Strawberries and Cream with Graham Crumbles

Heat oven to 350°F. Line a baking sheet with parchment paper for easy clean-up.

In a large bowl, stir melted butter, brown sugar, and honey together. Add baking powder, cinnamon, cloves, and salt, and stir to combine.

Add whole wheat or graham flour, stir again, then add 1/2 cup plus 2 tablespoons all-purpose flour. Stir until all flour is incorporated and mixture forms large and small crumbles. If needed, add the last tablespoon all-purpose flour to achieve this.

Spread crumbs on a baking sheet. Bake for 5 minutes, then stir them around so that they evenly bake. Return crumbs to oven and bake for another 2 to 3 minutes, until golden brown. Let cool in pan on rack. Crumbs will keep at room temperature in an airtight container for at least a week.

Using a clean bowl and whisk (electric or a regular large one), whip cream and brown sugar until it holds soft peaks.

Whisk in crème fraîche or sour cream, and vanilla. Keep chilled until needed. This whipped cream will last days in the fridge without needing to be re-whipped.

Fill a small dish a little over halfway with strawberries, generously dollop on whipped cream and top with a couple of tablespoons of graham crumbs. Repeat as needed and dig in.