Strawberry and raspberry eclair recipe

Four eclairs decorated with pink icing and strawberries on an off-white wooden chopping board next to a bowl of strawberries. Strawberry and raspberry eclair recipe.

Shake up the traditional strawberry and cream flavours by adding raspberries and choux pastry

We all know Wimbledon’s signature strawberries and cream. Either in an Eton mess, strawberry trifle, Victoria sponge, or just on their own. The flavour combination is legendary. 

This year, we’re updating the iconic sport locations’s traditional flavours with a strawberry and raspberry eclair recipe.

Strawberry and raspberry eclair recipe


  • 50g unsalted butter, diced small
  • 65g plain flour, sieved onto baking paper
  • 2 eggs, beaten
  • 600ml double cream
  • 225g raspberries
  • 15 strawberries, sliced
  • 150g icing sugar, sieved


  1. Preheat oven to 200°C/180°C fan/gas 6 and line two baking sheets with greaseproof paper.
  2. Place 150ml water and the butter into a saucepan over a medium heat. Once the butter has melted and the water starts to boil, turn off the heat, slide the flour into the mix and beat with a wooden spoon until you have a ball of dough. Transfer to a mixing bowl and cool for 10 mins.
  3. Little by little, beat in the egg with a wooden spoon. You might not need all the egg – you want the mix to fall from the spoon after a count of 5.
  4. Transfer to a piping bag with a 1.5cm nozzle and pipe out straight lines of choux pastry, 12cm long, with plenty of space in-between. Bake in the oven for 20-25 mins until risen, golden and crisp.
  5. Remove from the oven, make a hole with a skewer in the base, lay them upside down on the baking sheet and return to the oven for another 5 mins to dry out. Then remove from the oven and allow to cool.
  6. Crush 150g of the raspberries. Whisk the double cream to medium peaks and stir through the crushed raspberries.
  7. Push the remaining 75g of raspberries through a sieve and mix with the icing sugar to make the icing.
  8. Once fully cool, slice the eclairs in half and spread cream over the bases, followed by the strawberry slices. Use a little more cream inside the lid to stick it on. Top them all with the pink icing.

To see more strawberry-inspired recipes, visit Ocado’s page.

Planning to make your eclairs for a garden party? Check our garden party top tips

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About Lana Hall
Lana can usually be found spinning her collection of records, or writing odd poems in her phone notes. Her mixer of choice is a ginger beer, and you’ll never find her away from the sea for more than a few weeks.

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