2tspfreeze-dried strawberriescrushed into a powder
¾cupmilk of choice
Instructions
In a small saucepan add chopped California strawberries, water, and honey.
Bring to a boil over medium heat.
Continually mash strawberries as they cook to help break them down into a thick mixture.
Once boiling, reduce heat to medium-low and cook for an additional 8 minutes.
Remove strawberry sauce from heat, add to a freezer safe bowl and let cool down in the freezer for 10-15 mins.
If using heavy cream, add to a bowl and whip until stiff peaks form. If using vegan whipped topping, add to a bowl and whip until smooth.
Fold cooled strawberry sauce into whipped cream/topping until pink and no white streaks remain. Add freeze-dried strawberry powder and fold into mixture.
Add milk of choice to a glass with additional sliced strawberries (optional).
Gently spoon strawberry whip on top and enjoy!
Notes
Nutrition based on using traditional heavy whipping cream and 2% dairy milk. To reduce the saturated and trans fat, a non-dairy, non-coconut whipped topping can replace the heavy whipping cream.