Sugared strawberries are perfectly complemented by a raspberry whipped cream (cream delicately flavoured with a raspberry purée). Add a dash of kirsch or Grand Marnier for a little extra something!
Strawberries, whipped cream, raspberries, orange and sugar are combined to create a gloriously simple summer pudding.
This recipe is drawn from the fantastic Cordon Bleu Cookery Course first published in the late 1960s, which was one of my mother's favourite cooking companions in the kitchen. There are a number of strawberry recipes in this cooking series, mostly varying combinations of strawberries, sugar, other fruits and alcohol. They are a celebration of simplicity.
Auguste Escoffier, in his book, Ma Cuisine (published in 1934), has a couple of very similar recipes to this Strawberries and Raspberry Whipped Cream. The first, Fraises Ritz, includes wild strawberries as well as raspberries in the purée but there is no orange or any form of alcohol. The second, Fraises Tosca, is almost identical to the Cordon Bleu version (Escoffier give no amounts, however, for the ingredients) and was the original inspiration perhaps?
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🧾 Ingredients
- fresh strawberries
- fresh raspberries
- an orange
- double cream
- caster sugar
- icing sugar
See the recipe card below for details of quantities.
Do you need both caster and icing sugars?
Not necessarily. Yes, you can use just caster sugar. However, it may not be so easy to use just icing sugar. Caster sugar is a fine granular sugar and mixes and dissolves easily. This means that you can use it for sweetening both the raspberry purée and the strawberry mixture. However, icing sugar, as a powdered sugar, can tend to clump together, and so will be more tricky to mix evenly within the strawberry mixture.
🍽 Equipment
- 3 bowls: 1 for the strawberry mixture, 1 for the raspberry purée, and 1 to whisk the cream
- vegetable knife for hulling the strawberries
- balloon whisk or fork for mixing the raspberry purée
- a couple of tablespoons
- electric mixer for whisking cream (or balloon whisk)
- wire strainer
- juice squeezer for the orange
🔪 How to make Strawberries and Raspberry Whipped Cream
Step 1. Hull the strawberries (remove the tops) and slice into halves. Put the strawberries into a bowl.
Step 2. Squeeze the orange and add the orange juice, together with the caster sugar, to the prepared strawberries.
Step 3. Make the raspberry purée. Place a wire strainer over a bowl and put the raspberries into a wire strainer. Crush and push the raspberries through the strainer using the back of a spoon.
Step 4. Add the icing sugar to the crushed raspberries and whisk in thoroughly.
Step 5. Whisk the double cream with a balloon whisk or electric mixer, until it has soft peaks.
Step 6. Gently fold the raspberry coulis into the whisked cream, until combined to create a gently pink cream.
Step 7. Place the raspberry cream into individual bowls and spoon over the strawberry mixture.
💭 More Ideas
- Add one or two tablespoons of kirsch or Grand Marnier to the strawberry mixture
- Sprinkle the finished pudding with crushed macaroons (this idea comes from Auguste Escoffier's book Ma Cuisine). He spoons the strawberries into the bowl first and tops them with the raspberry cream.
- Serve with a delicate Lemon Butter Biscuit.
🍲 Make Ahead
This is a great recipe to make ahead in stages. You can make the raspberry purée up two days ahead, and store it in a covered container in the fridge. The raspberry cream and the strawberry mixture can both be prepared a day ahead, and kept in separate covered containers in the fridge. I think it works best if the raspberry cream and the strawberry mixture are placed together in bowls shortly before serving.
👨🏻🍳 Top tip
- For whipped cream success, make sure the double cream is cold before whisking and, ideally, use a chilled bowl to whisk in. This will help prevent the whisked cream from separating and becoming grainy.
📋 Recipe Card
Strawberries and Raspberry Whipped Cream
Ingredients
- 500 g fresh strawberries
- 250 g fresh raspberries
- ½ orange
- 300 ml double cream
- 2 tablespoon caster sugar
- 4 tablespoon icing sugar
Instructions
- Strawberry Prep. Hull the strawberries (remove the tops) and slice into halves. Put the strawberries into a bowl.
- Strawberry Mixture. Squeeze the orange and add the orange juice, together with the caster sugar, to the prepared strawberries.
- Sieve raspberries. Place a wire strainer over a bowl and put the raspberries into a wire strainer. Crush and push the raspberries through the strainer using the back of a spoon.
- Raspberry purée. Add the icing sugar to the crushed raspberries and whisk in thoroughly.
- Whisk cream. Whisk the double cream with a balloon whisk or electric mixer, until it has soft peaks.
- Raspberry cream. Gently fold the raspberry purée into the whisked cream, until combined to create a gently pink cream.
- Final step. Place the raspberry cream into individual bowls and spoon over the strawberry mixture.
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