Saturday, May 10, 2014

A Fool for Strawberries

Strawberry fool. Lucy Mercer, A Cook and Her Books
I'm a fool for strawberries, the tart and sweet fruits of spring. I know they are available all year round, but when the days get longer and the temps start rising, strawberries seem the perfect answer to every noshing question. "What shall I have for breakfast?" Strawberries with vanilla yogurt and a sprinkle of granola. "What shall I give the girls to snack on after school?" A big bowl of strawberries with a teeny bowl of either white or brown sugar for dipping. "What about dessert?" you ask and I answer "Strawberries and Cream."

This version of strawberries and cream is called a "fool," an old-fashioned dessert that is simply sweetened, whipped cream with pureed fruit. You could use other soft fruits and berries such as mango and blackberries for a delicious variation.

Strawberry Fool
8 Servings

1 pound fresh strawberries, rinsed and hulled
Additional strawberries for garnishing, if desired
1/2 cup sugar
Zest of 1 lemon
1 tablespoon lemon juice
1 1/2 cups cold heavy whipping cream

1. In a food processor, puree berries with sugar until smooth and lump-free. Add lemon juice and zest.

2. Beat cream with an electric mixer until stiff peaks form. Use a spatula to gently fold in 1/4th of fruit puree, gradually adding more until all is incorporated. Scoop mixture into covered container and refrigerate for at least one hour. When ready to serve, spoon into individual dessert glasses and garnish with fresh berries.

Here's the step-by-step. Honestly, this takes more time to describe than it will take you to make it. Pin this recipe "Super Easy and Delicious Desserts."

Red, ripe strawberries. Lucy Mercer/A Cook and Her Books

Strawberries ready for slicing. Lucy Mercer/A Cook and Her Books

A dusting of lemon zest before pureeing. Lucy Mercer/A Cook and Her Books

Beat heavy whipping cream until it looks just like this ~softly swirling peaks. Lucy Mercer/A Cook and Her Books
Gradually fold in berry puree. Lucy Mercer/A Cook and Her Books

Incorporate all the strawberry puree into the cream. Lucy Mercer/A Cook and Her Books

This post is part of #LetsLunch, a monthly Twitter party from a global group of bloggers. May's theme is Fruit Fiesta. Visit these other wonderful writers for more cooking inspiration:

Cantaloupe Pie at Tea and Scones.
Mango Refrigerator Cake at Asian in America.
Sticky Pears at Monday Morning Cooking Club.
 Mango Kale Salad at


Betty Ann @Mango_Queen said...

Like you, I cannot resist strawberries. This simple combination with lemon zest hits the spot perfectly. Fun doing #LetsLunch with you, Lucy! Thanks for sharing and have a great weekend!

linda @spiceboxtravels said...

I'm also a fool for fool! Happy Mother's Day, Lucy!