Say hello to my favorite quintessential summer treat: macerated strawberries and freshly made whipped cream, also known as Strawberry Fool.

Not only is this dessert simple and easy – like ridiculously easy – it takes advantage of nutrient-dense seasonal summer berries (you can swap strawberries for raspberries and blackberries too!) and is the perfect dessert to make for a crowd for a summer BBQ or cookout.

We took the whole crew strawberry picking at an organic farm locally here in Portland, OR a few days ago and the result was pints and pints of freshly picked organic hood strawberries. Hood strawberries are local to Oregon and are known for their soft texture, sweetness, and very short peak availability window at the beginning of berry season. Once picked, the berries need to be cooked, frozen or eaten within hours of being picked – seriously. We got very busy eating them (and staining our fingers bright red), freezing the stawbs for smoothies and homemade frozen treats, and using them fresh for strawberry fool.

How do you make strawberry fool? Simply macerate strawberries by sprinkling a bit of sugar overtop of strawberries to bring out all their natural sweet juices. Whip up some pasture-raised heavy cream until you have homemade whipped cream. Layer them together and voila – Strawberry Fool!

It’s wonderfully simple and truly lets the flavors of fresh strawberries and homemade whipped cream shine – like summer in a bowl. I hope you enjoy!

Strawberry Fool

Prep time: 10 minutes

serves 4-6

Ingredients:

3 cups fresh strawberries, sliced if large
1/4 cup + 2 Tbsp. sugar
1 Tbsp. lemon juice
1 tsp. vanilla extract
2 cups pasture-raised heavy whipping cream

Directions:

1. Add strawberries to a bowl and sprinkle with 1/4 cup of the sugar and lemon juice. Let sit 10 minutes, stirring every now and then.

2. Using an electric mixer, whip heavy cream, remaining two tablespoons of sugar, and vanilla extract until stiff peaks form.

3. Spoon whipped cream into a small bowl or glass and top with a spoonful of strawberries and their juices, continue to layer. Serve immediately or let chill in the refrigerator for up for 4 hours.