Delicious strawberry recipes

PUBLISHED: 16:48 24 May 2010 | UPDATED: 17:15 20 February 2013

Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

Strawberries are here to whet your appetite with these delicious recipes and make the most of the sweetest fruits of summer.

Strawberry Trifle with Pimms
Serves six
4 trifle sponges, about 100g/4oz in total
350g/12oz strawberries, sliced
4 tbsp Caster sugar
4 tbsp Pimms, undiluted
425g/15oz Can of reduced fat custard
200ml/7fl oz Double cream
150g/5oz Low fat natural yogurt
Grated rind half orange
Grated rind half lemon
To decorate: three strawberries (halved) and a few tiny pansy flowers or lemon and orange rind curls.

Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2 litre/2 pint glass dish. Arrange the strawberries on top, sprinkle with 2 tbsp sugar then spoon over the Pimms.
Spoon the custard over the top of the fruit and spread the top into an even layer.
Whip the cream in a bowl until it just forms soft swirls then fold in the yogurt and fruit rinds. Spoon over the custard and chill until required. Decorate with halved strawberries and pansy flowers or lemon and orange rind curls made with a zester just before serving.

More seasonal fruit recipes are available at

Strawberry and raspberry meringue bomb with strawberry and raspberry coulis
Serves six
300ml/7floz Double cream
125ml/4floz Crme fraiche
125g/4oz Ready-made meringues, crumbled
200g/ 8oz Strawberries
200g/8oz Raspberries
2 tbsp Icing sugar

Whisk the cream until it starts to thicken, stir in the meringues. Mash 100g of strawberries and raspberries together with a fork. Put one-third of the meringue mixture into a 1litre/2pint pudding basin, spread half of the mashed fruit on top of the meringue, repeat ending with a layer of meringue mixture. Cover with clingfilm and freeze for four hours or overnight.
To make the coulis blend the remaining fruit and icing sugar together in a food processor and pass through a sieve. To unmold the meringue bomb place the bowl in hot water for 30 seconds, turn out onto a serving dish. Serve with the coulis.

Hattons Strawberry sundaes

To celebrate this humble yet delicious English fruit Hatton Farm Village are giving children the opportunity to pick a punnet of strawberries
for free on selected weekends throughout June. So get them
picking and stock up your larder now.
Entrance is 10.95 and for more information
tel: 01926 843411 or visit

Where to pick your own
Malt Kiln farm Shop and PYO, Stretton-under-Fosse, Rugby, CV23 0PE. Tel: 01788 832640 or visit
Red Road Nursery, Red Road, Little Kineton, Warwick, Warwickshire, CV35 0DP. Tel: 01926 642297
Check precise opening dates before going as producers are warning that, thanks to the extreme winter weather earlier, they are a few weeks behind.

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