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Strawberry Fool

Strawberry Fool:

1 pint strawberries, reserve a couple for garnishing
2 tbsp. granulated sugar (or more to taste)
1 cup heavy cream
1/8 cup powdered sugar
sugar wafer cookies or cookie of choice for garnishing
white candied beads for garnishing 

Cut tops and hull strawberries. Cut into chunks. Add granulated sugar. Allow to sit for at least 5 minutes. Coarsely mash using fork. Place in a saucepan on medium heat. Cook uncovered, stirring occasionally for about 8 minutes to reduce liquid. Spread in a large shallow dish and refrigerate to cool. Alternately, you can skip the cooking and just let the strawberry and sugar sit for at least 10 minutes prior to mashing then just fold into whipped cream.

Beat heavy cream until it doubles in volume. Add powdered sugar. Continue beating to obtain stiff peaks (peaks holds shape when scooped up). When fruit is cooled, fold gently into whipped cream. Stir just enough to obtain pink and white streaks. You don't want to blend it completely into one uniform color.

Scoop whipped cream mixture into 2 large or 4 small goblets. Slice reserved strawberries. Top goblets with some crushed and whole sugar wafers, candied beads, and sliced strawberries. Served chilled. Makes 2-4 servings.