Strawberry Fool

• ½ pint double cream, as cold as possible
• 1 lb second-rate strawberries
• 6

Whisk the cream until it is softly thick, and gradually add five ounces of caster sugar. Whisk on until the cream stands in peaks, but is still soft; over-beating leaves you with a bowl full of butter.

Hull the strawberries, leaving a few of the best ones for decoration afterwards. Mash them to a pulp, the potato masher does this quickly, and add an ounce of caster sugar.

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