Name: Strawberry Napoleons
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Serves 6
Ingredients: 1 (10-ounce) package frozen strawberries in syrup, thawed; 1 cup granulated sugar; 1 1/2 pound fresh strawberries (1 1/2 pints); 1 1/2 cups chilled heavy cream; 12 Almond Lace Cookies; Confectioners sugar for dusting

"Inspired by Caroline Bates's Chesapeake Bay article in the June 1998 Gourmet, I decided to spend a couple of days there with a friend from Holland," says Susan Tingle Goldthwaite of Teaneck, New Jersey. "We stayed at the Waterloo Country Inn and were pleasantly surprised to find that the inn now has a restaurant, called David's at the Waterloo, open Thursday, Friday, and Saturday evenings. The strawberry napoleon was unlike anything I have ever tasted. Wonderfully fresh strawberries were swirled in the most luscious cream concoction and nestled between two lacy almond cookies. My mouth starts watering just thinking of it again! I'd love to have the recipe."

Editors' note: It turns out that chef David Wells and his wife, Lillian, have since moved their restaurant to Salisbury, Maryland, which is about 10 miles from the Waterloo Country Inn. They still offer this delicious dessert at their new place, David's (a bistro!).

Cooks' note:

·Sauce can be made ahead and kept, covered and chilled, 1 week.

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