Take a deep cold bowl half full of cream (an old punch-bowl is excellent for this purpose). Whip the cream slightly, but do not make it too stiff. Then drop into it as many strawberries as it will hold, the smaller ones being put in whole, the larger cut up. Stir as you go, mashing slightly, and when the cream really won't cover another strawberry, leave it to stand for an hour. It will then be a cold level pale-pink cream. Crust it over with dredged white sugar and serve forth, in June, on a green lawn, under shady trees by the river.
From Food In England by Dorothy Hartley
My method is very similar. I whip the cream a bit more.
I slice the strawberries.
I mix in the sugar.
I serve forth in June or July in my dining room, the windows open to the warm breeze.
And sometimes I add meringues. Well Why not?
It really is the finest way to eat strawberries and cream.