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

Print

Yield: 4-6 servings

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.

Prep Time 20 minutes

Additional Time 15 minutes

Total Time 35 minutes

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

1. 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.
2. 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. 
3. 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. 
4. 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:

6

Serving Size:

1
Amount Per Serving: Calories: 398Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 96mgSodium: 180mgCarbohydrates: 26gFiber: 2gSugar: 21gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Fool with Mascarpone appeared first on A Classic Twist.

This blog post was first published on Jan 11, 2016, and has been republished with new photos and information.

Hey there, and welcome back, friends.

You are in for a sweet treat!

If you haven’t tried a chocolate scone, this is your sign that you need to! Chocolate takes these scones to the next level. Chocolate with strawberries is a match made in food heaven.

Scones are irresistible. They’re so buttery and tender. I love biting into them. They are a fun weekend treat. Biting into one makes me forget about everything else in life.

In those few minutes when I am enjoying a scone, I forget about life stresses, relax, and recharge. These chocolate strawberry scones are simple, hearty, and delicious (warm) with a cup of tea.

Ingredients

• all-purpose flour
• whole wheat pastry flour or whole wheat flour
• rolled oats
• granulated sugar
• baking powder
• salt
• cold butter
• Greek yogurt
• semisweet chocolate chunks
• fresh strawberries
• a little bit of milk
• Turbinado sugar for garnishing

How to Make Chocolate Strawberry Scones

Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together both flours, rolled oats, sugar, baking powder, and salt.

Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone.

Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form.

Stir in the chocolate chunks and chopped strawberries.

Gently mix to combine the ingredients.

Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into a circle about 1 inch high. If the dough is sticky, use more flour.

Using a sharp knife, slice the dough into 8 equal triangles.

Transfer each to the prepared sheet. Chill the triangles in the freezer for a few minutes. Meanwhile, preheat the oven.

Brush triangles lightly with milk and generously sprinkle turbinado sugar over the scones.

Bake scones until golden brown.

Remove from oven and let cool. While warm, enjoy the scones immediately. For an extra indulgence, drizzle the scones with melted chocolate.

How to Store

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months. Unthaw the scones on a plate at room temperature.

More Sweet Breakfast Recipes

• Lemon Scones with Mascarpone Cream and Honey Drizzle
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes
• Blueberry Lemon Sweet Rolls
• Blueberry Lemon Dutch Baby Pancake

What do you think of this amazing strawberry scone recipe? What would you serve with these scones? 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 Chocolate Scone Recipe

Print

Yield: 8 scones

Chocolate Strawberry Scones

Flaky and tender chocolate strawberry scones made with whole wheat, Greek yogurt, and chocolate chunks. They are perfect with a cup of tea.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour or whole wheat flour
• 1/2 cup rolled oats
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into pieces
• 3/4 cup Greek yogurt
• 1 cup semisweet chocolate chunks
• 1/2 cup fresh strawberries, chopped

Topping

Toggle ingredient group

• 1 tablespoon milk
• Turbinado sugar

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flours, rolled oats,  sugar, baking powder and salt. Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone. Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form. Stir in the chocolate chunks and chopped strawberries.
3. Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle about 1-inch high. If the dough is sticky, use more flour.
4. Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the
   freezer.
5. Meanwhile, heat the oven to 400 degrees F.
6. Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.
7. Bake scones until golden brown, about 25-30 minutes.
8. Remove from oven and let cool. Enjoy scones immediately while warm. Optional: top scones with a chocolate drizzle.

Notes

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 271mgCarbohydrates: 75gFiber: 6gSugar: 24gProtein: 12g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Strawberry Scones appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a delicious summer treat!

Strawberry Cake

This is a summer favorite. An epic soft and tender strawberry cake with strawberry frosting that’s to die for! You will love this.

How are we already in this month?? Seriously?? This year has been fast and yet felt so slow at the same time. 

During the summer I love eating lots of cakes, ice cream, and cookies. This strawberry cake with strawberry frosting has been a summer favorite and one that I think you will enjoy too. 

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The post Strawberry Cake with Strawberry Frosting appeared first on A Classic Twist.

On the weekend what is the one breakfast food your kids always ask you to make? For me, it’s donuts. My 5 year old loves homemade donuts. Have you ever tried making your own at home? Don’t worry, my recipe is beginner-friendly, and will be a huge hit. These Strawberries and Cream Baked Donuts are adding to my repertoire of baked donuts. 

(more…)

The post Strawberries and Cream Baked Donuts appeared first on A Classic Twist.

Happy Friday, friends! In the last few weeks, I’ve been working on plenty of fun, and tasty summer treats for you guys. Here we go getting ready for summer! These Strawberry and Cream Popsicles are one of my favorites for a scorching hot summer day. You can make these at home with such ease your kids will love the sweet and creamy flavor. Save yourself a dollar or two when the ice cream man comes around. 

