Discover the Sweet History: How Strawberries and Cream Became Wimbledon’s Iconic Tradition

Wimbledon isn’t just about tennis; it’s also about strawberries and cream. This classic dish is a key part of the event, and it has a rich history.

At this year’s tournament, a bowl of strawberries and cream costs £2.70, slightly up from £2.50 last year. This is the first price increase in 15 years! In 2024, nearly 2 million bowls were enjoyed by fans.

The connection between Wimbledon and strawberries dates back long before tennis was played there. The All England Croquet Club, the venue’s original name, served strawberries and cream to guests long ago. In Victorian England, this dish was a summer favorite at garden parties, political events, and cricket matches.

Statistics show that Londoners consumed about 12 million strawberries daily during summer in the late 1800s. If strawberries were available year-round, people would spend more on them than on education, highlighting their popularity.

Even in the past, strawberries were a summertime luxury. Menus from the 1600s featured strawberries with cream or in sweet dishes. In the 1870s, when Wimbledon began, strawberries were still a seasonal treat.

The introduction of refrigeration changed everything. In the late 1800s, food could be chilled and transported easily. By the 1920s, people celebrated having access to seasonal foods year-round. Historian Susan Friedberg notes that this shift changed our expectations of freshness. We began to think of “fresh” as simply what we could find in the refrigerator, not what was just picked or caught.

Today, strawberries are available throughout the year from global producers. This shift has diminished the excitement of their seasonal debut. The special nature of Wimbledon’s strawberries and cream reminds us of a time when these treats were eagerly awaited.

What was once a rare delight is now a common snack. Yet, during Wimbledon, it brings back the nostalgia of summers gone by, letting us appreciate its iconic status in a fast-changing world.

For more on this topic, check out the original article on The Conversation.

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