Wimbledon Strawberries & Cream

Wimbledon strawberries and cream is as delightfully simple and elegant as it sounds; just like the British tennis tournament itself. Here's the classic way to serve it, as they’ve done since 1877

Course Dessert

Cuisine Edwardian, English

Prep Time 5

Servings Servings

Calories 239kcal

Ingredients

1 lb. strawberries, fresh
1 cup 250ml heavy whipping cream (called double cream in the UK)
Optional: a little caster sugar or vanilla extract

Get Recipe Ingredients

Instructions

Prep the berries

Rinse strawberries gently and hull them (remove the green tops).
Slice them in halves or leave whole if they’re small and sweet.
1 lb. strawberries, fresh

Pour or whip

Traditional Wimbledon style: Pour the unwhipped double cream over the berries.
1 cup 250ml heavy whipping cream (called double cream in the UK)
Modern twist: Lightly whip the cream until it’s thick but still pourable for a bit more body. (Don't overwhip — this isn’t meringue court.)

Notes

Pro Tips for Perfect Wimbledon Strawberries and Cream:

Choose the right strawberries: Look for firm, bright red berries with natural sweetness. British strawberries are ideal, but any high-quality, ripe strawberries will work beautifully. Slice into smaller pieces if you are using large strawberries.
Cream consistency matters: Traditional Wimbledon style uses unwhipped double cream, but lightly whipped cream (just until it coats the back of a spoon) offers a more luxurious texture.
Temperature is key: Serve at room temperature or slightly chilled – never ice cold, as this dulls the strawberry flavor.
Timing: Prepare just before serving to prevent the strawberries from releasing too much juice and thinning the cream.

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