Strawberry Cream (Quick and No Eggs)

Instructions

1. 1

   First, remove the green tops from the strawberries, weigh them, wash them, and then dry them thoroughly. It is very important that the fruit is perfectly dry to achieve a dense and rich consistency! Then, blend the strawberries with an immersion blender until you obtain a smooth, fluid mixture free of lumps. Mix well. Then, whip the cream to a very firm consistency with sugar and vanilla. Taste and determine if the mixture needs a little more sugar, depending on the type of cream you have chosen. Then, pour the first 3 tablespoons of strawberry sauce into the whipped cream:

2. 2

   Prepare the strawberry cream

3. 3

   At this point, using a spatula, gently combine the mixture a little at a time with slow movements from the bottom up to avoid deflating it. When the first portion of strawberries is well absorbed, add another 4 tablespoons, always slowly and from the bottom up. Pay attention, as you will assess the consistency at the moment, and depending on the type of cream used, your strawberry cream may require 1 tablespoon less of fruit, so be careful not to add it all at once. Remember that the strawberry cream should be dense, velvety, and well-compacted, not too soft or absolutely liquid. Here is your strawberry cream, ready to be used.

4. 4

   Serve the strawberry cream