Rosé strawberry syllabub

This twist on strawberries and cream transforms the fruit into a grown-up treat

  • Prep:10 mins
    Plus macerating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 307
  • fat 23g
  • saturates 13g
  • carbs 23g
  • sugars 23g
  • fibre 1g
  • protein 2g
  • salt 0.04g


  • 400g strawberries, hulled
  • 4 tbsp caster sugar
  • 4 tbsp rosé wine
  • 170ml tub double cream
  • 4 strawberry leaves, to decorate


  1. Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy.

  2. Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl.

  3. Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.

Suggested recipes from this collection...