As early summer fruits begin to ripen, kitchens across the countryside return to a timeless pairing – strawberries and cream. Evocative of warm summer days and garden gatherings, this beloved combination is enjoying a gentle revival, this time as a dessert sandwich layered with sweetened bread, Red Diamond strawberries and whipped cream cheese.
Inspired by this new wave of summer's most shared treats, we offer a countryside take rooted in simplicity and charm: our delicious strawberry creams recipe. Juicy, creamy and brimming with seasonal sweetness, these elegant little desserts are easy to make and perfect for summer picnics or garden lunches; small delights that capture the spirit of summer.
Ingredients
Makes 15
15 strawberries, hollowed out, with tops sliced off and set aside
100g cream cheese
300g icing sugar
How to make strawberry creams
Place the cream cheese in a small bowl and add the icing sugar, creaming together using the back of a metal spoon. Fill a piping bag, fitted with a small fluted nozzle, with the icing, then pipe it into the strawberries, topping with the strawberry tops. Leave to chill until ready to serve.
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Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe