Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and diced
  • 2 tbsp (30ml) granulated sugar
  • 1 tsp (5ml) lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) stabilized whipped topping, thawed

Instructions:

  1. In a medium bowl, toss the diced strawberries with granulated sugar and lemon juice. Let them sit for 5 minutes until the berries release their natural juices and look glossy.
  2. Pour the cold heavy whipping cream, powdered sugar, and vanilla into a large bowl. Beat on medium-high speed until stiff peaks form.
  3. Gently fold the thawed stabilized whipped topping into the whipped cream using a rubber spatula until smooth.
  4. Carefully fold in the strawberry mixture, stirring just until vibrant pink swirls appear.
  5. Transfer the mixture into a 9x9 inch glass baking dish or individual ramekins and smooth the top with a spatula.