Strawberry Fool with Mascarpone
Creamy, light, and packed with ripe strawberries, this strawberry fool is quick to prepare without any cooking. Cream and mascarpone cheese are whipped to creamy perfection with a touch of lemon zest and vanilla bean paste. Strawberry jam and fresh strawberries are folded throughout the velvety cream before being layered in glasses with chopped strawberries. Easy to make and packed with fresh strawberry flavor, this dessert is perfect for spring and summer.
Today, we’re going to make a strawberry fool! But not just any fool; this one will be made with mascarpone cheese. It’s an “Italian cream cheese,” but it is less tangy and slightly sweeter than cream cheese. It is softer and creamier than traditional cream cheese and helps give both body and flavor to the whipped cream in this recipe.
If you need a substitute for mascarpone cheese, consider using crème fraîche in its place.
If you don’t know, a fool is a traditional English dessert made by folding together lightly sweetened custard or whipped cream with stewed fruit. This version features a whipped mascarpone cream folded with macerated strawberries and strawberry jam.
I highly recommend using only fresh strawberries to make this no bake dessert. Fresh strawberries will yield the best flavor and texture. Since this dessert relies on fresh flavors and doesn’t employ any cooking, I do not recommend using frozen strawberries.
Ingredients
- some strawberries
- granulated sugar
- mascarpone cheese
- heavy cream
- vanilla bean paste or vanilla extract
- a lemon
- strawberry jam
How to Make Strawberry Fool
Remove the tops of the strawberries, then give them a small dice.
Toss the diced strawberries with some sugar in a medium-sized bowl. Set aside until the strawberries are glistening and have released some of their juices.
While the strawberries rest, add the mascarpone, cream, vanilla bean paste, lemon zest, and the remaining sugar to the bowl of a stand mixer fitted with the whisk attachment.
Whip on low, increasing to medium-high once the mixture starts to thicken. Whip on medium-high until very thick and creamy, about a few minutes.
Add roughly half of the diced strawberries to a smaller bowl and mash with a fork. Add to the cream along with the strawberry jam.
Fold together until the strawberries and jam are evenly distributed throughout the cream.
Place a layer of the cream in the serving dish.
Add a layer of the remaining diced berries.
Then add another layer of cream and garnish with a strawberry.
Serve and enjoy immediately.
How to Store
This dessert is best enjoyed right after it is made. The mascarpone cream will begin to soften and eventually split the longer it sits.
The mascarpone cream (without the strawberries and jam added) can be made up to a day in advance and kept in the fridge. Re-whip it right before serving as needed, then fold in the mashed strawberries and jam.
More Strawberry Recipes
If you love strawberries, give these strawberry recipes a try.
- Strawberry Tiramisu
- Strawberry Trifle
- Strawberry Sherbet
- Strawberry Shortcake Cupcakes
- Strawberry Lemonade Cookies
What do you think of this amazing no bake strawberry dessert recipe? What would you serve with these parfaits? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Strawberry Fool Recipe
Strawberry Fool
Creamy, light, and packed with ripe strawberries, this strawberry fool is quick to prepare without any cooking. Strawberry jam and fresh strawberries are folded throughout the velvety mascarpone cream before being layered in glasses with chopped strawberries.
Ingredients
- 1 pound strawberries
- 4 tablespoons granulated sugar, divided
- 8 ounces mascarpone cheese, cold
- 1 cup heavy cream, cold
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 lemon, zested
- 4 tablespoons strawberry jam
Instructions
- Remove the tops of the strawberries and dice. Toss the diced strawberries with 2 tablespoons of the sugar in a medium-sized bowl. Set aside for 15 minutes until the strawberries glisten and have released some of their juices.
- While the strawberries rest, add the mascarpone, cream, vanilla bean paste, lemon zest, and the remaining 2 tablespoons of sugar to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, increasing to medium-high once the mixture starts to thicken. Whip on medium-high until very thick and creamy, about 2 minutes.
- Add roughly half of the diced strawberries to a smaller bowl and mash with a fork. Add to the cream along with the strawberry jam. Fold together until the strawberries and jam are evenly distributed throughout the cream.
- Layer the cream and remaining diced berries in small glasses or parfait cups. Serve and enjoy immediately.
Notes
This dessert is best enjoyed right after it is made. The mascarpone cream will begin to soften and eventually split the longer it sits.
The mascarpone cream (without the strawberries and jam added) can be made up to a day in advance and kept in the fridge. Re-whip it right before serving as needed then fold in the mashed strawberries and jam.
Use the mascarpone and cream straight from the refrigerator as they need to be cold in order to gain volume and whip properly. If your kitchen is particularly warm, you can place the bowl you’ll be using to whip them in the refrigerator or freezer for 10-15 minutes to get it nice and cold beforehand.
For a pretty presentation, add a layer of cream to the bottom of a small glass, followed by a layer of the diced strawberries, then another layer of the cream. Garnish with a fresh strawberry if desired.
Can I use frozen strawberries? Fresh strawberries will yield the best flavor and texture. Since this dessert relies on fresh flavors and doesn’t employ any cooking, I do not recommend using frozen strawberries.
Is there a substitute for the mascarpone? The mascarpone gives this dessert flavor while also helping to stabilize the whipped cream. If you cannot find it, you can use crème fraîche in its place.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 398Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 96mgSodium: 180mgCarbohydrates: 26gFiber: 2gSugar: 21gProtein: 3g