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16th Century Strawberry Fool

By: Jackie from Syrup & Biscuits
16th Century Strawberry Fool
This image courtesy of

This cool, creamy treat is an English dessert that dates back to the 16th century! If you love old-fashioned recipes, try this super easy recipe for 16th Century Strawberry Fool. Not only does it come together quickly, but it requires basic ingredients and is surprisingly full of flavor. In just minutes you can have a light, airy strawberry dessert everyone is sure to love. Once you make it once it will become your favorite.


Chilling Time2 hr

Cooking MethodNo Bake

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Why is this recipe called a fool? I see nothing foolish about it unless you are trying to surprise people into thinking it's not good. It is very delicious and light. It is a great dessert to have as a dip or to make a pie with in the warm summer months.

I love looking at and trying out old recipes. I'm also curious as to why this fell out of favor over the years. It's not hard to prepare and the ingredients are certainly easy to obtain. I'd love to make this up with blueberries since we have a couple of bushes that look like they're going to be quite productive this summer. This would be a really fine summertime dessert.

This recipe looks so yummy and a nice twist on Eton Mess, which is similar. I like that you can vary the amount of cream to make it a bit healthier!! Strawberry season will be here soon and this is nice alternative to strawberry shortcake. I wonder if anyone has ever tried this with frozen strawberries? It might work if I drained them really, really well? I might also try this with coconut cream to make it as a dairy free dessert. Yum!!

This time of year I start thinking of strawberry recipes like strawberry shortcake. This looks like a very good spring recipe that would make a good family gathering dessert. Some of my family members don't like anything with chocolate so I look for lighter desserts, like fruit salads or jello recipes. This looks beautiful and will be nice for Easter weekend.

I grow my own strawberries and many times don't have enough to make jam with, but I have enough to do something with them. I always liked strawberries and cream, but have never had them mixed together. Before beating whipping cream, I stick the container of cream, the mixing bowl, and beater into the freezer for about a half hour. The colder everything is, the better it whips up.


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