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1
Place the strawberries, 1/2 cup of the sugar, and the salt in a medium, nonreactive saucepan and stir until the strawberries are coated in sugar.
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2
Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain.
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3
Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 5 minutes.
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4
Skim any foam from the surface of the sauce with a spoon and discard.
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5
Add the lemon zest and juice, stir to combine, and bring to a full boil, about 2 minutes more.
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6
Remove from heat.
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7
Skim the foam and discard.
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8
Transfer the sauce to a heatproof container and let cool to room temperature.
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9
Refrigerate until cold, about 30 minutes.
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10
(If not using right away, cover and refrigerate for up to 3 weeks.)
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11
Once the sauce has cooled, whisk the cream in a large bowl until it reaches soft peaks (they should bend like soft-serve ice cream).
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12
While whisking, gradually add the remaining 2 tablespoons sugar.
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13
Add the vanilla and continue to whisk until the cream reaches stiff peaks (standing straight up).
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14
Measure 1/4 cup of the strawberry sauce and set aside.
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15
Using a rubber spatula, fold the remaining sauce into the whipped cream until nearly incorporated, leaving a few streaks of whipped cream and sauce.
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16
Divide the fool among six 1/2-cup serving bowls or ramekins and garnish with the reserved strawberry sauce.
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17
Serve immediately or refrigerate for up to 2 hours.
