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Strawberry Flummery

Created by JostLori on August 7, 2015

2/3 cup oats (quick-cooking not instant, McCann's Irish oatmeal, toasted and cooled)
4 cups strawberries (fresh, hulled)
5 tablespoon granulated sugar
1 1/4 cups heavy whipping cream

Step 1: Chill four 8- or 9-ounce stemmed glasses.
Step 2: To toast the oatmeal, preheat the oven to 350°F. Spread the oats out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool.
Step 3: Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar.
Step 4: Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
Step 5: Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers. Refrigerate for 1 to 2 hours, or until set.
Step 6: At serving time, divide the blueberries on top of each.