Strawberry Fool on the Hill

"Do you want to know a secret?" I've waited for "this boy" since 1963. Ladies, Sir Paul McCartney is back on the market and "with a little luck" "I will" win his heart. Long ago I made a bet that he would come to his senses and "love me do", dumping those slithering tree-bark chewing golddiggers once and for all. Yeah, yeah, yeah! Hey, a girl can have "one sweet dream!" Too bad about the break up though, so "ask me why" I sincerely mean that. It's sad to think of him all alone in "misery" singing "when I'm 64" and without an evil skanky chick by his side to feed him "Birthday" birfcake. Sir Paul, here's a quick little "something" to "help" you get over "every little thing" until you find "another girl" --- have a little "Fool on the Hill" made with fresh strawberries. It's like "a taste of honey" and cream. This dessert can be made "any time at all" and served chilled. "P.S. I love you!"

STRAWBERRY FOOL ON THE HILL - adapted from BBC Food
Serves 2
4 Bauducco Champanhe sugar biscuits OR Italian savoiardi cookies,
broken into pieces, not completely crushed
8 oz. fresh strawberries, stemmed, hulled and sliced
2 tablespoons brown sugar, add more if needed
1 slice Chinese candied ginger, about 1-inch, very finely minced
1/2 pint heavy whipping cream
2 large whole strawberries stem on, 2 thin slices candied ginger,
plus additional sugar for garnishes

Chill two tall martini or parfait glasses in the freezer. Place cookies in a ziplock plastic bag and break into pieces, set aside. In a small bowl combine sliced strawberries and sugar, sweeten to taste. Cover with plastic wrap and place in refrigerator about 30 minutes. In mixer bowl pour whipping cream over minced candied ginger and refrigerate also for 30 minutes to infuse flavor. Strain the strawberries through a sieve, reserve liquid. Remove about half the sweetened sliced strawberries, set aside, then gently mash the remainder in the sieve, reserve liquid. Whip the cream into soft peaks. Fold the mashed drained strawberries into the whipped cream by hand, going for a marbled effect. To assemble dessert, place about 2 teaspoons of the reserved strawberry liquid on one saucer and sprinkle sugar on another. Holding by the stems, dip the rims of the chilled glasses into the liquid, then into the sugar. Place a couple of larger broken cookie pieces in the base of the glasses, add some of the reserved strawberry liquid and then a bit of the reserved sliced fruit. Top with strawberry ginger cream, then repeat the layers beginning with smaller pieces of cookie, liquid, slices, and finally more cream. To serve, garnish each glass with any remaining sweetened strawberries, and top with one whole berry and a thin slice of candied ginger. If desired, may be chilled in refrigerator before serving.