Summer Berry Fool is a delicious and cool treat that is sure to satisfy your sweet tooth amid the summer heat!
If you’re more of a visual learner, you can check out my video for this recipe which is embedded on the recipe card below. You can also discover more exciting creations on our YouTube Channel.
This might be the simplest recipe I will ever do. It might also be the tastiest. Just berries, sugar, and cream are all you need to make this amazing dessert, Summer Berry Fool.
It is also incredibly versatile. I used a blend of berries, but you could do it with peaches, mango, practically any soft fruit that will work great. Let’s get started…
Summer Berry Fool Ingredients
- Powdered Sugar
- Heavy Whipping Cream
Yes, there is a lemon in the picture not listed in the ingredients. I’m giving you the simplest version of this recipe. I did however add about a tsp of fresh lemon juice to the berries and a bit of lemon zest to the whipped cream. Feel free to do the same.
First of all, why is this called a fool? According to Wikipedia… A fool is an English dessert. Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberry’s) into the sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream. Additionally, a flavouring agent such as rose water may be added.
Many believe the name for a “fruit fool” comes from the French word “fouler” which means to crush or smash.
Prepping the Berries
I begin by washing all the berries. Next, I trim the tops of the strawberry and quarter them, I want all the berries to match in size.
I cut the largest of the blackberry in half lengthwise. The raspberry and blueberry I leave whole.
After adding all the berries to a medium mixing bowl, I add 3 tbsp of granulated sugar and mix well. This is where you can add the tsp of lemon juice if you like.
Cover the bowl with plastic wrap, and let it sit for 30 – 40 minutes.
This will allow the sugar to partially macerate the berries and draw out the moisture in them creating a natural berry syrup.
I will forgive you if you want to use a premade whipped cream for this, just make sure you use fresh fruit.
I add 1 1/2 cups of heavy whipping cream to a large mixing bowl, along with 2 tbsp of powdered sugar.
Here is where you would add the lemon zest if you are doing the slightly more complex version of this. Just about 1/4 tsp is plenty. You could also add 1/4 tsp of vanilla extract to the cream as well if you really want to elevate it.
Anyway, put the stuff in a bowl and start whisking till it thickens into nice whipped cream.
Keep the whipped cream in the fridge till the berries are ready.
Serving Your Summer Berry Fool
I recommend serving this in a wine glass if you have them. We will be creating beautiful layers of berries and cream, the glass will allow them to be seen.
I start with a spoon full of the berries, then a spoon full of the cream. Be sure to spread the cream around so it touches the sides of the glass, this will give you nice defined layers.
Keep going layer by layer till the glass is full, make sure you finish with one more dollop of cream on top. Then you can garnish with sliced strawberry and fresh mint if you like.
That’s it! you just made a deceivingly impressive desert. It looks like it is something complex, and finely crafted.
Haha, you just dumped some sugar into some fruit, waited 30 minutes, and made it look fancy with some whipped cream, and a wine glass.
Don’t worry I won’t tell if you don’t.
Summer Berry Fool
- 6 oz Raspberries
- 6 oz Blackberries
- 6 oz Blueberries
- 6 oz Strawberries
- 3 tbsp Sugar
- 2 tbsp Powdered Sugar
- 1 1/2 cups Heavy Whipping Cream
Prepping the Berries
- Cut the leafy tops from the strawberries, then cut them into quarters. Smaller ones can just be cut in half. You want the pieces to roughly match the size of the raspberries.
- Cut in half the largest of the blackberries, again trying to keep a roughly consistent size with the other berries.
- Add all the berries to a medium mixing bowl. Then Add the 3 tbsp of sugar and mix well.
- cover and set aside for 30 – 40 minutes
- Pour 1 1/2 cups heavy whipping cream into a large mixing bowl along with 2 tbsp powdered sugar.
- Whisk cream vigorously till it thickens into a thick whipped cream.
- After 30 to 40 minutes a syrupy liquid will have formed in the bottom of the bowl with the berries.
- Serve in a wine glass, layering a few berries, then a little whipped cream till the glass is mostly full.
- Finish with one last dollop of whipped cream, and garnish with sliced strawberries, and fresh mint leaves.
- Store leftovers in the refrigerator up to 5 days