Raspberry Shortbread Fool

Jennifer, Bake or Break

There are many desserts with interesting names – buckles, grunts, and, one of my favorites, fools. A fool is a simple combination of sweetened whipped cream and fruit. My understanding of the origin of the name is that the dessert is so simple, any fool could make it.

This version is a little more involved, as it sits atop homemade almond shortbread. But, this is still one of the simplest desserts you could ever hope to make.

The flavor of fresh raspberries is heavily featured here. If you like things a little more sweet, feel free to add a bit more sugar to the raspberry purée.

You can spread out your efforts, too, by making the shortbread up to three days in advance.

Raspberry Shortbread Fool
By Jennifer
Makes 10-12 servings


For shortbread:
6 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup almonds, finely chopped or ground
1/4 teaspoon salt

For filling:
8-10 ounces (about 2 cups) raspberries
2 1/2 tablespoons granulated sugar
2 cups heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
raspberries, sliced almonds, or shortbread crumbs for garnish (optional)


First, make the shortbread. Using an electric mixer on medium speed, beat butter, sugar, and vanilla until fluffy. Reduce mixer speed to low, and add flour, almonds and salt. Mix until combined. Dough will be crumbly but will hold together when pinched.

Gather dough into a ball and transfer to a sheet pan lined with parchment paper. Use your hands to flatten dough to about 1/4-inch thickness. Refrigerate dough for 30-45 minutes.

Preheat oven to 350°F.

Bake shortbread 20-25 minutes, or until lightly browned. Cool completely on pan.

Break or cut cooled shortbread into bite-size pieces. Cover the bottom of a 9-inch square pan with shortbread pieces. If you have leftover shortbread, you can save it for garnish or enjoy it on its own.

Place a large mixing bowl and whisk (or your mixer’s whisk attachment) in the refrigerator.

Place raspberries and granulated sugar in a blender or food processor. Mix until well-blended. Refrigerate until ready to use.

Place cream, confectioners’ sugar and vanilla in chilled bowl. Whip with chilled whisk until firm peaks form.

Gently fold in raspberry mixture. Spread over shortbread pieces in pan. Serve immediately or chill overnight.

Garnish with raspberries, sliced almonds, or any remaining shortbread.

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  1. Georgia Willis said:

    Thank you for your recipe. Not only is it simply, but sounds yummy. Can’t wait to try it on my family.