3-ingredient strawberry fool

Based on 7 ratings
Devan

Devan

Editor

“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 👌
10
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
340 g strawberries
100 g sugar
240 ml heavy cream
shortbread cookie (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
310
Protein
2 g
Fat
19 g
Carb
32 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.
    • 340 g strawberries
    • 50 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.
    • 240 ml heavy cream
    • 50 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!