Strawberry Whipped Cream with Heavy Cream

Instructions:

1. Blend the minced strawberries and lemon juice until completely smooth.
2. Pour the puree into a small saucepan with granulated sugar. Simmer over medium-low heat for 8-10 minutes, stirring frequently, until the volume is reduced by half and the mixture looks like a thick syrup.
3. Transfer the concentrate to a bowl and refrigerate until completely cold.
4. Place the mixing bowl and beaters in the freezer for 15 minutes before starting.
5. Pour the chilled heavy whipping cream, powdered sugar, vanilla extract, and salt into the frozen bowl.
6. Beat on low speed to avoid splashing, then increase to medium-high until stiff peaks form.
7. Take a spoonful of the whipped cream and stir it vigorously into the cold strawberry concentrate to lighten it.
8. Gently fold the lightened strawberry mixture into the main bowl of whipped cream using a rubber spatula.
9. Use a cut-and-fold motion until the color is uniform and the texture remains airy.