I just found out that Prince went to junior high and high school in my neighborhood, so ya know, I just might be living in the house he grew up in. And lord, if this is true, my boudoir could be even more of a tourist attraction than it already is. But I digress.

'Tis almost strawberry season, and I've got a little something to make those sensational berries sing out. I call it Sh-Boogie Bop Cream in honor of Prince. As you must know, his song "Cream" goes something like this:

Cream
Get on top
Cream
You will cop
Cream
Don't you stop
Cream
Sh-boogie bop

I'm not sure exactly what those lyrics mean, but they sound delicious!

Sh-Boogie Bop Cream

Yields 1 cup

The creamy treat is the perfect fruit dip: quite sweet, very lite, and supremely easy to prepare. Whip it up, dip your berries, and then get your sh-boogie bop on.

3/4 cup crumbled firm silken tofu
2 tablespoons agave nectar
2 tablespoons maple syrup
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract

Put all the ingredients in a food processor. Process until the mixture is well combined. Pause to scrape down the sides of the bowl with a rubber spatula. Continue to process and don't you stop until it's smooth and creamy.

Serve with fresh strawberries or other fresh fruit of your choosing.

Store leftover Sh-Boogie Bop Cream in a tightly sealed container in the refrigerator and use within 1 week.

If you're looking for a more elaborate way to serve up your strawberries — something that's equally vegan but decidedly more rich, try my recipe for Strawberry Shortcake, which you can find in my cookbook. It features a luscious crème anglaise that's poured over moist slices of Pound-Me Cake (my vegan version of pound cake) and fresh strawberries marinated in Kirsch (that's cherry liqueur). Wowsa! I know you're already drooling, but you can wait to thank me once you've taken your first bite.