It's strawberry season! Which means it's nearly impossible to walk into a store without being tempted by boxes of beautiful red juicy strawberries! And like the weak person I am when it comes to food, I succumbed to buying more strawberries then I could possibly eat. Luckily, while I was contemplating the tragedy of wasting a single strawberry, I remembered an English dessert I made in 7th grade: strawberry fool. Back then, I didn't quite understand the concept of strawberry fool and my fool ended up more of soup. Not bad but this version is so much more amazing! It's the perfect dessert for spring/summer. Plus it so easy to make!
- 2 cups of strawberries - stemmed and roughly chopped (into 4 or 6 pieces)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup granulated sugar
- 1 tbs lemon juice
- Heat a medium sauce pan over medium high heat. Add granulated sugar, lemon juice, and strawberries.
- Cook, stirring occasionally, until you have a syrup like consistency.
- Take off heat and let cool completely. (refrigerate if you like)
- In a separate bowl, whip the heavy whipping cream and powdered sugar with an electric mixer or hand beater until stiff peaks are formed.
- Mix the strawberry mixture and whip cream mix.
- Chill for at least an hour before serving.
- For an easier version, sub Cool Whip for the whipping cream.