You’d be a fool not to like this recipe and it is so easy, you are a fool if you can’t make it. Plus, you’d be a fool to eat it all in one sitting….. or something like that. Etymologists aren’t sure why these types of rich desserts are called “fools”, but it was started a long time ago in the medieval era. What I do know is that this recipe is absolutely delicious without very much work at all!
You take strawberries, and you macerate them with honey. You crush half of them and fold into whipped cream. Top with whole strawberries, and you have a Strawberry Fool!
While it is absolutely delicious on it’s own (and awfully rich, so serve in small dishes), it is incredible when served over French toast, pancakes, waffles, or crepes. Or what about putting it into a tart shell with fresh cut fruit delicately layered on top? Or using it in a trifle? Or what about using it as a special dip for strawberries and other fruit?
You see the options are endless. Don’t be a fool. Make it and enjoy.
Strawberry Fool Makes many servings (10). Can cut recipe in half.
Ingredients:
2 pints of strawberries
1/3-1/2 cup of honey, plus 2 tablespoons
3 cups of heavy, organic whipping cream (not ultra-pasteurized)
2 teaspoons vanilla extract
1. Remove the stems of all of the strawberries. Slice 1 pint of strawberries into a medium bowl and toss with 1/3-1/2 cup of honey (taste the strawberries and if they are really sweet, use less). Toss the other pint of whole strawberries in a separate bowl with 2 tablespoons of honey. Macerate for 20 minutes. Using a meat hammer or fork, or desired crushing implement, crush the sliced strawberries until it becomes the texture of chunky jam.
2. In a clean bowl, whip the cream and vanilla extracts on high until it forms stiff peaks. Gently fold the crushed berry mixture into the whipped cream. Scoop into a glass-serving dish, and decorate with the whole strawberries. Serve.
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That looks and sounds so yummy!
Once again you’re speaking to my pregnancy cravings! MMMMMMM> strawberries… and rich dairy products!! Can’t wait to make this. I’m thinking as a topping for mini brownie muffins…
oh wow, that sounds so delicious! perfect for summer!
I would love to know if there is a commercially available brand of heavy whipping cream that is not ultra pasteurized. Raw is not available to me and I have not been able to find cream that is not ultra pasteurized in either Texas or (now) California. (Same goes for nonhomogenized/non-ultra pasteurized milk). I move often due to husband’s employment, and would love to know if there is a particular brand(s) for which I could be on the lookout.
Trader Joe’s sells organic, pasteurized (not ultra-pasteurized) heavy cream here in San Diego. Also, if you’d like to try raw cream, Organic Pastures is sold at many health food stores in California. Hope that helps!
It does, thanks!
Heather, Costco carries Producers which is not ultra-pasteurized. They sell it in a half-gallon size for around $5. Also, Smart & Final carries Manufacturing Cream in a half-gallon size for around $8. Trader Joe’s sells organic heavy cream in a pint size for around $3.50 and non-organic for just a bit less than that, maybe $3 per pint.
Thanks!
:jealous: !!!!
I’ve got a Costco here but they don’t carry that cream (nor do they carry “good” butter!)…..
sigh. The only non-ultra-pasteurized cream around here is the stuff off the raw milk we get, but i insist upon making butter out of it!
I also cannot find decent heavy cream that is not ultra-pasteurized. Our raw milk farmer only sells a VERY light cream that is more like a half-and-half… So frustrating…
Thank you, can’t wait to try it! I would be a fool if I didn’t :). I purchase raw milk locally, but cannot get the cream separate. I so wish you could buy raw cream!
this looks amazing and I can’t wait to try it. For those of you looking for unpasteurized heavy cream in southern California, Sprouts markets carry Organic Pastures raw whole milk and cream. It’s expensive but I cannot live without it. Look on their website to see if there is a Sprouts near you. (they recently merged with Henry’s Farmer Markets). Ha-ha, I sound like one of their PR marketers and I assure you I’m not. Just a raw milk afficionado in Los Angeles!
Thanks a lot! Hadn’t thought of Sprouts. The nearest one to me is 1.5+ hours away but next time I’m that direction I’ll be sure to take my cooler with me and check.
While Organic Valley’s heavy cream is pasteurized, it is not not ultra-pasteurized. I’ve been able to find OV products all across the country, so it is likely they are available at a store near you.
hmmm. I know we have OV available here…. will have to check it out…again.
For what it’s worth, I just happened upon OV heavy cream in stock at a small local health food shop the other day, and it IS ultra-pasteurized. Perhaps the brand has various options, as anywhere I personally have purchased OV heavy cream within the past few years, it has been ultra pasteurized. However, I’m not going to let that deter me from this recipe. 🙂
Indeed, I should have checked OV’s website before posting – they make both pasteurized and ultra pasteurized.
@Heather – try Whole Foods or Trader Joe’s. I know Whole Foods carries a brand – can’t remember the name, but it’s in a glass bottle. I’m not sure about Trader Joe’s, but I’m thinking it would be a good place to check.
Thanks! I could get a non homogenized milk (but not cream) sporadically, at a Whole Foods near me in Texas. I’m not near a WF now – so far Trader Joe’s hasn’t come through for me out here in Cali, but I will keep checking, as store inventory does seem to vary somewhat from store to store. I will also look for the nearest Sprouts as Karen suggested. Thanks again!
You should add this to gnowflings seasonal recipe round up!
I love making fools! They are so easy and you can really use anything in them– we like mango rum fools a lot in the summer. Or another favorite of ours is to use chocolate and peanut butter in the cream and freeze it then you have a semi-freddo.
This sounds delicious, so I just added cream and strawberries to my shopping list. Has anybody tried this with cultured cream? Both ways sound delightful to me. Thanks, Kimi! 🙂
This looks great Kimi! I am shocked that anyone in CA can’t find non-ultra-pasteurized cream. I’m in the Bay Area and can get it at any store I walk into (Whole Foods, TJs, Safeway, which is Vons in So Cal, Nob Hill, which is Bel Aire in So Cal, Lucky… Try asking the store manager at the place you regularly shop if they can order it for you. 🙂
For those that are seeking non ultra-pasteurized milk and or cream products check out http://www.kalonasupernatural.com . They are organic and only use a low-temp, vat pasteurization and they do not homogenize. Only drawback would be if there are any stores that sell the product in your area.
I love your blog! I keep coming back for more of your great articles. That is why I’ve nominated you for The Versatile Blogger Award … http://nutrisavvysblog.wordpress.com/2012/06/26/the-versatile-
How far in advance can i make with still bring okay to serve?