Time for English Strawberries and Pimms!

Included below is a stunning recipe collection from Sweet Eve Strawberries to coincide with the start of Wimbledon!

The recipes can be used as Summery desserts, however,  Sweet Eve is available right through until October so it is still possible to get British grown strawberries so far through the year.

It is incredible, considering the vast difference between some varieties, that we still don’t pay attention to the variety of strawberries we are buying. We buy apples by variety, why not strawberries?  Look out for this variety in your local shop or supermarket,  to avoid disappointment with watery, flavourless varieties that are also still available throughout the summer.

Sweet Eve Strawberry, Ricotta, Lemon and Cream Tart

Strawberry Heart Tart

Sweet Eve Strawberry, Ricotta, Lemon and Cream Tart

Preparation time: 30 minutes

Cooking time: 25 minutes

You’ll need:

For the pastry

100g cold butter
175g plain flour
1 tbsp caster sugar
1 egg
A little cold water

For filling the tart

200ml double cream
250g tub of ricotta
Zest of a lemon
1-2 teaspoons ground cinnamon (to taste)
250g Sweet Eve strawberries

What to do:

Rub the cold butter into the sifted flour till it resembles fine breadcrumbs. Mix in the sugar and the egg, adding just enough cold water to create a dough, but no more.

Roll the pastry and use it to line a 20 cm tart tin which has been greased with a little extra butter. Prick the base of the tart with a fork. Place the tart tin in the fridge for 30 minutes.

In a roomy bowl whisk the fresh cream till it forms soft peaks. Add the ricotta, lemon zest and cinnamon and mix well.

Pre-heat the oven to 180°C. Bake the pastry tart case for 20-25 minutes, till crisp and golden. Cool on a wire rack.

When you are ready to serve the tart, spoon the ricotta and cream mixture evenly across the tart base. Decorate the top of the tart with Sweet Eve strawberries.

Sweet Eve Strawberry Meringue Roulade with Mascarpone

Serves: 8

Preparation time: 20 minutes

Cooking time: 16 minutes

You’ll need:

Vegetable oil for brushing the tin
Whites of 6 eggs
300g caster sugar
80g flaked almonds
400g mascarpone cream cheese
1tbsp heaped icing sugar
300g Sweet Eve strawberries

What to do:

Preheat the oven to 200°C and place the oven rack quite near the top. Line a standard Swiss roll baking tin, or a shallow baking tray with baking parchment and brush with vegetable oil.

In a big, clean bowl, whisk the egg whites till they are quite stiff. Add the caster sugar slowly. Continue whisking until the meringue mixture is stiff and shiny, forming peaks.

Spread the meringue mixture in the Swiss roll tin and sprinkle the flaked almonds on top, evenly. Place in the oven and bake the meringue for 8 minutes. After 8 minutes lower the oven temperature to 160°C and bake the meringue until golden brown, which will take approximately another 8 minutes.

When the meringue is golden brown, remove from the oven and turn it almond-side down on a big, clean sheet of baking parchment. Peel off the paper from the base and leave the meringue to cool completely.

Whisk the mascarpone cream cheese and the icing sugar till stiff. Spread the mascarpone cream and three quarters of the Sweet Eve strawberries, sliced in halves lengthways, evenly over the cold meringue. Use the sides of the parchment paper to roll the meringue roulade onto a serving tray or platter. Keep the meringue roulade in the fridge until you are ready to serve it. Decorate the top with the remaining.

Sweet Eve Strawberry Pimm’s Jellies


Serves 4

Preparation time: 20 minutes

Cooking time: 3 minutes

You’ll need:

400ml water
125g caster sugar
The zest and juice from a lemon
The zest from a small orange
200ml Pimm’s
4 small gelatine leaves
250g Sweet Eve strawberries

250ml fresh cream for serving

Extra Sweet Eve strawberries for decoration

What to do:

Put the water, sugar, lemon and orange zests and juices into a saucepan, bring to the boil and simmer gently for 3 minutes.

Remove from the heat and leave to infuse for 30 minutes, then strain through a sieve.

Soak the gelatine leaves in cold water for about 3 minutes until soft, then squeeze out the excess water. Set aside on a saucer.

Bring the strained liquid to the boil, add the moist gelatine and stir until dissolved. Add the Pimm’s.

Chop the Sweet Eve strawberries into small pieces and place into 4 serving teacups or glasses. Pour the liquid on top. Clingfilm and refrigerate for 2 hours, or overnight.

Once set, serve the jellies with fresh cream and extra Sweet Eve strawberries.

Sweet Eve Strawberry & White Chocolate Muffins


Makes: 12 muffins

Preparation time: 20 minutes

Cooking time: 25 minutes

You’ll need:

120g butter
120g soft brown sugar
150ml milk
2 medium eggs
Seeds of one vanilla pod
250g plain flour
½ tbsp baking powder
60g white chocolate buttons
100g Sweet Eve strawberries, diced into small pieces

What to do:

Pre-heat the oven to 170°C. Place 12 muffin cases in a muffin tray.

Melt the butter in a saucepan with the sugar. Mix well. Take off the heat and add the milk, eggs and vanilla.

Sift the flour and baking powder and mix into the mixture quite quickly, using just 10 strokes to fold in

Stir in the strawberry pieces and chocolate buttons. Spoon the mixture into the muffin cases and bake for 25 minutes, till golden brown on top and springy to the touch. Cool on a wire rack.

Health Information Strawberries

Eating more berries such as strawberries, blackberries, raspberries and blueberries is one of the easiest ways to add nutrients to our diet and give our health and beauty a boost. All fresh berries are naturally low in calories, fat, saturates and salt, and are free from added sugar and artificial ingredients. Like most fruit and veg, they also add fibre to our diet and can help to boost our intake of antioxidants, including vitamin C. Meanwhile, berries count towards the five daily portions of fruit and veg recommended by health experts.            


·         100 g strawberries (about 10)
·         27 Kcals
·         * 0.0 g fat
·         2.7 g fibre
·         77 mg vitamin C (192% RDA)
·         20 mg folic acid (10% RDA)
·         0.06 mg vitamin B6 (9% RDA)
·         They contain more vitamin C than oranges, are high in fibre, low in calories and a good source of folic acid.

All recipes by:

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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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