Wimbledon Strawberries and Cream Recipe (vegan)
Juicy, ripe strawberries are topped with rich, lightly sweetened cream for a simple yet elegant treat. Easy to make and endlessly delicious!
Servings: 4 people
Ingredients
- 500 g fresh strawberries
- 250 ml heavy cream (double cream), chilled. For vegan cream, aim for one with at least 30% fat.
- 1-2 tablespoons powdered sugar (icing sugar) optional
- ¼ teaspoon ground vanilla or ½ teaspoon vanilla extract optional (for flavoring the cream)
- Fresh mint leaves for garnish optional (traditionally omitted at Wimbledon, but I love the pop of green)
Instructions
- Wash, hull, and slice the strawberries in halves or quarters, depending on size. Divide them between individual serving bowls or glasses.
- If using, stir the powdered sugar and vanilla into the cream.
- Optional step: Lightly whip the cream. At Wimbledon, the cream is usually just poured over, but if you prefer a bit more body, whisk it by hand or with a mixer until it thickens slightly — just before it forms soft peaks. Keep it pourable!
- Spoon or pour the cream generously over the strawberries.
- Garnish with a mint leaf, if you like.
- Best enjoyed the same day! If preparing ahead of time, store in the fridge and serve within a few hours.