Wimbledon’s strawberries and cream are a pretty big deal.
Think of Wimbledon, and you typically think of strawberries and cream. Besides, you know, tennis. In fact, according to research by Fresh Student Living, 50% of Brits say it’s the first thing they associate with the famous tennis tournament.
Every year at Wimbledon, fans get through two million strawberries and 7,000 litres of milk, which equates to over 190,000 portions in a fortnight. That’s 916 Strawbs Courts Centre! And cream worth more than 538 trophies (if you’d fill the men’s trophy to the brim!)!
Since this year’s Wimbledon unfortunately postponed due to COVID-19, this leaves 28,000 kg of British strawberries in the lurch. May I add more than the weight of each single tennis ball used during the tournament.
Wimbledon could see almost half a million pounds in lost revenue from strawberries and cream sales alone so, like I said, they ‘re kind of a big deal.
Suppliers of the strawberries of the tournament have all been prepared for Wimbledon 2020 and are now looking for alternative fruit destinations such as supermarkets, local farm shops and indie stores. Yet all that is a little uncertain.
To help fix the problem, by recreating this quintessential dish at home, Brits are urged to ‘save the strawberry.’
Here’s a simple recipe for the perfect strawberries and cream:
- 3 cups (750 ml) Strawberries
- 2 cups (500 ml) Heavy Whipping Cream
- 2 tsps (10 ml) Vanilla Extract
- 2 tbsps (30 ml) Granulated White Sugar
- Cut the strawberries in half.
- Whisk the cream until it thickens.
- Stir in the sugar and vanilla extract when the cream starts to stiffen. Spoon strawberries in the cream into a serving bowl in alternating layers.