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- 12 ounces strawberries, washed, hulled, and cut into large dice (about 2 1/2 cups)
- 1/2 cup plus 2 tablespoons granulated sugar
- Pinch fine salt
- 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 cup heavy cream, chilled
- 1/2 teaspoon vanilla extract
- 1Place the strawberries, 1/2 cup of the sugar, and the salt in a medium, nonreactive saucepan and stir until the strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain.
- 2Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, about 2 minutes more.
- 3Remove from heat. Skim the foam and discard. Transfer the sauce to a heatproof container and let cool to room temperature. Refrigerate until cold, about 30 minutes. (If not using right away, cover and refrigerate for up to 3 weeks.)
- 4Once the sauce has cooled, whisk the cream in a large bowl until it reaches soft peaks (they should bend like soft-serve ice cream). While whisking, gradually add the remaining 2 tablespoons sugar. Add the vanilla and continue to whisk until the cream reaches stiff peaks (standing straight up).
- 5Measure 1/4 cup of the strawberry sauce and set aside. Using a rubber spatula, fold the remaining sauce into the whipped cream until nearly incorporated, leaving a few streaks of whipped cream and sauce. Divide the fool among six 1/2-cup serving bowls or ramekins and garnish with the reserved strawberry sauce. Serve immediately or refrigerate for up to 2 hours.