In all honesty, I'm amazed that it's taken me so long to jump on the Wimbledon bandwagon. Why? Well, I LOVE Tennis (c'mon, with perks like Nadal's arms - even if they are long gone from this year's tournament - what woman can resist?!) and I adore strawberries and cream.
So, here we go, I'm leaping onto the bandwagon headfirst with some of my favourite strawberries and cream recipes...
Serve up (sorry, bad pun was intended!) these while you admire the men (sorry, tennis!) on display for the final this weekend...
Sam x
Strawberry Cream Tea Cake
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Ingredients
175g butter, frozen
250g self-raising flour
1 tsp baking powder
50g golden caster sugar, plus extra for sprinkling
150ml cold, full-fat milk
Squeeze lemon juice
Beaten egg, for glazing
For the topping:
350g strawberries, hulled and sliced
50g golden caster sugar, plus a little sugar for sprinkling
1 tbsp posh strawberry jam
140g clotted cream
Small drop vanilla extract
350g strawberries, hulled and sliced
50g golden caster sugar, plus a little sugar for sprinkling
1 tbsp posh strawberry jam
140g clotted cream
Small drop vanilla extract
Method:
1) Heat oven to 220C. Grate the butter into a bowl, then place back in the freezer for a further five minutes. Next, mix the butter with the flour, baking powder and sugar, then add the milk and lemon juice and bring together until you have a butter-speckled dough.
2) Knead together the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
3) While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.
4) To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve!
Strawberry and White Chocolate Mousse Cake
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If you want an easy peasy dessert to serve to guests this weekend, why not try this delicious Strawberry and White Chocolate Mousse cake?
175g digestive biscuits
75g butter, melted
400g white chocolate
400g strawberries
300g tub full-fat soft cheese
200ml double cream
Method:
75g butter, melted
400g white chocolate
400g strawberries
300g tub full-fat soft cheese
200ml double cream
Method:
1) Mash up the biscuits with a rolling pin, then add the melted butter and mix. Tip into a 20cm lined, loose-bottomed cake tin, smooth and place in the fridge for 30 mins.
2) Melt 375g of the chocolate in a microwave, then allow to cool slightly.
3) Take out six strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
4) Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
Strawberry Daiquiri
Of course, sometimes you just can't beat a good cocktail. Perhaps you're a Pimm's person (nothing beats Pimm's!), but if not try this Strawberry Daiquiri...
Ingredients:
4 fresh strawberries
2 tsp white sugar
35ml white rum
1 tbsp strawberry liqueur
25ml lime juice
Method:
1) Place all of the ingredients into a cocktail shaker and muddle with the end of a rolling pin. Place the lid onto the cocktail shaker and shake well.
2) Strain the mixture into a Martini glass and drink up!
2 tsp white sugar
35ml white rum
1 tbsp strawberry liqueur
25ml lime juice
Method:
1) Place all of the ingredients into a cocktail shaker and muddle with the end of a rolling pin. Place the lid onto the cocktail shaker and shake well.
2) Strain the mixture into a Martini glass and drink up!
