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Strawberry Fool

Strawberry Fool

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  • 2 cups chopped, hulled fresh strawberries (about 8 oz.) plus 6 whole berries for garnish
  • 2 cups chilled heavy whipping cream
  • Seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla bean paste
  • 3/4 cup homemade Strawberry Conserve (click for recipe) (if using store-bought, use 1/2 cup, stirred to loosen)
  • 3 crisp ladyfingers (savoiardi, Boudoirs,or Champagne biscuits), crushed

Recipe Preparation

  • Place chopped strawberries in a small bowl. Sprinkle sugar over; let sit, tossing occasionally, until juices are released and sugar is dissolved, about 20 minutes.

  • Beat cream and vanilla seeds in a large bowl until soft peaks form. Add conserve; fold to blend. Add berries with juices; fold almost to blend. Divide among bowls. Sprinkle crushed ladyfingers over. Garnish with whole berries.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

One serving contains: Calories (kcal) 381.9 %Calories From Fat 71.5 Fat (g) 30.3 Saturated Fat (g) 18.6 Cholesterol (mg) 121.8 Carbohydrates (g) 27.2 Dietary Fiber (g) 1.7 Total Sugars (g) 20.9 Net Carbs (g) 25.6 Protein (g) 2.8 Sodium (mg) 39.4Reviews Section


The classic British fruit fool is made by folding pureed stewed fruits with custard. In the modern version, cream is often used in lieu of custard.

A little history: Foole is first mentioned as a dessert in 1598 (together with trifle), although the origins of gooseberry fool may date back to the 15th century. The earliest recipe for fruit fool dates to the mid 17th century. Why the word “fool” is used as the name of this fruit dessert is not clear. Several authors derive it from the French verb fouler meaning “to crush” or “to press” (in the context of pressing grapes for wine), but this derivation is dismissed by the Oxford English Dictionary as baseless and inconsistent with the early use of the word.

How to Make Strawberries and Cream

This strawberries and whipped cream dessert couldn&rsquot be simpler! Here are the basic steps to making strawberries and cream at home:

  1. Beat chilled whipped cream until it becomes light and fluffy.
  2. If you&rsquod like to add vanilla bean, chambord, or grand marnier to the whipped cream you can stir it in here. Then, place it back in the fridge to chill until you&rsquore ready to use it.
  3. Mash the strawberries in a large bowl, along with the sugar and vanilla extract.
  4. Spoon the mashed strawberries into the whipped cream and gently fold them in. Reserve some of the mashed berries for serving.
  5. To serve this fruit dessert, spoon some of the cream mixture into serving glasses or dishes, top with some of the remaining mashed strawberries, and add another spoonful or two of the cream.
  6. Garnish each dish with a few sliced strawberries.

Step By Step Photos for How to Make this Recipe

Click HERE to save this recipe for Strawberry Fool to Pinterest.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

Recipe Summary

  • ½ cup whipping cream
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla
  • 1 8 ounce carton lemon yogurt
  • 3 cups sliced fresh strawberries or 2 cups fresh blueberries
  • ½ cup coarsely crumbled shortbread cookies (5 cookies)

Beat whipping cream, powdered sugar, and vanilla in a medium mixing bowl with an electric mixer or rotary beater until soft peaks form. By hand, fold in yogurt and half of the berries.

Spoon some of the whipped mixture into the bottom of 10-ounce individual glasses.

Top each with some of the remaining berries, the rest of the whipped cream mixture, and then the rest of the berries. If you wish, cover and chill up to 2 hours. Before serving, sprinkle with the crumbled cookies.

Strawberry Fool Dessert

Don’t you just love having recipes that are so simple and yet produce the most stunning results? I can guarantee that if you make this light, fluffy mousse-like dish, folks will wonder how you found time to make such an exotic dessert! Well, they have just been Fooled! Yes, it’s called Strawberry Fool and I think it may be a new favorite for you and your family! We should rename this delight The Four Ingredient Wonder. That’s all it takes to create Strawberry Fool, and it couldn’t be easier to whip up! What gives this strawberry mixture a wonderful texture is straining out the grainy strawberry seeds. You’re left with a perfect puree that will easily blend into the whipped cream. I’m pretty obsessed with this dessert and I plan on trying it with fresh peaches, pineapple and mango. I love the name, too! In doing research on this centuries-old dessert, many accounts claim the word “fool” is most likely derived from the French verb “fouler” which means “to press.” One thing’s for sure. I’d be a fool not to make this for my dessert-loving family members!

