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1
Mix 1 pint of strawberries, blueberries, and 1/4 cup sugar in a food processor or blender and mix for 1 minute or until smooth. Strain mixture through a sieve into a bowl to remove any seeds or skins. You should have close to 2 1/2 cups of liquid when done. Take 1/2 cup of the puree and add the gelatin to it and mix well. Set it aside for 5 minutes to thicken or bloom. Take the remaining puree and in a saucepan heat it until warm, not boiling. Remove it from the heat, add gelatin mixture to the warm mixture and stir well to combine. Cover the mixture and refrigerate for 2 hours.
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2
Take the other pint of strawberries and cut each into a 1/4 inch dice. Feel free to add another 1/2 cup of blueberries to this mixture if you'd like. Add 2 tablespoons of sugar and mix well. Cover with plastic wrap and refrigerate for at least 1 hour so the berries can macerate.
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3
After two hours, add 1 cup cream, sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla to a mixing bowl (can use a stand mixer). Beat mixture on low for 30 seconds, then medium on 30 seconds and then on high until you have stiff peaks. Tip: Putting your mixing bowl and beaters in the fridge or freezer ahead if time will speed up this process. Add 2/3 of chilled strawberry puree to the cream mixture and mix well. Then fold the remaining 1/3 of puree into the cream mixture until just blended. Don't over mix.
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4
Drain diced berries that have been macerating.
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5
Using some nice dessert glasses, layer drained berries and cream mixture into glasses. I started with berries and ended with berries. If you aren't ready to serve, refrigerate.
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6
Just before serving, beat the remaining cup of cream, 2 tablespoons sugar and 1/4 teaspoon vanilla until stiff peaks form. Add a dollop of this to the top of each dessert glass. Garnish with crushed butter cookies and if you really want to be fancy, a sprig of mint looks really nice.
