From: Linda McCartney’s Home Cooking, p. 166
Pureéd strawberries with lots of cream and sugar.
I did try this recipe but used a lot less icing sugar (we found that 50g is sweet enough) and only half the cream. I decided to layer the strawberry pureé with the whipped cream and some ginger biscuits in champagne flutes and to top them with half a fresh strawberry. A beautiful dessert and the taste of early summer!
Vegan: Use a plant-based whipping cream.