There is nothing better than a juicy, sweet, British strawberry. Have you ever been to Wimbledon and had the ones there? They are just incredible. Each morning they are picked from the farms in Kent and shipped straight The Championships for maximum flavour.  

Strawberries go very well with meadowsweet and elderflower.  

STRAWBERRY ICE CREAM

This is a really simple ice cream recipe. You basically whizz strawberries, make a custard, and then churn them together!

Ingredients 

• 300g ripe British strawberries  

• 1 lemon, juiced  

• 300 ml double cream 

• 300 ml milk 

• 4 egg yolks 

• 100g sugar 

• Pinch salt 

Method 

• Blitz the strawberries and lemon juice together in a blender.  

• Gently warm the cream and milk. 

• Whisk the egg yolks and sugar together for a couple of minutes until pale and fluffy. 

• When the cream is steaming, but not quite boiling, pour it slowly over the egg yolks, stirring constantly until it’s all incorporated. 

• Pour the mixture back into the pan and heat gently until the custard has thickened. This can take 10 minutes. Be careful not to overheat it or the eggs will scramble. 

• Chill the custard and strawberry juice for an hour in the fridge. This means it will take much less time to churn it into ice cream. 

• Set up your ice cream machine and pour both the strawberry juice and custard into one jug. Pour the liquid into the machine and churn until set. 

• Freeze for a couple of hours to firm up the ice cream, then serve. 

strawberry shortcake

This is a family recipe! It’s so simple yet so delicious and really celebrates this luscious summer fruit. I’ve used a meadowsweet cordial to glaze this dessert but you could use elderflower cordial or just melted redcurrant jelly for a lovely inviting shine. 

Serves 8

Ingredients 

• 3 ounces sugar 

• 6 ounces cold butter – chopped into small pieces 

• 9 ounces plain flour  

• 400g strawberries 

• 2 tbsp meadowsweet cordial – or elderflower cordial or melted redcurrant jelly  

• 1 pot of single or double cream – to serve  

Method 

• Preheat the oven to 180°c. 

• In a mixing bowl add the sugar, flour and butter. Rub the mixture together with your fingertips until it resembles fine breadcrumbs.  

• Knead the mixture together until it forms a ball, add a tablespoon of cold water if it’s not coming together. 

• Shape the dough into a circle on a non-stick baking sheet and prick with a fork. 

• Bake for 20 minutes until it’s a light golden colour. Remove from the oven and leave to cool. 

• Once cool, hull your strawberries and place upside down on the shortbread, filling the base. 

• Using a pastry brush, glaze with the cordial/jelly and serve with a jug of cream for guests to generously drizzle over their slice.