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Summertime in the South = Succulent and Super Sweet Strawberries
That time is here, my loves. That time is HERE!
I stopped by our local whole foods the other day to
roll in their vat of dark chocolate covered almonds pick up the fresh herbs I needed for my Summertime Succotash Salad, and as soon as I walked in the door their giant display of local strawberries started shimmering like specks of gold and harmoniously singing to me in angel song.
Okay, not really, but they might as well have.
They were positioned so perfectly!!! There is no way to walk out of that store without at least one container of the little juicy jewels. NO.WAY.
I walked out with two.
And they cost me $10.
But tooooooooooooootally worth it.
Especially if you use them to make one of these (and are supporting your local farmers)!
Note: Here’s how to make Coconut Cool Whip (and a shout-out to my girl crush, Katie, from the ridiculously fantastic Chocolate Covered Katie). Also, I always freeze my strawberries myself. If you do the same, I would suggest throwing your frozen berries in the micro-zapper for 30 secs before putting them in the blender.
Also, you could totally make this less calories by not adding the booze, but…where’s the fun in that?!? OR you could make this into two servings, but…it’s Friday. And I deserve it.
Spiked Strawberry Shortcake Slush
- 6-10 fresh strawberries hulled (about 1 cup)
- 6-10 frozen strawberries about 1 cup
- 1 oz. whipped cream flavored vodka
- ½ oz. coconut rum
- ¼ cup unsweetened almond milk
- 1 tbsp sugar-free vanilla caramel liquid coffee creamer
- 1 stevia packet
- 1 tbsp or 3 ; ) coconut whipped cream
- Put all ingredients, except whipped cream, in a blender and blend until smooth.
- Top with whipped cream.