Recipe by Michelle Rojano
• Fresh Strawberries or any other berries of choice
• 1lb of Mexican sour cream, other types of sour cream may be used, but taste will vary.
• 14 oz can of sweetened condensed milk
Wash all the strawberries.
Optional: Cut off the stems of the strawberries and cut them into slices. The size of slices can vary by preference. Whole strawberries can also be used.
Pour all of the sour cream into a large bowl.
Pour about half of the can of sweetened condensed milk into the large bowl with the sour cream.
Use a whisk to mix together until thoroughly combined. Taste the cream mixture.
Add more to taste if necessary. I personally use about two thirds of the can, but if a sweeter cream is desired, more can be used.
Place the strawberries in a cup or bowl and pour desired amount of cream over.
The 6420 is a student publication at Rose State College.