Don’t be fooled! This dessert might look fancy, but it’s SO super easy, you can whip them up with the kids these school holidays!
Is there anything better than cake, cream and plump, sweet, juicy strawberries? In short, the answer is ‘nup’.
Perfect for birthday parties, the Christmas dessert table or just because, strawberry and cream cake cups make for one epic dessert. They’re both easy to make and they taste delicious. Furthermore, these sweet and perfectly portioned cakes look pretty spectacular – almost too good to eat! Almost.
Want to have a go at making them yourself? You’ll find the recipe below.
Strawberries and cream cake cups recipe
Prep time: 50 minutes
Cook time: 20 minutes
Makes: 12 jars (see note below)
- 1½ cups plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 120g unsalted butter, room temperature
- 1 cup CSR Dark Brown Sugar
- 1 tsp vanilla bean paste
- 2 eggs, at room temperature
- 150ml buttermilk
- 600ml thickened cream
- 1 tbs CSR Pure Icing Sugar
- 1 tsp vanilla bean paste
- 2 x 250g punnet strawberries
- 12 small strawberries
- CSR Pure Icing Sugar
- Preheat oven to 160°C (fan-forced). Grease two 27.5cm x 17.5cm slice pans and line with baking paper.
- In a medium bowl mix together flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, beat butter and dark brown sugar until light & fluffy, approximately 8 minutes on a medium speed. Beat in vanilla paste until incorporated. Add eggs one at a time and beat until combined.
- Fold through flour & buttermilk in three batches until well combined. Divide batter between the two pans and smooth out with a spatula.
- Bake for 18 – 20 minutes until lightly brown. Allow to cool completely. Using your fingertips, crumble the cake mixture into large crumbs. Set aside.
- Using an electric mixer, whip the thickened cream, icing sugar and vanilla paste until stiff peaks form. Spoon it into a piping bag without a piping nozzle. Place in the fridge.
- Chop two punnets of strawberries into very small pieces. Place in a bowl and using the back of a fork mash slightly. As a result, some of the strawberries’ juices are released, which is what you want!
- To assemble: Firstly, place a layer of cake crumb mixture in the bottom of the jar. Press down slightly using the back of a spoon. Secondly, add a layer of chopped strawberries (approximately 1 heaped tablespoon). Thirdly, a layer of piped cream. Repeat the process again, finishing with a slightly peaked cream layer. Place a strawberry on top and finish off with a dusting of icing sugar. Repeat with remaining jars.
This CSR Sugar and Sydney Food Sisters recipe makes twelve 8cm tall x 5.5cm wide cake jars. The amount of cake jars you yield depends on the size glasses or jars you use. For instance, smaller jars = more serves, larger jars = less serves.
Let us know if you’ll be having a go at these cake cups and tell us how much you enjoyed them. Strawberries and cream cake jars are only the tip of the piping bag – check out this layered cake jar recipe for even more cake fun!