Begin by removing the green leafy tops from the strawberries. Washing the strawberries and pat dry them. Chop the strawberries to a centimetre thick pieces and put them all in a shallow bowl. Sprinkle them with two tablespoons of raw sugar and set them aside for twenty to thirty minutes to macerate. (the amount of sugar will depend on the sweetness of strawberries so adjust the amount to taste)

Using a potato masher or a fork, mash the strawberries to attain a course texture. At this point I puree half the strawberries to fold them in whipped cream and use the rest to add to the bottom of the serving glass and some for topping, before serving. It add to optics and also to the taste. Feel free to either keep them as it is or puree the whole batch; opt what works best for you.

Whisk the whipping cream, along with the icing sugar and vanilla extract, till it holds the peaks. Fold in the pureed strawberries while being careful not to deflate the whipped cream and also to retain some of those lovely strawberry streaks in the cream.

Add two teaspoons of the mashed strawberries at the bottom of the serving glass followed by the whipped cream. Top with some of those mashed strawberries (you can also use sliced strawberries) and serve.

Note – Ensure that your whipping cream is chilled before you begin to whisk it.

Note – You can garnish the fool with chopped nuts to add texture. Or you can use some crushed citrus cookies for garnish.

Note – If you wish to make this dessert ahead, keep the components separate and layer them right before serving.