1 (4 ounce) can strawberry preserves
1 1/2 tablespoons mayonnaise
4 cups heavy whipping cream
In a small mixing bowl, blend strawberry preserves and mayonnaise. Marinate fruit in refrigerator for 2 hours before cutting into squares or circles.
Squeeze syrup from fruit pulp. Add whipped cream; stir to coat. Cover custards with raspberry preserves. Store either refrigerated or fresh preserves in refrigerator.