Step 1
Put 1 lb 2oz (500g) of hulled strawberries (reserving a few for garnish) in a food processor, and process until puréed. Sieve in a little confectioner’s sugar to taste (depending on how sweet you like it).

Step 2
Whip 2 cups of heavy cream by hand or by using an electric mixer.Be careful not to over beat, as it will spoil in seconds. It should form soft peaks when lifted from the bowl. 

Step 3
Sieve the puréed strawberries if you don’t like the seeds, then add half the strawberry mixture to the cream, folding in gently until combined. Taste, and add a little more sugar if it is too tart.

Step 4
Spoon some of the strawberry mixture into individual dishes,or one large glass dessert dish, then layer with the strawberry cream(fool) mixture, and continue layering until both mixtures have been used up. Instead of cream, you could use mascarpone or fromage frais.