Driving around southwest England earlier this month, I saw lots of road-side signs advertising fresh strawberries. It reminded me that Wimbledon time was approaching, and of the tradition of eating strawberries and cream during the tournament.

When my oldest son was about one month old, he would wake up very early in the morning -- what infant doesn't? -- and I would get up with him to let my wife sleep. About the only thing on TV at 4:00am in those pre-satellite days was the live coverage of Wimbeldon, so we would sit and watch tennis. I don't really think he understood the finer points of the game, but it was enjoyable none the less.

He's twelve now, and this year we have revived our early morning rendezvous. His understanding of tennis is better. And he's able to enjoy the strawberries and cream with me. I've livened up the traditional recipe, with a splash of balsamic vinegar that adds a nice, complex flavor to the cream.

• 1 pound fresh strawberries
• 1-1/2 cups whipping cream
• 2 tbsp powdered sugar
• 2 tbsp balsamic vinegar

Wash and dry the strawberries, then slice off the stems. You can leave the berries whole, or cut them up for easier eating with a spoon.

Combine the cream, sugar and balsamic in a bowl. Whip until it just begins to thicken and peak. Top a bowl of strawberries with a dollop of cream.

Tags: Wimbledon