A sporting event as old as Wimbledon, celebrating its 148th year, is bound to have its traditions. One such tradition is serving strawberries and cream to spectators of the world-famous lawn tennis tournament, and while nobody quite remembers how it became one, it probably has to do with Britain’s strawberry season coinciding with the early summer sporting event. Despite their decades of association, strawberries still caused a stir at this year’s Wimbledon when, in a post-match interview (prior to her winning the whole thing), Ladies Singles champion Iga Świątek mentioned one of her favorite celebratory meals: Pasta with strawberries.

“I ate it as a kid,” Świątek explained. “It’s pasta with strawberries — pasta, strawberries, a little bit of yogurt — it’s just great.” And while the general reaction from the crowd and interviewer was one of shock and bemusement, viewers in Poland probably didn’t bat an eye at her answer. That’s because makaron z truskawkami, as it’s called in Polish, is a common summer staple.

“Polish strawberry pasta is pure edible nostalgia,” Michal Korkosz, chef and cookbook author told Food Network. “Imagine warm summer days, sticky fingers, and the comforting taste of something both sweet and deeply familiar. It’s one of those deceptively simple childhood dishes that every Polish kid grew up with.”

While the way Świątek briefly described the recipe on the court is a bit on the simplistic side, Korosz offered that the ingredients can vary. “It’s a combination of pasta (usually short and curled świderki or egg-based noodles), cooked till soft and tossed with fresh, mashed strawberries and a creamy element,” he said. “Most of the people go for kwaśna śmietana sour cream or sweetened twaróg (farmers cheese). There’s always a bit of sugar or honey too. I would say yogurt is a more ‘modern’ addition for people who want to make this dish even more light.”

Korkosz admits that, like strawberries at Wimbledon, there’s probably not a “definitive origin story” for makaron z truskawkami, historically it likely comes from rural Poland and the abundance of fresh produce and dairy available. “It’s part of a larger family of sweet main dishes which we eat all over the year,” he explained. “Noodles with poppy seeds at Christmas, rice with apple sauce and cinnamon during fall, and pierogi with wild blueberries which are [a national] obsession in June. For most Poles, these are not desserts but meat-free lunches – light, quick, and satisfying, especially when it’s too hot to cook.”

So while the internet is doing its thing, offering up video reactions and “I tried it” follow-ups, it seems like, as with so many cultural dishes that suddenly become the subject of a social media moment, strawberry and pasta is firmly rooted in tradition. But if you don’t already make strawberry pasta on the regular and want to try makaron z truskawkami at home, Korkosz offered us some tips on choosing the right pasta and strawberries.

Ideally the dish is made with egg noodles (and ideally fresh ones), which he says are the right texture, “tender, slightly floppy, with just enough body to cradle the creamy strawberries.” Otherwise, he suggests tagliatelle or fettuccine or even a small shape like bowties. But if you’re using standard pasta, cook it longer than you normally would. “Don’t go al dente here — this dish thrives on softness and comfort.”

“The strawberries are the star, so choose ripe, fragrant ones,” Korkosz advises. Halve them, and toss them in sugar to macerate for 10 to 15 minutes, then blend them with something creamy. “There’s no strict rule. Świątek mentioned yogurt in her interview, and that’s a great choice if you want something light and tangy. But sour cream adds richness and silkiness, while sweetened farmers cheese brings an old-fashioned depth (and lots of proteins!).” The final step? Bring it all together. “Toss your pasta with the strawberry sauce and top with the rest of the strawberries. And then you can feel like you are a champion!”

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