wimbledon finals 2017

The Wimbledon Strawberries and Pimm’s Garden Party Guide | The Grass Court Season Series

Wimbledon evokes a very particular image of the British summer, that of a bowl of strawberries and cream in one hand and a glass of Pimm’s in the other, all whilst sitting on Henman Hill or looking over centre court. That’s why taking this image and creating a fittingly-themed garden party is the perfect way to celebrate the British summer and the grass court tennis season.

Setting the Scene



Table setting is the first way to create an atmosphere. This Spode Ruskin green and white china is the subtle way of introducing the grass green and players-kit white colour scheme that epitomises Wimbedon. Mixing the prints however keeps the look fresh and individual, offering a simple nod to the theme.

This smart cocktail set is the perfect way to serve your Pimm’s with effortless style. A must for any good British garden party. Finally finish off the table with some playful white blooms, adding a touch of summer meadow and continuing the celebration of a British summer.

If you want inspiration for a stunning table setting then the Instagram of Alice Naylor-Leyland is a good place to start. Contributor to Vogue.com, Alice knows a little something about how to entertain and her table settings are consistently impressive. She creates magical settings for her events.

What to Wear

This event calls for a little themed couple dressing.

A white dress seems however overly predictable so this L K Bennett number with its subtle floral print adds a touch of interest. Its the dress with the perfect little twist. Pair with touches of green in the accessories to brighten the outfit, whilst remaining in line with the Wimbledon theme.

The summer suit is the evident choice for men. Styled in a relaxed fashion with a bright printed t-shirt, this Paul Smith suit is the way of combining subtle theming and a contemporary look.

What to Cook
Strawberry Pepper Fancies
  • Preparation time: 30 minutes
  • Cooking time: 35 minutes
  • Total time: 1 hour 5 minutes

Makes: 16


175g self-raising flour
1 tsp baking powder
175g caster sugar
175g butter, softened
3 medium Waitrose British Blacktail Free Range Eggs, at room temperature
1 tsp freshly ground black pepper
½ x 7g tube Cooks’ Homebaking Freeze Dried Strawberries

To finish:
160ml pot double cream
1 tbsp icing sugar, sifted
100g strawberries, hulled and chopped
1-2 tsp redcurrant jelly
100g white fondant icing
Cooks’ Ingredients Rose Petals, to decorate



1. Preheat the oven to 180°C, gas mark 4. Butter and base line a 20cm square cake tin. Sift the four and baking powder into a mixing bowl and add the sugar, butter, eggs, pepper and freeze dried strawberried. Beat this with an electric mixer until well combined and with a soft dropping consistency. The mixture can then be spooned into the prepared tin. (Make sure to level the surface and make a shallow dip in the centre with a spoon)

2. Bake for about 35 minutes until the cake is golden and firm to the touch. Turn onto a wire rack to cool completely.

3. To finish, whip the cream with the icing sugar until it forms thick peaks and stir in the chopped strawberries. Cut the cooled cake in a half horizontally and sandwich together with the strawberry cream. Turn upside down.

4. Warm the redcurrant jelly with 1 tbsp water until melted and then brush over the cake. Roll out the fondant icing thinly and use it to cover the top of the cake. Chill until ready to serve, then cut into 16 squares and scatter with rose petals.

Strawberry, lychee and passion fruit pavlova
  • Preparation time: 25 minutes, plus cooling
  • Cooking time: 60 minutes
  • Total time: 1 hour 25 minutes, plus cooling

Serves: 10


4 egg whites
315g caster sugar
1 tsp white wine vinegar
1 tsp vanilla extract
1 tbsp cornfl our
400g strawberries, hulled and quartered
8 lychees (peeled and stoned if fresh, or tinned), halved
2 passion fruit
1 tbsp light brown muscovado sugar
400ml whipping cream


1. Preheat the oven to 180°C, gas mark 4. Beat the egg whites and caster sugar together with electric beaters on a high speed for 10–15 minutes, until thick and glossy. In this into a separate small bowl, stir the vinegar and vanilla into the cornflour until smooth and then add to the meringue, beating for 1 more minute.

2. Line a large, flat baking tray with baking parchment, then dollop the pavlova mixture into the centre. Spread out evenly to form a 23cm circle, keeping it as round and even as possible.

3. Place the pavlova in the oven, then immediately reduce the temperature to 100°C, gas mark ¼, and bake for 1 hour. Turn the oven off and leave the pavlova inside to cool. Once completely cool, carefully transfer to a serving plate.

4. Put the strawberries, lychees and passion fruit pulp in a bowl with the muscovado sugar. Mix gently but thoroughly and leave for 5 minutes until the sugar has dissolved. Whip the cream to medium-soft peaks and spread evenly over the pavlova. Finally spoon over the fruit and serve at once.

Strawberry & camomile shortcakes
  • Preparation time: 20 mins
  • Cooking time: 20 mins
  • Total time: 40 mins + chilling, resting and cooling

Makes: 6


400g pack Waitrose British Strawberries, hulled and halved, or quartered if large
2-3 tbsp caster sugar, to taste
Finely grated zest of 1 lemon

For the shortcakes

300ml pot essential Waitrose Double Cream
2 camomile teabags
90g unsalted butter, cubed
2 tbsp whole milk
250g plain flour, plus extra for dusting
2 tsp baking powder
50g caster sugar, plus 1 tbsp
1/2 tsp vanilla bean paste or extract



1. Preheat the oven to 200°C, gas mark 6. Mix the strawberries, caster sugar and lemon zest in a small bowl and set aside to soften a little.

2. Warm 125ml cream in a small pan with the teabags until simmering. Remove from the heat, add the butter and infuse for 5 minutes. Squeeze the teabags and then discard. Rewarm the pan to melt the butter, if needed, then stir in the milk. In a large bowl, sift the flour and baking powder, then mix in the infused cream with 50g caster sugar and a pinch of salt, bringing together to make a rough dough.

3. On a lightly floured surface, roll out the dough to a 2cm thickness. Cut out six biscuits with a 6cm round cutter, re-rolling the dough as needed. Place on a lined baking tray and chill for 15 minutes.

4. Brush the tops with a little cream and bake for 12-15 minutes, until they turn a light golden. Place on a wire rack to cool, then carefully split in half horizontally.

5. Whip the remaining cream with 1 tbsp sugar and vanilla to soft peaks. Spoon this onto half the shortcakes, add the strawberries, then balance the remaining shortcakes on top.

What to Drink - Classic Pimm's


Slices of: orange, lemon and strawberries
Cucumber slices
Fresh borage or mint
200ml Pimm’s No 1 Cup
600ml Waitrose Lemonade


1. Half fill a serving jug with ice, add the fruit, cucumber and borage (or mint) then pour over the Pimm’s.

2. Just before serving, top up with the lemonade, stir and serve in tall highball glasses.

All recipes from Waitrose