Since the Brits served strawberries and cream to 200 spectators at the first Wimbledon tennis championship in 1877, the pairing has garnered popularity far beyond Center Court. The strawberry's history, however, is even longer. In the 14th century, the French used strawberries to cure depression. A hundred years later, strawberries were transplanted from forest floors for cultivation all over Europe. The lust for these heart-shaped, juicy, brilliant, garnet-colored berries has yet to wane. This plate is the American answer to the beloved English tradition. The addition of spices, sugar, and distilled spirits make an elegant early summer, make-in-advance, light dessert.

cuisine British
difficulty Simple
season Summer
serves 8


  • 16 ounce container organic sour cream
  • 1 cup dark brown sugar
  • 2 ounces Grand Marnier
  • 3/4 teaspoon grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup heavy cream
  • 2 teaspoons lemon juice
  • 2 quarts locally grown strawberries
  1. Whisk the sour cream, brown sugar, cognac, teaspoon nutmeg, cinnamon, and orange zest together in a MEDIUM BOWL.
  2. Beat the cream until it has the consistency of whipped cream. Fold the whipped cream into the sour cream mixture.
  3. Place the cream mixture into a SERVING VESSEL and finely grate 1/4 teaspoon of nutmeg over the surface. Serve with fresh local strawberries.