Strawberries are in their prime season in the UK, and many Britons will enjoy them one particular way this summer, with cream. Whether you’ve enjoyed the real deal at Wimbledon or are making your own strawberries and cream bowl at home, this simple yet delicious pairing is not to be slept on by anyone with a sweet tooth. The core ingredients are somewhat plain on their own, which is why many people reach for other toppings to liven them up.
But culinary experts have revealed that they avoid one universally delicious ingredient when it comes to strawberries and cream. Chef and restaurateur Dean Banks told Express.co.uk: “When Wimbledon rolls around each year, strawberries and cream become the taste of the season. For me, it’s all about enhancing the classic combination in a subtle way.”
While some people prefer quirky additions like black pepper or miso paste, Dean combines sweet with sweet.
He said: “I always infuse my cream with tonka bean, which adds a warm, vanilla-almond flavour that elevates the dish without overpowering the fruit.
“It’s delicate but brings a depth and richness that pairs beautifully with perfectly ripe strawberries.”
One thing he’d never be caught doing is teaming strawberries and cream with chocolate. In fact, he doesn’t endorse this popular berry-fruit duo even without the cream.
“It just doesn’t work with fresh strawberries. The high-water content in the berries means the textures clash and stay separated,” said Dean.
He added, “What makes strawberries and cream such a Wimbledon classic is its sheer simplicity. It’s a dish that celebrates great ingredients — nothing fussy, just fresh berries and rich cream.”
But what about adding sugar? I asked chefs across the UK the culinary “rules” of eating strawberries and cream, and this is what they said.
Eran Tibi, founder and executive chef of Bala Baya and Kapara’s, says the secret to delicious strawberries and cream is “perfectly ripe strawberries” and “a whisper of Prosecco or English sparkling wine over them.”
She said: “But truly, my personal favourite is a dollop of sour cream. That tang cuts through the sweetness beautifully, adding unexpected sophistication.”
However, Eran said strawberries are “sacred” in summer, which is why she’d “never add granulated sugar directly”, or fresh mint leaves for that matter.
Meanwhile, Michelin-starred Chef Tom Shepherd is a fan of sugar, suggesting that “cream that’s gently whipped with a touch of vanilla and a little caster sugar” gives naturally sweet strawberries an extra lift.”
The chef said he would never add balsamic vinegar, despite the fact that it had a moment in the culinary world.
“I’ve never understood it with strawberries; it just overwhelms the flavour. I also avoid black pepper and herbs, too”, he said.
Culinary experts at La Fosse, Cranborne keep things even simpler.
They said: “We serve strawberries at room temperature with lightly chilled cream from Meggy Moos, a local dairy whose cream is so thick it almost needs slicing.
“We grow our own strawberries and also use fruit from Dan Tanner’s Sopley Farm…. the classic works because of its contrast and simplicity — no need for mint or extra sugar.”