Strawberries offer a bright and fresh garnish to top desserts such as cheese cake, creme brulee, strawberry shortcake, ice cream sundaes and chocolate mousse with. You can cut strawberries in fancy designs including flowers, hearts and fans to add to the presentation of a dish. Cutting fancy strawberry garnishes requires the use of a paring knife to create a straight slash in the fruit and minimal cutting techniques.
Wash the strawberry and place it on a cutting board stem-side down. Pull the leaves of the stem off.
Create four vertical cuts with a paring knife around the exterior of the strawberry, from midway down the strawberry to the narrow tip.
Separate and fan out the cut sections to create the appearance of rose petals. Add basil or mint sprigs underneath the rose to create the look of a stem and to add colour to your garnish.
Wash the strawberry and place it on a cutting board. Cut off the stem, just under the stem with a paring knife.
Cut the strawberry in half vertically with the paring knife. Turn the strawberry halves so that the wider end is facing you.
Cut two small diagonal lines that extend midway down the strawberry to the top of the wide end with the paring knife to create a strawberry heart garnish. Stick the garnish into the top of desserts, so that the heart protrudes.
Wash the strawberry and place it on its side on a cutting board.
Cut vertical slices about 1/8-inch wide with a paring knife from one side to the other side of the strawberry.
Fan out the slices and lay the strawberry horizontally on a dessert such as cheesecake of creme brulee.