8 shortbread cookies, crushed
1 cup fresh strawberries, quartered
½ tsp vanilla
1 Tbsp sugar
½ cup Humboldt Organic Sour Cream
1-2 Tbsp honey, melted
mint for garnish
For the strawberries
Put 1 cup quartered strawberries in a bowl and add 1/2 teaspoon vanilla and 1 tablespoon sugar. Give it a good stir so the sugar starts to dissolve, and let the strawberries macerate while you work on the sour cream.
For the sour cream
In a small bowl mix 1/2 cup sour cream, mix in 1-2 tablespoons (depending on desired sweetness) of melted honey.
Divide crushed shortbread cookies between 4 glass cups. Next, divide strawberry mixture on top of each cup of crushed cookies. Finally, divide honey sour cream mixture between the 4 glass cups. Garnish with mint and serve.