|240 ml||heavy cream|
|shortbread cookie (for serving)|
Wash and remove stems from strawberries. Quarter them and toss with half the sugar. Let sit approx. 10 min., or until they turn glossy as pie filling and release some of their juices.
Place half the strawberries and all the juice in a food processor and purée.
Whip the cream to stiff peaks with remaining sugar. Very gently mix together the strawberry purée and whipped cream just until streaks of the purée are visible.
Layer remaining strawberries and strawberry whipped cream together in serving glasses. Serve immediately, or refrigerate for up to two hours before serving. Enjoy topped with crushed shortbread cookies, if desired!