With more 5-star reviews on external review sites than any hotel brand, Hampton by Hilton is a beloved hotel brand for a variety of reasons. And now, Hampton is adding one more reason to book an upcoming getaway to any of its U.S. and Canadian properties this summer. It’s red. It’s sweet. And it’s in season!
This summer, nearly 1,800 Hampton hotels in the U.S. and Canada are celebrating strawberry season with the launch of its limited-time strawberry-flavored waffles. Hampton’s free fresh-baked waffles are renowned for being crispy on the outside and fluffy on the inside, and between May 15 through July 31, guests can enjoy these iconic breakfast treats with a strawberry twist. Patriotic guests will also find complimentary red, white and blue sprinkles and whipped cream to top their breakfast waffles as a nod to the Memorial Day and Fourth of July holidays.
Craving even more strawberry flavor this summer? Guests can discover other ways to savor summer and strawberries across Hilton’s 19 brands, with specialty cocktails and dishes created by Hilton bartenders and chefs.
For example, The Ray Hotel Delray Beach, Curio Collection by Hilton in Florida offers a sumptuous yet healthy strawberry smoothie at its Stingers Coffee Shop. Stingers combines strawberries, a banana and almond milk with real local Delray Beach honey, also available for take-home in 2- and 16-ounce bottles so you can replicate the recipe back home.
In Oxnard, California, home to the nation’s largest-producing strawberry fields, nearby Zachari Dunes on Mandalay Beach, Curio Collection by Hilton pairs locally grown strawberries with California citrus to create a perfect house-made lemonade that greets guests upon arrival. Featuring the ripe berries in a variety of dishes, the hotel’s oceanfront Ox & Ocean tops its organic green salad in strawberry vinaigrette, creates a savory strawberry salsa for a seasonal swordfish dish and offers a mouthwatering strawberry hand pie for dessert.
And, for a sweet end to a meal at Hotel del Coronado, Curio Collection by Hilton, try the Strawberry Pavlova. The vanilla bean meringue is served with strawberry sorbet, strawberry consommé, honey and goat cheese foam and is served at the hotel’s Sheerwater seaside restaurant, featuring fresh ocean breezes and iconic sunsets.
Whether indulging in strawberry-flavored waffles, sipping on strawberry-infused beverages or sampling strawberry desserts, it matters where you stay, and Hilton hotels’ focus on seasonal foods and beverages will be sure to sweeten your summer.
Strawberry Smoothie from The Ray Hotel Delray Beach
Serves one
Ingredients
- 1 cup frozen strawberries
- 1 banana, cut into chunks and frozen
- 1 cup almond milk
- 1 tbsp. local Delray Honey
Directions
- In a blender, combine the strawberries, banana, almond milk, and honey.
- Blend the ingredients until very smooth. Serve immediately.
Strawberry Vinaigrette from Zachari Dunes on Mandalay Beach
Serves one
Ingredients
- 2 tbsp. Balsamic Vinegar
- 4 tbsp. Canola Oil
- 1 tsp water
- ½ tsp. honey
- ¼ tsp. Dijon Mustard
- 2 large strawberries
Directions
- Combine ingredients in a blender, except for oil.
- Blend ingredients, then slowly add oil.
- Salt to taste.
- If the mixture is too thick, add water until you reach desired consistency.
Strawberry Pavlova from Hotel del Coronado
Serves 12
Ingredients
- For the pavlova meringue:
- 50 grams egg white
- 50 grams granulated sugar
- 50 grams powdered sugar, sifted
- ¼ vanilla bean
- For the strawberry consommé:
- 2 pints strawberries, washed and hulled
- 50 grams sugar
- 1 tsp. lemon juice
- ¼ vanilla bean, split
- For the strawberry sorbet:
- 500 grams fresh strawberry puree
- 230 grams water
- 115 grams granulated sugar
- 50 grams glucose
- For the strawberry compote:
- 1 pint strawberries, washed and hulled
- 1 tbsp. granulated sugar
- For the honey goat cheese foam:
- 150 grams goat cheese
- 225 grams whole milk
- 75 grams heavy cream
- 45 grams honey
Directions
- For the pavlova meringue cups and shard decor:
- Preheat oven to 180˚F.
- Scrape the ¼ vanilla bean into the egg whites, whip the whites to soft peaks and add the granulated sugar slowly. Continue whipping to firm peaks. Fold the sifted powdered sugar by hand. With a piping bag fitted with a large round piping tip, pipe the meringue over an upside down 70 mm diameter demisphere flexipan mold to make 12 pavlova cups.
- Evenly spread any remaining pavlova meringue on a Silpat baking sheet to the thickness of 2 mm.
- Bake and dry the meringues for 1 hour.
- Release the pavlova cups and check to see that they are completely dry. If not, return to the oven to dry completely.
- Remove cups and thin shard décor and keep them in an airtight container or dehydrator.
- For the strawberry consommé:
- Place the whole strawberries, sugar, lemon juice and vanilla bean in a stainless-steel bowl and cover tightly with plastic wrap. Place the bowl over a simmering pot of water and let steep for 2 hours, occasionally and gently swirling the strawberries.
- Gently pour the simmered strawberries and clear liquid into a fine mesh strainer over a container to catch the consommé. Do not agitate or push through, let the liquid drain for about 10 minutes.
- Chill the consommé and reserve.
- For the strawberry sorbet:
- Bring the water, sugar and glucose to a boil. Add the strawberry puree and bring to 185˚F for 8 seconds to pasteurize.
- Cool in an ice bath. Process in an ice cream maker according to the manufacturer’s instructions. Keep frozen.
- For the honey goat cheese foam:
- Combine the goat cheese, whole milk, heavy cream and honey in blender.
- Place the mixture into an iSi whipped cream dispenser and charge 2 times with iSi cream chargers.
- For the strawberry compote:
- Dice the strawberries.
- Sprinkle with 1 tbsp. sugar.
- Set aside for 15 minutes.
- To plate the strawberry pavlova:
- In a serving bowl, pool ¼ cup strawberry consommé.
- Place the pavlova meringue cup and fill with about 2 tbsp. of the strawberry compote.
- iSi pipe the honey goat cheese foam, covering one-half the top of the strawberry compote.
- Place a quenelle of strawberry sorbet on the other half of the compote.
- Garnish with abstract broken shards of the pavlova meringue and edible flowers such as corvette rose petals.
Cook’s Note
Pro tip for strawberry sorbet: if time allows, mature the mixture for at least 3 hours in the refrigerator or overnight.