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Strawberry Fool

March 29, 2018 by Cynthia 29 Comments

1.4Kshares

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 deliciously light dessert, with layers of whipped cream and strawberry puree. It makes a beautiful presentation for any occasion.

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Originally made with custard, today most fools are made with whipped cream.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)

Strawberry  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.

hulled strawberries fool

Chop berries and add sugar and liqueur. While berries are releasing their juices, whip cream.

Strawberries in liqueur

Chop berries, add liqueur and sugar.

Whipped cream

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.

Strawberry fool ingredients

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.Strawberry Fool weck jar But definitely use glass, so that you can see the pretty layers. These are pretty.

Strawberry Fool

The “petite” version of a strawberry fool.

Layer fruit and whipped cream…Strawberry Fool fruit

from darkest to lightest, reserving plain whipped cream for the top layer.

Strawberry Fool

 

Strawberry fool is the perfect dessert to usher in the spring.

5 from 2 votes
Strawberry Fool is a mousse-like dessert, made with Knott's Berry Farm strawberry puree. | @whatagirleats
Print
Strawberry Fool

For a traditonal fool, puree all the berries, then fold into the whipped cream. For the "ombre" version shown in the photo. Reserve some of the puree for the bottom layer. Divide the whipped cream into 3 bowls. Add varying amounts of the remaining puree to two of the bowls of whipped cream, reserving 1 bowl of plain whipped cream. Add a small amount of puree in the bottom of each glass. Top with darkest layer, then middle layer, then whipped cream. Makes 4-6 servings depending on the size of the container. 

Course: Dessert
Cuisine: British
Author: Cynthia McCloud Woodman
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
  1. 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.
  2. Whip cream to stiff peaks in a mixer, adding the remaining 1/4 cup sugar, a little at a time, about half way through.
  3. 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)

  4. Chill fools for one hour for best flavor.

For this recipe I used:

 

 

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Filed Under: Fast and Easy, Food, Gluten Free, Sweets Tagged With: British dessert, Dessert, English dessert, Gluten free desserts, no cook dessert, Strawberry Fool, whipped cream

 

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Comments

  1. Dorothy at Shockinglydelicious says

    June 4, 2012 at 4:45 pm

    Awesome shots!

    Reply
    • Cynthia says

      June 4, 2012 at 5:14 pm

      thanks Dorothy!

      Reply
    • Liz Thompson says

      June 5, 2012 at 8:49 pm

      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

      Reply
      • Cynthia says

        June 5, 2012 at 9:32 pm

        Thank you! I will amend my post ASAP! Please tell Jennifer to follow me on Facebook and we can connect!

        Reply
  2. Kristina Ferry says

    June 4, 2012 at 4:51 pm

    Nice shots!

    Reply
    • Cynthia says

      June 4, 2012 at 5:05 pm

      Thanks Kristina!

      Reply
  3. Sandy Loper says

    June 4, 2012 at 6:35 pm

    Great Job!! Some really beautiful shots! Food looked good too.

    Reply
    • Cynthia says

      June 4, 2012 at 8:18 pm

      Thanks Sandy! I’m having fun!

      Reply
      • Sandy Loper says

        June 7, 2012 at 6:09 am

        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”.

        Reply
  4. Joanne T Ferguson says

    April 1, 2014 at 8:46 pm

    G’day! I could go for one of these right now!
    Cheers! Joanne

    Reply
  5. Joy @ Yesterfood says

    April 6, 2014 at 12:56 pm

    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! 🙂

    Reply
    • Cynthia says

      April 13, 2014 at 7:24 pm

      Hi Joy! Yes, I just saw this comment! Thanks so much. Where do you live, there must be classes near you?

      Reply
  6. Joy @ Yesterfood says

    April 6, 2014 at 12:59 pm

    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. 🙂

    Reply
    • Cynthia says

      April 13, 2014 at 7:24 pm

      Hi Joy! Got it!

      Reply
  7. Cathy | She Paused 4 Thought says

    June 4, 2014 at 5:19 pm

    Simply fabulous! You were taught be the best.

    Reply
  8. Carole says

    February 7, 2015 at 2:26 pm

    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!

    Reply
    • Cynthia says

      February 8, 2015 at 7:20 pm

      Absoulutely Carole, let me know if you need the number or link.

      Reply
  9. GiGi Eats says

    June 24, 2015 at 9:58 pm

    5 stars
    I used to be a huge FOOL for strawberries!! But sadly I can no longer eat fruit 🙁

    Reply
  10. Beth @ Eat Within Your Means says

    June 25, 2015 at 2:44 am

    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!

    Reply
  11. Priscilla \ Shescookin says

    June 27, 2016 at 9:44 pm

    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.

    Reply
  12. Rachel @ Baked by Rachel says

    February 1, 2017 at 9:08 am

    So pretty and such a great dessert for Valentine’s Day!

    Reply
  13. Patricia @ Grab a Plate says

    February 1, 2017 at 7:09 pm

    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!

    Reply
  14. Megan @ MegUnprocessed says

    April 13, 2017 at 11:10 am

    Love easy simple ingredients.

    Reply
    • Cynthia says

      April 13, 2017 at 6:04 pm

      Yes! no Cool-whip for sure! And far tastier!

      Reply
  15. Christina | Christina's Cucina says

    March 30, 2018 at 11:14 am

    5 stars
    Such a light and lovely dessert, not to mention your beautiful photos, Cynthia! I think this would be perfect for an Easter dessert!

    Reply
    • Cynthia says

      March 31, 2018 at 5:37 pm

      Thank you Christina!

      Reply
  16. Vicky says

    July 15, 2019 at 10:36 am

    This is beautiful, Cynthia! Pinned. T Y

    Reply
    • Cynthia says

      July 26, 2019 at 8:26 pm

      Thank you Vicky!

      Reply

Trackbacks

  1. Fresh Fruit Hand Pies {Cherry and Triple Berry} - What A Girl Eats says:
    January 16, 2017 at 11:35 am

    […] Strawberry Fool […]

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Cynthia WoodmanHi, I’m Cynthia McCloud Woodman. Welcome to my blog ​where I cook healthy food with a global spin!

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