Strawberry Fool

By Mark Bittman

Published June 1, 1999

  • Todd Wagner for The New York Times
Media 1 of 2
Total Time
30 minutes
Rating
5(2,029)
Comments
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This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.

Featured in: THE MINIMALIST; A Fruit Fool: It's Sublime

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Ingredients

Yield:4 servings

  • 1 pint strawberries

  • ½ cup sugar, or to taste

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 67 milligrams cholesterol; 331 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 1 gram trans fat; 2 grams fiber; 17 milligrams sodium; 2 grams protein; 31 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Hull strawberries, then wash them and chop into ¼-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

  2. Step 2

    Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

  3. Step 3

    Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

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Ratings

5 out of 5
2,029 user ratings
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Comments

Chris Minneapolis

Oh anathema anathema, I execrate the substitution of low fat yogurt for cream. This is not something you eat as a mainstay in your diet, it is meant to be a simple pleasure.

My rule is how would this be made in 1925?

barbara young

Try greek yoghurt instead of cream. You will be well pleased.

Mary

Simple and good. I did the same as Libby - used vanilla yogurt, I kept strawberries on the chunky side with quick pulsing from my blender but also got some nice juice for color and flavor and I used 10X confectioner's sugar and less sugar than what was called for since yogurt is on the sweet side; a nice healthy (and pretty) dessert. We use it over granola and have actually poured it over pancakes in lieu of any syrup/honey.

Julie, Sonoma

4 servings! HA-HA! I whipped 1/4 cup cream until thick, whipped 1/4 cup sour cream into that, folded in the berries and let it get cold in the fridge. Me and my imaginary friend ate the entire thing for dinner and have zero regrets. Next time I will be less berry-centric and share it with others. Perhaps.

Joel Fritz

My grandmother did this with sour cream all the time.

EB SouthernCal

I miss Mark Bittman dearly. All those Wednesday columns! And the videos. He was way ahead of his time, before all this sheetpan stuff...BTW, this is a fantastic recipe that's a staple of summer in our house.

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