Strawberries & Cream Cups

Strawberries & Cream Cups

Looking for some delicious recipes to celebrate the start of spring? The Sydney Food Sisters in collaboration with CSR Sugar have got you covered with some amazing new dessert recipes! 

Effi and Caterina have shared their secrets to creating two fresh and fun desserts, with a modern twist on classic spring flavours. 

Their Strawberries & Cream Cups are layered with cream, strawberries and crumbed cake mixture, creating a sensational experience for the tastebuds! Presented in gorgeous jars, the dish features CSR Sugar's Dark Brown Sugar and Pure Icing Sugar.

Prep time: 50 mins
Cook time: 20 mins
Makes: 12 Jars (8cm height x 5.5cm width)

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

To decorate:
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 mins. 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 mins 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. Place in 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 so that some of the strawberry's juices are released.
To assemble, place a layer of cake crumb mixture in the bottom of the jar. Press down slightly using the back of a spoon. Add a layer of chopped strawberries (approximately 1 heaped tablespoon), followed by 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.

NOTE: We used 12 glass jars measuring 8cm in height and 5.5cm in width. You can use any size jar or glass, the total end quantity will depend on the size used.