I’m Just a Strawberry Fool

• January 25, 2015
• Mari Bickmore
• no comments

In case you haven’t looked your calendar, Valentine’s Day is coming up.  I will be out of town for the holiday, so I am going to focus on lovely things to cook for Valentine’s Day until I leave.  That means I get to eat those lovely things until then also!  Please don’t read my New Year’s Resolutions.  Hey, I’ve been doing pretty good.  I will just use good portion control…or at least I will try.

On a positive note, I am feeling much better!  Still watching the Australian Open, but not just lazing on the couch.  Nadal is winning, so is Sharapova.  Federer is out.  Not that you’re interested.

I am stressed out though.  I have to do a presentation on Career Day at a middle school this coming Tuesday for Interior Design.  I really do  not like doing those types of things, and for the life of me can’t remember why I agreed to do this.  Four sessions, 25 minutes each.  Any volunteers?

Back to VD treats!  What’s not to like when it has strawberries and cream?  Especially when it’s so QUICK AND EASY!  Don’t even have to bake it.  Please don’t leave off the crushed ladyfingers, they add that crunchy texture that plays off the cream.  I think it would be lovely served in stems, like a martini glass.  I had children to serve, so it didn’t seem like a smart thing to do at the time.  Truly, this is delish and yummy, and so easy to boot.

Strawberry Fool

Ingredients

• 2 cups chopped, hulled fresh strawberries (about 8 oz.) plus 6 whole berries for garnish
• 1 tablespoon sugar
• 2 cups chilled heavy whipping cream
• 1 teaspoon vanilla
• 1/2 cup  Strawberry preserves
•  3 crisp ladyfingers (savoiardi, crushed

Preparation

1.  Place chopped strawberries in a small bowl. Sprinkle sugar over and let sit, stirring occasionally, until juices are released and sugar is dissolved.

2.  Beat cream and vanilla in a large bowl until soft peaks form.

3.  Add  preserves; fold to blend.

4.  Add berries with juices; fold almost to blend.

5.  Divide among bowls. Sprinkle crushed ladyfingers over.

Garnish with whole berries or save a few larger chopped ones out for garnish.

Inspiration for this came from a recipe from Bon Appetit that I had saved for some time and just decided to play with.