Yield : 6 servings

3 pints strawberries, half-small sliced
6 tablespoons plus 1½ tablespoons sugar
2 cups pareve whipping cream
1 teaspoon finely grated orange zest
3 cups (about 8 ounces) crumbled, store-bought coconut macaroons

Mix strawberries and 6 tablespoons of the sugar in a bowl, let stand until berries release their liquid, 30 to 60 minutes. When ready to assemble dessert, beat pareve cream and orange zest to soft peaks, gradually adding remaining 1½ tablespoons sugar. Pour 6 tablespoons of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.

To assemble, choose 6 goblets that hold at least 12 ounces, in each, make 2 layers in the following order : scant ¼ cup macaroons, scant ¼ whipped cream, ¼ cup strawberries. Refrigerate until ready to serve, up to 2 hours.