Jessica Kuerten serves up this decadent strawberry treat.


  • 100 g caster sugar (plus a little extra for garnish)
  • 300 ml double cream
  • 4 tblsp medium dry sherry
  • 1 lemon (zest and juice)
  • 450 g strawberries (plus six for garnish)


  • Place the sugar, cream, sherry and lemon juice into a large bowl and whisk well until thick.
  • Clean the strawberries and remove the hulls, then slice them vertically. Line the sides of six glass serving dishes with the sliced strawberries.
  • Carefully spoon the sherry cream mixture into the glasses over the strawberries and chill in the fridge for 2-3 hours.
  • Dip the six extra strawberries into caster sugar and place on top of the cream for garnish.

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