Ingredients
Equipment
Method
- Slice strawberries. Wash the strawberries and remove the stems. Slice into thin slices.
- Mix cream. Combine 3/4 cup sour cream, 1/4 cup brown sugar, and 1 tablespoon vanilla extract in a medium bowl. Whisk until smooth.
- Serve. Divide the strawberries between 4 glasses (save a few for garnishing on top). Evenly spoon the cream over each glass. Top with the reserved strawberry slices and sprinkle with minced almonds and mint leaves. Enjoy!
Video
Notes
- Adjust Sweetness: If you prefer a less sweet dessert or you have super sweet strawberries (lucky you!), adjust the amount of brown sugar to taste. You can also add a pinch of salt to the cream mixture.
- Vegan Option: Use vegan sour cream (I like the Kite Hill brand) or coconut cream instead of sour cream.
- Strawberries: Make this with the best strawberries you can find. Frozen strawberries don't work they are too soft and squishy when thawed. If strawberries aren't in season, use a different fruit like pineapple, mango, or a combination of fresh fruit.
- Serving Suggestions: Besides cups, serve it in small bowls, mason jars, or even over waffles/pancakes for breakfast. If you want to double or triple the recipe for a crowd, mix the strawberries and cream in a large bowl.