Summer is making us wait for some warm and sunny days, but let’s not despair, because the sweetest and juiciest fruit of them all is in season! – God bless British strawberries. This succulent fruit is not only full of vitamins and fibre but it also contains incredibly high levels of antioxidants that can protect us from the sunshine, (If only there was some).

Well,  It’s time to jump into a fragrant strawberry field, as it’s the best way to welcome the season of British strawberries. To do so, why not re-creating a dessert that screams summer, like Eton mess? Let’s follow Sophie Godwin vegetarian ad gluten-free winning recipe to make this fresh pudding.

Serves 6

large egg whites

120g caster sugar

500g British strawberries, hulled and roughly chopped

450ml double cream

1 tbsp icing sugar


  1. Warm up the oven to 120Cfan or 100Cgas then prepare a tray and garnish it with parchment to line it up. Whisk the two eggs whites in a bowl until they reach stiff peaks, add the sugar and then re-whisk to reach stiff peaks. To have a perfect consistency do this three times. Pop the bubbly mixture onto the previously prepared tray and place it on the bottom shelf of the oven for 1h. Finally leave the meringues to cool.

  1. Chop 170g of your strawberries, those will make the strawberry sauce. To do so, whisk the cream whit icing sugar in a large bowl, until the ingredients are perfectly mixed together. Crush ¾ of the now cold meringues and then place them in the bowl with the remaining strawberries. Add the substance into a nice serving glass. To conclude your creation swirl the strawberry sauce on top and add the remaining meringues.

Alright! We did not make just a simple mess, let’s be proud of ourselves, we made an Eton mess! Now strawberry season is even better.

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