Ramped Up Strawberries and Cream

We are reaping the rewards this year of the work we put into sorting out the strawberry patch last year and we are getting a pretty decent crop. Mind you, the recent weather hasn't been helping and the rain, drizzle and general dampness means that some of the fruit are going mouldy. Although some are beyond help, others have just a patch that could be cut out if tackled immediately.

With this is mind, back in the kitchen I set about processing the strawberries that I had picked that morning. First I sorted them into perfect and imperfect and then I cut up the imperfect ones, removing the areas of damage. I allocated 300g of the better ones for strawberry cheesecake, which I would make the next day. The cut strawberries needed to be eaten within hours to avoid further spoilage. So, I used 100g of them straight away to make strawberry and vanilla muffins. 

Strawberry and Vanilla Muffins (makes 8-9)

175g self-raising flour
85g caster sugar
2 eggs
2 tbsp sunflower oil
150ml natural yoghurt
2 tsp vanilla extract
100g strawberries, chopped

Preheat oven to 200°C and line a muffin tin with 9 cases. Place all the ingredients, except the strawberries, into a bowl and mix until just combined. Add the strawberry pieces and gently mix in. Spoon the mixture evenly into the muffin tin then bake for 15 to 20 minutes. Cool on a wire rack.

That left about another 100g. These I mixed with some strawberry jam. Then I whipped up some cream and layered them into tumblers. These went into the fridge and after dinner I served them up with a cherry on top and some chocolate sauce. Strawberries and cream - just ramped up! 

A quick and easy dessert and coincidently the colours of the England flag, just in time for match day, or failing that, the perfect accompaniment to Wimbledon!

Ramped Up Strawberries and Cream (makes 4)

100g strawberries, chopped
50g strawberry jam
200ml whipping cream
50g icing sugar
85g dark chocolate
50g water
4 glace cherries

Add the icing sugar to the cream and whisk until thick. Spoon a third of the mixture evenly between 4 glasses. Mix the jam and strawberries and spoon half of this on top of the cream. Add another third of the cream on top of the strawberries, then add the remaining strawberries and jam before topping with the rest of the cream. Chill until ready to serve. Over a pan of boiling water, melt together the chocolate and the water then pour into a small jug and leave to cool to room temperature. To serve, top with a cherry and pour over the chocolate sauce.