill in the refrigerator for 30 minutes before serving.


*Stack basil leaves, roll them tightly, then slice into long thin strips by cutting horizontally.*

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