1/2 cup butter
1 cup brown sugar
2 eggs
1 cup granulated sugar
3 cups strawberries
1 teaspoon vanilla extract
1 cup all-purpose flour
In a blender, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in granulated sugar. Beat in the strawberries and vanilla. Dissolve the flour in the corn syrup, and set aside. Beat the butter or margarine into the syrup until smooth.
When the whipped cream has cooled slightly, stir in the strawberries and vanilla.
Fold 1/3 of the whipped cream into a large bowl. Gently fold the remaining 3/4 cup into the cream mixture. Transfer to a serving bowl. Cover and refrigerate for at least one hour. For a whipped cream shake: Fold evenly 1/4 cup into the cream/butter mixture.
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