Raspberry Fool
Raspberry Fool is made by macerating fresh raspberries with sugar and vanilla before layering with lightly sweetened whipped cream. This is a fast, easy, and simple spring or summer dessert that’s perfect for bbqs and pool days!
Why You’ll Love this Recipe
✔ Light and Fresh: Every spoonful is bursting with fresh raspberry flavor, and the whipped cream adds just the right amount of richness.
✔ Super Fast: If you skip the optional chill time, you can layer the raspberries and cream in just 15 minutes.
✔ No Cooking Required: Most recipes make you cook the berries on the stove, but my method requires zero cooking and maintains the fresh flavor of the raspberries.
✔ Make-Ahead Option: Yes, this quick and easy dessert can even be prepared in advance!
About this Recipe
Unfamiliar with raspberry fool? This simple dessert is made by combining sweetened macerated raspberries with light and creamy whipped cream. It’s an elegant — but very easy! — way to serve raspberries and cream.
Ideally you’d chill the assembled raspberry fool dessert in the fridge for 30 minutes before serving to let the flavors meld, but if you’re short on time you can get this sweet treat on the table in 15 minutes flat.
Make this quick treat for any upcoming bbqs, baby showers, Easter or Mother’s Day gatherings you have planned. It can be made in advance and is always a hit!
Recipe Ingredients
Check your fridge and pantry before heading to the grocery store, because you might have most of the ingredients for this recipe already.
Don’t forget to check out the printable recipe card at the bottom of this post. It has the exact measurements and instructions.
- Raspberries: Stock up on fresh berries during the summer, but feel free to use frozen raspberries during the cooler months. Thaw the frozen berries before using.
- Sugar (Two Kinds): Powdered sugar is used to sweeten the whipped cream to keep it smooth and creamy, while granulated sugar is used to lightly sweeten the berries since it will dissolve into their juices.
- Vanilla: I prefer to use vanilla bean paste in the whipped cream and vanilla extract in the raspberry mixture. If you only have extract on hand, that’s fine.
- Heavy Cream: Chilled cream whips more easily, so keep it in the fridge until ready to use.
- Chambord Liqueur (Optional): This is a French black raspberry liqueur with a sweet, rich taste that pairs beautifully with the fresh raspberries.
Katie’s Tip: You can make this easy fool dessert using any fresh or frozen berry you like! I’ve made strawberry fool for years, but blackberries, blueberries, and even peeled peaches will all work.
How to Make Raspberry Fool
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Make the raspberry mixture: I macerate (i.e. mash) only half of the raspberries in the sugar and vanilla and leave the rest whole. This gives the dessert a more interesting texture.
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Make the whipped cream: Beat only until soft peaks form so the raspberry mixture can be swirled into the cream.
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Combine the cream and raspberries: Swirling one-third of the raspberry mixture into the delicate cream makes the dish even prettier.
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Assemble: Layer the raspberry cream with the pure raspberry mixture. I prefer chilling fool desserts for 30 minutes before serving, but you may skip this step if needed.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make Ahead Instructions
Don’t combine the raspberries with the cream until ready to serve. Instead, do the following:
- Keep the whipped cream and raspberry mixture separate in the fridge
- Assemble just before serving for the best texture and presentation
Katie’s Tip: If the dessert needs to be chilled for more than an hour, use Stabilized Whipped Cream instead. It holds its shape and texture longer without weeping or deflating.
Recipe Tips
- Let the macerated raspberries rest: Give the raspberries 5 to 10 minutes to soak in the sugar and Chambord. This helps draw out their juices and makes for a more flavorful dessert.
- Enjoy right away: This dessert is best enjoyed shortly after assembling because whipped cream tends to deflate over time.
- For serving: Small glass jars, stemless wine glasses, or clear tumblers work beautifully to show off the swirls and layers.
Storage Instructions
Since this is a whipped cream-based dessert, it needs to be enjoyed within about 4 hours of making it. After that, the whipped cream will deflate and become watery.
Try Making Raspberry Fool at Home!
Next time you’re looking for a quick dessert using fresh raspberries, give this fool dessert a try!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see your creations!
More Recipes Using Raspberries
Raspberries might just be my favorite spring and summer berry. There are so many delicious ways to cook with raspberries, from cakes to jam to drinks. Here are some of my all-time favorite raspberry recipes that I make on repeat this time of year:
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Fresh Raspberry Fool Recipe
This simple, no-cook dessert combines fresh raspberries and whipped cream to create a refreshing dessert perfect for pool parties, bbqs, and potlucks.
Ingredients
Whipped Cream:
- 1 ½ cups heavy cream, chilled
- 1–2 tablespoons powdered sugar (optional, but adds a subtle sweetness)
- ½ teaspoon vanilla bean paste (or use 1 teaspoon vanilla extract)
Raspberry Mixture:
- 3 cups fresh raspberries
- 1 ½ tablespoons granulated sugar
- ¾ teaspoon vanilla extract
- 1 tablespoon Chambord liqueur (optional, but adds depth)
- Pinch of kosher salt
For Garnish:
- Extra fresh raspberries
Instructions
Make the Raspberry Mixture
- Place half of the raspberries in a medium bowl. Add the sugar, vanilla extract, Chambord (if using), and a pinch of salt.
- Gently mash the berries, leaving some small chunks for texture.
- Stir in the remaining whole raspberries. Let the mixture rest for 5–10 minutes to let the flavors meld and juices develop.
Make the Whipped Cream
- In a large mixing bowl (or the bowl of a stand mixer), add the chilled heavy cream, powdered sugar (if using), and vanilla bean paste.
- Beat until soft peaks form and the cream is light and fluffy. Be careful not to overbeat.
- Set aside in the fridge until ready to use. If not using right away, you may need to briefly whisk again before assembling.
Combine the Cream and Raspberries
- Add about 1/3 of the raspberry mixture to the whipped cream.
- Gently fold it in using a large spatula—don’t fully mix. Swirls of raspberry through the cream are pretty!
- Set aside the rest of the raspberry mixture for layering.
Assemble the Raspberry Fool
- Spoon a bit of the reserved raspberry mixture into the bottom of each serving glass.
- Add a few spoonfuls of the raspberry-swirled cream over top.
- Repeat with another layer of raspberry mixture and cream.
- Finish with a few fresh raspberries on top as garnish.
Serve or Chill
- Serve immediately, or chill briefly in the fridge before serving.
Notes
Serving Tip: Small glass jars, stemless wine glasses, or clear tumblers work beautifully to show off the swirls and layers.
Make Ahead Tips: Keep the whipped cream and raspberry mixture separate in the fridge and assemble just before serving for the best texture and presentation If chilling for more than an hour, use Stabilized Whipped Cream instead. It holds its shape and texture longer without weeping or deflating.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 30mgCarbohydrates: 28gFiber: 4gSugar: 23gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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