Rain can no longer stop play on Centre Court at Wimbledon.

If the news hasn’t sent you into a tailspin, then you might be willing to make a few more changes to your tennis-watching routine in the future – including how you eat your strawberries.

By swapping the dollops of cream for something that won’t put a spike in your blood sugar levels, or your Pimm’s for a strawberry squash, we could all live to enjoy the new Wimbledon roof for a few more years.

The Sweet Life by celebrity chef Antony Worrall Thompson suggests there might be a way around using all that sugar and alternatives can be used to make your strawberries taste just as sweet.

* The Sweet Life by Antony Worrall Thompson, in association with Splenda, is published by Kyle Cathie, priced £14.99.

BALSAMIC STRAWBERRIES WITH MASCARPONE CREAM

Serves 12. 750g ripe strawberries, hulled; 4tbsp aged balsamic vinegar; 2tbsp Splenda granulated sweetener.

For the mascarpone cream: 1tbsp Splenda granulated sweetener; 3 egg yolks; 4tsp kirsch; 225g mascarpone cheese; 150ml double cream.

Mix strawberries, balsamic vinegar and sweetener together and marinate for half an hour.

To make the mascarpone cream, beat sweetener and egg yolks until mixture has lightened to a pale yellow. Fold in kirsch and mascarpone. Whisk the double cream until it forms soft peaks and fold into the mixture.

To serve, scoop strawberries into bowls and top with a generous dollop of the mascarpone cream.

Per serving: 191kcal; 2g protein; 17g fat; 9.7g saturated fat; 6g carbohydrates; 6.4g sugar; 0.7g fibre; 0.03g sodium.

STRAWBERRY SPONGE CAKE

Serves 8. 40g unsalted butter, melted, plus extra for greasing; 25g caster sugar; 4tbsp Splenda granulated sweetener; 5 eggs; 100g plain flour.

For the topping: 400g strawberries, hulled; 1tbsp Splenda granulated sweetener; 200ml double cream.

Preheat the oven to 180degC/ 350degF/gas mark 4. Grease and base line two 20cm loose-base sandwich tins.

Put sugar, sweetener and eggs in a large heatproof bowl over a pan of barely simmering water and whisk until it leaves a trail when lifted from the bowl.

Remove from the heat and whisk for a further two minutes. Pour the melted butter around the edges of the mixture. Sift half the flour into the bowl and fold in with the butter, using a large metal spoon.

Sift the remaining flour into the bowl and fold in. Divide between the tins and spread gently to the edges.

Bake for 18-20 minutes until pale golden around the edges and just firm to the touch. Loosen the edges and transfer to a wire rack to cool.

Meanwhile, make a sauce by blitzing half the strawberries with the Splenda in a food processor. Pass through a sieve into a little bowl. Slice the remaining strawberries.

Whisk the double cream until it forms soft peaks. Spread over the cake, and top with the sliced strawberries and the sauce.

Per serving: 284kcal; 6g protein; 22g fat; 11.4g saturated fat; 17g carbohydrates; 7.8g sugar; 0.9g fibre; 0.05g sodium.