Strawberry Parfait (Strawberry Fool)

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This strawberry parfait is a deliciously light dessert, with layers of whipped cream and strawberry puree. It makes a beautiful presentation for any occasion. It’s also called strawberry fool in England where it would also be known as a pudding. (This post was originally published on June 4th, 2012. As an Amazon Affiliate I earn commission on qualifying purchases.)

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

What’s the difference between a “parfait” and a “fool”?

A 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 Originally made with custard, today most fools are made with whipped cream.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 is used. Usually the fruit puree is blended with the whipped cream.
A parfait is layered, and it this version I wanted the parfait to have an “ombre” effect. 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!

Can you make this sugar free?

Because the fruit is naturally sweet, this dessert requires just a 1/2 cup of sugar for six servings. However, you can certainly use less. A natural sugar substitute like Swerve  can be used. If you’re not using a 1 to 1 sugar  replacement, you’ll need to adjust the measurements accordingly.

How to make a parfait

The ingredients are simple. You’ll need fresh strawberries, whipping cream and a bit of sugar. Adding a liqueur like Chambord is optional.


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. 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

A parfait 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, like these.

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

This colorful parfait is the perfect way to usher in spring!

Looking for other English desserts?
Eton Mess

Eton Mess, a traditional British dessert is naturally gluten free.

English Trifle


Ipswich Almond Pudding 

Ipswich Almond Pudding. A traditional British dessert, (pudding).
Ipswich Almond Pudding. A traditional British dessert, (pudding).
Strawberry Fool is a mousse-like dessert, made with Knott's Berry Farm strawberry puree. | @whatagirleats

Strawberry Parfait

This strawberry parfait is an easy and light dessert also known as a "fool".
5 from 43 votes
Prep Time 10 minutes
Cook Time 10 minutes
chill 1 hour
Course Dessert
Cuisine British
Servings 6 servings
Calories 242 kcal


  • 1 pint strawberries washed, hulled and chopped
  • 1/2 cup sugar divided
  • 1 cup heavy cream
  • 2 Tablespoons Chambord (Raspberry liqueur) optional


  • In a medium sized bowl, add 1/4 cup of sugar and the Chambord to the strawberries, and let them macerate for about 15 minutes, 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.
  • For the ombre effect, divide the whipped cream into three small bowls and add the strawberry puree to each bowl, varying the amount for three different shades or layers.
  • Add a small amount of the pureed berries to each glass or dish, then add the darkest whipped cream and berry mixture. Carefully add the next two layers with a spoon or spatula.
  • Chill fools for one hour for best flavor.
  • Garnish with fresh berries


To finish a classic Fool, you would then carefully fold in all of the remaining strawberry mixture into the whipped cream,


Serving: 1servingCalories: 242kcalCarbohydrates: 25gProtein: 1gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 16mgPotassium: 152mgFiber: 2gSugar: 22gVitamin A: 593IUVitamin C: 47mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!

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    1. 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!, and

      1. 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”.

  1. 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! 🙂

  2. 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. 🙂

  3. 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!

  4. 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!

5 from 43 votes (41 ratings without comment)

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