Is there anything more summery than strawberries and cream? The magic with this Wimbledon strawberries and cream recipe is in the simplicity: the juiciest, most fragrant berries, a pour of rich cream just thick enough to coat them, and... that’s it. No fuss. Just pure, sweet-tart, creamy bliss—and maybe a pinch of sugar if you like. I’ll walk you through it below.

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How to Nail the Wimbledon Strawberries and Cream Recipe
The Best Vegan Cream for Wimbledon Strawberries
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More Yummy Desserts

Have you ever heard of Wimbledon Strawberries and Cream? Maybe you’ve even tried it? Or—lucky you—tasted it while watching a match live?

If you’ve ever been to Wimbledon, chances are you couldn’t miss this iconic tennis dessert. It’s pretty much a must. Every year, around 200,000 bowls of strawberries and cream are enjoyed during the tournament, and the number keeps growing! (It’s tricky to pin down the exact stats, but some reliable sources, like this one, this one, and this one, give a good idea.)

Big win: as of 2019, Wimbledon catering also offers a vegan version of the dessert. Yes!

I have to admit, I’ve never actually been to Wimbledon (one day!), but I do know this: strawberries and cream are absolutely delicious. It’s been a staple in my husband’s family for years.

Funny enough, I didn’t even know about this dessert before I met him. I’d seen strawberries dipped in whipped cream or layered into cake, but this? Just ripe, juicy strawberries swimming in liquid cream? It seemed almost too simple to count as a real dessert.

But then I tried it (major thanks to my husband for the introduction), and wow—it just works. It’s sweet, creamy, and somehow so much more than just the sum of its parts.

In my husband’s family, this dish is so iconic that they just call it... strawberries. That’s it. No fancy name. Just strawberries. Whenever someone said, “We’re having strawberries for dessert,” everyone knew what it meant: a big bowl of fresh strawberries drenched in cream.

Of course, I couldn’t just call the recipe “strawberries” here, so I did a little research. Turns out, it's a classic British dessert, famously served at Wimbledon, hence the name Wimbledon Strawberries and Cream.

Apparently, it’s also known in northern Germany, but they don’t have a specific name for it either—just “strawberries with cream,” which could easily be confused with strawberries dipped in whipped cream.

Honestly, the charm of this dish is that it feels kind of fancy simply because it’s so pure and uncomplicated. And maybe—just a little bit—because the British Royals are said to indulge in it too.

How to Nail the Wimbledon Strawberries and Cream Recipe

This recipe is as simple as it gets—just two main ingredients (right, strawberries and cream :). Which means both need to be the best you can find.

Strawberries: These are the star of the show, so go for the freshest, sweetest, most vibrant ones you can get your hands on. Think: ripe, scarlet red, juicy, and super flavorful. At Wimbledon, the strawberries are picked that very morning; isn't this some next-level freshness?

Cream: Traditionally, they use heavy cream (aka double cream in the UK), sometimes just poured straight on, other times lightly whipped. I personally love the lightly whipped version for a little extra texture, it clings better to the strawberries. I’ve got some tips below on what to look for in a vegan whipping cream.

Sugar: Totally optional. If your strawberries are sweet enough on their own, skip it. But if you feel like they need a little boost, just add a tiny sprinkle.

Vanilla: Same deal as the sugar—optional. A tiny bit in the cream can be a nice touch, but it’s not a must.

Serving: Typically, it’s served in individual bowls.

The Best Vegan Cream for Wimbledon Strawberries

Vegan cream options have seriously come a long way. These days, the refrigerated section at the grocery store actually has some good stuff.

For the Wimbledon strawberries and cream recipe, you’re looking for the creamiest, dreamiest whipping cream you can find. If you’re not planning to whip it at all, a vegan cooking cream works too, as long as it’s got enough fat content.

Traditional heavy cream (or double cream) usually has at least 36% fat. In the US, that would be heavy whipping cream (same fat content).

My go-to in Germany? The Rama vegan whipping cream. It’s got about 31% fat, which isn’t quite as high as the classic stuff, but it works. It’s creamy, not sweetened, and doesn’t have a weird aftertaste.

One thing I’d skip: coconut-based creams. They’re awesome for some recipes, but here, not so much. The coconut flavor (even if just barely noticeable) kind of overpowers the strawberries. We want the berries to shine!

What to look for in vegan cream:

High fat content (at least 30%)
More is better! If you can’t find one that high, try mixing in a tablespoon of cashew butter to thicken it up (just know it might be less liquidy).

Unsweetened
So you can sweeten it to your liking (or skip it altogether).

Neutral flavor
No coconut, please.

Whippable
Just in case you want it a little fluffy instead of completely liquid.

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