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Strawberries and Cream with Biscuit

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The legacy of the Wimbledon strawberry and cream delicacy is as old as the legendary tennis tournament itself. Legend has it that the now iconic strawberry and cream dessert was first introduced to courtside crowds when King George V himself was a spectator. According to Audrey Snell, a librarian at the Wimbledon Lawn Tennis Museum, however, the traditional snack dates back all the way to the inaugural Wimbledon tournament in 1877.

Annually, spectators consume an almost gluttonous amount of berries and cream over the course of the two week tournament tournament: 8615 punnets of ten berries, nearly 62,000 pounds of fresh strawberries and over 1800 gallons of fresh cream.

In the spirit of Wimbledon, the U.S. Open and the new inductees into the International Tennis Hall of Fame, Rhode Island chef Nick Rabar has crafted the perfect recipe for the iconic berry dessert. With berries grown right down the road, Rabar creates the freshest and most delicious berry dessert that is easy to make at home. And in the spirit of America, instead of eating just berries and cream, Rabar adds a biscuit to top off the cream and pair with the berries for a more complete snack. Stop by your own local farm stand or grocery store and pick up the freshest ingredients you can find and then celebrate international tennis achievement with a courtside or television-side snack.


Strawberries and Cream with Biscuit

For the Berries and Cream:

2 cups Schartner Farms (or any farm fresh) strawberries

¼ cup sugar

1 cup heavy whipping cream

3 tablespoons powdered sugar

For the Biscuits:

2 cups All Purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons unsalted butter

¾ cup buttermilk

¼ cup heavy cream (for brushing)


For the Biscuits:

  1. Preheat oven at 400 degrees.
  2. Mix flour, baking powder, baking soda and salt. Whisk together to aerate.
  3. Add buttermilk to form a dough, slice in butter using your hands until it forms a dough.
  4. Form into 3 ounce biscuits and brush the top with heavy cream.
  5. Bake until golden brown, about 12 minutes.

For Berries and Cream:

  1. Remove berry tops and cut in half.
  2. Toss with sugar and allow to sit until liquid releases (about 10 minutes.)

Serve with whipped cream and biscuits.

About The Cook

Nick RabarWith an accomplished 20 year culinary career under his belt, Nick Rabar dove onto the television scene and never looked back. Emmy nominated for his hit show Nick Rabar: Chef 2 Go and Author of the ac

View this cook's complete profile →

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