The liqueur is a completely optional addition. Kirsch or a berry-flavored liqueur is a solid choice, as is Grand Marnier or other orange liqueur for those who like a citrus note.
- 1 pint strawberries
- 1/2 cup sugar, divided
- ½ teaspoon vanilla extract or 2 tablespoons liqueur
- 1 pint (2 cups) heavy whipping cream
First, you need to hull the strawberries. You may be tempted to just lop off the top, but the better way is to insert the tip of a paring knife at an angle under the green top, twisting the strawberry so the knife cuts a circle around and under the green, popping out the hull or calyx—the green leaves and the white part underneath. Slice the hulled strawberries
In a medium bowl, put about 3/2 of the hulled strawberries, 2 tablespoons of the sugar, and the vanilla or liqueur. Mash it all together. This mixture gets folded into the whipped cream; you can keep it as chunky as you like or mash it into more of a puree for a smoother texture, your choice. Set the strawberry mixture aside.
In a large bowl, whip the cream with the remaining sugar using a mixer or whisk until firm peaks form—when you pull the beaters or whisk out of the cream, you should be able to hold it upside-down and have the peak of cream hold its shape. With a spatula, fold in strawberry mixture. Divide the fool among 8 glasses or bowls and top with remaining strawberry slices. Serve immediately or cover and chill for up to 2 hours.