Easy Wimbledon Strawberries and Cream Dessert Recipe
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This Wimbledon strawberries and cream recipe is an easy to make, iconic summer dessert. I’ll share why this traditional treat is loved by tennis fans and British royals, plus how to create your own refreshing strawberries and cream at home.
While some of us may never step foot on Centre Court or enjoy strawberries and cream in the stands at Wimbledon, that doesn’t mean we can’t bring a little of that timeless tradition into our own homes!
Every July, this iconic dessert takes center stage during the the most prestigious tennis tournament, where literally thousands of servings are enjoyed by tennis fans from around the world.
The crazy part about this classic strawberries and cream dessert is how simple it is.
It’s just a couple of simple ingredients.
However, I will say that there’s something about the combination that feels elegant, nostalgic, and unmistakably British.
The best part?
You don’t need a ticket to Wimbledon or a royal invitation to enjoy it.
All you need is a handful of ingredients and a few minutes of prep, and you can recreate this summery treat right in your own kitchen.
Whether you’re hosting friends, watching the matches from your couch, or just craving something light and refreshing on a warm day, fresh strawberries and cream is a delicious way to celebrate the season.
Game, set, match…dessert is served!
The History Behind Wimbledon Strawberries and Cream
There are varying accounts of exactly how strawberries and cream became the iconic treat of Wimbledon however, it is believed that it dates back to the late 19th century.
When the first tournament took place at the All England Club in 1877, strawberries and cream quickly became the culinary symbol of the event.
At that time, strawberries were considered a luxury because of their seasonal availability.
They were a rare treat that only the privileged few could afford, making the pairing of chopped strawberries with rich cream at Wimbledon, an indulgence.
Over time, this combination gained popularity among tennis fans & British royalty becoming an iconic symbol of Wimbledon tennis championships.
Today, it is estimated that an astonishing 61,729 pounds of strawberries are consumed during the tournament, all paired with generous dollops of sweet cream!
What you’ll love about this recipe:
An Easy Summer Recipe
Here’s the easy dessert recipe for this British summertime, Wimbledon inspired treat…
Wimbledon Strawberries and Cream Ingredients
- Fresh Strawberries: The star of the dish!
- Granulated Sugar: Lightly sweetens the strawberries and helps draw out their natural juices.
- Heavy Whipping Cream: Whips up into soft, billowy peaks for a rich and creamy topping.
- Powdered or Icing Sugar: Adds smooth sweetness to the whipped cream without any graininess.
- Vanilla Extract: Enhances the cream with a warm, subtle flavor. I like to make my own using this recipe.
- Fresh Mint Leaves: Refreshing, fragrant, and adds a pop of color.
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How to Make Wimbledon Strawberries and Cream
This classic dessert couldn’t be simpler to make, just a few fresh ingredients and a couple easy steps to create a treat that’s elegant but effortless.
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01
Toss the sliced strawberries and regular sugar together in a medium bowl until well coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
02
Place the heavy cream, powdered sugar, and vanilla extract into a chilled bowl. Beat with an electric mixer on high speed for about 1 minute, until you have a creamy texture and soft peaks form.
03
Spoon the strawberries along with the strawberry sauce evenly into small bowls. Add a couple of tablespoons of the whipped vanilla cream on top of the strawberries, and garnish with a sprig of mint.
Tips & Tricks
- The sweeter the berries, the better the dessert. Local, in-season strawberries will have the best flavor and juiciness.
- For best results when whipping cream, place your bowl and beaters in the fridge or freezer for 10–15 minutes first.
- Whip until soft peaks form. Overwhipping can quickly turn it grainy or even into butter!
- Depending on your berries, you may want more or less white sugar. Taste as you go and adjust accordingly.
- Toss the sliced strawberries with a bit of sugar and let them sit for 10–15 minutes to release their juices and become even more flavorful.
- This dessert is best enjoyed right after assembling so the cream stays fluffy and the strawberries don’t get too soft.
- You can prep the whipped cream and macerated strawberries a few hours in advance. Just keep them chilled and assemble right before serving.
More Strawberry Recipes to Enjoy All Summer Long
Looking for more unique strawberry recipes? From mocktails to mini trifles, you’ll find fresh and creative ways to use strawberries all summer long in this blog post.
Frequently Asked Questions: Wimbledon Strawberries and Cream
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Can I make this ahead of time?
Yes! You can slice and sugar the strawberries a few hours ahead of time and store them in the fridge. Whip the cream in advance and just store it in an airtight container. Assemble both components just before serving.
Can I use frozen strawberries?
Fresh is definitely best for this recipe, especially for presentation and texture. Frozen strawberries release too much liquid and become mushy when thawed.
What’s the difference between granulated sugar and powdered sugar in this recipe?
Granulated sugar is used to draw out the juices in the strawberries (a process called macerating), while powdered sugar dissolves quickly into the whipped cream, giving it a smooth texture.
How long will leftovers keep?
This dessert is best eaten fresh, but leftovers can be stored in the fridge for up to 1 day. The whipped cream may lose its fluffiness and the strawberries will continue to soften.
Can I reduce the sugar?
Absolutely. If your strawberries are naturally sweet, you can use less granulated sugar or skip it entirely. You can also sweeten the whipped cream to taste.
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Wimbledon Strawberries & Cream
Ingredients
- 1 lb Fresh Strawberries hulled & sliced
- 2 tbsp Granulated Sugar
- 3/4 cup Heavy Whipping Cream chilled
- 1/3 cup Powdered or Icing Sugar
- 1 tsp Vanilla Extract
- Fresh Mint Leaves for garnish
Instructions
- Toss the sliced strawberries and regular sugar together in a medium bowl until well coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Place the heavy cream, powdered sugar, and vanilla extract into a chilled bowl. Beat with an electric mixer on high speed for about 1 minute, until you have a creamy texture and soft peaks form.
- Spoon the strawberries along with the strawberry sauce evenly into small serving bowls. Add about 2 tablespoons of the whipped vanilla cream on top of the strawberries, and garnish with a sprig of mint.
- Enjoy!
Notes
- The sweeter the berries, the better the dessert. Local, in-season strawberries will have the best flavor and juiciness.
- For best results when whipping cream, place your bowl and beaters in the fridge or freezer for 10–15 minutes first.
- Whip until soft peaks form. Overwhipping can quickly turn it grainy or even into butter!
- Depending on your berries, you may want more or less white sugar. Taste as you go and adjust accordingly.
- Toss the sliced strawberries with a bit of sugar and let them sit for 10–15 minutes to release their juices and become even more flavorful.
- This dessert is best enjoyed right after assembling so the cream stays fluffy and the strawberries don’t get too soft.
- You can prep the whipped cream and macerated strawberries a few hours in advance. Just keep them chilled and assemble right before serving.
Nutrition
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Thank you Renae!
Thank you Melanie!
Thank you Janine, happy summer!
Strawberry and Cream is my favorite summer dessert! Thanks for sharing your recipe!
Elegant an so simple. I love it.
What a fun and delicious dessert! Pinned, happy summer!