An easy recipe for strawberry fool with just three simple ingredients. This quick and easy strawberries and cream dessert is loaded with fresh strawberries and takes only minutes to prepare.
Want to make a quick and easy dessert, this recipe for strawberry fool is the one for you! It’s creamy and full of flavour and very easy to make!
Estimated cost:
About This Recipe
- This recipe for strawberry fool is very simple to put together and perfect if you are looking for a quick no cook and no bake dessert.
- It’s a pretty looking dessert that would look great on any dessert table, especially on occasions like Valentine’s Day, Thanksgiving, Christmas or just when you want to impress.
- It is a budget friendly dessert that can be prepared up to three days in advance.
- It can be made as one large dessert for family sharing or served in individual glasses for fancy dinners.
Ingredient Notes
- Fresh strawberries
- White granulated sugar
- Whipping cream or heavy cream
Kitchen Utensils Needed
- Measuring cups
- Kitchen scales
- Small sharp knife
- Cutting board
- Food processor or blender (can make without these see recipe notes below)
- Electric hand mixer or balloon whisk
- Medium to large size mixing bowl
- Spatula or wooden spoon
- 4 – 6 small ramekins or glasses that are at least ¾ to 1 cup capacity.
Step by Step Recipe For Strawberry Fool
Make The Puree
Step 1 – Wash and pat dry the strawberries with a clean tea towel. Remove the stems and leaves from the strawberries and slice the strawberries in half.
Step 2 & 3 – Place the strawberries and sugar into a blender or food processor and puree until smooth.
Step 4 – Remove ¾ cup of strawberry puree and put aside. The remaining puree will be added to the cream in step 6.
Make The Strawberry Cream Mixture
Step 5 – Place the cream into a large mixing bowl, use and an electric hand mixer or balloon whisk to beat the cream until stiff peaks form.
Step 6 – Add the remaining strawberry puree (not the reserved 3/4 cup of puree) to the whipped cream. Use a spatula to gently mix the two together.
Assembling The Strawberry Fool
Step 7 – Use a spoon and evenly divide the reserved strawberry puree between 6 ramekins or glasses.
Step 8 – Next, evenly divide the strawberry cream between the serving glasses.
Refrigerate for at least 2 hours or overnight.
Serve chilled. Garnish with crème Chantilly and fresh strawberry halves if desired.
Recipe Tips
Don’t have a blender?
If you don’t have a blender, you can use a sharp knife to chop strawberries into small pieces instead of the puree.
And use icing sugar (powdered sugar) and whip that in with the cream rather than the strawberries.
You will have more of a textured strawberries and whipped cream dessert rather than smooth, but it will still be very nice.
Recipe Variation
Other ways to make strawberry fool
There are several different ways to make a strawberry fool dessert. You can layer or fold in pureed or diced fruit that is either fresh or stewed in with the cream.
Option 1 – Make a simple compote, by cooking strawberries with sugar, and lemon juice and allow it to cool completely before adding to the cream.
Option 2 – Macerate (soften) sliced strawberries by mixing them in the sugar and 2 – 3 tablespoons of fresh orange juice or lemon juice or Grand Marnier (for the adults).
Cover and allow to stand for about 30 minutes or longer for the juices to release. Then layer or mix in with the cream.
Option 3 – Puree the strawberries with sugar, then fold in with whipped cream. This is what I did for this easy strawberry fool recipe.
Strawberry fool with custard
Strawberry fool is a traditional British dessert that was originally made with thick custard. Fruits used to make custard fool where strawberries, gooseberry, or rhubarb.
Home Many Serves Does This Make?
How many serves you get from the recipe will depend on the size of the glasses you use. For your reference this recipe for strawberry fool makes just over 4 ½ cups.
On this occasion I used four glasses, each with a one cup capacity, filled right to the top, there was some left over to fill half a glass.
The one full cup serving size is quite generous and may be too much if serving after a heavy meal. The next time I will be dividing the mixture into six, which I think is a better serving size.
You can use smaller serving glasses like half a cup or three quarter cup sizes and get more serves from it.
If making more servings I suggest that you reserve some extra strawberry puree for the bottom of the glasses before mixing the puree in with the cream.
Frequently Asked Questions
How far ahead can I make?
You can make this recipe for strawberry fool up to three days in advance.
Just make sure that the fool dessert is stored in an airtight container or tightly sealed in plastic food wrap. This will stop the tops from drying out and picking up fridge odours.
You can also make individual servings in small mason jars. Store them prepared in the fridge with the lids on.
Can I freeze strawberry fool?
No, this dessert doesn’t freeze well.
Other Recipes With Strawberries
- Fresh strawberry muffins
- Strawberry compote
- Strawberry cake with apple sauce
- Strawberry mint panacotta
- Strawberry pie
I do hope you give this recipe for Strawberry Fool a try. If you do please come back and leave a comment below because, I would love to know how you went.
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Recipe
Recipe For Strawberry Fool
Equipment
- Measuring cups
- Kitchen scales
- Small sharp knife
- Cutting board
- Food processor or blender (can make without these see recipe notes below)
- Electric hand mixer or balloon whisk
- Medium to large size mixing bowl
- Spatula or wooden spoon
- 4 – 6 small ramekins or glasses that are at least ¾ to 1 cup capacity.
Ingredients
- 500 grams (1 pound) strawberries
- ½ – 2/3 cup sugar or to taste if strawberries are sour
- 300 grams (1 ¼ cups) whipping cream
Garnish – optional
- Extra strawberries
- Crème Chantilly
Instructions
- Wash and pat dry the strawberries with a clean tea towel. Remove the stems and leaves from the strawberries and slice the strawberries in half.
- Place the strawberries and sugar into a blender or food processor and puree until smooth.
- Remove ¾ cup of strawberry puree and put aside. The remaining puree will be added to the cream in step 5.
- Place the cream into a large mixing bowl, use and an electric hand mixer or balloon whisk to beat the cream until firm peaks form.
- Add the remaining strawberry puree (not the reserved 3/4cup of puree) to the cream. Use a spatula to gently mix the two together.
- Use a spoon and evenly divide the reserved strawberry puree between 6 ramekins or glasses.
- Next, evenly divide the strawberry and cream mixture between the serving glasses.
- Refrigerate for at least 2 hours or overnight.
- Served chilled. Garnish with crème Chantilly and extra strawberries if desired.
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