We adapted this recipe from Katie Lee of The Kitchen (Food Network). It can be made parve by using dairy-free cream like Rich Whip-but we MUCH prefer it as a real dairy dessert!
2 cups sliced strawberries, divided
1/2 cup sugar
2 tablespoons fresh lemon juice
2 cups heavy cream
Optional: Graham crackers, ladyfingers, cookies and/or mint leaves for garnish
Combine most of the strawberries (reserve a few slices for garnish), sugar and lemon juic with a few pulses of a blender.. Puree until smooth. Push the berry mixture through a sieve and discard the seeds. Using an electric mixer, whip the cream until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten and flavor the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and layer in or garnish with the reserved strawberries, cookies and mint leaves. Refrigerate at least 1 hour before serving and up to 4 hours.
Recipe: Kosher, dairy, dessert