It wouldn’t be Wimbledon without Strawberries and Cream and always a great, quick dessert at any time in the summer.
And it goes perfectly with the Pimms!
Strawberries and Cream – serves 8
4 cups strawberries
½ cup granulated sugar
1 cup whipped cream
1½ tsp vanilla extract
Wash the juicy berries thoroughly and de-stem.
Halve, quarter or slice as desired
Sprinkle with the granulated sugar and add the vanilla extract
Gently toss the strawberries so that they blend well with the sugar and essence, then let them sit for a while.
In the meantime, whip the cream.
Split the berries into dishes and add the whipped cream, or alternate in layers like the picture.
Refrigerate for two hours before serving.
Resident, Jan, helping to make up the strawberries and cream for Wimbledon-watching at Balhousie North Inch
Bahousie North Inch dessert bowls of strawberries and cream
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