In a medium sized bowl, add 1/4 cup of sugar and the Chambord to the strawberries, and let them macerate for about 15 minutes, stirring occasionally.
With a slotted spoon, reserve 1/2 of the berries. Puree remaining berries and juice in a food processor or blender, leaving puree a bit chunky.
Whip cream to stiff peaks in a mixer, adding the remaining 1/4 cup sugar, a little at a time, about half way through.
For the ombre effect, divide the whipped cream into three small bowls and add the strawberry puree to each bowl, varying the amount for three different shades or layers.
Add a small amount of the pureed berries to each glass or dish, then add the darkest whipped cream and berry mixture. Carefully add the next two layers with a spoon or spatula.
Chill fools for one hour for best flavor.
Garnish with fresh berries
Notes
To finish a classic Fool, you would then carefully fold in all of the remaining strawberry mixture into the whipped cream,