1cupheavy whipping cream or 2 cups non-dairy whipped topping
¼cupshelled pistachioschopped
Instructions
Mash the strawberries with a potato masher or the back of a spoon in a saucepan. Add the sugar and cook on medium heat for 5 minutes. Pour the mixture into a bowl and refrigerate until cold, about 30 minutes.
Whip the cream until soft peaks form. Fold in the cooled strawberries, leaving the mixture streaky. (If using non-dairy whipped topping, simply fold in the strawberries.) Spoon into shot glasses or small glasses and sprinkle with chopped pistachios.
Notes
(Can be made 1 day ahead. Keep refrigerated until ready to serve.)