Wimbledon strawberries and cream is a classic British summer treat, traditionally enjoyed at the tennis championships. It is simply ripe, sweet strawberries macerated with a little sugar, served with a generous dollop of lightly sweetened whipped cream. This recipe works because it lets the natural flavor of the berries shine, with the sugar drawing out their juices to create a light syrup that pairs beautifully with the rich, airy cream.
Ingredients
- 1 lb (450 g) fresh ripe strawberries, hulled and sliced
- 2 tablespoons (25 g) granulated sugar, plus more to taste
- 1 cup (240 ml) cold heavy cream (36-40% fat)
- 1 tablespoon (15 g) powdered sugar, sifted (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Place the sliced strawberries in a medium bowl. Sprinkle with the granulated sugar and toss gently to coat. Let stand at room temperature for 10–15 minutes, stirring once, until the berries release their juices and form a light syrup. Taste and add a little more sugar if the berries are tart.
- While the strawberries macerate, pour the cold heavy cream into a chilled mixing bowl. Add the powdered sugar and vanilla, if using. Beat with an electric mixer on medium-high speed until soft peaks form—the cream should hold a gentle curl when the whisk is lifted, not be stiff or grainy. This takes about 2–3 minutes.
- To serve, spoon the strawberries and their syrup into serving bowls or glasses. Top with a generous dollop of whipped cream. Serve immediately.
Tips
- Choose the right berries: Look for strawberries that are fully red, fragrant, and firm but not hard. Avoid berries with white shoulders or dull skin—they will be less sweet. If your strawberries are very sweet, reduce the sugar to 1 tablespoon (12 g) or omit it entirely.
- Chill everything for better cream: For the fluffiest whipped cream, chill the bowl and beaters in the freezer for 10 minutes before whipping. Cold cream whips faster and holds its shape longer.
- Don’t over-whip: Whipped cream can go from soft peaks to butter in seconds. Stop as soon as the cream holds a soft peak that droops slightly. If you over-whip, add a splash of cold cream and gently fold it in to loosen the texture.
- Maceration time matters: The 10–15 minute rest is key—it draws out the strawberry juices and creates the syrup. Don’t skip it, but don’t leave the berries for more than 30 minutes or they will become mushy.
Serving Suggestions
Serve the strawberries and cream in chilled glass bowls or parfait glasses for a pretty presentation. For a traditional Wimbledon feel, enjoy it with a glass of Pimm’s Cup or a cup of English breakfast tea. You can also spoon it over a slice of sponge cake or pavlova for a more indulgent dessert.
Variations
- Classic British style: Instead of whipped cream, pour a little cold heavy cream (about 2 tablespoons per serving) directly over the sugared strawberries. This is the simpler, more traditional way it is often served at the championships.
- Lemon zest: Add 1 teaspoon of finely grated lemon zest to the strawberries along with the sugar. The citrus brightens the flavor and complements the berries beautifully.
- Balsamic twist: Drizzle 1 teaspoon of balsamic vinegar over the strawberries before adding the sugar. The vinegar enhances the berry flavor and adds a subtle complexity.
- Herb-infused: Add a few torn basil or mint leaves to the strawberries while they macerate. Remove them before serving for a fresh, aromatic note.
- Dairy-free: Use chilled coconut cream (the solid part from a can of full-fat coconut milk) instead of heavy cream. Whip it with the powdered sugar until soft peaks form—it will be slightly less fluffy but still delicious.
Storage and Reheating
This dessert is best enjoyed immediately, as the berries will continue to release liquid and the cream will deflate. If you have leftovers, store the strawberries and the whipped cream separately in airtight containers in the refrigerator for up to 2 days. The strawberries will soften and become more syrupy—stir them well before serving. The whipped cream may lose some volume; re-whip it briefly with a whisk to bring it back, or simply serve it as is. Do not freeze the strawberries or the cream, as the texture will degrade significantly.
Frequently Asked Questions
Can I use frozen strawberries? Yes, but thaw them in the refrigerator overnight and drain off the excess liquid before macerating. They will be softer and less firm than fresh, so they are best used in a sauce or compote rather than for a fresh presentation.
What is the best type of cream to use? Heavy cream (36-40% milk fat) is ideal because it whips up light and stable. Double cream (48% fat) works too, but it can become very thick—whip it just to soft peaks. Avoid half-and-half or light cream, as they will not whip properly.
Can I make the whipped cream ahead of time? Yes, you can whip the cream up to 4 hours in advance. Store it in a fine-mesh strainer set over a bowl in the refrigerator—the strainer allows excess liquid to drain, keeping the cream fluffy. Gently re-whisk before serving.
How do I keep the strawberries from becoming mushy? Slice them just before serving and don’t over-macerate—10–15 minutes is enough. Also, pat the berries dry after washing to remove excess water, which can dilute the syrup.
Can I reduce the sugar? Absolutely. The sugar is there to draw out the juices and balance tartness. If your berries are very sweet, you can use as little as 1 teaspoon (4 g) of sugar, or omit it entirely and just serve the berries with cream.
What can I serve this with? It’s lovely on its own, but you can also serve it over vanilla ice cream, pound cake, or shortcake. For a gluten-free option, serve it over a gluten-free sponge or simply in a bowl.
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