Blueberries arrived this week at DC area farmers markets, while the last of the season's strawberries linger.  I was planning on doing something elaborate with these berries when I bought them, but as Sunday evening approached I found myself sitting by the side of the pool on the roof of my apartment building debating whether I should head down to my apartment and fire up the oven on a 95°F day or instead remain poolside thinking of something simple, light and fresh to do with the berries for a Sunday evening dessert.  I opted for the latter.  Life doesn't get much simpler—or much more delicious—than fresh berries with whipped cream.  I mixed things up a bit, literally, by incorporating strawberries into the whipped cream.  And I finally busted out some of the toys that Shari at Whisk mailed me a few weeks ago as a prize for being her 10,000th visitor.  The funky spoons in the photo above, as well as the shavings of roasted cocoa beans on top of the dessert, are brought to you by Shari.  Thanks, Shari!  The roasted cocoa beans, from Truffle Treasures in Ottawa, bring a pronounced, perfectly-bitter-chocolate counterpoint to the sweet and airy cream.  Of course, if you don't have the luxury of possessing a bag of roasted cocoa beans, you could substitute chocolate shavings, or leave the chocolate element out all together.  Here's how to make this dish for 6-8 people.

• 1 cup of strawberries* (about 10 berries)
• 1/2 cup heavy cream
• 3 tablespoons powdered sugar
• 1 pint blueberries*
• 1 roasted cocoa bean or a small piece of your favorite chocolate

1. Hull the strawberries and puree them in a food processor or blender.
2. Combine the heavy cream and powdered sugar and beat until soft peaks form.
3. Add the strawberry puree and continue beating until stiff peaks form.
4. Serve the strawberry cream with fresh blueberries and strawberries (whole or sliced, whatever your pleasure) and top with shavings of roasted cocoa beans or chocolate.