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I shouldn't knock it until I've tried it, but this seems like sweet-tooth overkill to me. Is this best reserved for store-bought berries that are bred for size & color rather than taste?

Hmmm, I usually stir the brown sugar into the sour cream for fruit dip, I have never tried them separately, wouldn't it be terribly sweet?

This article reminds me of a column written over at the New York Times; http://www.nytimes.com/2009/06/03/dining/03mini.html?ref=dining

about what to do with strawberries.

A friend of mine introduced me to this just this year. Amazingly good. Works reasonably well with fat free greek yogurt, although it's not quite as good.

For our Sunday sit-down brunch my mother would prepare straberries with a side of cream cheese (I blame her for my cream cheese addiction). One of our family's favorite treats. As a health concious adult I now opt for strawberries and cream-on-top plain yogurt. Yum!

It is indeed sweet, but not as sweet as you might think. The sour cream balances it, and not that much sugar actually sticks to the berry. Use dark brown sugar, too, for robust flavor. And yes, it's a good way to eat strawberries that aren't as tasty.

It's just one of these simple things that ends up being more than the sum of its parts.

When I was a kid I would smother strawberries in powdered sugar and then eat the leftover sugar with a spoon! This may be my new “grown-up” strawberry-sugar indulgence!

a very slight variation on this is my go-to dessert during strawberry season. i use creme fraiche instead of sour cream. also, if i can't find that hoity-toity brown sugar (i'm drawing a blank on the brand name right now... sorry! it comes in a 1 lb package and it's sorta square, if that helps) i use dark brown sugar. something about the extra molasses keeps the sweetness under control.

and to answer the first commenter, actually the riper and juicier the fruit, the better. i've done this with berries that were still warm from the field they were picked in, and the same color red all the way through and omg!

freshly picked strawberries creme fraiche great balsamic = the taste of summer. really, just riffing on a theme here...

I grew up eating strawberries dipped in sugar so I'm sure I would love this as well.

I often mix up sour cream and brown sugar as a topping for fruit but I've never dipped them in each separately. The sour cream gives a nice tang and balance to the sweetness of both the brown sugar and the fruit-so in my opinion, it is not overkill.

My mom and I used to do this all the time when I was younger. They are so tasty! Definitely greater than the sum of their parts.

Thanks for posting this, Faith!

I love plain yogurt mixed with vanilla and a bit of honey as a topping for fruit, and this sounds good too!

Did this exact recommendation for a party this evening. HUGE hit!

So I just gave this a go. AMAZING! Thank you so much! I had just bought a huge flat of strawberries from Costco, and they always seem to spoil before I ever get to them. I always mean well. I alone have finished half of them in one night. I love how the brown sugar actually adds a nice little crunch if you dip the strawberry in the sugar right before the bite. I had heard about people making it a dip and throwing in the brown sugar before, but this was so good. What a great summer dinner/dessert for tonight.

Same idea, but with oatmeal for breakfast: http://www.marthastewart.com/recipe/strawberry-oatmeal-breakfast

(Strawberry Oatmeal Breakfast from Everyday Food, May/June 2003)

Try it with fresh pineapple. Heaven.

My grandmother used to serve this to my sister and me when we were little - everything would be laid out on a silver platter, and she had giant blackberries as well. It always seemed like the most extravagant treat to me, served like that. So delicious. I sort of forgot that I could easily just do this myself as an adult and relive the whole thing...