- 1 of 4 In a medium-size saucepan, cook 2 cups of the strawberries, the lemon juice and 6 tablespoons of the sugar for 10 minutes over medium-low heat. Cool. Puree in food processor. Place in large bowl and refrigerateuntil cold.
- 2 of 4 Whip cream, remaining sugar and vanilla until soft peaks form. Fold into strawberry mixture. Chop remaining berries and gently fold into mixture. Spoon into 6 glass dishes and refrigerate for at least 1 hour before serving.
- 3 of 4 Meanwhile, rinse long-stem strawberries and pat dry. Melt chocolate chips and shortening in microwave on high for 1 minute. Stir until smooth. Cool slightly. Dip strawberries into chocolate, then sprinkle with nonpareils. Place on waxed-paper-lined baking sheet to harden.
- 4 of 4 Serve with a chocolate-dipped strawberry on top. Makes 6 servings.
Servings Per Recipe: 6