Step 1

For the blueberry sauce, combine blueberries, sugar, water, lemon juice, and zest in a small, non-reactive saucepan over medium heat. Cook until thickened and bubbly, about 6 - 8 minutes. Remove from the heat and transfer to a clean bowl. Cool the sauce to room temperature (in a water bath, if necessary).

Step 2

For the strawberry sauce, combine strawberries, sugar, water, lemon juice, and zest in a small, non-reactive saucepan over medium heat. Cook until thickened and bubbly, about 6 - 8 minutes. Remove from the heat and transfer to a clean bowl. Mash the larger pieces of strawberry with a potato masher or fork. Cool the sauce to room temperature (in a water bath, if necessary).

Step 3

For the fool, beat the heavy cream in a large bowl using an electric mixer until frothy. Add powdered sugar and vanilla, and continue mixing until gentle peaks begin to form. Be careful not to overbeat; you want the cream to hold its form but still be billowy and soft.

Step 4

Spread a base of whipped cream into the bottom of an individual serving dish. Add a layer of blueberry sauce, followed by another layer of cream, followed by a layer of strawberry sauce. Add a generous dollop of whipped cream on top. Garnish with assorted berries and crushed butter cookies. (I used Danish butter cookies but shortbread would work well, too.) Continue with remaining dishes. Serve immediately, or chill for up to three hours. Side note: I prefer to swirl the sauces and whipped cream together before diving in!