Preparation

Infuse the cream

• Combine the cream and lavender in a medium bowl, cover with plastic wrap, and refrigerate, at least 6 hours or overnight.

Make the compote

• Put 2-1/2 cups of the berries, the sugar, and the salt in a small saucepan, and cook over medium-high heat, stirring frequently, until most of the berries have burst, about 5 minutes. Off the heat, add the remaining 1/2 cup of berries and the lemon juice, and stir to combine. Transfer to a small bowl, and allow to cool completely. Refrigerate, covered with plastic wrap, until cold. The compote will keep up to a week in the refrigerator, tightly covered.

Make the whipped cream

• Put a fine-mesh strainer over the bowl of a stand mixer, and then pour the lavender cream into the strainer. Discard the lavender. Refrigerate the bowl and the mixer’s whisk attachment until cold, about 15 minutes.
• Whip the cream on medium speed until just beginning to thicken.
• Add the confectioners’ sugar, and whip on medium-high speed until the cream holds medium peaks.
• Gently fold the cooled compote into the whipped cream in two additions, maintaining distinct swirls of compote and cream; do not overmix.

Assemble and serve the fools

• Crumble 2 shortbread cookies into the bottom of each of six 8-oz. glasses or jars, and top with 1/3 cup of the compote-cream mixture. Add another crumbled cookie to each glass, and divide the rest of the cream among the six fools. Sprinkle each one with a few fresh berries, and refrigerate for about 2 hours. Garnish each fool with a shortbread cookie, if you like.