- 1 cup chilled heavy cream, divided
- 2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers
- 2 pints fresh strawberries, hulled, quartered
- 3 tablespoons sugar, divided
- Heat 1/2 cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove pan from heat; add chamomile. Let steep 20 minutes. Transfer to a medium bowl. Cover; chill until cold, about 2 hours.
- Meanwhile, toss strawberries with 2 tablespoons sugar in a medium bowl to coat. Set aside to allow juices to form.
- Strain chamomile cream through a fine-mesh sieve into a medium bowl. Add remaining 1/2 cup cream and remaining 1 tablespoon sugar. Using an electric mixer, beat chamomile cream until soft peaks form.
- Divide berries among bowls. Spoon chamomile whipped cream over berries.