Strawberry fool is a deliciously light dessert, with layers of whipped cream and strawberry puree. It makes a beautiful presentation for any occasion.
This post was originally published on June 4th, 2012, and has been updated with step-by-step photos.
Strawberry Fool is a classic British dessert which first appeared in the late 16th century.
Originally made with custard, today most fools are made with whipped cream. While most any fruit can be used in a fool, traditionally strawberry, gooseberry or rhubarb was used. Usually the fruit puree is blended with the whipped cream. But for this “ombre” version, I reserved some of the macerated berries, pureed some and added the puree in varying quantities to the whipped cream to to get four shades of whipped cream. This version is also naturally gluten free! (This post contains affiliate links)
Hull fresh strawberries…Fresh is best, but a few bruised or past-prime berries can slip by and won’t be noticed once they’ve been macerated with some sugar and liqueur, then pureed.
Chop berries and add sugar and liqueur. While berries are releasing their juices, whip cream.
Chop berries, add liqueur and sugar.
Divide whipped cream, chopped berries and pureed berries.
Divide whipped cream, chopped berries and pureed berries.
Add puree to 2 bowls of whipped cream, leaving one bowl of whipped cream plain. Make the whipped cream as dark or light as you wish.
Divide whipped cream into 3 bowl. Leave one plain and add puree to the other bowls to make layers.
A Fool comes together very quickly, and it can look very fancy if you just pop it in a champagne glass, or more simple a small dish or Weck jar.
But definitely use glass, so that you can see the pretty layers. These are pretty.
The “petite” version of a strawberry fool.
Layer fruit and whipped cream…
from darkest to lightest, reserving plain whipped cream for the top layer.
Strawberry fool is the perfect dessert to usher in the spring.
Strawberry Fool
Ingredients
- 1 pint of strawberries washed, hulled and chopped
- 1/2 cup of sugar divided
- 1 cup of heavy cream
- 2 tablespoons Chambord (Raspberry liqueur) optional
Instructions
- Add 1/4 cup of sugar and the Chambord to the strawberries and let them macerate for about 15 minutes, to bring out the juices, 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.
- To finish a classic Fool, you would then carefully fold in all of the remaining strawberry mixture into the whipped cream, or as I did, (mostly for photographic purposes) add the puree to the whipped cream in varying degrees to create an "ombre" effect. (see notes above)
- Chill fools for one hour for best flavor.
For this recipe I used:
Dorothy at Shockinglydelicious says
Awesome shots!
Cynthia says
thanks Dorothy!
Liz Thompson says
Thank you for commenting on my sweet daughter who is totally intrigued with food photography. She got her start because the shots of my food that I took were so awful. She refused to let me use my own on my blog, so she learned. It is Jennifer, not Jessica, but either way she was thrilled to be there! Keep up with her and send her a note from time to time; she would love that! lipstickchick@gmail.com, and http://www.flickr.com/photos/wowitsjennysphotography
Cynthia says
Thank you! I will amend my post ASAP! Please tell Jennifer to follow me on Facebook and we can connect!
Kristina Ferry says
Nice shots!
Cynthia says
Thanks Kristina!
Sandy Loper says
Great Job!! Some really beautiful shots! Food looked good too.
Cynthia says
Thanks Sandy! I’m having fun!
Sandy Loper says
Did you cook the food as well as photograph it? I understand that it was “styled” by someone for the photo, but not clear on who “prepared it” to be “styled”.
Joanne T Ferguson says
G’day! I could go for one of these right now!
Cheers! Joanne
Joy @ Yesterfood says
Cynthia, this fool looks so pretty- I love the ombre effect. And with Chambord? Oh, yes. 🙂 I’m so glad you shared this with us at Treasure Box Tuesday- I have pinned and tweeted!
I enjoyed reading your post, too- how interesting to get to take a class on food styling and food photography! 🙂
Cynthia says
Hi Joy! Yes, I just saw this comment! Thanks so much. Where do you live, there must be classes near you?
Joy @ Yesterfood says
Cynthia, I can’t tell if my comment posted or not, lol. The fool looks beautiful- and Chambord- oh, my goodness, yes. Thank you for sharing this with us at Treasure Box Tuesday- I have pinned and tweeted!
I enjoyed reading about your experiences at the food styling/food photography classes- that must have been very interesting! I would love to be able to do that some day. 🙂
Cynthia says
Hi Joy! Got it!
Cathy | She Paused 4 Thought says
Simply fabulous! You were taught be the best.
Carole says
Beautiful! I live in SoCal and I’d love to take this class! I’ll have to look them up! Stopping by from Saturday Dishes linky party and pinning this to Pinterest!
Cynthia says
Absoulutely Carole, let me know if you need the number or link.
GiGi Eats says
I used to be a huge FOOL for strawberries!! But sadly I can no longer eat fruit 🙁
Beth @ Eat Within Your Means says
Beautiful photos! I’ve been wanting to go to a photography workshop, and this is urging me forward, so thanks! I can’t wait to make this fool, what a fun name too. I don’t use dairy, but whipped coconut cream + strawberries = delicious, so it’s a simple swap. Thanks for sharing this recipe!
Priscilla \ Shescookin says
Including this lovely in my 4th of July recipe roundup! Love Denise, Cindy and Christina, and their class is on my list of Must-Do’s.
Rachel @ Baked by Rachel says
So pretty and such a great dessert for Valentine’s Day!
Patricia @ Grab a Plate says
Great photos! How fun that you attended this cool course taught by a former classmate! I loooove fools (only the sweet variety), so thumbs up on your sweet treat!
Megan @ MegUnprocessed says
Love easy simple ingredients.
Cynthia says
Yes! no Cool-whip for sure! And far tastier!
Christina | Christina's Cucina says
Such a light and lovely dessert, not to mention your beautiful photos, Cynthia! I think this would be perfect for an Easter dessert!
Cynthia says
Thank you Christina!
Vicky says
This is beautiful, Cynthia! Pinned. T Y
Cynthia says
Thank you Vicky!