This British dessert is traditionally served at Eton College's annual July 4 prize-giving celebration.

Martha Stewart Living, June 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).

  • Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.

Cook's Notes

Serve right away so the cookies stay crisp.


Reviews (1)

6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Made this for Easter dessert this year. Everyone LOVED it! I made my own meringues. You have to eat it immediately because the whipped cream collapses as soon as you fold in the juicy strawberries. It really is a MESS, but it's delicious! I think it would be great with other berries or stone fruits too. Maybe it would hold up better with a less juicy fruit or if you just folded in "unmacerated" strawberries.