Strawberries and Cream
Make next-level strawberries and cream with vanilla whipped cream and an optional strawberry coulis with this simple 5-ingredient and 30-minute recipe.
Fresh, sweet strawberries and indulgent, cool cream are a match made in heaven. If you believe that merely combining them in a bowl and drizzling cream over the top doesn't do them justice, you've stumbled upon the right recipe.
Simple yet scrumptious, enjoy strawberries and cream alone or with other British classics, such as All Butter Shortbread. This quintessential dessert, famously enjoyed at Wimbledon, is ideal for barbecues and picnics, and sure to impress at any gathering.
The strawberry season always flies so I make as many strawberry recipes as I can. You should try this Strawberry and Rocket Salad with tangy red onions, creamy feta cheese, drizzled in thick, syrupy balsamic dressing.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
4 reasons why you'll love this recipe:
- Just 5 ingredients
- Next-level strawberries and cream with vanilla whipped cream and optional coulis
- Perfect for picnics and summer BBQs
- A quick and easy no-bake recipe
🛒 Key ingredients:
- Strawberries - should be ripe and fresh and eaten in season. Frozen strawberries can be used to make the coulis, but are otherwise not recommended, because they will be watery and mushy when served whole.
- Cream - you need double (or heavy cream) that is suitable for whipping.
- Icing sugar (powdered or confectioners sugar) - dissolves easily into the whipped cream and coulis
- Balsamic vinegar - to drizzle over the finished dessert to add richness and acidity.
- Fresh mint leaves - to garnish
Note that the recipe has not been tested with the substitutions and variations below, so the results cannot be guaranteed.
- Cream - if you are pouring the cream over the strawberries instead of whipping you can use single cream instead of double/heavy cream.
- Icing sugar - other types of sugar such as caster or granulated can be used, but they may add a grainy texture to the cream.
- Vanilla essence - substitute with vanilla bean paste or vanilla sugar. Leave out the icing sugar if you are using vanilla sugar.
- Pour the cream instead of whipping if you prefer a thinner cream.
- Swap cream for Crème fraîche (note that this isn't suitable for whipping).
- Swap strawberries for another fruit like raspberries, blackberries, peaches or banana.
- Serve the strawberries with vanilla ice cream instead of cream.
- Use dairy-free cream if you are vegan or lactose intolerant.
- Hull the strawberries instead of quartering if you prefer to serve them whole.
- Add a liqueur to the cream like Amaretto, Grand Marnier, Baileys or Rum.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Step 1: Heat the strawberries until softened
Place a frying pan on a low heat, add the strawberries and icing sugar and cook for a few minutes until softened. Stir in the lemon juice and leave to cool for a few minutes.
Step 2: Blitz and strain the coulis
Use a food processor or blender to blitz until smooth. Then strain the blended mixture through a sieve to remove the seeds.
Step 3: Whip the cream
Place the cream, icing sugar and vanilla essence into a bowl and whisk until stiff peaks start to form and set aside.
Step 4: Assemble
Gather small bowls or dessert jars/glasses and put an equal amount of whipped cream in each, then add some coulis and fresh strawberries.
Optional: Drizzle over a little balsamic vinegar if desired and garnish with fresh mint leaves.
Strawberries and cream can be served alone or alongside other traditional British treats like Butterscotch Tartlets and Soft & Chewy Flapjacks.
- The best strawberries are sweet and juicy strawberries. Buy them when they are in season and fresh. Frozen strawberries are fine for blending to make the coulis but are otherwise not suitable.
- Don't over whip the cream. Stop as soon as stiff peaks form. Keep whisking beyond this and the fat will separate from the liquid.
- Dessert jars with lids are perfect for transporting to barbecues and picnics.
🙋 Recipe FAQs
How long will strawberries and cream keep in the fridge?
Assembled strawberries and cream can be stored in the fridge for up to 2 days. Ensure they are covered with plastic wrap. Do not freeze.What are the origins of strawberries and cream?
Strawberries and cream is a traditional British summer dessert that dates back to the Tudor era when it was enjoyed by King Henry VIII and served at royal banquets and feasts. The dessert has been associated with the British summer season ever since and served at events like Wimbledon. The combination of fresh ripe strawberries and rich cream is also popular across Europe and around the world.Which cream is best for strawberries and cream?
Traditionally, strawberries and cream are served with heavy, double or whipping cream because its richness complements the fresh sweetness of the strawberries. These heavier creams are essential if you want to enjoy strawberries with whipped cream. Strawberries can also be served with lighter creams if you're happy to forgo some of the richness and pour instead of whip. Crème fraîche is another option if you like a thicker cream with a bit more tanginess.Is strawberries and cream healthy?
Strawberries and cream can be healthy when consumed in moderation. Packed with vitamins, minerals, and antioxidants, strawberries are a good source of vitamin C, folate, potassium, and dietary fibre. However, cream is a high-fat dairy product and a significant source of saturated fat and calories.
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Strawberries and Cream
Strawberry coulis (optional)
- ▢ 200 g (1 1/4 cups) strawberries halved (Note 1)
- ▢ 25 g (3 tbsp) icing sugar (Note 2)
- ▢ 2 tsp lemon juice optional
- ▢ 250 g (1 1/2 cups) strawberries quartered
- ▢ 200 ml ( 3/4 cup) double cream (Note 3)
- ▢ 30 g (4 tbsp) icing sugar
- ▢ 1 tsp vanilla essence (Note 4)
- ▢ balsamic vinegar
- ▢ mint
Strawberry coulis (optional)
- Place a frying pan on a low heat and add the strawberries and icing sugar.
- Cook until softened, add the lemon juice and leave to cool for a few minutes.
- Transfer to a food processor or blender and blitz until smooth.
- Hold a fine sieve over a bowl and strain hte blended coulis to remove the seeds.
Vanilla whipped cream
- Place the cream, icing sugar and vanilla essence into a bowl and whisk until stiff peaks start to form and set aside.
- Gather dessert glasses, jars or small bowls. Add an equal amount of whipped cream to each, then add the coulis and fresh strawberries.
- Top with an optional drizzle of balsamic vinegar and fresh mint to garnish. Serve immediately.
- Strawberries: should be ripe, fresh and in season. Frozen strawberries can be used to make the coulis but are not suitable for serving with the cream.
- Icing sugar: other types of sugar such as caster or granulated can be used, but they will not dissolve as well and may add a grainy texture to the cream.
- Cream: If you are pouring the cream over the strawberries instead of whipping, you can use single cream.
- Vanilla essence: can be substituted with vanilla bean paste or vanilla sugar. Note that you won't need to add icing sugar to the cream if you are using vanilla sugar.
- Assembled strawberries and cream can be stored in the fridge for up to 2 days. Ensure they are covered with plastic wrap. Do not freeze.