by: Max M Rasmussen

Strawberry lemonade - European Heatwave - Strawberry with whipping cream - kvalilog_5

Summer and strawberries is linked together. In Denmark we grow up with strawberries with whipping cream on as a dessert. A simple dish that any dane knows. If you have a garden full of strawberries, there are often so many strawberries at the same time that you simply can not eat them. Then it's good to know the recipe for strawberry juice that can be stored for later or just for drinking when it's hot.

strawberry juice

Much better than any juice you can buy. Highly addictive. Can also be seasoned with frozen strawberries in the winter.


yields about 1½ liter/quarts

  • 2 kg strawberries
  • 1 kg of sugar
  • 1 whole lemon, juice of


Remove the stem from the strawberries. Rinse them.

Mash the strawberries slightly or cut them into pieces with a knife. That makes it easier to cook the liquids out of them. They should not be too much mushy though. That will make the juice cloudy. 

Cook them gently for 10-15 minutes. They cook very easily.

Start with the lid on until enough juice has been released and then remove the lid. Otherwise it WILL boil over.

Sieve off the juice and pour it back into the pan. Add sugar and lemon and bring it to a simmer.


If you want to store the juice for more than a week there is a big chance that it will ferment. There are three ways to avoid that.

1. Boil it again every few days.

2. Freeze it.

3. Add some preservative of the type used for marmelades.

Strawberry lemonade served in the sun - Max M Rasmussen

Strawberries with whipping cream

For a Dane this is childhood memories in a deep plate.


  • 2 lbs (1 kg) strawberries
  • 2 tablespoons of sugar
  • 2 cups (½ liter) of whipping cream


Remove the stem from the strawberries. Rinse them and let them drip off. 

Cut them in half if they cannot fit in your mouth.

Let them stand in a bowl with sugar on top.

Strawberries with whipping cream - Max M Rasmussen