Strawberry & Lemon Syllabub

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Sometimes you just need an ultra-fast dessert recipe you can whip up in a jiffy. Something that’s quick, easy and fail-safe. This Strawberry & Lemon Syllabub is just such a dessert.

With only a few hours to spare yesterday, I had to come up with something for an impromptu family dinner. And, in the full-on heat of our New Zealand summer, it needed to be light and refreshing. I’d had this syllabub recipe from saved for ages and had never gotten around to making it. I think it was because I’d never tasted a syllabub and wasn’t sure I’d like it.

What is a syllabub? It’s a centuries old English dessert which started out as a sweet drink made of wine or cider, into which citrus juice and milk were added (preferably straight from the cow’s udder to ensure it was frothy). According to British Food History, King Charles II so enjoyed this tipple that he kept cows at his palace for just this purpose, often walking up to a cow to squirt some milk directly into his jug of alcohol. Come the 19th century, the concoction had developed into a more solid dessert form, using whipped cream instead of milk, along with some lemon, wine and added brandy.

These days, the basic syllabub is often paired with fresh seasonal fruit, making it a spiked fruit fool of sorts. Sweet dessert wine is commonly used, though you can use any liquor you prefer. I used a particularly lovely dessert wine from New Zealand’s Stables winery in the Hawkes Bay area (Stables Ngatarawa, 2015, Late Harvest). Paired with the softly whipped cream, a good dash of lemon juice and zest, and some fresh, sweet strawberries, it made for a light, delicious and refreshing way to round off a hot summer’s night dinner.

I wonder now why I waited so long to try a syllabub, but I’ll undoubtedly be making it again, perhaps exploring other flavour combinations. Certainly, it’s a wonderful dessert to make when you’ve got limited time yet still want to impress.



Indulge in pure summer bliss with this Strawberry & Lemon Syllabub! A delicately sweet and creamy delight layered with fresh strawberries and a hint of zesty lemon. This simple yet sophisticated dessert is perfect for picnics or special occasions.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Servings 4 Servings
Calories 127 kcal


  • 8.8 oz strawberries, washed
  • 10 fl oz cream
  • 1/2 cup dessert wine
  • 1/4 cup caster sugar
  • 2 tsp finely grated lemon rind
  • 2 tbsp fresh lemon juice


  • Reserve a whole strawberry to decorate the top of each dessert. Hull the remaining strawberries and thinly slice.
  • Combine the cream, wine, sugar, lemon rind and juice in a bowl. Use a metal balloon whisk to whisk until soft peaks form (be careful you don’t overwhip or it will curdle).
  • Place half the sliced strawberries among serving glasses and spoon over half the syllabub. Continue layering with remaining strawberries and syllabub. Top with reserved strawberries to serve. You can put in the fridge to chill, or serve straight away.


Calories: 127kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 4mgPotassium: 135mgFiber: 1gSugar: 18gVitamin A: 45IUVitamin C: 41mgCalcium: 16mgIron: 0.4mg
Keyword Strawberry Lemon Syllabub
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. This looks so good! I studied abroad in NZ in 2010 and you’re blog is bringing back so many memories! I never had a syllabub when I was there though, I guess I’ll have to go back!


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