If you're planning on watching Wimbledon this weekend then you're going to want a few snacks to keep you going.

And there's nothing better than a strawberry treat while you are keeping up with the latest tennis matches.

We've handpicked some of the tastiest desserts to satisfy your sweet tooth - choose from shortcakes, a tart and a delicious sundae with an Italian twist.

Ice Cream Sundae

Recipe by Iceland

Ingredients

280ml frozen chocolate gelato

280ml frozen fruity gelato

150g strawberries

80g raspberries

60g blueberries

40g icing sugar

150ml double cream

32g Cadbury’s mini flakes

60ml chocolate sauce

Method:

  1. Wash berries, pat dry and quarter strawberries.
  2. Mix berries with icing sugar and leave for 10 minutes.
  3. Lightly crush all the berries until you get a compote.
  4. Whip cream with sugar until stiff then put in a piping bag.
  5. Place a spoonful of the berry compote in the bottom of your serving glass.
  6. Then add a scoop of fruit gelato, followed by chocolate sauce, then chocolate gelato, finish with spoon of compote.
  7. Pipe on your whipped cream, garnish with Cadbury's mini flakes and a drizzle of compote. Serve.

Wimbledon Strawberry Tart with English Cream

Recipe by Aldi

Ingredients

400g strawberries

375g pack Ready Rolled Shortcrust Pastry

200g strawberry preserve

300ml double cream

1 tsp vanilla essence

22cm loose base fluted round flan tin

Method:

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Unroll the pastry and line the tin.
  3. Trim the top and prick the base with a fork.
  4. Use some crumpled tin foil to line the base of the pastry and support the sides and then bake in the oven for 7 minutes.
  5. Remove the foil and return the tin to the oven for another 4 minutes to dry out the base, remove from the oven and allow to cool.
  6. Put the cream and vanilla essence into a bowl and whisk until thick.
  7. Cut the strawberries in half, then fill the pastry with cream and top with the strawberries.
  8. Finally, warm the preserve and glaze the top of the strawberries and any spaces in between.

Strawberry Shortcakes

Recipe by Trex

Ingredients

A little Trex, for greasing

1 medium egg

75g caster sugar

100g Trex, at room temperature

200g plain flour

Pinch of salt

50g polenta or semolina

To decorate

227g pot clotted cream

10 strawberries, halved

Icing sugar, for sprinkling

Method:

  1. Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.
  2. Beat the egg and sugar together using a wooden spoon.
  3. Put the Trex into a mixing bowl with 150g flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.
  4. Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm thick. Stamp into rounds with a 6cm cutter and transfer to the prepared baking trays.
  5. Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.
  6. When ready to serve, top the shortcakes with spoonfuls of clotted cream and strawberries, then sprinkle with icing sugar.