Ah, Strawberries & Cream, the classically simple recipe that anyone can make, and it’s an instant crowd pleaser! However, here at Popcorn Shed, you know we like to shake things up a bit and cause a commotion. So without further ado, here’s some traditional and modern ways to enjoy this beautifully British dessert. 

Perfect Strawberries & Cream Dessert


  • Fresh strawberries

  • Granulated sugar

  • Double cream

  • Powdered sugar

  • Vanilla extract 


  • Mixing bowls

  • Piping bag

  • 2D piping tip

  • Sundae glasses or serving bowls 


  1. Combine hulled and quartered strawberries with granulated sugar in a medium mixing dish. Stir everything together and put aside for 10-15 minutes to allow the sugar to melt.

  2. Combine chilled double cream, powdered sugar, and a few drops of vanilla extract in a medium mixing bowl. Using an electric mixer, whip the cream until stiff peaks form (and cream is light and fluffy).

  3. Transfer cream to a piping bag, fitted with a 2D piping tip.

  4. Toss the strawberries, then divide a little more than half of them among 6 sundae glasses or serving bowls (spoon a little syrup over the berries if you like).

  5. Half of the cream should be piped over the strawberries. Distribute the remaining strawberries among the glasses and top with a thick layer of cream. To make it extra zingy, garnish with fresh mint or peppermint leaves. Serve immediately, or keep refrigerated until ready to use.

The a-maize-ing thing about this recipe is that you can even add Popcorn Shed’s very own Strawberries & Cream popcorn for a yummy added crunch! Launching just in time for the summer, the clever people at Shedquarters have managed to get the juicy flavour of strawberries and rich yumminess of double cream packed into popcorn! How do we do it!?

Strawberries & Cream layer dessert


  • 375g block all-butter puff pastry

  • 4 tbsp icing sugar

  • 450g ripe strawberries

  • 1 vanilla pod, or 1 tsp vanilla extract

  • 284ml pot double cream

  • 140g golden caster sugar


  • Baking sheets

  • Mixing bowls

  • Whisk 


  1. Preheat the oven to 220°C/fan 200°C. Roll out the puff pastry into a 30 × 30cm square. Place on a large baking sheet, top with another sheet, and bake for 20 minutes, or until golden brown. Turn the grill to high, then liberally coat the pastry with icing sugar before carefully caramelising it under the grill. Return to the grill to caramelise once more, with another layer of icing sugar. Cut the pastry into 12 tidy rectangles while they're still warm, trimming the sides as you go. These can now be stored for a day in an airtight container.

  2. Depending on the size of the strawberries, quarter or halve them, then dust with icing sugar and put aside. Divide the vanilla pod and scrape the seeds into the cream, then lightly whisk with the caster sugar until it keeps its shape.

  3. To construct, spread a dab of cream on each plate and arrange the biscuits, cream, and strawberries at jaunty angles.

  4. Sprinkle with Strawberries & Cream popcorn for an extra boost of sweetness!

  5. Enjoy!

Posh popcorn at your local supermarket

Looking to add some delectable and delicious unique snacks to your cupboards and to treat your guests with? Of course you are! Find out where your nearest Popcorn Shed stockist is and get there quickly to satisfy your snacking needs! You can also sign up to the mailing list and receive 10% off your first order!

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