6 easy strawberry recipes to whip up during Wimbledon

Wimbledon has always been synonymous with strawberries: with the tennis tournament falling in the middle of the growing season, Wimbledon and the UK’s favourite fruit go together like… well, strawberries and cream.

As well as being quintessentially British, delicious, and full of great health benefits (including helping to lower blood pressure and boost our immune systems), strawberries are deliciously versatile.  

Whether you’re hosting an elegant dinner, making an indulgent dessert to tuck into while you watch the tennis, or entertaining the grandchildren, we’ve got something here for everyone to enjoy. 

 Game, set, and feast.  

Pimms is the classic Wimbledon cocktail, but if you fancy sipping something a bit different this summer, this cooling frosé (frozen rosé) is an elegant alternative. Created by Natalie Penny, who specialises in delicious plant-based recipes (her vegan sheet-pan strawberry shortcake is another summer smasher), this drink takes moments to whip up. Edible flowers can be a little tricky to find, but if you’re hosting a summer party, it’s well worth hunting them down for that extra wow factor.  

 Top tip: If you have time, you can freeze the rosé wine in ice cubes trays the night before, allowing you to use fresh strawberries and less ice to make your frosé. 

1. Place all the ingredients in a high-speed blender and blitz until you reach a slushy consistency.

2. Pour into coupe cocktail glasses, and top with strawberry slices, mint leaves and edible flowers, if using. Serve immediately.

There are few treats we associate more with the British countryside than a warm scone with cream and jam. In this recipe, Jane Hutton – AKA The Functional Foodie – adds some fresh chopped strawberries instead of jam, balancing out the richness of her delicious scones, which have clotted cream baked right in. 

 Top tip: These can be made gluten-free by swapping the plain flour for your favourite GF brand. 

1. Preheat the oven to 200°C/fan 180°C/Gas 6, and place a baking tray in the oven. 
2. Sift the flour, salt and baking powder into a large bowl, then add the butter and rub it into the flour using the tips of your fingers until the mixture looks like sand. Add the sugar and combine.
3. In a separate bowl, mix together the egg, milk and clotted cream until well combined, then pour the mixture into the dry ingredients. Working quickly, use a knife to form the mixture into a dough, being careful not to over-mix. 
4. Turn the dough onto a lightly floured surface and form into a round, about an inch thick.
5. Take the baking tray out of the oven and line with baking paper. Place the dough on it and use a knife to score the round into 8 slices, being careful not to cut completely through the dough. 
6. Brush the dough with the beaten egg yolk – at this stage, you could also scatter it with demerara sugar to create a crunchy crust, if you like.
7. Bake the scones for about 15 minutes, until risen and golden brown. Remove from the oven and allow to cool slightly before breaking the slices of scone apart. 
8. Serve with a thick layer of clotted cream, and top with sliced strawberries.

Masterchef winner 2018 and chef-patron of fine-dining restaurant Cleaver & Wake, Laurence Henry, has created this stunning dessert to celebrate the great British strawberry. Although it takes a bit more effort to make, it’s ideal for those who enjoy trying their hand at something a little bit more sophisticated in the kitchen. “For me, Wimbledon has to be all about the strawberries,” says Laurence, “and this dish is the perfect accompaniment for your beautiful British berries.”  

Top tip: For added, Wimbledon-inspired flair, freeze your parfait in a half-sphere mould, so it looks like a tennis ball on the plate. 

1. Whisk the egg and egg yolk together until light and fluffy.
2. Soak your gelatine leaves in cold water for 5-10 minutes to allow them to “bloom”.
3. Place a small pan over a medium-low heat, add the sugar and a splash of water, and heat gently until the mixture reaches 118°C, using a thermometer. 
4. When the sugar reaches 118°C, remove from the heat, and carefully pour over the eggs, whisking continuously.
5. While the mixture is still hot, add the gelatine leaves and stir until dissolved. Fold in the melted white chocolate, then gently fold in the whipped cream and pureéd strawberries.
6. Pour the mixture into a freezer-safe bowl, and place in the freezer to set.
7. Once set, serve the parfait topped with the macerated strawberries, a sprinkling of sugar and a squeeze of lemon juice, plus a sprinking of mint and basil, if you like.

This recipe takes a classic strawberry flan, and adds the gentle scent of geranium, for an extra British twist. It appears in Jenny Jefferies’ latest book, For The Love Of The Land II, and comes from Marion Regan of Hugh Lowe Farms, which supplies strawberries to Wimbledon.
“Growing up on a strawberry farm meant summer teatimes often revolved round a simple strawberry flan, scented with geranium leaves and piled high with home-grown strawberries and cream,” she says. “I still make this today for visitors.” 

