Wimbledon is here! So grab the Pimms, some strawberries and cream, and celebrate the right way! We’ve put together a list of our favourite recipes with everything strawberries and cream. So whether you’re having a BBQ, hosting a garden party, or just watching the tennis on the TV, have a go at these jaw-droppingly sensational strawberries and cream dishes.
5 gelatine leaves
1 x 300ml pot double cream
200ml (1/3pt) whole milk
75g (3oz) caster sugar
1 lemon, zested and juiced
For the strawberry jelly:
300g (10oz) strawberries, hulled and sliced, plus extra to serve
40g (1 1/2oz) caster sugar
1 tbsp lemon juice
mint leaves, to garnish
Soak 3 gelatine leaves in cold water for 10 minutes; squeeze out the liquid.
Meanwhile, in a pan, heat the cream, milk and sugar until the mixture just comes to the boil. Remove from the heat and stir in the gelatine, until dissolved. Add the lemon zest and juice. Divide the mixture among 6 x 150ml (1/4pt) glasses. Leave to chill for 3-4 hours.
To make the jelly, soak the remaining gelatine as in step 1; squeeze out the liquid.
Meanwhile, put the strawberries and sugar in a pan with 100ml (3 1/2fl oz) water. Bring to the boil, then simmer for 5 minutes, until the berries break down. Strain through a sieve into a jug.
Stir the gelatine into the strawberry liquid until dissolved, then add the lemon juice. Leave to cool, then pour over the set panna cottas. Chill for 3-4 hours, until set. To serve, top each with the extra strawberries and mint leaves
50g cups strawberries
2 teaspoons caster or vanilla sugar
2 teaspoons pomegranate juice
50g cups whipping cream
1 packet individual meringue nests
Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests – you will need chunks for texture as well as a little fine dust.
Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
- 1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
- 4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food colour, if desired
Heat oven to 350°F. Spray bottom only of 15x10x1- or 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2 In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3 In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food colour. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
145 g caster sugar
200 g strawberries
1 tsp lemon juice
150 ml milk
150 g whipping cream
1 vanilla pod, seeds scraped
4 medium egg yolks
Place 75g sugar and 3 tbsp water in a saucepan. Gently heat until the sugar dissolves, stirring.
Meanwhile, puree the strawberries in a blender. Press the purÃ©e through a sieve using the back of a spoon and discard the solids. Mix in the sugar syrup and lemon juice and leave to cool.
Place the milk, cream, 40g sugar and the vanilla seeds in a saucepan and bring to the boil. Stir in the egg yolks and sugar until creamy. Pour the mixture through a sieve and back into a saucepan. Gently heat and do not boil until the mixture thickens. Pour in a bowl and leave to cool.
Divide the strawberry sorbet between the ice cream moulds then pour in the vanilla ice cream mixture. Place the moulds in the freezer for 1 hour then insert the lolly sticks into the moulds and continue to freeze for a further 3-4 hours, until frozen.
1 generous scoop of high-quality vanilla ice cream
½ cup strawberry soda
½ cup extra dry champagne
Stem and slice two strawberries. Cut the third strawberry in half, keeping the stem attached.
Place one sliced strawberry in the bottom of the glass. Top with a generous scoop of vanilla ice cream. Add another sliced strawberry on top.
Slowly pour in strawberry soda, letting the soda fizz down before continuing.
Slowly pour in champagne, letting the champagne fizz down before continuing each pour.
Serve floats with a straw and spoon and place the sliced whole strawberry on the side of the glass for garnish. Cheers!
100g (3 1/2oz) unsalted butter, softened
40g (1 1/2oz) sugar, plus 1 tbsp extra
150g (5oz) plain four, plus extra for dusting
300g (10oz) strawberries, hulled and halved
6 tbsp maple syrup
1/2 vanilla pod, seeds scraped out
175ml (6fl oz) double cream
4 tbsp Greek yogurt
Preheat the oven to gas 4, 180°C, fan 160°C. Using an electric whisk, beat the butter and sugar until smooth. Work in the flour to make a dry dough (adding a splash of milk, if needed). Shape into a flat disc, wrap in clingfilm; chill for 20 minutes.
