13 oz strawberries cleaned, stemmed and chopped. Add to blender with 1/2 cup sugar and puree. Reserve 1/2 cup. Beat 1 cup whipping cream to stiff peaks, fold in the puree. Put the 1/2 c. reserved puree into 4 glasses, top with whipped cream puree in top and refrigerate at least 1 hour. Top with more chopped strawberries.
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