Tangy Strawberry Fools

Ingredients

• 24 ounces fresh strawberries, washed, hulled, and chopped
• 6 tablespoons sugar, divided, plus more to taste
• 2 teaspoons fresh juice from 1 lemon
• 1 cup chilled heavy cream
• 1/4 cup Greek-style yogurt
• 1/4 teaspoon pure vanilla extract

Directions

1. Combine half of the strawberries with 3 tablespoons sugar in a small saucepan. Set it over medium-low heat and cook, stirring as you go, until the berries soften and the mixture thickens a little, about 5 minutes. Take the pan off the heat, mix in the lemon juice, and sweeten with more sugar to taste. Refrigerate until fully cold, about 1 hour.
2. While that chills, put the remaining strawberries in a medium bowl with 3 tablespoons sugar. Refrigerate them, stirring now and then, until they have given off some juice, about 30 minutes.
3. Beat the cream until it holds soft peaks. Fold in the yogurt and vanilla gently, just until everything comes together. Set aside 1/4 cup of the whipped cream for finishing, then fold the chilled strawberry compote into the rest.
4. Divide the strawberry cream among glasses, layering it with the macerated strawberries as you go. Finish each glass with 1 tablespoon of the reserved whipped cream. Serve chilled.