Let's play a game of word association. When I mention Wimbledon, what comes to mind? Tennis, of course, but what else? I bet at least some of you are thinking about strawberries and cream. Rain or shine, they've become synonymous with Wimbledon. According to Johnny Perkins, the PR head of the All England Club, it's most likely because strawberries are always in season when Wimbledon was on, and they were fashionable in Victorian England. Whatever the reason, their popularity isn't waning. At just £2.50 per serving, it's no surprise that 28,000kg of super fresh strawberries and 10,000 litres of cream are eaten every year at Wimbledon.

Strawberries don't just pair well with cream though. They're gorgeous in a whole host of desserts, which makes them the perfect summer treat. Follow these tips and you'll enjoy strawberry perfection while you watch Wimbledon over the next couple of weeks.

How to Choose and Prepare Strawberries

Make the right choice

Choose firm, shiny strawberries with a sweet fragrance. Check all the strawberries and if you spot any bruising, pick another punnet. 

Ripe is not always right

If you're serving your strawberries simply with cream and a sprinkle of sugar, you're going to be on the lookout for perfectly ripe, juicy strawberries. However, if you're mixing your strawberries into a cake batter you won't want any added moisture so choose slightly underripe fruit.

Rinse and dry

Rinse your strawberries and pat them completely dry with paper towels. Don't soak them - you don't want them to absorb any excess moisture.

Hull them

Unless you're dipping your strawberries into chocolate, you'll need to hull them. You don't need any fancy strawberry hullers though. A paring knife will do. This video shows you how to hull your strawberries quickly and easily.