Instructions: Line two full-size muffin tins with individual pieces of tinfoil.

Place the softened cream cheese in a mixing bowl and mash with a fork, or whip with a handheld electric mixer.

Add the fresh strawberries and the sugar to the whipped cream cheese and blend well to thoroughly combine the ingredients.

Meanwhile, whip the cream and gently fold one heaping cupful into the strawberry mixture. Reserve any of the remaining cream as an optional topping for your dessert.

Spoon the strawberry and cream mixture into the tinfoil-lined muffin tins.

Freeze the tins for at least 2 hours prior to serving.

To serve, pop one or two of the frozen strawberry mounds onto a plate, remove the foil, and top with a bit of whipped cream. Enjoy!

Kitchen Staff Tip: If you happen to have Popsicle molds and sticks available, you can prepare todays recipe as a strawberry cream bar for the kids. Simply follow the recipe as directed, and pack the mixture into the molds. Put the stick in place about halfway through the freezing time, or when they will remain firmly in place in the mixture.

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