Strawberry Shortcake Fool

For this cross between a tart, a trifle and a fool,
the baked pastry is broken into shards and layered 
with the whipped cream and the strawberries in 
coupes.  Extra pastry can be frozen in individual 
balls for later use or rolled out to make cookies.

Serves Two

Pate Sablee ~
1 c unsalted butter
3/4 c confectioners' sugar
2 egg yolks
1 drop vanilla extract
2 c flour
a little salt 

Allow butter to soften in large bowl. Work in 
the sugar then stir in yolks and vanilla. Add a 
little salt. Gradually add flour until you have 
a ball of pastry. Divide in quarters, wrap in 
parchment paper. Refrigerate the amount you are 
using for one hour. Freeze the rest.

Preheat oven to 400 degrees.  Roll out pastry on 
lightly floured surface until it is about 1/16" 
thick.  Press out several 3" discs with a 
pastry cutter. Place on prepared baking sheet 
and bake until the pastry is golden, about 8 
minutes.  Cool on wire rack.  

Strawberries ~
Rinse, hull and gently dry 1 cup strawberries.  
Mash 1/2 the berries with 1 tablespoon of sugar 
and a squeeze of fresh lemon juice.  Cut the 
rest of berries in half and add them to the 
sauce.  Chill for an hour or two.

Whipped Cream ~
Whip 2/3 cup whipping cream with 2 teaspoons of 
superfine sugar.

Just before serving, break 3 of the pastry 
cookies gently into large-ish pieces.  In coupes, 
layer the cookies with the whipped cream and 
strawberries.  Serve at once.