Last year, I reminded everyone to gather their ingredients before Wimbledon began. That public service announcement was made because the Wimbledon tennis viewing experience is greatly enhanced by noshing on strawberries and cream. This year, however, the tournament caught me off guard. We’re already at the tail end of the fortnight, and I’m only now getting around to writing my traditional odes to the enduring traditions at Wimbledon. Yes, strawberries and cream are so deeply woven into the tournament’s identity that it still feels entirely appropriate, even as the fortnight comes to a close this weekend.
This quintessential pairing has been part of Wimbledon since the very beginning. Legend has it that strawberries and cream were served at the very first Championships in 1877, a reflection of both seasonality and British sensibilities. July is peak strawberry season in England, and the combination with fresh cream was a natural—and delightfully decadent—choice. It stuck.
While white and green are the colors most closely associated with Wimbledon’s visual identity, the red and white of The Championships’ iconic strawberries and cream pairing has become its most recognizable culinary symbol. It’s a signature food item steeped in tradition and distinction.
During the 2024 edition of The Championships, Wimbledon served up 251,405 portions of strawberries and cream. That eye-popping total required over 55 tons of strawberries—more than 2.5 million individual Grade 1 English berries of the Malling Centenary variety. All of them came from Hugh Lowe Farms, located just 31.5 miles away in Mereworth, Kent. The berries are hand-picked each morning by a crew of at least 20, starting at sunrise under the direction of farm owner Marion Regan, the great-granddaughter of founder Bernard Champion. By 9 a.m., the freshly picked berries are delivered to the All England Club, inspected, hulled, and ready to be served that very day.
To top it all off, 13,241 liters of cream (nearly 3,500 gallons) is poured over the fruit to complete the classic treat. Each day, any berries that aren’t served at the tournament are frozen and turned into jam, served year-round at the club in afternoon teas and Victoria sponge cakes.
Unlike other complicated or modern twists on sporting event food, strawberries and cream are refreshingly straightforward. That simplicity is part of the appeal. You don’t need a culinary degree or specialty ingredients—just ripe strawberries, lightly sweetened cream (or a dollop of clotted cream if you want to go full UK authenticity), and a bowl. That’s it. It’s a little luxury that lets you feel connected to Centre Court, even from thousands of miles away.
Even though I didn’t get my usual head start this year, there’s still time to honor the tradition. Wimbledon may be winding down, but summer isn’t. Strawberries are still in season, and there’s never a bad time to serve up something simple and sublime. Whether you’re watching the finals or just celebrating the spirit of the tournament, a bowl of strawberries and cream is always the right call.
- The Details And History Of Wimbledon’s Strawberries And Cream, Tim Newcomb, Forbes, July 1, 2025.