8 strawberry recipes to make your summer a little sweeter

Summer strawberries are a true treat. Ultra-sweet and juicy, it’s hard to tire of them when you can get really good ones.

Of course, if you want to cook a bunch of peak-season strawberries, there are plenty of recipes to make the most of them. You could prepare jam, to preserve the flavor long into the fall and winter, or scroll down for recipes to savor them right now. Not seeing exactly what you want? Search for strawberries in our Recipe Finder.

Rhubarb + Strawberry Granita. Strawberry and rhubarb are a classic pair have them cold in this icy and sweet granita recipe from cookbook author Julia Turshen — it’s perfect for a hot summer day. Prefer your strawberry-rhubarb combo baked? Have a Strawberry Roasted Rhubarb Crisp instead.

Chef John's Strawberry Posset Tastes Like a Dream

The strawberry-infused cream filling firms up into a luxurious, pudding-like texture that when sandwiched between strawberry puree and macerated strawberries, tastes like a dream.

Since strawberry and lemon is such a perfect combination, I thought pairing them together in a posset would an ideal way to show them off, and it was, but I needed to come up with a better, more enticing name. Very few people know what a posset is, so I decided to "re-brand" it, as we say in the business, and call it a Strawberry Dream. Everybody knows what those are, and after trying this, I think you&aposll agree it work. 

While strawberry and lemon are fantastic together, if you&aposre calling something a Strawberry Dream, the strawberry needs to be the dominant flavor, which is why we&aposre leaving out the zest this time. As you know, that&aposs where most of the lemon flavor comes from, and all we really need here is the acidity from the juice to make the texture of the cream come out just right.  

My only regret here was, while they looked great, the strawberries I bought were not quite as sweet and ripe as they appeared. I can&apost wait to try this again later in the season with some perfect specimens, but the good news is, even with these unremarkable berries, the dessert turned out wonderfully. So, what I&aposm trying to say is you don&apost need to be too picky, and no matter you use, you&aposre in for a very dreamy dessert. Enjoy! 

Place half of the strawberries and 3 tablespoons sugar in small saucepan. Cook over medium-low heat, stirring, until berries have softened and slightly thickened, about 5 minutes. Remove from heat, stir in lemon juice add sugar to taste. Chill completely before using, about 1 hour.

Meanwhile, stir together remaining strawberries and 3 tablespoons sugar in a medium bowl. Chill, stirring occasionally, until berries have released some of their juice, about 30 minutes.

Whip cream to soft peaks. Gently fold in yogurt and vanilla until combined. Reserve 1/4 cup whipped cream for garnish. Fold chilled strawberry compote into whipped cream.

Spoon strawberry cream into glasses alternating with macerated strawberries. Top each with 1 tablespoon of the reserved whipped cream. Serve chilled.

Types of Dairy that can be Used to Make a Strawberry Fool

There are three types of dairy products that are low carb and can be whipped into a creamy texture to blend with the strawberries

  1. The first would be heavy whipping cream. Heavy whipping cream has 36% milk fat and will whip up easily to soft peaks or stiff peaks. It is what many low carb people use in their coffee as it is high fat but without the milk sugar. This is my dairy of choice both for desserts and for coffee.
  2. Sour cream can be used in desserts instead of heavy whipping cream. It is more tangy than the heavy whipping cream with a little less fat. Sour cream is fermented milk and cream and is around 30% fat
  3. Plain Greek yogurt can also be a dairy replacement. It is fermented milk and the greek yogurt removes the whey. It is 10-12% fat

The three dairy listed above can be interchangeable in cold applications but not in recipes that are heated. The lower fat dairy like sour cream and yogurt will curdle and separate when used in hot applications.

Baking with different dairy products can also result in a flop, so you need to follow the recipe.

Creme fraiche is another dairy product that can be used with cold recipes. It is harder to find and more expensive however. Creme fraiche is very rich like the heavy whipping cream but it does not have any added thickeners. Creme fraiche is fermented cream (not milk).

The recipe is quite simple and is explained in the recipe below. If you would like to see this dessert (plus 2 others) made in a video, here ya go&hellip.

Watch the video: Im Erdbeer-Paradies. Erste Salzburger Hochbeet-Anlage zum Erdbeeren-Selberpflücken (May 2022).