I love to host dinners, cozy girls’ nights, themed parties, you name it — and I always go all out on the spread, even when I say I’m going to be casual. But the one thing I’m just never in the mood to spend my time or effort on? Dessert. If I’m making other dishes, you’ll rarely catch me making any elaborate desserts. It’s the first thing I’ll gleefully hand off to a guest who asks “What can I bring?” I’ve even been known to skip the baked goods entirely and put out cut fruit and a mix of my favorite candies.

If I do make dessert, it’s usually something simple like pastry cream with macerated fruit or make-ahead-friendly things like banana pudding (can you tell I’m a big fan of custardy things?). Fool, a British fruit dessert, falls into that easy/delicious dessert category I rely on. Typically it involves a puréed fruit compote simply folded into whipped cream. But then I saw A Pretty Life In the Suburbs recipe called Cupid’s Cloud. It’s essentially a raspberry fool, but with blended frozen fruit, which I thought sounded like a delicious, genius twist with an adorable name! I decided to try my own version with some frozen strawberries and almond extract.

This dessert is easy to make, requires only five ingredients and 15 minutes of prep, and it tastes like something between soft-serve ice cream and whipped cream. Plus, with only 3 tablespoons of added sugar for the entire batch, it garners one of the nicest compliments I think a dessert can get: not too sweet. The sweet strawberries balance out the tart raspberries so you don’t have to add much extra sweetener. It’s the perfect dessert for Valentine’s Day or a galentine’s get-together.

With its rosy pink color and a few sliced strawberries for garnish, this whipped dessert is seriously cute piled into cocktail glasses. Bring these over to the table and anyone will be a fool for you.

Why you’ll love it

Key ingredients in my frozen berry fool

Helpful swaps

Make ahead and storage tips

Berry Fool (For You)

Serves 4 to 6

1/2 cup trimmed and coarsely chopped fresh strawberries (about 4 medium)

1 cup cold heavy cream

3 tablespoons powdered sugar, divided

1/2 teaspoon vanilla extract, 1/8 teaspoon almond extract, or both

1 1/2 cups frozen raspberries

Sliced fresh strawberries, for garnish (optional)

1. Place 1/2 cup coarsely chopped fresh strawberries in the freezer while you prepare the other ingredients.

2. Beat 1 cup cold heavy cream, 1 tablespoon of the powdered sugar, and 1/2 teaspoon vanilla extract with the whisk attachment in a stand mixer on medium speed until stiff peaks form, 5 to 6 minutes. (Alternatively, whisk in a large bowl by hand.) Refrigerate while you prepare the fruit.

3. Pulse the chopped strawberries, 1 1/2 cups frozen raspberries, and the remaining 2 tablespoons powdered sugar in a food processor until finely chopped and resembles a coarse meal, 15 to 20 (1-second) pulses.

4. Transfer to the bowl of whipped cream and gently fold together with a flexible spatula until just combined. Divide between four to six serving cups. Garnish with sliced strawberries if desired. Serve immediately.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2026 Apartment Therapy. Distributed by Tribune Content AGency, LLC.