Directions
1
GATHER a large trifle dish or 4 – 6 individual dishes, such as tall stemware glasses and SET ASIDE.
2
STEM and CORE 1 package (16 ounces) strawberries.
3
RESERVE 4 – 6 large strawberries for garnish and CHOP remaining strawberries.
4
PLACE chopped strawberries into a medium bowl.
5
ADD 1/2 cup sugar and STIR until evenly combined.
6
COVER and REFRIGERATE 30 minutes or up to overnight until syrup develops and strawberries are macerated.
7
PLACE 1 package Siete Fresas con Crema cookies (or other strawberry cookies) into the bowl of a food processor and PROCESS until broken down into small pieces.
8
SET ASIDE cookie pieces.
9
STRAIN strawberry mixture through a fine mesh strainer to separate strawberries from syrup.
10
SET ASIDE macerated strawberries and TRANSFER strawberry syrup to a large bowl or the bowl of a stand mixer fitted with the whisk attachment.
11
ADD 1 pint (2 cups) heavy whipping cream or heavy dairy free cream substitute.
12
ADD 1 teaspoon vanilla extract.
13
WHISK until stiff peaks form.
14
FOLD IN macerated strawberries and SET ASIDE whipped cream mixture.
15
PLACE a layer of crumbled cookies into prepared dish.
16
ADD a layer of whipped cream mixture.
17
CONTINUE LAYERING crumbled cookies and whipped cream.
18
SLICE reserved strawberries and GARNISH dessert.
