I love food shopping. For me, it is relaxing, inspiring and I always find something that I love. When I went to Trader Joes this morning I found the most perfect looking strawberries! I needed these in my life, and then in my tummy. However, I didn’t want the shortcake this time. I just got back from a three day trip to New Jersey. I didn’t find a lot of great food there, so I ate too many processed items. I wanted something tasty, but something fresh and clean.
I brought the berries home, washed them, stemmed them, and cut them in half. Then, I made an even simpler version of the cream I made for the Strawberry Shortcake recipe. At only three ingredients, I kind of hate to call it a recipe, but it came out so well I had to share! This is great for the hot spring days (we are already close to 100 degrees here) when you just want a simple, fresh dessert.
By the way, I have some containers that have a separate divided ‘pocket’. I put the prepared strawberries in the main part of the container, and a little cream in the ‘pocket’ of the container. Now I have a great treat for tomorrow, too. That would be a great way to take these as a mid-day snack or with you for a road trip.
Strawberries and Cream
Makes 8 servings
4 pounds of fresh, ripe strawberries, stems removed and sliced in half
1 can of Trader Joes Coconut Cream (14 oz) OR 1 can of full fat coconut milk, refrigerated overnight, only the solid and 1 tablespoon of the liquid used
1 teaspoon vanilla paste or 1/3 of a vanilla bean
3 tablespoons of agave nectar
Combine the coconut cream, vanilla paste or bean, and agave in a blender and process until smooth. Serve 1 ½ cups of the strawberries with 2-3 tablespoons of the cream. This is heavenly. So simple, but so perfect.
Per Serving (8 in total)
Fat 14 g
Blender or food processor