Make next-level classic strawberries and cream with vanilla whipped cream and an optional strawberry coulis with this simple 5-ingredient and 30-minute recipe. This quintessential English dessert, famously enjoyed at Wimbledon, is ideal for barbecues and picnics, and sure to impress at any gathering.
Fresh, sweet strawberries and indulgent, cool cream are a match made in heaven. If you believe that merely combining them in a bowl and drizzling cream over the top doesn't do them justice, you've stumbled upon the right recipe.
The strawberry season always flies, so I make as many strawberry recipes as I can. You should try this Strawberry and Rocket Salad with tangy red onions, creamy feta cheese, drizzled in thick, syrupy balsamic dressing or this refreshing No Bake Strawberry Philadelphia Cheesecake.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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4 reasons why you'll love this recipe:
- Just 5 ingredients
- Next-level strawberries and cream with vanilla whipped cream and optional coulis
- Perfect for picnics and summer BBQs
- A quick and easy no-bake recipe
🛒 Key ingredients:
- Strawberries - should be ripe and fresh and eaten in season. Frozen strawberries can be used to make the coulis, but are otherwise not recommended, because they will be watery and mushy when served whole.
- Cream - you need double (or heavy cream) that is suitable for whipping.
- Powdered or confectioners sugar (icing sugar) - dissolves easily into the whipped cream and coulis
Optional ingredients:
- Balsamic vinegar - to drizzle over the finished dessert to add richness and acidity.
- Fresh mint leaves - to garnish
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Cream - if you are pouring the cream over the strawberries instead of whipping you can use single cream instead of double/heavy cream.
- Confectioners sugar (icing sugar) - other types of sugar such as caster or granulated can be used, but they may add a grainy texture to the cream.
- Vanilla essence - substitute with vanilla bean paste or vanilla sugar. Leave out the icing sugar if you are using vanilla sugar.
Variations:
- Pour the cream instead of whipping if you prefer a thinner cream.
- Swap strawberries for another fruit like raspberries, blackberries, peaches or banana.
- Serve the strawberries with vanilla ice cream instead of cream.
- Hull the strawberries instead of quartering if you prefer to serve them whole.
- Add a liqueur to the cream like Amaretto, Grand Marnier, Baileys or Rum.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Heat the strawberries until softened
Place a frying pan on a low heat, add the strawberries and confectioners sugar (icing sugar) and cook for a few minutes until softened. Stir in the lemon juice and leave to cool for a few minutes.
Step 2: Blitz and strain the coulis
Use a food processor or blender to blitz until smooth. Then strain the blended mixture through a sieve to remove the seeds.
Step 3: Whip the cream
Place the cream, confectioners sugar (icing sugar) and vanilla essence into a bowl and whisk until stiff peaks start to form and set aside.
Step 4: Assemble
Gather small bowls or dessert jars/glasses and put an equal amount of whipped cream in each, then add some coulis and fresh strawberries.
Optional: Drizzle over a little balsamic vinegar if desired and garnish with fresh mint leaves.
🍽️ Serving suggestions
Strawberries and cream is a perfect dessert after light summer pasta dishes like Pasta with Lemon Butter Sauce and Creamy Salmon Pasta without Cream.
Expert Tips
- The best strawberries are sweet and juicy strawberries. Buy them when they are in season and fresh. Frozen strawberries are fine for blending to make the coulis but are otherwise not suitable.
- Don't over whip the cream. Stop as soon as stiff peaks form. Keep whisking beyond this and the fat will separate from the liquid.
- Dessert jars with lids are perfect for transporting to barbecues and picnics.
🙋 Recipe FAQs
Assembled strawberries and cream can be stored in the fridge for up to 2 days. Ensure they are covered with plastic wrap. Do not freeze.
Traditionally, strawberries and cream are served with heavy, double or whipping cream because its richness complements the fresh sweetness of the strawberries. These heavier creams are essential if you want to enjoy strawberries with whipped cream. Strawberries can also be served with lighter creams if you're happy to forgo some of the richness and pour instead of whip. Crème fraîche is another option if you like a thicker cream with a bit more tanginess.
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📖 Recipe
English Wimbledon Strawberries and Cream
Equipment
- Food processor or blender
Ingredients
Strawberry coulis (optional)
- 1.25 cups (180 g) strawberries halved (Note 1)
- 3 tablespoon (3 tablespoon) confectioners sugar (icing sugar) (Note 2)
- 2 teaspoon lemon juice optional
Other ingredients
- 1.5 cups (200 g) strawberries quartered
- ¾ cups (175 ml) heavy cream (double cream) (Note 3)
- 4 tablespoon (4 tablespoon) confectioners sugar (icing sugar)
- 1 teaspoon vanilla essence (Note 4)
Optional extras
- balsamic vinegar
- mint
Instructions
Strawberry coulis (optional)
- Place a frying pan on a low heat and add the strawberries and icing sugar.
- Cook until softened, add the lemon juice and leave to cool for a few minutes.
- Transfer to a food processor or blender and blitz until smooth.
- Hold a fine sieve over a bowl and strain hte blended coulis to remove the seeds.
Vanilla whipped cream
- Place the cream, confectioners sugar and vanilla essence into a bowl and whisk until stiff peaks start to form and set aside.
Assemble
- Gather dessert glasses, jars or small bowls. Add an equal amount of whipped cream to each, then add the coulis and fresh strawberries.
- Top with an optional drizzle of balsamic vinegar and fresh mint to garnish. Serve immediately.
Notes
- Strawberries: should be ripe, fresh and in season. Frozen strawberries can be used to make the coulis but are not suitable for serving with the cream.
- Confectioners sugar (icing sugar): other types of sugar such as caster or granulated can be used, but they will not dissolve as well and may add a grainy texture to the cream.
- Cream: If you are pouring the cream over the strawberries instead of whipping, you can use single cream.
- Vanilla essence: can be substituted with vanilla bean paste or vanilla sugar. Note that you won't need to add icing sugar to the cream if you are using vanilla sugar.
It was amazingly delicious!
Quick and easy to make 🙂
Thank you Helen! 😁
Thanks for commenting, Erika. So glad you liked it!
Love, love, love this recipe! Used vanilla bean paste and added balsamic vinegar, turned out perfect! Thanks for sharing this recipe!
I'm so happy to hear that, Sandra. Thank you for letting me know.