Fresh English strawberry and cream cupcakes.

English Strawberry and Cream Cupcakes


History imbues every nook and cranny of the All-England Club, from its ivy-covered walls to each blade of pristine emerald grass. White clothing, rainy days, and old-fashioned English etiquette are all part of Wimbledon’s charm and tradition. And while afternoon tea, finger sandwiches, and Pimm’s are always on-hand during the fortnight, one delicacy reigns supreme–strawberries and cream. There’s nothing more classic than a bowl of sweet, tart strawberries bathed in rich cream. Now you can enjoy this iconic treat in the form of a sweet, creamy cupcake. Because Wimbledon just isn’t Wimbledon without strawberries and cream.

 

Fresh English strawberry and cream cupcakes.

 

A couple years ago I visited The All England Lawn Tennis and Croquet Club during a trip to England. Touring the grounds and museum was fascinating. One of the highlights of my visit, though, was getting to try strawberries and cream at the café. Now visiting Wimbledon is a bucket list item for any lifelong tennis fan, but getting to try strawberries and cream while you’re there ticks a sub-box of that dream. Let me just say, it did not disappoint. I’m always shocked how something so simple as fruit and cream can be so gobsmackingly delicious. And that’s what these cupcakes are like: simple, sweet, creamy, and delicious.

 

Me on Centre Court at The All-England Tennis Club (Wimbledon).

Enjoying traditional English strawberries and cream at The All-England Club (Wimbledon).

 

Print

English Strawberry and Cream Cupcakes

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Strawberry Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup diced fresh strawberries
  • 2/3 cup fresh strawberry puree about 15 strawberries
  • 1/2 cup unsalted butter softened
  • 1/4 cup whole milk
  • 1 large egg + 2 egg whites
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Small strawberries for garnish

English Cream Frosting

  • 1 1/2 cups heavy whipping cream cold + extra for garnish
  • 1 cup English Double Devon cream cold
  • 1 cup confectioner's sugar
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Instructions

Strawberry Cupcakes

  1. Preheat oven to 350°F. Line a standard muffin pan with cupcake liners and set aside.
  2. In a medium bowl, combine the flour, baking powder, and salt and set aside.
  3. Puree the 15 strawberries in a blender or food processor. Combine the strawberry puree and milk and set aside.
  4. In a large mixing bowl, cream the butter and sugar until pale and fluffy.
  5. Add the eggs and egg white one at a time and mix until well combined. Mix in the vanilla extract.
  6. Alternate between mixing in the flour mixture and the strawberry puree mixture. Scrape down the sides of the bowl, add the food coloring, and blend until all ingredients are well combined.
  7. Fold in the diced fresh strawberries.
  8. Fill the cupcake liners with batter until 1/2-2/3 of the way full.
  9. Bake the cupcakes for 20-25 minutes, or until a toothpick inserted in the center comes out dry.
  10. Allow the cupcakes to rest for 3-5 minutes before removing them from the pan and transferring them to a cooling rack.

English Cream Frosting

  1. In a large mixing bowl, beat the English Double Devon cream, confectioner's sugar, vanilla extract, and salt until combined.
  2. Add the heavy whipping cream and beat until firm peak form, about 3-5 minutes. The consistency should resemble Cool Whip.
  3. Scoop the frosting into a piping bag and frost the cooled strawberry cupcakes.
  4. Top the cupcakes with a small strawberry and a drizzle of heavy cream.

A Wimbledon-themed cupcake means it’s time to break out the green and purple cupcake liners. Alternatively, try out some grease-proof white ones if you want to be really traditional. As a side note, making these cupcakes gave me an excuse to crack open a can of Slazernger white tennis balls I’ve had since 2002. Only tennis players understand how truly satisfying opening a can of balls is, especially one you’ve hoarded for 14 years! 😂

 

Lining a muffin tin with purple and green cupcakes liners.

Chopping fresh strawberries for the English strawberry and cream cupcakes.

Adding the fresh strawberries to the cupcake batter.

The batter for the English strawberry and cream cupcakes.

Freshly baked strawberry cupcakes.

 

The secret ingredient in the English cream frosting is the English Double Devon cream. Traditional English strawberries and cream is served with double cream. Double cream is like our heavy cream, only with a higher fat content. Good luck trying to find it at any store near you though. Double Devon cream is sort of like clotted cream. It will add a little bit a lot of extra sweet, creamy fat to your frosting. It also sort of acts like softened butter, thickening the frosting. Plus you can use any leftover Double Devon cream you have on scones. Yum! 

 

The main ingredients for the English cream frosting.

A bottle of English Double Devon Cream.

Freshly whipped English cream frosting.

 

A fun fact for you, courtesy of the Wimbledon facts and figures page: apparently about 28,000 kilograms of strawberries and 7,000 liters of cream are consumed during the tournament. Imagine being the one who has to pick all those strawberries and milk all those cows!

 

A platter of fresh English strawberry and cream cupcakes.

A platter of fresh English strawberry and cream cupcakes.

A platter of fresh English strawberry and cream cupcakes.

An English strawberry and cream cupcakes and some white tennis balls on a tennis racquet.

 

Who are you looking forward to watching play at this year’s Wimbledon? Let me know in the comments below. If you liked this post, please share it on Facebook, Twitter, Pinterest, etc.


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