Strawberry Cream
With the holidays coming up in the next couple of months I decided to start working on some dessert recipes.I wanted to have a few I could pick from that were mindblowingly delicious.This is one of my favorites by far! It is called strawberry cream. It is super easy to make and can be made up ahead of time. I love recipes like that, especially at any holiday. While I love to bake and cook, I don’t want to be in the kitchen the whole time missing out on my family and friends!
This cream is perfect for strawberry shortcakes, the filling for the middle of a cake, or as a fruit dip. It is sweet and creamy and you will find yourself having a hard time stopping eating this once you start. I can honestly say this is one of those recipes where I might have contemplated licking my plate. Of course I didn’t – I just went back and got seconds!
Go ahead and pin this now becasue you will not want to forget to make this!
[box type=”shadow” ]This recipe comes from a fantastic cookbook called Color me Vegan by Colleen Patrick-Goudreau. I will put her link below and it will take you to her site. I am doing a review on this cookbook later this month, so be prepared to see another great recipe coming from her cookbook soon! She was lovely enough to allow me to post 2 of her recipes from this book.[/box]
Strawberry Cream
(From the cookbook Color Me Vegan)
Ingredients:
2 containers (8oz) non dairy cream cheese, at room temperature
1/2 cup non dairy sour cream
1/2 confectioners sugar
3/4 cup pureed fresh strawberries ( about 10 large strawberries)
Directions:
In a food processor,process the cream cheese until smooth. Add the sour cream,sugar, and strawberries. Process until smooth and creamy,scraping down the sides of the food processor as needed.Refrigerate for up to one week.
Yield- 2 cups
*I did add a little almond milk to mine to get it to process a little better. I have a old food processor that is on its last leg and sometimes I have to do that for recipes. I am going to borrow my mother in laws food processer and see if it hers does a better job so it won’t be so soupy. I didn’t mind it but I would like it a little thicker if I was going to use it as a cake filling. But for strawberry shortcakes it was perfect!!
To make strawberry shortcakes I simply made some white cupcakes and just poured it over the top! This stuff was so good it was insane. My husband talked about this recipe for days, and so did my kids. This recipe is dairy free so if you are vegan or have some dairy sensitivities this is great for you or your family. If none of those apply to you, I want to encourage you to try this anyway! Because this does not have any dairy in it you don’t have the cholesterol in it that most yummy desserts do. Does that mean you can eat a gallon of it? No of course not. You have to use some common sense. But if you want a treat every once in awhile or for holidays then this could be a better option for you.
Go ahead and share it and pin it so you won’t lose the recipe! You are going to love this stuff!!
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