Get a Taste of Wimbledon With Strawberries Done Three Ways
Get your head in the game with these three great strawberry recipes
Strawberries and Cream Daiquiri Mocktail
- For the frozen strawberry daiquiri
- 1 pack Del Monte Frozen British Strawberries (300g)
- The juice of 1 lime
- 2 tsp dark brown sugar
- 1 tsp vanilla extract
- A splash of water to help with blending
- For the vanilla whipped cream
- 300ml whippable coconut cream
- 1 tsp vanilla extract
- A small handful of fresh British strawberries to garnish
In a large bowl, whip the coconut cream and vanilla extract until medium-soft peaks start to form. Set aside while you make the daiquiri.
Add Del Monte Frozen British strawberries to a blender along with lime juice, brown sugar, vanilla extract and a splash of water. Blend the mixture until smooth and combined.
Spoon the daiquiri into the base of two short glasses or small cocktail glasses. Top with a spoonful or two of whipped vanilla cream and repeat this process, layering the two until both glasses are full. Garnish each glass with a fresh British strawberry and enjoy right away.
Strawberries and Cream Tiramisu
- For the strawberry coulis
- 2 packs of Del Monte Frozen British Strawberries (600g)
- The juice of 1 lemon
- 2 tbsp caster sugar
- For the vanilla whipped cream
- 600ml double cream
- 50g caster sugar
- 2 tsp vanilla extract
- 250g mascarpone
- 225g sponge fingers
- 400g fresh British strawberries, hulled and sliced
Add Del Monte Frozen British Strawberries to a large saucepan along with the lemon juice and caster sugar. Cover the saucepan with a lid and place over a low-medium heat for about 10 minutes and allow the strawberries to thaw and eventually begin to simmer. Lower the heat and simmer the strawberries for a further five minutes, or until they are soft, then remove the saucepan from the heat and set aside to cool to room temperature.
In a large bowl, whisk the cream with the caster sugar and vanilla extract until soft peaks form, then gently fold through the mascarpone.
When the strawberries have cooled to room temperature, blitz in a high-speed blender until you have a smooth coulis.
Pour about one centimetre of strawberry coulis into the base of a 25cm by 25cm dish, then lay the trifle sponges across the top, pushing them down into the coulis a little. Cover with more coulis and spoon over the whipped vanilla cream. Top with a layer of sliced strawberries and repeat the process once more to fill the dish.
Cover and transfer to the fridge for at least two hours or, ideally, overnight for the sponge fingers to soften and soak up the coulis.
Remove from the fridge about 20 minutes before serving
Apple Scones with Strawberries
- 225g self raising flour
- 50g butter
- 4 tbsp golden caster sugar
- 1 Jazz apple (finely diced)
- 50g raspberries (finely chopped)
- 125ml milk
- 1 egg (for egg wash)
- Fresh strawberries and clotted cream to serve.
Add the flour and butter to a bowl and using your fingers, rub together until you have a breadcrumb-like consistency.
Next, add in the sugar, the Jazz apples, raspberries and stir to combine.
Add the milk and stir again until it starts to look like a dough.
Fold the dough over a few times so everything has been well combined.
Then split into rounds approximately three centimetres deep.
Place on a greased baking tray and egg wash.
Bake for 20 minutes.
Serve with clotted cream and a few fresh strawberries.
