Strawberry season is coming to a close in our area. We love these juicy little gems and look forward to them every year. Local strawberries are the best, but the strawberries from California have been delicious this year as well. We used to go pick these beauties. I made jams and jellies and of course, strawberry shortcake. I even tried growing them, but to no avail in our shady garden. Strawberries love the sun.
Grayden tells me when he was eight years old, his Mother allowed him to sell strawberries from their garden to local neighbors. He used the profits to attend church camp. My sweetie has always been an enterprising fellow. It all began early when he sold strawberries. He remembers selling them for 35 cents for a heaping quart. Along with church funding, he needed to make 6 dollars to allow him to go to camp.
I had a quart of strawberries in the refrigerator that were calling for a different dessert. I've seen Strawberry Fool referred to in many magazines and online sites. A Fool is an English dessert that has pureed fruit folded into a custard or whipped cream. Of course, you could use yogurt or sour cream in place of the whipping cream. The way I made it today was so simple. It's hardly a recipe. It consists of strawberries and whipped cream. What could be better than that?
Strawberry Fool
Macerate with 2 tablespoons of sugar 1 quart of strawberries for one hour. You can adjust the sugar to your taste.
Then mash the berries with a potato masher or large fork.
Whip 1 pint of whipping cream along with 2 tablespoons of sugar and a teaspoon of vanilla extract.
Gently fold strawberries into whipped cream. Place mixture into glasses and top with a strawberry and a sprig of mint. Chill in the refrigerator.
This was a super easy and delightful way to enjoy strawberries.
The full Strawberry Moon was rising so lovely in the eastern sky last evening. I do hope you were able to get a look at it. If not, check it out tonight. ♥
