Strawberry season in the South has been underway since April, and should last until June.

If you happen to have a nice stash of fresh strawberries on hand and in need of something to make, here is a snack idea: strawberries topped with vegan sweet cream. The cream only requires three ingredients, happens to be entirely vegan, and is incredibly simple to make.

First, a couple of tips on what to look for when buying strawberries in store. Check for unblemished and bright red strawberries carrying fresh-looking green caps. You do not want green berries that are too firm, nor do you want berries that are too soft and ripe. Ripe strawberries may be ready to fall apart at a moment’s notice or perish sooner than you want. Also try to avoid purchasing containers with dampness or red liquid at the bottom.

Since temperatures are rising, make sure the can of coconut cream is firm. This recipe calls for the solid white mass. When stored in warmer temps, the can usually turns to liquid. If concerned with the possibility, simply place unopened can in refrigerator until ready to use.

Some of you may be asking what is vegan? Vegan is a diet when someone does not eat food derived from animals. That means no cow’s milk, the usual key ingredient for cream.

Miscellaneous Recipes: