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HomeLifestyleFood & RecipesSmashing strawberry winners: Enjoy the Wimbledon finals with mouthwatering strawberry desserts

Smashing strawberry winners: Enjoy the Wimbledon finals with mouthwatering strawberry desserts


Serves 8

  • 1 x 200-225g (7-8oz) shop-bought ready-baked sponge flan case

For the filling

  • 150ml (5fl oz) double cream

To decorate

  • Around 30 strawberries, hulled
  • 3tbsp strawberry jam, sieved

Remove the flan case from the package and set aside on a serving plate or board.

To make the filling, place the egg yolks, sugar, cornflour and vanilla together with 3tbsp of the milk in a mixing bowl. Whisk until smooth.

Pour the remainder of the milk and the double cream into a medium pan and bring to a simmer. Gradually whisk the egg mixture into the milk and stir constantly over a medium heat until it forms a thick custard. Do not boil.

Cool slightly then pour the custard mixture into the flan case, spreading out evenly with a palette knife. Chill for at least 1-2 hours or until set.

Arrange the strawberries on top of the flan. Heat the jam in a small pan and brush over the strawberries to glaze, then serve.

You could also use a ready-cooked sweet pastry tart and top with any fruit of your choice.

Matthew Jukes’ wine pairing: Fab with flan

2021 Le Rêve Rosé, Côtes de Provence France (£28.50, reduced to £25 each for 6 bottles, honestgrapes.co.uk)

 Le Rêve is wine magnate Jonathan Maltus’s first foray into rosé. The strawberry theme in this wine is tremendous, hence it being a natural partner for the flan. Only 500 cases and 600 magnums of this pink vision of perfection were made, so get in quick.


Smashing strawberry winners: Enjoy the Wimbledon finals with mouthwatering strawberry desserts

Serves 6-8

For the meringue

For the filling

  • 300g (10½oz) strawberries, diced, plus a few extra to decorate
  • 300ml (10fl oz) double cream
  • 1tbsp elderflower cordial

Cook’s tip 

This is best served on the day you make it. You can add chocolate spread inside and a sprinkle of nuts on top. 

Line a Swiss roll tin of about 33 x 23cm with baking parchment. Heat the oven to 180°C/fan 160°C/gas 4.

Place the egg whites in a clean, grease-free bowl and whisk until they form stiff peaks. Add the sugar 1tbsp at a time until the mixture is smooth, glossy and stands in stiff peaks.

Spread the meringue evenly into the lined tin. Bake for 20 minutes or until only just pale golden brown and crisp on the outside. 

Leave to cool in the tin, then turn out onto a clean sheet of baking parchment.

Mix the diced strawberries and jam together. Whip the cream with the elderflower cordial until it just holds its shape. 

Spread the strawberry mixture over the cooled meringue, then top with the cream. Carefully roll up from a short end, using the paper to help you turn it over. 

Transfer to a plate and chill until ready to serve. Dust with icing sugar and top with extra berries.

 Matthew Jukes’ wine pairing: Regal with roulade 

V Gibò, Asti Piedmont, Italy (£7.50, Marks & Spencer)

In their natural state, strawberries adore the muscat grape in various vinous incarnations. Asti is the least expensive and also most delicious Italian version, and this roulade, with its summery disposition, craves a frothy, grapey elixir, and Gibò fits the bill perfectly. 


Smashing strawberry winners: Enjoy the Wimbledon finals with mouthwatering strawberry desserts

Serves 4

  • 3 leaves of platinum-grade gelatine
  • 500g (1lb 2oz) strawberries, hulled
  • 200ml (7fl oz) double cream
  • 4 sprigs of mint, to decorate


Try using raspberries with orange juice instead of the strawberry and Pimm’s combination. 

Soak the gelatine in 4tbsp cold water for 10 minutes. Set aside 2 of the berries to decorate, and purée the rest with 1tbsp of the sugar. 

Add 4tbsp of the purée to a pan and heat very gently. Squeeze out excess water from the gelatine and add to the pan, stirring until dissolved. 

Do not boil. Stir in the rest of the purée, reserving 8tbsp for serving. Whisk the egg whites to stiff peaks. 

Whisk in the rest of the sugar 1tbsp at a time until glossy. Whisk the cream with the Pimm’s until it just holds its shape. 

Gently combine the cream and egg whites with the gelatine mixture. Spoon 1tbsp of the reserved purée into 4 glasses. 

Top with mousse then drizzle 1tbsp more purée over each. Chill for an hour. Top with a strawberry half and mint to serve.

NOTE: Contains raw egg.

Matthew Jukes’ wine pairing: Pimm’s partner

NV Tesco Finest Prosecco Veneto, Italy (£8.50) 

If you’re in the mood for a cocktail, chill this wine down and whizz a handful of strawberries in a blender. Assemble a ‘Strawberry Royale’ by pouring a third of a glass of strawberry purée with this brilliant and inexpensive prosecco.


Smashing strawberry winners: Enjoy the Wimbledon finals with mouthwatering strawberry desserts

Serves 8

For the cheesecake

  • 150g (5½oz) strawberries, roughly chopped
  • 200g (7oz) almond shortbread biscuits
  • 300g (10½oz) good-quality white chocolate
  • 500g (1lb 2oz) mascarpone, at room temperature
  • 300ml (10fl oz) double cream, at room temperature

For the glaze

  • 1 leaf of platinum-grade gelatine
  • 200g (7oz) strawberries, hulled, plus a few extra for decoration


You could also use plain digestive or Hobnob biscuits here, and add 1tsp vanilla extract with the double cream.

Line the base and sides of a 20cm springform round cake tin with baking parchment.

Place the strawberries and jam in a pan and bring to the boil. Cook for 2-3 minutes. Set aside to cool.

Crush the biscuits (or use a food processor). Melt the butter in a pan, then stir in the biscuits. 

Pack into the base of the tin and press down. Chill for 15 minutes.

Place the chocolate in a bowl set over a pan of gently simmering water. Stir until melted, then cool until you can comfortably place your finger in it.

Mix the mascarpone and double cream together, then gently stir in the cooled white chocolate until smooth. Pour half the mixture over the biscuit base. 

Spoon the cooled strawberry mixture over, then top with the remaining cream mixture. Level with a palette knife. Leave to set in the fridge for 1-2 hours.

To make the glaze, cut the gelatine sheet into squares. Add to a bowl with the lemon juice and leave for 5 minutes to soften.

Purée the strawberries, then push through a sieve to remove the pips. Add the purée to a pan with the icing sugar. Add the lemon juice and gelatine. 

Heat gently until dissolved. Cool for 20-30 minutes then pour over the cheesecake. Leave to set in the fridge. Decorate with strawberries before serving.

Matthew Jukes’ wine pairing: Cheesecake champion

2019 Monbazillac, Domaine de Leyrissat South-west France (£10.49, 50cl bottle, Waitrose)

Monbazillac is one of the finest yet least-known sweet wine havens in France, and its output always delights. This wonderful cheesecake needs a silky-smooth companion, and Leyrissat’s honeyed tones adore the strawberries and the creamy texture of this dish.

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