4 Strawberries & Cream Recipes

We are delighted that Wimbledon has started again and what better way to celebrate than with some delightful strawberries and cream recipes from Mimi.

Strawberries & cream is a classic Wimbledon dessert ever since the tennis tournament started in 1877. Over the years the combination has got so popular that on average 10,000 litres of cream and 28,000 kg of strawberries are consumed every year during the two-week tournament! 

Thomas Wolsey, who was King Henry VIII’s right-hand man, first served strawberries & cream as a simple banquet dessert in 1509. It was a quick recipe as the ingredients were easy to find and the steps were straight-forward. The dessert later became a dessert of choice when Wolsey hosted tennis matches at his palace. Eventually this tradition was passed down to Wimbledon.

Strawberries & cream is a pretty dessert that is absolutely delicious and is oh so easy to make at home. Enjoy Mimi's take on this delicious combination.

White Chocolate and Strawberry Mousse 🍓
Serves 4-6
Oven 180 degrees
  • 300ml double cream
  • 200g full-fat cream cheese
  • 100g white chocolate
  • 1tsp vanilla essence
  • 250g strawberries, chopped
  • 1tbsp balsamic vinegar 
  • For the crunchy topping
  • 1-2 tbsp caster sugar
  • 50g butter
  • 75g macadamia nuts, chopped
  • 75g jumbo rolled oats
  • Mint leaves to serve
  1. First put the chopped strawberries in a bowl and toss them in the balsamic vinegar.
  2. Melt butter and sugar in a pan then add the oats and chopped nuts.  Pour the mixture onto a lined baking tray and cook in the preheated oven for about 10-15 mins until golden. Remove, cool and break into small pieces.
  3. Melt the white chocolate....
  4. Whisk the cream cheese and double cream together until soft peak stage and combine quickly with the melted white chocolate.
  5. Place a spoonful of the strawberries at the bottom of each serving dish, add a spoonful of the crunchy topping then top with the chocolate mousse. Chill until ready to serve... just before serving top each glass with a few remaining strawberries and a spoonful of the oats mixture and a mint leaf
Iced Strawberry Parfait With Strawberry Sauce 🍓
Serves 8-10
  • 450g strawberries, halved
  • 50g caster sugar
  • 250ml double cream
  • 6 shop bought meringues, roughly broken into little pieces
  • 2-3 tsp Cointreau
  1. 5” x 9” loaf tin lined with clingfilm  allowing extra to come over the sides to be wrapped over the top later.
  2. Put strawberries with sugar into a saucepan with 50ml water and bring to the boil then simmer gently until the strawberries are soft, 6-8 mins. Leave to cool then purée in a blender and set aside.
  3. Whip cream until thick, fold in meringues and half the cooled strawberry purée. Spoon mixture into prepared loaf tin and cover with the extra clingfilm. Freeze overnight...
  4. Add the Cointreau to the remaining strawberry purée.
  5. When ready to serve take the parfait out of the freezer and leave in fridge for 10-15 mins or until soft enough to slice. Turn out onto serving dish and slice. Serve with a drizzle of strawberry purée and maybe a big dollop of whipped double cream!
Strawberry Puff Stacks 🍓🍓🍓
Makes 10 puffs
  • 1 pkt ready rolled puff pastry
  • 200ml double cream
  • 450g sliced strawberries
  • 1 x beaten egg
  • Caster sugar for dusting
  1. Roll pastry out big enough to be able to cut 20 x 7” pastry discs.
  2. Line a baking sheet with grease-proof paper and place discs on the tray, brush each disc with the beaten egg and dust with a little caster sugar. Bake in a preheated oven at 180 degrees for 8-10 mins until risen and golden brown. Leave to cool ....
  3. To serve: cut each disc in half and fill with the whipped cream and strawberries.
  4. Super easy and oh so yummy 🍓🍓
Chocolate And Strawberry Dessert Cake 🍓
Serves 8-10
  • 6 eggs, separated
  • 150g caster sugar
  • 50g cocoa powder, sieved
  • 300ml double cream
  • 2tbsp icing sugar
  • 1 tsp vanilla essence
  • 450g strawberries, sliced
  • 3 whole strawberries for decorating
  • Mint leaves to decorate
  1. Preheat oven to 180 degrees
  2. Line and grease 2 x 8” cake tins
  3. Whisk egg whites until thick and cloud-like.
  4. Put egg yolks and caster sugar into a separate bowl and whisk until very thick and there is a trail in the mixture when the whisk is lifted. Fold the egg whites into the yolk mixture and then fold the cocoa powder in until well mixed. Divide mixture into the two prepared cake tins and cook for about 20 mins or until the cakes are springy and risen. Take out of oven and leave to cool on a wire tray...
  5. Whisk the cream until soft peak stage and then stir in the icing sugar and vanilla extract.  Spread half the cream over one cake and arrange half the strawberries on top. Put the 2nd cake on top and spread with the rest of the cream.
  6. Place the remaining whole strawberries on top of the cake and decorate with a few fresh mint leaves. Dust with icing sugar and cut into slices. 🍓🍓
  7. This can be eaten as a cake or as a dessert so it’s very versatile ... enjoy ❤️


Thank You Mimi