English Wimbledon Strawberries and Cream

5 from 3 votes

Make next-level strawberries and cream with vanilla whipped cream and an optional strawberry coulis with this simple 5-ingredient, 30-minute recipe.

Prep Time30

Cook Time0

Total Time30

Course: Dessert

Cuisine: British

Diet: Vegetarian

Servings:

Calories: 264kcal

Author: Helen

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.

Place the cream, icing sugar and vanilla essence into a bowl and whisk until stiff peaks start to form and set aside.

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.

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.
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.

Storage:

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.