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Strawberries , with their vibrant colour, juicy sweetness and endless versatility, are the star ingredient of summer dishes. To go beyond strawberries and cream and make the most of the fruit while it’s in peak season, we’ve asked some of our favourite chefs for their innovative recipes . From Fallow’s Jack Croft and Will Murray, transform overripe strawberries into a sweet consommé.

This consommé can elevate desserts and breakfasts or pair with balsamic vinegar for a fresh salad dressing. Try it drizzled over Jerusalem artichoke panna cotta and topped with crystallised strawberry tops. Cubitt House’s Ben Tish presents a warm wild strawberry crostata, inspired by an Italian bakery treat.



Lightly cooked strawberries retain their juiciness, complemented by earthy walnuts. Served warm, it’s perfect with cream or gelato. Patrick Williams offers a whipped panna cotta with Greek yoghurt, balancing sweetness with a hint of sourness.

This versatile dessert can be prepared in advance and adapted with seasonal fruits for a refreshing finish. Tommy Banks’ strawberry and basil cheesecake features a no-bake shortbread base with a creamy basil-infused filling, topped with fresh strawberries and a homemade strawberry sauce. It’s a sophisticated dessert that’s sure to impress.

Paul Ainsworth’s strawberry trifle layers cream cheese topping, strawberry jelly and set custard with fresh strawberries. Finished with sprinkles and lemon zest, it’s a nostalgic treat perfect f.

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