I don't know if they're really Wimbledon...I didn't use clotted cream. I did what sounded good to me. I used bourbon in my cream, but you could use your favorite liquor or vanilla for a non-alcholic version.
1 lb strawberries
1/4 cup sugar, plus 1 T
1/2 cup heavy cream
1 t whiskey or rum
Wash and hull strawberries. Cut in half or quarters if large. Place in bowl and sprinkle with 1/4 cup sugar. Cover and refrigerate 30 minutes. Whip heavy cream in standing mixer with whisk attachment until soft peaks form. Add sugar and whiskey. Serve strawberries with cream in bowls or in stemware such as large wine or martini glasses.
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