Strawberries and Cream
Sometimes you simply cannot beat a classic. I think strawberries and cream will go down in British history as an iconic dessert. Strawberries are in season now and they are at their most delicious and sweet. You can really tell the difference between seasons if you eat a strawberry in winter. This dessert is indulgent but light, but more than anything it is simple. Which is what we love in 28 degree heat in the UK. Nobody wants to spend ages in the kitchen. You can prep this ahead and pull it together just before serving. Minimal ingredients and it includes biscuits, don’t think you could get more British if you tried.
The tip here is to macerate the strawberries for at least an hour. That way, they release all that glorious sweet liquid that will take your dessert to the next level. Pile those on top of vanilla and lemon whipped cream…perfection. I have used digestives in this recipe, but if you can get your hands on some amaretti it would be next level.
Strawberries and Cream
Serves: 4
Prep time: 1 hour, ten mins
Cook time: n/a
Ingredients
250g strawberries, halved or quartered
3 digestive biscuits
Juice and zest of 1 lemon
50g plus 2 tbsp granulated sugar
2 tsp vanilla bean paste
1 tbsp melted butter
270ml double cream
Directions
Halve strawberries and remove tops, add to a bowl with 1/4 of the lemon zest and juice, 2 tbsp sugar, 1 tsp vanilla bean paste. Mix and leave to stand for 1 hour.
For the cream, either whisk by hand or in a stand mixer. Add the cream, half the lemon zest, 1 tsp vanilla bean paste and 50g sugar. Whip until stiff, pop in the fridge until ready to use.
For the biscuit topping, add biscuits, butter, the last 1/4 lemon zest and a squeeze of lemon juice to a mini blender and blitz until you get a fine crumb.
To assemble, add the cream to a bowl, top with strawberries and their juices, then top with the biscuit crumb. Serve immediately.
