My aunts used to make this, and I thought it was lost forever. But guess what? I found it, and it’s even more delicious.

1. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

2. Using an electric mixer, whip the cream mixture on medium-high speed until soft peaks form.

3. Gently fold in the strawberry puree until the mixture is evenly tinted a vibrant pink.

4. Spoon or pipe the strawberry whipped cream into a clear glass bowl, creating swirling peaks and mounds.

5. Garnish with extra strawberries on top for a fresh touch.

6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

For a dairy-free version, substitute the heavy cream with coconut cream. You can also add a tablespoon of lemon zest for a citrusy twist. If you have picky eaters, consider serving the whipped cream with a variety of toppings like chocolate shavings or crushed graham crackers, allowing everyone to customize their dessert.