1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream or yogurt
1 tsp vanilla
Hull strawberries, then wash and chop into 1/4 inch thick pieces. Toss with sugar and wait 10 minutes, or until juices release.
Place half the strawberries and juices in a blender and puree. Pour into the bowl with the strawberries.
Whip the cream or yogurt with the remaining sugar and vanilla until stiff and holds peaks easily. Fold in berries and serve, or refrigerate up to 2 hours.