Don’t be fooled—to make this classic, creamy British dessert, you’ll need to carefully combine fruit and whipped cream into a sweet, fluffy treat.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Place strawberries on their sides on cutting board and carefully cut off leafy green parts. Stand strawberries on cut side and slice strawberries. (If strawberries are large, cut slices in half.)
Place half of strawberries in medium bowl. Add 2 tablespoons sugar and use rubber spatula to stir until combined. Cover bowl with plastic wrap and place in refrigerator until ready to use.
Transfer remaining strawberries to 10-inch skillet. Add lemon juice and remaining 2 tablespoons sugar and use rubber spatula to stir until combined.
Cook over medium heat, stirring occasionally with rubber spatula, until strawberries are broken down and spatula leaves clear trail through jam mixture, 10 to 15 minutes. Turn off heat and slide skillet to cool burner.
Let jam cool in skillet for 5 minutes. Use rubber spatula to scrape jam into large bowl (ask an adult for help). Cover bowl with plastic wrap and place in refrigerator until chilled, at least 30 minutes or up to 24 hours.
When ready to make fools, make Whipped Cream. Fold whipped cream into chilled jam.
Folding is a technique used to gently mix delicate, airy ingredients, such as whipped cream, with denser, thicker ingredients, such as the strawberry jam in this recipe. It combines the ingredients but keeps all the air right where it belongs—in your dessert!