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Grab a bag of frozen strawberries to make this lush, creamy dessert

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
Strawberry Fool With Raspberries
Active time:20 mins
Total time:50 mins (with defrosting time)
Servings:6
Active time:20 mins
Total time:50 mins (with defrosting time)
Servings:6

This lush dessert belies the simplicity of its ingredients. It makes use of frozen berries, which often are less expensive than fresh berries, are convenient, available year-round and add structure. Top the fools with raspberries or any other favorite fruit or berry.

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Make Ahead: The strawberries need to defrost on the counter for 30 minutes before making the dessert. The fool can be refrigerated for up to 4 hours before serving.

Scale and get a printer-friendly version of the recipe here.


Ingredients

  • 10 ounces (285 grams) frozen strawberries
  • 1/2 cup (100 grams) granulated sugar, divided
  • 1 1/2 teaspoons fresh lemon juice
  • 1 cup (240 milliliters) heavy cream
  • Fresh raspberries, for serving (optional)

Step 1

Let the strawberries defrost on the counter for about 30 minutes. In a pitcher of a blender, combine the strawberries with 1/4 cup (50 grams) of sugar and the lemon juice and puree until everything is fairly smooth and well blended.


Step 2

In a medium bowl, using a handheld mixer or a whisk, beat the cream with the remaining 1/4 cup (50 grams) of sugar just until it holds stiff peaks. Gently fold in the strawberry mixture, stopping when there are still faint streaks of pink and white.


Step 3

Scoop the mixture into six (6-ounce) cups or glasses, filling each most of the way. Serve, or refrigerate for up to 4 hours. Top each serving with raspberries, if desired.


Nutrition Information

(Based on 6 servings)

Calories: 218 ; Total Fat: 15 g; Saturated Fat: 9 g; Cholesterol: 54 mg; Sodium: 16 mg; Carbohydrates: 22 g; Dietary Fiber: 1 g; Sugar: 19 g; Protein: 1 g.

Recipe from food writer Katie Workman, founder of the Mom 100 website.

Tested by Ann Maloney; email questions to voraciously@washpost.com.

Scale and get a printer-friendly version of the recipe here.

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Browse our Recipe Finder for more than 9,300 Post-tested recipes at washingtonpost.com/recipes.

More strawberry recipes from Voraciously:

Strawberry and Pistachio Olive Oil Cake

Strawberry Roasted Rhubarb Crisp

Strawberry-Jalapeno Non-a-Rita (or Margarita)

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