There's nothing quite as wonderful as sun-ripened strawberries. The warm, wet, sunny spring has brought with it a bumper crop of some of the best I can remember. This is dessert at its simplest: fresh strawberries topped with luscious chèvre cream and a sprinkle of slivered almonds for a bit of crunch.
This dessert is as simple and healthy as it gets: we used the strawberries from Anchor Nursery. They were the best we've had all season -- red all the way through and super sweet. We cleaned them and tossed them with a tablespoon or two of sugar -- just enough to coat them and pull out the color and bit of liquid.
The chèvre cream is a brilliant and bright complement: equal parts Allegheny Chèvre and your favorite greek-style yogurt mixed with a bit of vanilla extract, the juice of half a lemon, cardamom, and a pinch of cinnamon. Mix it well and spoon it on top of the strawberries. To finish, we sprinkled a handful of slivered almonds for a bit of crunch. Done and done.