Box Hill Strawberries and Cream

By Dan Macey 

A dish of strawberries and cream has long been an English favorite and is even served at the Wimbledon Tennis Tournament today. It makes an easy summertime treat, yet is still elegant—especially when you garnish it with a sprig of mint.

Download or print the recipe PDF

Photo by Paul Savidge, Food styling by Dan Macey

Ingredients

1 cup heavy cream
1 pound fresh strawberries, washed, hulled, and sliced
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions

• In a stand mixer or with a hand mixer, whip the cream until a stiff peak forms. Add the sugar and vanilla and whisk for an additional minute. (You can make this earlier in the day and cover and refrigerate until ready to serve.)
• Serve the cream in a separate attractive bowl and the strawberries in another. Allow guests to spoon the cream over the strawberries.