Ingredients
Scale
- 1 cup (240g) fresh strawberries, hulled and pureed
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tbsp powdered sugar (adjust to taste)
Instructions
- Blend strawberries in a food processor until smooth. Strain through a fine sieve to remove seeds if desired.
- Whip chilled heavy cream and powdered sugar in a large bowl using an electric mixer until stiff peaks form.
- Gently fold strawberry puree into the whipped cream in 2–3 additions until fully combined and swirled.
- Spoon or pipe into serving glasses. Chill for at least 1 hour before serving.
Notes
- For a vegan version, use full-fat coconut cream and 1 tbsp agave instead of powdered sugar.
- For extra richness, top with whipped cream tartlets or granola.
- Best enjoyed fresh — consume within 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-bake, folding
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 112 Kcal
- Sugar: 9g
- Sodium: 8mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 32mg
