Mix-and-Match Fools

Ingredients

• 1 cup chilled heavy cream
• 1 Tbsp. sugar
• 1 tsp. vanilla extract
• Small pinch of kosher salt
• 1 lb. any berries, halved, quartered if large
• 1/4 cup sugar
• Small pinch of kosher salt

Directions

1. Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take.
2. Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it.
3. Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.
4. Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.
5. Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.