The pastry chef’s sweet strawberry shortcake recipe is very easy to follow.

As Wimbledon continues, pastry chef Devin Jones has concocted a delicious strawberry shortcake recipe.

As the famous tennis tournament takes place, its famous strawberries and cream food pairing is enjoyed across the UK.

As head chef at five-star The Grand in York, Devin puts his own spin on a Wimbledon-inspired dessert and shares his top tip for picking strawberries.

“When we buy strawberries, we gravitate toward the darker colored fruits because they’re the ripest,” Devin began. “But it’s important to know when you plan to eat them, because fully ripe strawberries are best served the same day.”

Devin added: “Always check the bottom of the punnet to see if the strawberries are starting to bruise, as this is a sign that they are starting to get past their best.”

Strawberry Shortcake Recipe

Ingredients

For the shortcake:

• 115 g cake flour
• 5 g baking powder
• 5 g of salt
• Three eggs, separated
• A pinch of cream of tartar
• 175 g sugar
• 15 g unsalted butter, softened
• 5 g vanilla extract
• 125 ml of milk

For garnish :

• 500 g strawberries
• A lemon
• 75 g caster sugar
• A pinch of ground pink peppercorns

Method

Sift and mix all the dry ingredients, then fold the butter into the flour mixture. Then whisk the egg whites and sugar until they form medium peaks.

Mix the egg yolks and milk with the dry ingredients. Form equal-sized balls and bake in the oven at 180°C until golden brown.

For garnish

Cut the strawberries into quarters or large cubes, cover them with sugar, pepper and lemon zest and let sit for 15 to 20 minutes in the refrigerator.

Serve

Arrange a few shortcakes in a bowl or on a large plate. Top with a dollop or two of whipped cream or thick yogurt, top with fresh strawberries, and drizzle with strawberry syrup. Finish by crumbling a shortcake or two on top.

Sharing another fruity dessert, pastry chef Devin revealed how to make a passion fruit and strawberry brioche.

Passion fruit and strawberry brioche

Ingredients

For the fruit mixture:

• 500 g strawberries
• Eight fresh passion fruits
• 60 g caster sugar
• A pinch of salt

For garnish :

• 200 g mascarpone
• Three tablespoons of honey
• The zest of a lemon
• Brioche to serve

Method

Scrape the passion fruit seeds into a small saucepan and bring to the boil over low heat. Add the sugar and salt and simmer for about five to six minutes, until the seeds are glossy.

Remove from heat and let cool for five minutes, then pour over your halved strawberries. Place in the fridge to marinate.

Serve

Cut the brioche into slices and brown it in a pan over medium heat with a knob of butter. Turn it over and repeat the operation.

Mix the mascarpone, honey and lemon zest, spread over the brioche and add a generous amount of the strawberry mixture.