Mix-and-Match Berry Fools

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

There are few joys greater than eating ripe berries straight from the carton. But here’s one: tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream. Whipping the cream by hand means soft, billowy peaks—just right for folding in macerated berries. If you’d like, hold back a few berries for topping.


  1. Whipped cream:
    • 1 cup chilled heavy cream
    • 1 Tbsp. sugar
    • 1 tsp. vanilla extract
    • Small pinch of kosher salt
  2. Macerated berries:
    • 1 lb. any berries, halved, quartered if large
    • 1/4 cup sugar
    • Small pinch of kosher salt


  1. Whipped cream:
    1. Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take.
    2. Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it.
  2. Berries and assembly:
    1. Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.
    2. Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.
    3. Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.
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