📝 About This Recipe
A quintessential British summer classic, the Strawberry Fool dates back to the 16th century and remains one of the most elegant ways to celebrate peak-season berries. This version elevates the traditional folded cream with a touch of balsamic to brighten the fruit and a hint of elderflower for floral complexity. It is a cloud-like, whimsical dessert that perfectly balances the tartness of macerated strawberries with the rich, velvety texture of homemade Chantilly cream.
🥗 Ingredients
The Strawberry Base
- 1.5 pounds Fresh Strawberries (hulled and quartered)
- 1/4 cup Superfine Sugar (also known as caster sugar)
- 1 teaspoon Balsamic Vinegar (high quality, to enhance the berry flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Elderflower Liqueur (optional, for a floral note)
The Cream Component
- 2 cups Heavy Whipping Cream (cold, at least 36% milk fat)
- 1/3 cup Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or one vanilla bean, scraped)
- 1/2 cup Greek Yogurt (full fat, for a subtle tang and stability)
For Garnish
- 6-8 pieces Fresh Mint Leaves (small sprigs)
- 4-6 pieces Shortbread Cookies (crumbled or served whole on the side)
- 1/2 cup Reserved Strawberries (finely diced)
👨🍳 Instructions
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1
Prepare the fruit by hulling and quartering the strawberries. Place about two-thirds of the strawberries into a medium saucepan, reserving the remaining third in a small bowl.
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2
Add the superfine sugar, lemon juice, and balsamic vinegar to the saucepan. Stir gently to coat the berries.
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3
Place the saucepan over medium-low heat. Cook for 5-7 minutes, stirring occasionally, until the strawberries have softened and released their juices, forming a light syrup.
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4
Remove the saucepan from the heat. Use a potato masher or a fork to lightly crush the cooked berries until you have a chunky compote texture.
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5
Stir in the elderflower liqueur (if using) and the remaining fresh quartered strawberries. This creates a beautiful contrast between the soft compote and fresh fruit.
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6
Transfer the strawberry mixture to a bowl and refrigerate for at least 30 minutes until completely chilled. This is crucial to prevent the cream from melting.
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7
In a large, chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla bean paste.
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8
Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks begin to form.
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9
Add the Greek yogurt to the bowl and continue whisking until the mixture reaches stiff peaks. Be careful not to over-beat into butter.
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10
Once the strawberry mixture is cold, gently pour about three-quarters of the fruit and syrup into the whipped cream.
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11
Using a large rubber spatula, use a 'folding' motion to incorporate the fruit. Stop when you see beautiful pink streaks; do not over-mix, as you want a marbled effect.
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12
Spoon the mixture into individual glass bowls or parfait glasses. Top each serving with a spoonful of the remaining reserved fruit and syrup.
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13
Garnish with a fresh mint leaf and serve immediately, or chill for up to 2 hours before serving.
💡 Chef's Tips
Always chill your mixing bowl and whisk before whipping the cream to achieve maximum volume. If your strawberries aren't very sweet, add an extra tablespoon of sugar to the maceration process. Do not skip the balsamic vinegar; it doesn't make it taste like salad, it simply deepens the 'red' flavor of the berries. For a dairy-free version, use chilled full-fat coconut cream and omit the Greek yogurt. If making ahead, keep the fruit and cream separate and fold them together just before serving to maintain the best texture.
🍽️ Serving Suggestions
Pair with buttery Scottish shortbread or almond biscotti for a crunch. Serve alongside a glass of chilled Prosecco or a sweet Moscato d'Asti. A light dusting of lemon zest on top adds a refreshing aromatic finish. For a fancy presentation, serve in vintage champagne coupes. Add a few fresh raspberries or blueberries into the mix for a 'Summer Berry Fool' variation.