3 ways to love strawberries and cream

Strawberries and cream are a match made in heaven, so to make them even better, Avonmore has launched a delicious new product – Summer Whipped Cream – a vanilla-flavoured whipped cream that’s the perfect accompaniment to new season Irish strawberries.

Inspired by sunshine and summertime fun, Avonmore Summer Whipped Cream has all the flavour of vanilla ice-cream, but with the luxurious, velvety texture of cream. It's a guaranteed, quick-and-easy way to transform your favourite everyday treat, and unlike ice-cream, it doesn’t melt! Avonmore Summer Whipped Cream is conveniently pre-whipped so it's perfect for popping into your picnic hamper or for making quick and easy treats.

If you don’t have all the gear you need for the perfect picnic don’t worry, because this summer Avonmore are giving away thousands of picnic prizes. To be in with a chance of winning a luxury picnic basket, or picnic blanket, simply pick up a promotional bottle of Avonmore Fresh Cream and reveal the unique code under the sleeve to find out if you’re a winner.

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Delicious Irish strawberries are in abundance at this time of year, so get your fill this summer by trying these delicious Avonmore Summer Whipped Cream recipes for reinventing the classic strawberries and cream combo.

Strawberry Swirl Meringues

Ingredients:

4 egg whites

1 pinch of salt

300g caster sugar

1 teaspoon of vanilla extract

Red food colouring

To serve:

Strawberries

Avonmore Summer Whipped Cream

Fresh mint

Directions:

1. Preheat the oven to 140C/120C fan/Gas Mark 1, line two baking trays with parchment paper
2. Put the egg whites into a large bowl. Add a pinch of salt before whisking with an electric beater until the eggs have formed soft peaks
3. Begin to add the caster sugar to the egg whites, one tablespoon at a time, whisking on a high speed between each tablespoon. Once the sugar has been added, whisk the mixture on a high speed for a further three minutes, or until it is glossy and forms stiff peaks
4. Gently fold in the vanilla extract with a large metal spoon. Use a tablespoon to scoop meringues onto the prepared baking trays
5. For the ripple colour effect, dip a cocktail stick into the red food colouring and swirl it through your meringues
6. Now bake in the oven for 30 minutes. Turn off the oven and leave the meringues in the oven to cool completely with the oven door slightly open
7. To serve, sandwich two meringues together with Avonmore Summer Whipped Cream and serve with strawberries and mint on the side.

Strawberry Shortcakes

For the shortcakes:

325g plain flour

½ teaspoon salt

1 tablespoon baking powder

5 tablespoons caster sugar

125g unsalted butter (frozen)

1 large egg (beaten)

125ml Avonmore Fresh Cream

1 large egg white (lightly beaten)

For the filling:

Approximately 300g strawberries

1 tablespoon of caster sugar

Avonmore Summer Whipped Cream

Directions:

Preheat the oven to 220ºC/gas mark 7/425ºF

1. Mix the flour, salt, baking powder and three tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour
2. Whisk the egg into the fresh cream and pour into the flour mixture a little at a time, using a fork to mix
3. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm / ¾ inch. Dip a 6½ cm / 2½ inch round cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out
4. Place the shortcakes about 2½ cm / 1 inch apart on a greased or lined baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar
5. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack
6. Meanwhile, crush half the strawberries with the spoonful of sugar, and halve or quarter the remaining strawberries, depending on their size
7. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop on plenty of the Avonmore Summer Whipped Cream.

Eton Mess

Ingredients:

½ punnet raspberries

½ punnet strawberries

Avonmore Summer Whipped Cream

Crushed meringue

Raspberry coulis

Directions:

1. Cut the raspberries and strawberries in half
2. Spoon a small amount of the coulis into the bottom of each of four tall glasses
3. Top with the crushed meringue and fruit
4. Add another spoonful of the coulis on top and continue to layer the ingredients until the glass is almost full
5. Pour a dollop of Avonmore Sumer Whipped Cream over the mixture, allowing cream to indulgently coat the fruit and meringue.

To find more great family friendly recipes, go to www.cookwithavonmore.ie.