|Prep time: 1 1/2 hours||Cooking time: 30 minutes||Total time: 2 hours|
This simple dessert is all about the strawberries. If you want to get fancy, toss the berries and sugar with a splash of balsamic vinegar. Use any plain, buttery cookiesuch as shortbreadfor topping.
Slice the strawberries and toss with 2 tablespoons of the sugar in a medium bowl. Let sit for 1 hour, tossing occasionally.
Place the macerated strawberries in a small stainless saucepot over medium heat and cook, stirring occasionally, just until the syrup begins to bubble around the edges. Remove the berries from the heat; cool completely.
Whip the cream to semi-stiff peaks and fold in the remaining tablespoon of sugar. Gently fold half of the cooled strawberries with their juice into the cream. You do not want to mix the berries completely into the cream. You want to see streaks of red and white. Layer into 4 glasses with the remaining strawberries. Top with the crumbled cookies.