In honor of the oldest tennis tournament in the world, Target Test Kitchen’s Paula Zuhlsdorf adds a twist to Wimbledon’s signature snack.
Strawberries and cream are as much a Wimbledon tradition as grass courts and the historic tournament colors, green and purple. The red fruit has been synonymous with the prominent tennis tourney for more than 100 years.
According to Audrey Snell, a librarian at the Wimbledon Lawn Tennis Museum, strawberries were a fashionable treat in the late 1800’s and signaled the arrival of summer—the start of tennis season. Timing may be the real reason, but popular legend credits King George V with first introducing the sweet snack to the competition.
Okay—enough history. It’s time to eat and watch some tennis! Try two different Target Test Kitchen versions of the famous food below.
Strawberry Drop Scones with Warm Compote and Soft Yogurt Cream
Makes 8 to 10 scones; 50 minutes
With a nod to the Brits (scones) and a touch of lemon and Greek-yogurt cream (just about the best thing we’ve ever tasted), this recipe will score you major points at your Wimbledon viewing party! This recipe becomes a very American and delicious way to celebrate one of summer’s finest athletic endeavors.
What You’ll Need:
For the scones:
2 cups Market Pantry All-Purpose Flour
1/3 cup Market Pantry Sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. lemon zest
1/2 cup (1 stick) butter, cold, cut into small pieces
1 cup diced strawberries
2 tbsp. lemon juice
1/2 cup Market Pantry Heavy Whipping Cream
1 Market Pantry Large Egg
For the strawberry compote:
2 cups diced strawberries
1/4 cup Market Pantry Sugar
For the soft yogurt cream:
1 (7oz.) pkg. plain Greek yogurt
1 cup Market Pantry Heavy Whipping Cream
1/2 cup Market Pantry Sugar
What You’ll Do:
1. Heat oven to 400°F. Combine flour, sugar, baking powder, salt, baking soda and lemon zest in medium bowl.
2. Cut in butter, using pastry blender or fork, until mixture resembles fine crumbs. Stir in strawberries and lemon juice.
3. In small bowl, whisk cream and egg until smooth; add to flour mixture. Stir just until dough forms; dough will be thick.
4. Drop by 1/3-cupfulls or an ice cream scoop, onto greased or parchment lined baking sheet. Bake until golden brown, 15 to 17 minutes. Cool slightly before serving.
5. Meanwhile, prepare compote. Combine strawberries and sugar in medium saucepan. Cook over medium heat, stirring occasionally, until strawberries break down and sauce begins to thicken, about 10 minutes.
6. To prepare soft yogurt cream, combine yogurt, cream and sugar in medium bowl. Beat at medium speed until soft peaks form, 4 to 5 minutes. Mixture should be smooth and creamy.
7. Serve warm scones with strawberry compote and top with soft yogurt cream.
Strawberry Frozen Yogurt Mini Pies
Makes 12 servings; 2 hours 20 minutes
Crisp and cool, these mini yogurt pies are filled with fresh strawberries and a hint of vanilla.
What You’ll Need:
2 cups plain Greek yogurt
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups fresh strawberries, diced
1 cup Simply Balanced Strawberry Granola with Flax Cereal
2 Tbsp. butter, melted
What You’ll Do:
1. Whisk yogurt, sugar and extracts until well blended. Fold in strawberries. Line cupcake pan with paper liners. Pour 1/4 cup yogurt mixture into each liner.
2. Crush granola in re-sealable plastic bag or food processor until fine crumbs; combine with melted butter in medium bowl. Scoop yogurt mixture into liners. Press 1 tbsp. granola over each pie. Freeze 2 hours or overnight, until hardened.
3. To serve, invert mini pie onto plate; remove paper liner. Garnish with fresh strawberries.
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