Ways to eat the great British strawberry

STRAWBERRIES are synonymous with the British summer season. After all, no self-respecting socialite would dare to be seen at either Ascot or Wimbledon without the prerequisite punnet, dressed with cream and sugar or just with a glass of chilled Champagne.

Although the great British strawberry has come under attack in recent years, with lacklustre early summer weather blamed for bland and watery fruit, caused by artificial ripening in hot houses, there is still much to be said of the home-grown variety which is picked between May and July.

And as Wimbledon is now in full swing, the nation is in the midst of strawberry fever. Punnets are flying out of local shops and farms to be transformed into cakes, sauces, ice cream and coulis or simply to serve with whipped cream.

So follow the tips below then try out some of these gorgeous summer recipes.

Strawberry Shortcake - Serves 4

• 2 egg yolks
• 2 tsp cream
• 3oz icing sugar
• A little vanilla essence
• Pinch of salt
• 6oz soft butter
• 9 oz sifted flour
• ½ pint whipping cream
• 2oz castor sugar
• 2 punnets strawberries

Preheat oven to gas mark 6. Mix together the yolks, cream, sugar and essence then add the butter. Mix until well incorporated, then add the flour and mix to a dough. Refrigerate dough for about an hour.

Remove from the fridge and roll out to about ¼ inch thick. Cut out 12 circles with a 2½ to 3-inch cutter. Place on a baking sheet and bake for 10-15 minutes until a pale golden colour. Leave to cool on a rack.

Meanwhile wash, hull and cut strawberries in half lengthways. Add sugar to cream and whip to a stiff peak. Put one shortbread in the middle of each plate and then build up layers of the cream, strawberries and shortbread. Dust with icing sugar to garnish.

Strawberries in Balsamic Vinegar

Wash and hull strawberries (halve or quarter depending on size) and place in a bowl. Pour balsamic vinegar and sugar into a saucepan and bring to the boil. Pour the hot vinegar over the strawberries and leave to cool (the flavour will be taken on by the strawberries). Put the strawberries into bowls and serve with ice cream, crème fraiche or cream.

Strawberry July Cup

• 1 chilled bottle of Beaujolais
• 25ml brandy
• A little over 1 litre chilled lemonade
• Some sliced strawberries

Pour the Beaujolais and brandy over the strawberries and leave in a cool place for a minimum of half an hour. When you are ready, add the lemonade and serve in tall glasses.

Eton Mess - Serves 2

• 1 punnet fresh strawberries
• ½ pint whipping cream
• 3 meringue nests

Wash, hull and quarter the strawberries.

Whip up the cream in a bowl to soft peaks. Crush the meringue roughly and fold into the whipped cream. Dry the strawberries and fold into the cream and meringue. Spoon into serving bowls or glasses.

Serve immediately or chill until required.

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