Strawberry Parfait (Strawberry Fool)
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.)
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 Originally made with custard, today most fools are made with whipped cream.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.
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. 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.
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.
But definitely use glass, so that you can see the pretty layers, like these.
Layer fruit and whipped cream…
from darkest to lightest, reserving plain whipped cream for the top layer.
This colorful parfait is the perfect way to usher in spring!
Looking for other English desserts?
Eton Mess
Strawberry Parfait
Ingredients
- 1 pint strawberries washed, hulled and chopped
- 1/2 cup sugar divided
- 1 cup heavy cream
- 2 Tablespoons Chambord (Raspberry liqueur) optional
Instructions
- 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
Awesome shots!
thanks Dorothy!
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
Thank you! I will amend my post ASAP! Please tell Jennifer to follow me on Facebook and we can connect!
Nice shots!
Thanks Kristina!
Great Job!! Some really beautiful shots! Food looked good too.
Thanks Sandy! I’m having fun!
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”.
G’day! I could go for one of these right now!
Cheers! Joanne
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! 🙂
Hi Joy! Yes, I just saw this comment! Thanks so much. Where do you live, there must be classes near you?
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. 🙂
Hi Joy! Got it!
Simply fabulous! You were taught be the best.
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!
Absoulutely Carole, let me know if you need the number or link.
I used to be a huge FOOL for strawberries!! But sadly I can no longer eat fruit 🙁
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!
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.
So pretty and such a great dessert for Valentine’s Day!
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!
Love easy simple ingredients.
Yes! no Cool-whip for sure! And far tastier!
Such a light and lovely dessert, not to mention your beautiful photos, Cynthia! I think this would be perfect for an Easter dessert!
Thank you Christina!
This is beautiful, Cynthia! Pinned. T Y
Thank you Vicky!