DessertFlans, PuddingsMaison Mirabeau WinesProvencal RecipesTaste

It’s Folie! Strawberries and Whipped Cream Watching Wimbledon à la Francaise

This recipe for watching pro-tennis comes from Sophie Bellard. She takes a Wimbledon classic since 1877  – strawberries and whipped cream – and adds Provencal summer flavours to pair with our sparkling rosé La Folie. Read: game – set- match.

Wimbledon Strawberries Whipped Cream

Strawberries and Whipped Cream for Wimbledon

This recipe is best if you prepare the cream at least a day in advance. Make sure to chill the la Folie too. Enjoy the tennis!
Prep Time 10 minutes
Total Time 18 minutes
Course Dessert
Cuisine English
Servings 4 people


  • Fresh Strawberries
  • 300 g (10 oz) Whipping Cream or Double Cream
  • 60 g (2 oz) Mascarpone
  • 10-15 Fresh Mint Leaves
  • 10-15 fresh basil leaves
  • 30 g (1 oz) icing sugar


  • Divide the cream into two bowls.
  • Add mint leaves roughly cut in one of the bowls, and basil leaves in the other one.
  • Cover and keep in the fridge overnight.
  • The next day, filter the cream to remove the mint leaves.
  • Whisk together cream, half icing sugar and half mascarpone into whipped cream.
  • Repeat the process with basil-infused cream.
  • Rinse the strawberries and cut off the green tops.
  • Put on your nicest white clothes, open a bottle of chilled La Folie, and enjoy the match!
    Wimbledon Strawberries Whipped Cream


Note: The whipped creams can be kept in the fridge for 48 hours.
Tried this recipe?Let us know how it was!


Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Summer Fun in Avignon at the OFF Festival

Next post

Going to the Movies in St Remy de Provence

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.