(more…)

The post Strawberry and Cream Popsicles appeared first on A Classic Twist.

Before we get to the end of summer here, I want to squeeze in one more summer recipe!! Yes I know I know, Labor Day is the unofficial end of summer but we technically still have three weeks until the first day fall so please forgive me.  This strawberry roll cake is a summer favorite and I am not sure why it took me this long to share it with you. It’s incredibly easy to make and even easier to customize to your family’s favorite berries. The sponge is a light and fluffy vanilla sponge that is filled with a whipped cream cheese strawberry filling and topped with an even lighter fresh whipped cream frosting.

I know we are all getting excited about fall and pumpkin season. Trust me, I am a pumpkin lover like no other. But I am also a fan of savoring the seasons as they happen. Summer is short and sweet and comes with a LOT of produce and flavors to enjoy before we burst out apple spice and cider. My garden is still full of tomatoes, cucumbers, peppers, and beans. So as I can, pickle and freeze all the vegetables, I will continue to enjoy summer’s bounty. Join me!!

I’ve made different versions of this summer roll cake and I am sharing today a strawberry version. For this strawberry roll cake, I used a great jelly roll base cake recipe. It is simple, light and fluffy. You can flavor the cake as you like example lemon zest. I used simple vanilla for my cake base. For the filling, I wanted something thicker than whipped cream so I opted for cream cheese frosting. Actually, it was my husband’s idea and it turned out great. Whipping in some heavy cream into the cream cheese made for a light and tangy filling. I also folded in some fresh strawberries into the filling for some more berries.

Finally, the cake is topped with a light homemade whipped cream. You can skip this but it was great for presentation and tasted great with it too.

So there you have it, a delicious strawberry roll cake as we say goodbye to summer. It was a busy and hectic summer for us but we enjoyed it. I am looking forward to all the pleasures of the crisp fall air and season.

Print

Yield: 1 Roll Cake

Strawberry Roll Cake

A Summer Strawberry Roll Cake with a light and fluffy vanilla sponge filled with a whipped cream cheese strawberry filling.

Prep Time 20 minutes

Cook Time 8 minutes

Rest Time 2 hours

Total Time 2 hours 28 minutes

Ingredients

• ¾ cup cake flour, sifted
• ¾ teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs, at room temperature, separated
• 2/3 cup granulated sugar, divided
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 cup confectioners’ sugar

Strawberry Cream Cheese Frosting

Toggle ingredient group

• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 8 ounces cream cheese, at room temperature
• ¾ cup heavy whipping cream, cold
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Spray a 15 x 10-inch jelly roll pan with baking spray. Line with parchment and spray parchment again.
2. In a small bowl, whisk together the flour, baking powder and salt.
3. In a medium bowl or the bowl of your stand mixer fitted with the whisk attachment, beat the egg yolks and 1/3 cup of the sugar on high speed until thick, pale and ribbonlike. Add in the vanilla bean paste or extract. Beat until combined. Transfer the egg yolk mixture into a large bowl.
4. Clean the bowl of the stand mixer. With the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add in the remaining 1/3 cup granulated sugar. Increase mixer speed to high and beat egg whites until soft peaks form.
5. Fold the egg whites into the egg yolk mixture in 2 additions, until just combined.
6. Sift the flour mixture over the batter and fold in gently.
7. Transfer the batter immediately to the prepared pan and spread evenly. You do not want to overwork the batter and deflate the air you just whipped into it.
8. Bake cake until a toothpick inserted into the middle comes out clean, about 8 minutes.
9. While cake is baking, dust a clean dish towel with the confectioners’ sugar.
10. When cake is done, immediately loosen the sides of the cake from the pan and turn over onto the prepared towel. Peel off the parchment paper.
11. Starting with one short end, roll up the cake and towel together and place it seam side down on a cooling rack. Let cake cool completely, about two hours.
12. In the meantime prepare the filling and frosting. In a medium bowl combine the strawberries and sugar. Let sit for at least 20 minutes to macerate.
13. In the bowl of your stand mixer, beat the cream cheese until smooth and creamy on medium speed, about 2-3 minutes. Add in the heavy cream, confectioner’s sugar and vanilla extract. Beat on medium-high speed until light and fluffy.
14. Fold in half of the strawberries (without the juices) into the filling.
15. Gently unroll the cooled cake and spread with the strawberry cream cheese filling, leaving a 1/2 -inch border.
16. Re-roll the cake without towel. Refrigerate for at least 30 minutes before serving.
17. Garnish the cake with confectioner’s sugar and strawberries. Or top with freshly whipped cream and strawberries. 

Notes

Cake Adapted from Bake from Scratch

Recommended Products

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  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Roll Cake appeared first on A Classic Twist.