Strawberry Fool

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Strawberry Fool

This Strawberry Fool dish is all about the promise of summer, warm weather and alfresco dinners (with apologies to those of you hunkering down for winter!). That’s right – it’s mid-spring down here in New Zealand and strawberries are just starting to make their presence known.

We’re not at the ‘three punnets for $5’ stage yet (that’s $3.88 in American dollars), but we’re not far off.

The strawberries are just starting to get juicy and sweet and I grabbed a couple of punnets yesterday at the market, not really sure what I was going to do with them. A quick internet search later and I found a great Strawberry Fool recipe by Kirsty Cassidy on one of my all-time favourite recipe sites,

This is an extremely easy recipe and can be drummed up in two shakes of a lamb’s tail. What I love about it is that it tastes a little more sophisticated than the standard cream and fruit fool. This one combines mascarpone cheese and beaten egg white, then folds the fruit gently into that. The result is a delightfully delicate dessert – a perfect way to round off a summer meal. This particular recipe is good for two sizeable portions, or four small ones. However, if you want to serve a family, it’s easy enough to scale up.

I’m a total fan and I’m sure you will be too. Enjoy!

Strawberry Fool

Strawberry Fool

Indulge in a classic English summer dessert with this delightful Strawberry Fool! Sweet, juicy strawberries mingle with light and airy mascarpone cream in a refreshingly simple treat. Perfect for a light dessert or an elegant afternoon treat.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine English
Servings 2 regular sized portions
Calories 391 kcal


  • 500 g 17.5 ounces (2 punnets) strawberries
  • 55 g 1/4 cup caster (superfine) sugar, divided
  • 85 g 1/3 cup mascarpone cheese
  • 1 tsp vanilla essence
  • 1 large egg white


  • Reserve 2 whole strawberries then hull and coarsely slice the remainder.
  • Combine the sliced strawberries with 1 tablespoon of the caster sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until the sugar dissolves and strawberries soften. Remove from the heat and place in the freezer for about 10 minutes to cool. (You can do this step ahead of time and simply refrigerate the strawberries until you’re ready to do the rest).
  • Meanwhile, beat the mascarpone cheese and vanilla essence in a mixing bowl until just combined (do not over-beat).
  • Beat the egg white in a separate bowl (with clean electric beaters) until soft peaks form, then gradually beat in the remaining caster sugar until thick and glossy.
  • Gently fold the egg white mixture into the mascarpone mixture with a large metal spoon. Fold in the cooled strawberry mixture (you may not want to use all the juice if you have an abundance of it).
  • Divide the strawberry fool between 2 serving dishes (or 4 small dishes). Decorate with the reserved whole strawberries and serve. You can refrigerate these desserts for a short time if you want them to be chilled, but don’t leave it too long or the mixture will deflate).


Calories: 391kcalCarbohydrates: 48gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gCholesterol: 43mgSodium: 51mgPotassium: 410mgFiber: 5gSugar: 40gVitamin A: 625IUVitamin C: 147mgCalcium: 101mgIron: 1mg
Keyword Strawberry Fool
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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