Fast Recipes

Strawberries in Champagne with crème Chantilly

Australian Gourmet Traveller fast recipe for strawberries in Champagne with crème Chantilly.

By Emma Knowles
  • Serves 4
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Strawberries in Champagne with crème Chantilly
We've served this simple dessert with a crumble of freeze-dried raspberries, available from select delicatessens, for a burst of flavour. Toasted almond flakes or pistachios would also be a nice addition.


  • 500 gm strawberries (about 2 punnets), hulled and thinly sliced
  • 100 ml Champagne or sparkling wine
  • Juice of ½ orange
  • 1-2 tbsp pure icing sugar, or to taste, sieved
  • To serve: freeze-dried raspberries and shop-bought sablés or wafer biscuits
Crème Chantilly
  • 250 ml thickened cream
  • 30 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste


  • 1
    Combine strawberries, wine, orange juice and icing sugar in a bowl and mix well, then refrigerate to macerate (15 minutes).
  • 2
    For crème Chantilly, whisk ingredients in a bowl until soft peaks form, then refrigerate until required.
  • 3
    To serve, divide strawberry mixture among chilled glasses, spoon crème Chantilly on top, scatter with freeze-dried raspberries and serve with sablés or wafer biscuits.