Top tip: If you don’t have any large eggs to hand, use three small ones, or two medium eggs and a small splash of milk. 

1. Preheat your oven to 170°C/fan 150°C/Gas 3. Grease and line an 8-inch (20cm) round loose-bottomed sandwich tin with baking paper, and place the scented geranium leaves on the base, if using. 
2. Beat together the butter and most of the sugar (keeping back 1 tbsp) in a stand mixer for 5 minutes. 
3. Meanwhile, in a separate bowl, lightly whisk the eggs with the vanilla essence. Once the butter and sugar are fully beaten, add the egg mixture bit by bit, beating for another 5 minutes. Fold in the flour.
4. Spoon the mixture into your prepared tin and bake for 35 minutes, until a skewer comes out clean. Cool on a wire rack, then turn out onto a platter. Gently peel away the baking paper and geranium leaves, and discard them.
5. Whip the cream into firm peaks and spread it on top of the cooled cake base. Arrange the strawberries, pointed end up, on top of the cake. Dust with the remaining spoonful of caster sugar and arrange any leftover strawberries around the cake. 

When things start hotting up both on and off the tennis court, you’ll need something to cool you down – and this baked Alaska, made with clotted cream ice cream and fresh strawberries for a truly British twist, is just the thing. This recipe comes from Easy Peasy Baking, and is a show-stopping centrepiece dessert that will look gorgeous as part of any summer spread. It’s easier to put together than you might think, and vegans can enjoy it too by using vegan ice cream (we like Jude’s) and making a fluffy aquafaba (chickpea water) meringue instead of using egg whites. 

 Top tip: Don’t throw away the egg yolks after separating your eggs: they’re ideal for making all sorts of delicious desserts, including lemon curd, egg custard tarts, and crème brulée. 

1. Preheat the oven to 185C°/fan 165°C/Gas 4. Line a 6-inch (15cm) bowl with cling film, and line a 6-inch (15cm) cake tin with baking paper.
2. Set aside 120g (4oz) of the ice cream for the sponge base, leaving it out of the freezer, and add the rest to a large mixing bowl. Stir with a spoon to soften it up, then add the chopped strawberries and stir to combine.
3. Spoon the mixture into the cling-film-lined bowl, and place in the freezer while you make the sponge base.
4. Pour the ice cream that you’d set aside (this should be very soft by now) into another large mixing bowl. Add the flour and 50g (2oz) of the caster sugar, and mix until a smooth batter forms.
5. Pour the batter into the lined cake tin and bake for 20 minutes, until springy to the touch. Remove from the oven and let it cool completely.
6. When the sponge is cool, you’re ready to make your meringue. Turn your oven up to its highest temperature. Add the egg whites and remaining 200g (9oz) of caster sugar to a clean, heat-proof bowl, and place the whole thing over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water.
7. Carefully whisk the egg whites and sugar together – the steam underneath the bowl should dissolve the sugar into the egg whites. This will take around 5 minutes – it’s ready when you can no longer feel grains of sugar when you rub the mixture between your fingers (it’ll get warm, so be careful).
8. Once the sugar is dissolved, remove the bowl from the heat and whisk up the meringue until it’s thick and glossy, and stiff peaks form when you lift the whisk out of the mixture.
9. To assemble your baked Alaska, lay your cooled sponge on a heatproof serving plate. Remove the ice cream dome from its bowl and place on top. Spread the meringue all over, creating peaks and swirls, then bake for 3-4 minutes, until the meringue just starts to brown.  
10.  Remove from the oven, leave to cool for a few minutes, then slice with a hot knife to serve.

This fun twist on a classic Eton mess comes from the Three Bears Cookery Club, which helps children learn about food by teaching them how to cook simple dishes. This recipe is a sure-fire hit, and easy enough for children to help (they’ll especially love whipping the cream). And while it’s definitely a treat, adding seven fresh strawberries counts as one of their five-a-day. 

Top tip: If you’ve got a group of children to entertain and aren’t keen on letting them loose in the kitchen, lay out some toppings for them to add to their sundaes instead – think berries, flaked almonds and strawberry pureé. 

1. In a glass bowl, whisk the double cream until it forms stiff peaks. Scatter the strawberries over the cream.
2. Break up the meringue nests, add them to the bowl, and carefully fold the cream, strawberries and meringue pieces together.
3. In tall glasses, layer your sundaes by adding a dollop of the cream mixture, a scoop of strawberry ice cream, another dollop of cream, a scoop of vanilla ice cream and a last dollop of cream.
4. Finish with wafers, sprinkles, or whatever toppings you fancy. If not eating immediately, keep in the freezer until you’re ready to serve.