1 quart strawberries, rinsed, hulled and quartered
¼ c. granulated sugar + 2 T., separated
2 t. balsamic vinegar
1 sleeve graham crackers, crushed
1 pint cold heavy whipping cream, well chilled
Toss together the strawberries, ¼ cup of sugar and balsamic vinegar in a mixing bowl. Cover lightly with plastic wrap and let rest in the refrigerator for 30 minutes.
Whip the heavy cream with the remaining 2 tablespoons of sugar on high speed until the cream thickens and loses its shine. Stop the mixer, scoop up a small spoonful and flip the spoon over to see if it stays in place. If it falls, mix again on high speed in 5- to 10-second bursts until it holds onto the spoon when flipped.
To assemble the Strawberry Mess:
Toss the strawberries in the juices they’ve formed while resting in the refrigerator. Use a slotted spoon to transfer a quarter of the strawberries into a small trifle dish (or smaller serving dishes), top with a quarter of the crushed graham crackers and a quarter of the whipped cream. Repeat the layers until all are used up, ending with whipped cream. Reserve the strawberry liquid for later. Refrigerate for no more than 1 hour before serving. Drizzle each serving with a little of the reserved strawberry juices just before eating.
For a heartier helping of Foodie With Family, go to www.foodiewithfamily.com or Rebecca’s new blog, www.icouldeatthat.com. Write to Rebecca at firstname.lastname@example.org to share your adventures and favorite recipes.