1
lb. strawberries, hulled and pureed in blender until smooth
1/3
cup sugar
1
cup heavy cream
In saucepan over medium-high heat, combine strawberry puree and sugar; cook, stirring occasionally, until slightly thickened, 6-8 minutes. Strain through fine-mesh sieve into bolw. Let cool slightly; refrigerate strawberry mixture until completely cool. In another bolw, whisk together 1/2 dup strawberry misture and cream until combined. Pour into cream whipper; refrigerate until ready to use.
