Wimbledon strawberries and cream
Juicy macerated strawberries with billowy whipped double cream — a quintessential, fuss-free Wimbledon dessert for sunny afternoons.
This is the simplest, most British of desserts — strawberries and cream, Wimbledon-style. Ripe berries macerated with a squeeze of lemon become syrupy and vibrant, while softly whipped double cream keeps everything decadently light. Perfect for an afternoon on the lawn or a no-fuss dessert after a barbecue. It’s quick, elegant and lets top-quality strawberries do the talking.
Ingredients
- 600 g fresh strawberries
- 30 g caster sugar — for macerating
- 1/2 lemon — juice only
- 400 ml double cream
- 25 g icing sugar — for the cream
- 5 ml vanilla extract
Equipment
- electric whisk (optional)
Instructions
Hull and quarter the strawberries (halve if large). Place in a mixing bowl, sprinkle over the caster sugar and squeeze in the lemon juice, tossing gently to coat. Leave to macerate at room temperature for 30 minutes so the berries release their juices.
Pour the double cream into a chilled mixing bowl. Add the icing sugar and vanilla extract. Whisk by hand or with an electric whisk until the cream holds soft peaks — about 2–3 minutes. Stop as soon as soft peaks form so the cream remains light and silky.
Divide the whipped cream between 4 serving glasses or bowls. Spoon the macerated strawberries and their syrup over the cream. If you like, give a light dusting of a little extra icing sugar just before serving.
Serve immediately for the best texture, or chill assembled portions for up to 30 minutes if you prefer them cooler. Eat on the day for freshest flavour.
Tips
- Choose ripe but firm strawberries — they macerate into a glossy syrup without falling apart.
- Chill the mixing bowl and whisk for a few minutes beforehand; cold equipment helps the double cream whip more quickly and hold its shape.
- Macerate at room temperature: too cold and the sugar won’t dissolve fully, too warm and the berries will go soggy.
- If you need to make ahead, macerate the strawberries up to 4 hours ahead and keep the whipped cream chilled separately until ready to serve.
- If the cream is slightly overwhipped, rescue it with a tablespoon of double cream, whisking gently to restore a smooth texture.
Substitutions
double cream → single cream combined with 125 g mascarpone (use total 400 ml single cream + 125 g mascarpone; whisk together until thick)
Noticeably differentfresh strawberries → raspberries or mixed berries, same weight
Stays closeicing sugar → extra caster sugar (use same weight) but dissolve well before adding to cream
Noticeably different
Nutrition
Per serving · estimated
- 550
- Calories
- 4 g
- Protein
- 25 g
- Carbs
- 48 g
- Fat
- 3 g
- Fibre
- 21 g
- Sugar
- 30 mg
- Sodium
FAQ
Can I use frozen strawberries?
You can, but thaw them fully and drain excess liquid — they’ll be much softer and give a looser sauce than fresh berries.
How long will leftovers keep?
Assembled portions are best eaten within 24 hours. Strawberries release more juice over time and the cream will lose some volume.
Can I make the cream ahead of time?
Yes — whip the cream to soft peaks and keep it refrigerated in an airtight container for up to 6 hours. Re-whisk briefly before serving if it has loosened slightly.
Why did my cream go grainy?
That’s overwhipping. Stop at soft peaks. To rescue grainy cream, whisk in 1 tbsp double cream at a time until smooth.
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