Strawberries and Cream is a fine example of English Cuisine. In fact, it is famous for being a main staple for the Wimbledon Tennis Championships. Each year, Wimbledon attendees consume around 2 million strawberries and 2,000 gallons of cream.
Probably the most popular variety of strawberry in England is El Santa. Please, somebody tell me where I can find these in the States! El Santa is smaller and sweeter than what most Americans will find in the local grocery store. For this reason, although in England the strawberry may remain whole for Strawberries and Cream, if you are using a large strawberry, it may be best to slice each berry in half.
Strawberries and Cream
Step 1. Wash and hull strawberries. Slice in half or add whole strawberries to bowl.
Step 2. Sprinkle with a little sugar, a little goes a long way, especially if the strawberries are already sweet.
Step 3. Pour cream over strawberries. In England, the cream of choice is Double Cream. Double Cream has at least 48% milk fat. If you are unable to find double cream, then heavy whipping cream, (with at least 36% milk fat), can be used instead.
With strawberries announcing the start of summer and Wimbledon just around the corner, (June 21-July 4, 2010) this is a great time to try probably the easiest dessert you could ever make.
See also this New York Times article about Strawberries and Cream at Wimbledon.
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2 comments:
That looks so easy and tasty! My favorite way to have strawberries is almost as easy--chopped up on chocolate ice cream. Yum! I've avoided blogging about it because it seems like cheating, but maybe the world needs to see these simple ways to enjoy fruit more than anything else. Thanks for sharing!
http://edanacooks.blogspot.com
I eat this all the time (I especially like raspberries and cream). Then again my ancestry is English.
With regards to the size of strawberries they sound like fresh Ontario strawberries. Every year my family goes a picks them ourselves fresh from the field, there is nothing like fresh Ontario strawberries especially when they're still warm in the field. They're sweet and the perfect size to pop in your mouth. Unfortunately I won't get to taste them until the end of June and early July.
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