If you're settling in for the tennis finals this weekend, you've probably stocked up on the strawberries and cream. 

It’s estimated that approximately 27,000 tonnes of strawberries are eaten at Wimbledon every year, as the tournament coincides with the picking of the summer fruit.

And if you fancy doing something a little bit different with them, why not try these recipes courtesy of Leakers Bakery in Bridport and Brett Sutton, the head chef of the Eastbury Hotel in Sherborne.

Leaker’s Bakery Date and Ginger Scones

THIS recipe is from the Leaker’s Caroline Parkins. “These scones are delicious with butter,” says Caroline. “Or for a Wimbledon summer twist, add clotted cream and sliced strawberries.”

Ingredients: 12oz 81% wholemeal flour.

1 heaped tsp baking powder.

4 oz unsalted butter.

8oz chopped stem ginger.

4oz chopped dates.

1 tablespoon yogurt.

¼ pint of milk.

Egg for glazing.

Method: Preheat the oven to Gas Mark 6. Whizz the flour and baking powder for a few seconds in a food processor. Then add butter and whizz again until the mix takes on the consistency of fine breadcrumbs.

In a separate bowl mix the dates, ginger, milk and yoghurt. Then, tip the wet mixture into the food processor with the dry ingredients and mix until wet ingredients have been absorbed.

Tip the mix out onto a surface dusted with flour – a spatula might help here.

The mixture will be very moist – so you will want to have a little flour on your hands too.

Roll once or twice to desired thickness (about 2cm) and cut using a cutter.

Place on a greased sheet or silicone paper and finish with a light egg glaze (one beaten egg) brushed lightly over the top of each scone before baking in the oven for about 20 minutes or until the outside is firm to the touch.

Homemade ‘Pomms’ “The mad scientist of our bar (Jon Lister) has concocted something very special and to avoid any possible lawsuit, it is named the Homemade Pomms,” says Urban Beach’s bartender, Adam. 1 part rose wine.

4 parts red wine.

dash cognac.

fruits/herbs of the moment; mint, cucumber, pear, rosemary, thyme.

pinch or two of sugar.

vanilla pod.

fruity tea bag of your choice.

Infuse the rose wine with the fruits/herbs of the moment, then fortify it with a glug of cognac and a pinch or two of sugar. Infuse the wine with the fruit tea bag and vanilla pod. Both parts are then married and allowed to do their business for a few days before being fine strained and ready for consumption. Serve over ice and with strawberries, cucumber and mint.

Brett Sutton’s Summer Fruit Pavlova 6 free range egg whites.

8oz caster sugar.

2tsp cornflour.

1 tsp white wine vinegar.

half vanilla pod split and the seeds scraped.

half pint double cream.

half vanilla pod split and the seeds scraped.

1oz icing sugar.

Strawberries, blueberries, raspberries.

Pre heat the oven to 150c/300f/gas 2. Place the egg whites in a clean mixing bowl, whisk the whites until stiff and then start slowly adding the caster sugar until stiff and glossy – “you should be able to turn the bowl upside down over your head,” says Brett. Finally whisk in the vanilla pod, vinegar and cornflour.

Line a flat baking tray with parchment paper, then draw a circle around a large dinner plate (or make mini pavlovas). Dollop on the mixture and evenly spread out within the circle using a metal tablespoon. Then spoon blobs around the perimeter of the base, so they join up. Cook for 40 minutes, then turn the oven off and let it cool down in the oven.

Whisk cream along with the vanilla and icing sugar until fairly stiff but do not overwhisk, spoon on to the pavlova, trim the berries and scatter on.