Place the sliced strawberries in a mixing bowl and sprinkle with sugar. Mash the mixture gently with a fork or potato masher until the strawberries release their juices, creating a chunky but saucy consistency.
2 cups fresh strawberries, 1/4 cup granulated sugar
In a separate chilled bowl, whip the heavy cream and vanilla extract with a whisk until soft peaks form, about 2-3 minutes. The whipped cream should hold gentle peaks when lifted.
1 cup heavy cream, 1 teaspoon vanilla extract
Gently fold the mashed strawberries into the whipped cream using a spatula, taking care to preserve the airy texture. Mix until well combined but not deflated, creating a swirled, pink mixture.
2 cups fresh strawberries, 1 cup heavy cream
Spoon the strawberry mixture into serving glasses or bowls. Smooth the tops with the back of a spoon or spatula.
Refrigerate the assembled fool for at least 30 minutes until chilled and slightly set, allowing flavors to meld. Optionally, garnish with fresh strawberries or mint before serving.
