Strawberry Fool Recipe (2024)

Try greek yoghurt instead of cream. You will be well pleased.

Simple and good. I did the same as Libby - used vanilla yogurt, I kept strawberries on the chunky side with quick pulsing from my blender but also got some nice juice for color and flavor and I used 10X confectioner's sugar and less sugar than what was called for since yogurt is on the sweet side; a nice healthy (and pretty) dessert. We use it over granola and have actually poured it over pancakes in lieu of any syrup/honey.

Excellent and easy. I topped this with a mint sprig for contrast and taste. Might shave some dark chocolate on top next time.
One suggestion: I kept the strawberry mix separate from the whipped cream until it was time for dessert, and was glad I did -- the final fool was firmer. We had some leftover after lunch (not for long), and enjoyed it at dinner -- but it was more soupy.

Instead of sugar on the strawberries, sweeten and juice with a good squeeze of lime and some honey. And while you have the lime out, add some of the zest when folding it all together.

Triss is correct; this is a classic British dessert. It is more usually made with gooseberries (which I have never seen in the USA), but can also be made with rhubarb or blackcurrants (both of these, stewed) or raspberries (uncooked). It is more usually made with 50% heavy cream, 50% custard.

I've had this in UK, a favorite old-fashioned dessert. Very easy, but special enough for company. It could be made with any berries. I will also try it with rhubarb or peach, cooking them a little to blend well with the cream.

Very good! Used low fat plain yogurt and mixed in a bit less sugar than recipe called for. Used vanilla.

Can't ask for anything more delicious. Served it in the middle of mini bundt tea cakes, which was great, but I would have added some sliced strawberries to the filling.

I have been riffing pm this recipe for awhile but now that strawberries are in season it is so perfect. I take some strawberries, slice them, sprinkle just a little sugar over them, and let them sit. I put all or some of the strawberries in a blender with a cup of fa*ge % yogurt and whip it up. I chill until ready to serve, with the rest of the strawberries, or bananas, or blueberries whatever on top. I prefer it without the vanilla. A little honey can be added on top or a mint leaf for garnish.

When the other posts say to use yoghurt, are they whipping it, I did not know yoghurt will whip up like cream?

Wondering what happens if this is refrigerated for more than 2 hours (max indicated in recipe): Will the berry juice break down the dairy part? I'm thinking of bringing it on a camping trip. Maybe I should keep the berry puree separate from the dairy until ready to eat? Thanks for any feedback!

This was indeed easy and delicious. If your strawberries are very ripe, 1/3 cup of sugar will be enough.

Strawberries are in and this is a quick way to have a tasty dessert. Used my ninja blender and just dumped everything in and pulsed til the cream was whipped. Served it with lemon pudding cake in parfait glasses.

Made this with whole milk vanilla Greek yogurt. It was terrific. Used less sugar, since the yogurt was already sweetened. Am not a strawberry lover, but even I liked this a lot. Then the next day used leftover Fool on plain cake. It was also great.

Thank you for sharing this excellent recipe! It looks so good and simple to make. A question is: is there a healthier way to make this? (what can heavy cream be replaced with?)Will definitely try it out and recommend!

Dissolve 1/2 teaspoon of gelatin in 1 tablespoon water (stir together and then put in the microwave for 5 to 10 seconds and let it cool a bit) and add it to your cream before you whip it. It will stabilize the cream so it doesn't get soupy if you have leftovers, or the dessert isn't served immediately.

I did some whipped cream and some Greek yogurt and topped it off with torn basil and mint. Cannot and will not stop making variations of this all summer long.

I use greek joghurt esp. in summer, because it is more "refreshing" than cream. To me and my son the "cream version" is for the winter time. If I don't have so many strawberries left, I add a small bio-banana to it, cut in thin slices, wich gives the joghurt more sweetness if you don't want to add so much sugar, and the real decadent version is with adding bio-orange filet pieces. The juice of the orange and the strawberries gives a wonderful summer flavour ! Greetings from Germany, and enjoy !

Delicious. It’s lick the bowl good. I’m all for tweaks to recipes, but not this one. The simplicity—a perfect flavor meld—is what makes it so delightful.

Love this easy recipe! I sometimes add or substitute some type of alcohol for the vanilla flavoring. Wait to fold whipped cream and berry mixture until ready to serve as suggested in earlier posts.

Eaton Mess

Make sure you use half of the sugar - you don’t need all that the recipe calls for. I did a half recipe and only used 1/8 cup.

Turned out to watery- might have used toMany strawberries

Add a little cinnamon and almond extract

Yum. Used twice as many strawbs and half as much sugar. Blended juice and about a quarter of strawbs, used about 2 heaping tbsps of confectioner sugar for whipped cream; strawbs at bottom of bowl, then whipped cream then another couple strawbs at top. Light, tasty. could use with strawb shortcake.

I tried this with regular yogurt. It was delicious, but a liquid. I also added lime zest and lime juice as suggested by previous reviewers, and used honey instead of sugar.

Who said low fat yoghurt? Full fat Greek yoghurt makes this super good (Personally, I'm grateful I don't have to eat like my ancestors did in 1925: fruit no more than months a year (plus one orange on Christmas), pepper as the most exotic spice. Anathematizing can stay in church.).

Try this with Devon cream. Super treat!

Delicious and so light. Used less sugar (my preference) and added crumbled Tate’s GF ginger cookies on top for crunch/texture. A delight.