The first of this season’s British strawberries are out and we can’t get enough of them. Try these updates on the summertime strawberries and cream classic, starting off with these messily delicious strawberry and cream pavlovas…
Celebrate British strawberry season with a dessert that combines the scruffiness of an Eton mess with the sophistication of the ballerina-inspired pavlova. These delicate, mallowy meringues are the perfect base for the best new season Kent strawberries and cream fresh from the Guernsey and Friesian cows at Hinxden Dairy Farm.
2. Strawberries with basil, balsamic vinegar & yoghurt
Combine 4 tablespoons of balsamic vinegar with 3 tablespoons of runny honey in a small saucepan. Bring to the boil and simmer for 1-2 minutes. Allow to cool. Toss 250g of hulled and quartered strawberries with finely chopped ribbons of basil and the balsamic syrup. Serve with Greek-style Dorset yoghurt.
These little nutty sponges with soft lemony icing and the best of this season’s strawberries are so worth it.
4. Strawberries with elderflower cordial & goat’s curd
Hull and halve or quarter your strawberries, place in a bowl with a good pour of elderflower cordial. Leave in the fridge to macerate for 2 hours. Serve with a good dollop of goat’s curd and fresh mint leaves.
5. Strawberries with thyme & sour cream
Hull strawberries and sprinkle with caster sugar and ½ a teaspoon of fresh thyme leaves. Leave to macerate for 30 minutes. Serve with sour cream. The tang of the sour cream will cut nicely across the sweetness of the strawberries.
This season’s strawberries are ripening fast!
6. Strawberries with pink peppercorns & crème fraîche
Grind ½ a teaspoon of pink peppercorns over hulled strawberries in a bowl. You could use a pestle and mortar to bash the peppercorns up. Sprinkle with caster sugar and leave them to macerate a little, for about 10 minutes. Serve with crème fraîche and garnish with a few ribbons of freshly chopped mint.
7. Strawberries with raspberry sauce & whipped cream
Place raspberries in a saucepan with a pinch of sugar and a teaspoon of water. Bring to the boil, simmer for 1 minute and allow to cool. Puree the raspberries. You could strain the pips if you like. Serve the raspberry sauce on top of hulled strawberries and a bowl of lightly whipped cream. Dust with icing sugar.
This stuff is a parent’s dream. A cross between frozen yoghurt and an ice lolly, this fruity yoghurt bark recipe will cool down the whole family when the sun’s out. Plus, it’s full of healthy, natural ingredients, so no E-number and additive-fuelled episodes. Get creative with your flavours: granola, chocolate chips, chopped nuts and broken biscuits work a treat too!
9. Strawberries with rose cream & pistachios
Add ½ teaspoon of rose water and 2 tablespoons of icing sugar to one pot of double cream. Whip to your desired consistency, adding more rose water and icing sugar to taste. Serve with hulled strawberries topped with chopped pistachios.
Get your fix of the first British strawberries at farmdrop.com.
Blog post first published in July 2015. Updated in June 2019.