A “fool” dessert refers to a British dessert made by folding pureed fruit into whipped cream or custard. The word might come from the French word “fouler,” which means to crush or press.
This strawberry fool couldn’t be easier! All you need is whipping cream, fresh strawberries, and sugar. A little lemon juice balances the flavors with a hint of acid. It’s the perfect dessert for a summer day when you don’t want to cook.
Recipe Variations
- Raspberry Fool – Fold crushed raspberries into the whipped cream.
- Blueberry Fool – Fold crushed blueberries into the fool.
- Mixed Berry – Combine pureed blueberries, raspberries, and strawberries to make a colorful berry fool.
- Rhubarb Fool – Stew rhubarb until very soft, then chill and puree it. Mix into the whipped cream mixture for a sweet and tart flavor.
- Chocolate Fool – Add cocoa powder or melted chocolate to the whipped cream mixture.
- Mango Fool – Add pureed mangoes to the whipped cream for a tropical fool
Strawberry Fool Dessert
Celebrate the summer season with a fast and easy strawberry fool! Fresh strawberries, whipped cream, and sugar are the main ingredients. Preparation couldn’t be easier!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Desserts, Strawberries
- Cuisine: British
Ingredients
Scale
- 4 cups fresh cleaned and hulled strawberries
- 1/2 cup granulated sugar
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 cups heavy whipping cream, chilled
- 6 fresh strawberries, sliced, for garnish, optional
Instructions
- Wash the strawberries well. Hull the berries and spread them out on paper towels to dry completely.
- Slice the strawberries and toss them in a nonreactive bowl with the sugar and lemon juice. Cover and let stand for 20 to 30 minutes at room temperature.
- In a food processor, puree the strawberry mixture until smooth.
- In a large bowl, beat the cream with an electric mixer until it holds soft peaks. Fold in the strawberry mixture until well blended.
- Ladle into dessert glasses; cover and chill until serving time.
