Delicious Strawberry and Cream Recipes for Wimbledon

Summer has finally arrived, just in time for Wimbledon kicking off. If you’re planning to host a viewing party, hanging out in Hyde Park viewing on the big screen or just fancied some al fresco dining with friends and family – these sweet treat recipes incorporating strawberries and cream (obviously!) are a must. Simple, sweet and delicious.

Hayley Bieber inspired Strawberry Shortcake Ice Lollies 

An impressive twist on the scrumptious strawberries and cream to show off when hosting a BBQ this summer – a good options for those who say they “don’t want dessert”. There’s nothing better to beat the heat and hand around to friends and family in the garden – it’s a secured crowd pleaser. Inspired by Hayley Bieber’s shortcake makeup look, it’s truly like eating strawberry shortcake but in ice lolly form!

Viennese Fingers 

These delicate treats feature the rich, comforting taste of Walker’s classic signature bake, elevated with a swirl of velvety strawberry jam and a luscious cream filling. Perfect for a summer afternoon tea or a sweet indulgence outdoors in the sun.

Strawberry Shortcake Ice Lollies

Ingredients

• 1 Walker’s Highlander Shortbread Carton
• 240ml milk
• 104g sugar
• 1/2 tsp vanilla extract
• 4-5 strawberries

Method

1. Add the milk and sugar to a medium-sized saucepan and cook over medium heat, stirring regularly, until the sugar is dissolved. Set aside to cool.
2. Add the strawberry puree to a medium sized saucepan over medium heat and cook until reduced by half, to about 1 cup. The mixture may come to a light boil, but you don’t really want it to start boiling a lot. Remove the strawberry mixture from the heat and add 3/4 cup of the milk mixture and stir to combine. Add the vanilla extract to the remaining milk and stir to combine. Set aside.
3. Add a couple slices of strawberries to each ice lolly mould, pressing them against the insides of the mould. Add some of the strawberry mixture to the bottom of the ice lolly moulds, so they are about 1/3 full. Freeze for about 1 hour.
4. Crumble 3-4 shortbread highlanders and add to the milk mixture. You want to be sure that the crumbled shortbread is in small enough pieces that they can fit into the ice lolly moulds. Divide the milk mixture among the ice lolly moulds so that each mould is now about 2/3 full.
5. Place an ice lolly stick into each lolly, making sure the stick goes down into the bottom strawberry layer at least about half way. This will be important for when you remove the lollies from the mould later. Freeze the ice lollies for about another hour.
6. Divide the remaining strawberry mixture among the ice lollies, then sprinkle some crumbled shortbread on top. Freeze until firm, 4-6 hours or overnight.
7. To remove the ice lollies from the mould, put the mould in room temperature water for several seconds and then wiggle free. Enjoy immediately or store in the freezer in a sandwich bag. We suggest wrapping the ice lolly in some parchment paper so they don’t stick to the bag.

Viennese Fingers

Ingredients

• 300g Walker’s Vanilla Shortbread 2 x packs
• 150g white chocolate
• 6g freeze dried strawberry pieces
• 100g butter softened
• 200g icing sugar
• 1/2 tsp vanilla bean paste
• 2 tsp strawberry jam

Method

• Break up and melt the white chocolate. Dip one end of each shortbread into the melted chocolate and place on a sheet of baking paper.
• While the chocolate is still melted on the shortbread, sprinkle each piece with strawberry pieces.
• Chill in the fridge until the chocolate sets.
• Mix the softened butter and icing sugar together to form a smooth icing paste. Add the vanilla bean paste and strawberry jam and mix well until combined.
• Fill a piping bag with the strawberry icing and remove the shortbread from the fridge.
• Pipe the icing evenly onto a shortbread finger and sandwich a non-iced shortbread finger on top. Repeat for the rest of the shortbread fingers. Enjoy!

It’s a Tomato Girl Summer