Strawberries with Labneh Whipped Cream & Saba

Happy June, everyone! With official summer almost here, I’ve been trying to get outside more and to explore more of New York, reaping the full benefits of our sky-high Brooklyn rent. Recently, I walked to Sahadi’s to pick up a few things (cranberry beans, hot smoked paprika, and labneh were all on the list) and spent some time wending my way through the neighborhood. Wow, Boerum Hill and Cobble Hill are full of so many fun shops! I loved The Primary Essentials for very Brooklyn home goods, Twisted Lily Fragrance Boutique and Apothecary for all kinds of perfumes, and Shen Beauty for very Brooklyn natural cosmetics and skincare.

That wasn’t enough shop-sploring for me, so the next day I stopped by the Tompkins Square Greenmarket on my way home from work. Since it was the end of the day, I snagged two cartons of these beautiful strawberries for the price of one! The market strawberries combine perfectly with lightly sweetened whipped cream flavored with tangy labneh. (If you’re not lucky enough to live near Sahadi’s or another store that sells labneh, you can substitute full-fat Greek yogurt for the labneh.) I’m still looking for ways to use the rest of my strawberry stash. Strawberry-Almond Cornmeal Cake, perhaps? Strawberry daiquiris? What are your favorite ways to eat strawberries?

Strawberries with Labneh Whipped Cream & Saba

• market strawberries, washed
• 1/2 cup heavy cream
• 1–2 Tbsp granulated sugar
• 1/4 cup labneh
• saba

1. In a mixing bowl, using a hand-held mixer or whisking by hand, whip the cream and sugar together until the cream holds soft peaks. (Use one tablespoon sugar for lightly sweetened, or more if you want it a bit sweeter.) Gently fold in the labneh. Transfer the labneh whipped cream to a serving bowl, drizzle with saba, and serve alongside the strawberries.