A few weeks ago, before it was strawberry season, my grandma tempted me with a dessert my Aunt Margaret used to make: strawberry delight.
Aunt Margaret was one of the fancier members of the family. She was always impeccably dressed and when I was young, she would give me her perfume and make-up samples from Neiman Marcus.
Like Aunt Margaret, strawberry delight sounded swank. And when my grandma gave me the recipe, she admitted that strawberry delight was both elaborate and delicious. But she then added no dessert could compare to eating fresh, ripe berries either on their own or with cream on a flaky biscuit split in two.
Dazzled by the name, however, I insisted on making strawberry delight when I bought my first pints of the juicy red berries at the farmer’s market last week.
Strawberry delight is very similar to a fool, where the berries are mashed and then stirred into whipped cream. This dessert differs, however, by the addition of a buttery pecan crust and a meringue that’s folded into the strawberries and cream.
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