Strawberries with whipped cream

Hull the strawberries and cut large ones into halves or quarters. Whip cold double cream until it holds soft peaks, then spoon it over the fruit just before serving so the berries stay firm.

Wash and dry the strawberries ahead, but keep them whole and unhulled in the fridge. Whip the cream and assemble the dessert shortly before serving; cut berries release juice and can make the cream watery.

Cover leftovers and refrigerate them promptly, then eat them within a day. The cream may soften and the strawberries will release juice, so the dessert is best freshly assembled.

Serve them with sponge cake, shortcake or crisp meringue. Crushed meringue folded through the fruit and cream makes Eton mess.

Strawberry froth is lighter in fat and higher in carbohydrate: it has 0.2 g fat and 22.1 g carbohydrate per 100 g, compared with 9.5 g fat and 5.1 g carbohydrate in strawberries with whipped cream.

Yes, but thaw them in the fridge and drain off the juice before serving; otherwise they can water down the cream. They work especially well layered with meringue or cake.