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3-ingredient strawberry fool

3-ingredient strawberry fool

Based on 14 ratings
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"A fool is an English dessert that can be flavored with just about anything. Here we opt for fresh strawberries, but you can swap in ripe mango, raspberries, blackberries, peaches—you get the idea. Add a teaspoon of vanilla extract (or even vanilla bean seeds) for deeper, richer flavor in the whipped cream or even try swapping out half the heavy cream for Greek yogurt (whip the cream first!) for some tang. You can also top the fool with toasted nuts or coconut instead of shortbread for a nice textural element. Adapted from Mark Bittman’s strawberry fool recipe for the New York Times Cooking."
Difficulty
Easy 👌
Preparation
10 min
Baking
0 min
Resting
10 min

Ingredients

2Servings
170 g
strawberries
50 g
sugar
120 ml
heavy cream
shortbread cookie (for serving)
MetricImperial

Utensils

cutting board, knife, 2 bowls, food processor, rubber spatula, hand mixer with beaters

How-To Videos

See all
2-ways-to-hull-strawberries

2 ways to hull strawberries

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal310
Fat19 g
Protein2 g
Carb32 g
  • Step 1/ 4

    Wash and remove stems from strawberries. Quarter them and toss with half the sugar. Let sit approx. 10 min., or until they turn glossy as pie filling and release some of their juices.
    • 170 g strawberries
    • 25 g sugar
    • cutting board
    • knife
    • bowl

    Wash and remove stems from strawberries. Quarter them and toss with half the sugar. Let sit approx. 10 min., or until they turn glossy as pie filling and release some of their juices.

  • Step 2/ 4

    Place half the strawberries and all the juice in a food processor and purée.
    • food processor
    • rubber spatula

    Place half the strawberries and all the juice in a food processor and purée.

  • Step 3/ 4

    Whip the cream to stiff peaks with remaining sugar. Very gently mix together the strawberry purée and whipped cream just until streaks of the purée are visible.
    • 120 ml heavy cream
    • 25 g sugar
    • bowl
    • hand mixer with beaters

    Whip the cream to stiff peaks with remaining sugar. Very gently mix together the strawberry purée and whipped cream just until streaks of the purée are visible.

  • Step 4/ 4

    Layer remaining strawberries and strawberry whipped cream together in serving glasses. Serve immediately, or refrigerate for up to two hours before serving. Enjoy topped with crushed shortbread cookies, if desired!
    • shortbread cookie (for serving)

    Layer remaining strawberries and strawberry whipped cream together in serving glasses. Serve immediately, or refrigerate for up to two hours before serving. Enjoy topped with crushed shortbread cookies, if desired!

  • Enjoy your meal!

    3-ingredient strawberry fool

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