National Strawberries and Cream Day

The American version evolved differently. When European settlers brought strawberry-and-cream traditions to North America, they encountered wild American strawberries (Fragaria virginiana), which were smaller, sweeter, and distinctive from European varieties. The modern cultivated garden strawberry (Fragaria × ananassa) was actually a hybrid of American and Chilean strawberry species, bred in France around 1750. This new variety is what now dominates American agriculture. California produces 90%+ of American-grown strawberries; Florida is second.

American strawberry shortcake is a 19th-century invention. The earliest recorded recipe appears in Eliza Leslie's 1847 cookbook "The Young Housekeeper" biscuit dough sandwiched around sweetened strawberries, topped with whipped cream. By the late 1800s, strawberry shortcake had become a defining American Independence Day dessert, red, white, and blue in a single dish. Modern versions use biscuit, pound cake, or angel food cake as a base. The dish is ubiquitous at American summer potlucks, picnics, and barbecues.

Wimbledon's strawberries-and-cream tradition is now iconic. The tournament has served them since 1877, the year Wimbledon launched. Today, 142,000 portions are sold annually (28 tons of strawberries, 7,000 liters of cream). The berries come from Kent; the cream is British; the standard serving is 10 berries with a dollop of cream, for £2.50. It's a uniquely British culinary symbol, simple, seasonal, perfect. National Strawberries and Cream Day on May 21 celebrates the pairing at the peak of its season, when strawberries are finally at their best.

Each with its own cultural home:

Regional traditions around the pairing: