Strawberry Fool with Lavender Shortbread
1 pint Strawberries, hulled and sliced
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 tablespoon sour cream
Lavender shortbread, recipe follows (optional)
Place the sliced strawberries in a bowl with the 1/4 cup of sugar. Let it sit to pull out the juices for 15 minutes. Purée the strawberries with a blender or immersion blender, leaving it slightly coarse and not fully puréed.
Place the whip cream, sugar and vanilla in the bowl of a stand mixer fit with a whip attachment or in a metal bowl and use a handheld mixer. Whip until soft peaks form, whip in the sour cream.
Gently fold in the strawberry purée, leaving some streaks. Move into glasses or other serving container and refrigerate until ready to serve. This is best made the same day it will be served.
Serve with the lavender shortbread, crumbling some on top of the fool to add texture.
2 cups all purpose flour
1/2 cup sugar
1 teaspoon lavender buds
Pinch of salt
2 sticks (16 tablespoons) butter, cut into pieces
Preheat oven to bake at 325 F.
Place the flour, sugar, lavender and salt in the bowl of a food processor. Pulse 5-10 times to process the lavendar into smaller pieces. Add the butter and pulse until the butter is in small pieces, the mixture is coarse but holds together if pinched between your fingers.
Pat the dough into a 9" square pan or 9" round pie pan. Pierce all over with a fork and move to the oven. Bake for 40-45 minutes or until firm when touched in the middle and the edges are light brown.
Remove from oven and cool before cutting into wedges, squares or rectangles.