Easy Strawberry Fool Recipe (No Cooking Required)
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Few would argue there’s a better way to savor the juiciness of in-season strawberries than with this British favorite, courtesy of my easy strawberry fool recipe.
This chilled, sweet, and creamy delight can be made in no time at all, and absolutely no cooking is required. It’s a simple, stylish dish to enjoy in the warmth of the summer sun with friends and family.
Strawberry Fool Recipe
What is a Fruit Fool?
Coming from the French verb “foulder,” meaning “to crush,” fruit fools have been made in England since the 15th century.
Typically, the dish involves stewing fruit with sugar, mashing the mixture, and passing it through a sieve before letting it cool and, finally, folding it in custard.
Variations
Original recipes were made with gooseberries, but today, fruit fools are made with a range of sweet fruits and berries, including raspberries, blackberries, and apples, among many others. Modern recipes also typically use whipped cream instead of custard.
While some fruit fools do require cooking, such as with apples or rhubarb, where they are stewed to soften, many of the modern recipes no longer cook the fruits unless necessary for the texture.
Today, no cooking is required because we are using fresh summer strawberries. Oh, and if you fancy making another type of fool, I also have a sweet, tart, and creamy raspberry fool recipe for you to try as well.
Ingredients
So, to get started with my strawberry fool recipe, you’ll first need to assemble the following ingredients (to make about 4 servings):
- Strawberries – 8.8 oz or 250 g fresh strawberries (about 2 cups)
- Sugar – 1/4 cup granulated sugar (or more, to taste)
- Lemon Juice – 1 tsp lemon juice
- Vanilla – 1 tsp vanilla bean extract
- Cream – 1 cup heavy whipping cream/double cream
- Shortbread Cookies/Fingers – 4 shortbread fingers/cookies or any crumbly cookie (optional, for texture)
Ingredient Notes
Sugar – The amount of sugar you use depends on how sweet your strawberries are and how sweet you prefer your desserts. If you prefer sweeter desserts, use 1/3 cup of sugar instead of 1/4 cup.
Step-by-Step Instructions
Step 1 – Remove the stems from the strawberries and then chop them.
Step 2 – Add the chopped strawberries, sugar, lemon juice, vanilla, and mash with a potato masher. Set it aside (covered) in the fridge for 10-15 minutes.
Step 3 – To a cold bowl, add the cold heavy cream (or double cream), and whip either with a hand mixer or a whisk until you get soft peaks.
Step 4 – Fold the mashed strawberries and the cream together gently, leaving swirls (not mixing until well combined).
Step 5 – Serve either in a large bowl or in individual dessert glasses or cups with chopped fresh strawberries on top and, optionally, shortbread fingers or cookies.
I used Scottish shortbread fingers as that’s what we had on hand, but any crumbly cookie will do to give the dessert a bit of texture.
Strawberries and cream together is the epitome of the British summer, so to see these ingredients come together in such a simple yet indulgent way is a beautiful thing in its own right.
But let’s be honest, you can enjoy this simple, sweet treat at any time of year. Let me know in the comments what you thought of this dessert and whether you tried making it with other types of fruit.
Recipe Card
Ingredients
- 8.8 oz or 250 g fresh strawberries about 2 cups
- 1/4 cup granulated sugar or more, to taste
- 1 tsp fresh lemon juice
- 1 tsp vanilla bean extract
- 1 cup heavy whipping cream/double cream
- 4 shortbread fingers/cookies or any crumbly cookie optional, for texture
Instructions
- Remove the stems from the strawberries and then chop them.
- Add the chopped strawberries, sugar, lemon juice, vanilla, and mash with a potato masher. Set it aside (covered) in the fridge for 10-15 minutes.
- To a cold bowl, add the cold heavy cream (or double cream), and whip either with a hand mixer or a whisk until you get soft peaks.
- Fold the mashed strawberries and the cream together gently, leaving swirls (not mixing until well combined).
- Serve either in a large bowl or in individual dessert glasses or cups with chopped fresh strawberries on top and, optionally, shortbread fingers or cookies. I used Scottish shortbread fingers as that’s what we had on hand, but any crumbly cookie will do to give the dessert a bit of texture.
Recipe Notes
You Might Also Like to Read
- Classic Scones Recipe with Clotted Cream and Jam
- Tart and Creamy Scottish Cranachan Recipe
- 20 British Desserts You Need to Try
Save and Pin for Later
Looking for a sweet, easy summer dessert recipe to make for your guests? Keep my strawberry fool recipe for safekeeping by saving it to one of your Pinterest boards.