For the Whipped Cream:
1 1/2 cup heavy cream, chilled
1/2 tsp Vanilla Bean Paste
For the Strawberry Mixture:
3 cups sliced fresh Dickey Farms Strawberries
1 1/2 tbsp granulated sugar
3/4 tsp vanilla extract
extra strawberries for garnish
Place chilled heavy cream and vanilla bean paste in a large mixing bowl, or the bowl of a stand mixer.
Beat until light and fluffy, being careful not to overheat.
Set aside or chill until ready to use.
Place half the strawberries in a medium bowl. Sprinkle with sugar and add vanilla extract.
Mash the strawberries, leaving some larger chunks. Stir in the remaining strawberries.
Add about 1/3 of the strawberry mixture to the whipped cream, swirling in with a large silicone spatula.
Reserve the remaining strawberries to use when assembling in the dessert dishes.
Spoon some of the reserved strawberries into 6 glasses/dishes.
Top with the strawberry cream mixture.
Add another layer of reserved strawberries mixture, then another spoonful or two of the cream.
Top with extra strawberries.
Serve immediately, or place in fridge to chill until ready.
*Recipe from Good Life Eats