• 2 cups whipping cream
  • 2 tablespoons sugar
  • 1 sponge cake, 8 inches round, 2 inches high
  • 1 cup currant jelly, whipped thin for spreading
  • 4 cups thinly sliced peeled fresh peaches
  • 4 cups thinly sliced strawberries
  • Additional whipped cream for garnish


Whip cream and sweeten with sugar.

Slice sponge cake into 4 layers 1/2"" thisk. Place 1 slice in bottom of glass bowl. Spread with 1/4 of the currant jelly. Arrange layer of peaches on top of jelly, followed by a layer of strawberries and a layer of whipped cream. Continue layering until all ingredients have been included, ending with fruit.

Using pastry bag, decorate top of dessert with additional whipped cream and a Mint sprig, if available

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Submitted 6/13/05.
Source: Favorite Restaurant Recipes
Submitted By: Elaine Olson
Summer Fool