The perfect summer treat! This versatile dessert features fresh, peak-season strawberries and a dollop (or three!) of whipped cream or vegan coconut whipped cream.
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Serving Size
6
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Total Time
15 minutes
Ingredients
1 cup heavy whipping cream
1/2 cup sour cream
Sugar or honey to taste
1 pound strawberries, washed and halved
2 sprigs of mint, washed, for garnish
Coconut Whip (vegan alternative)
1 can of full fat unsweetened coconut milk, refrigerated overnight
3 tablespoons powdered sugar
1 teaspoon vanilla extract (optional)
Directions
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Start by whipping heavy whipping cream until soft peaks form.
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Gently fold in sour cream and sweetener of choice to taste.
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Evenly distribute your strawberries into six bowls and top with a generous amount of whipped cream.
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Top with mint. Enjoy!
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Coconut Whip (vegan alternative):
Open chilled coconut milk can. Using a spoon, scoop out coconut solids from the top and place into a bowl. Discard liquid. -
Using an electric mixer, beat coconut cream on a low speed, gradually increasing the speed until stiff peaks start to form, about 8 minutes.
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Once whipped, add powdered sugar and vanilla extract (if using) and beat until well combined, about 1 minute.
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Evenly distribute your strawberries into six bowls and top with a generous amount of whipped cream.
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Top with mint. Enjoy!
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