Meanwhile, put the strawberries in a pan with the maple syrup and 4 tbsp water. Bring to the boil, then simmer for 2 minutes. Remove the fruit and set aside. Increase the heat for 2-3 minutes, until the liquid has reduced by two-thirds. Leave to cool.
On a lightly floured surface, roll out the dough to 5mm (1/4in) thick. Using a 7cm (3in) cutter, stamp out 12 rounds, re-rolling the scraps as needed. Cook, on a lined baking tray, for 10-12 minutes, until golden. Leave to cool on the tray for a few minutes, before transferring to a wire rack.
Mix the vanilla seeds with 1 tbsp sugar and scatter over the warm biscuits; leave to cool completely.
Meanwhile, in a bowl, whip the cream and yogurt to soft peaks. Arrange 6 biscuits on a plate and top each with a spoonful of the cream, some strawberries and a drizzle of the syrup. Balance the remaining 6 biscuits on top.
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 eggs
- 175g (6oz) self-raising flour
- 250ml (8fl oz) double cream
- 1 tsp vanilla bean paste, or vanilla extract
- 1 tbsp icing sugar, plus extra for decoration
- 400g (13oz) strawberries
- 4 tbsp strawberry jam (optional)
Pre-heat the oven to 180°C. Butter and line two 18cm (7in) sandwich tins with nonstick baking paper.
Beat the butter and the sugar till pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.
Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
Cool the sponge cakes on a wire rack. Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.
When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries around the top of the cake and dust with the remaining icing sugar.
225g (8oz) unsalted butter, softened, plus extra for greasing
225g (8oz) golden caster sugar
4 eggs, beaten
1 tsp almond extract
1 orange, finely zested
225g (8oz) self-raising flour
1 tsp baking powder
2 tbsp milk
For the Pimm’s syrup
300ml (10fl oz) Pimm’s
100g (3 1/2oz) caster sugar
2 tbsp orange juice
For the mascarpone cream
200g (7oz) light mascarpone
100ml (3 1/2fl oz) whipping cream
2 tbsp icing sugar
1/2 orange, zested, plus 1 tbsp juice
For the filling and decoration
300g (10oz) strawberries, hulled and sliced lengthways
handful fresh mint, leaves picked
1/2 cucumber, cut into ribbons
1/2 orange, zested
Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 20cm (8in) loose-bottom sandwich tins. Line the bases with nonstick baking paper.
In a mixing bowl, beat the butter and caster sugar with an electric whisk until smooth. Gradually add the beaten egg, mixing continuously until pale and fluffy. Beat in the almond extract and orange zest.
Sift over the dry ingredients and fold in using a large metal spoon. Stir in the milk. Divide the batter evenly between the prepared tins and smooth the surface. Bake for 20-25 minutes, until risen, golden and just starting to come away from the sides. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, make the Pimm’s syrup. Put the Pimm’s, sugar and orange juice in a small pan. Warm over a low heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil. Boil briskly for 15 minutes, stirring occasionally, until syrupy and reduced by half. Remove from the heat and set aside to cool.
To make the mascarpone cream, put the the mascarpone, cream, icing sugar, most of the orange zest and all of the juice in a mixing bowl. Beat with an electric whisk, until combined and smooth.
To assemble the cake, put one sponge on a serving plate and drizzle over 2 tbsp of the cooled Pimm’s syrup. Using a large piping bag fitted with a plain nozzle, pipe the mascarpone cream over the cake. Alternatively use a palette knife, spreading it thickly.
Layer up three quarters of the strawberries over the cream, working from the outside edge in. Top with the second sponge and pipe or spread with the remaining cream.
Decorate the cake with the remaining strawberries, mint and cucumber ribbons. Drizzle over 2-3 tbsp more of the Pimm’s syrup, then scatter over the orange zest. To serve, cut into small slices.