This dessert brings together the irresistible duo of strawberries and cream in individual jars for a charming, elegant treat. The soft, crumbly cake base, lightly sweetened whipped cream, and tender strawberry pieces make it both refreshing and indulgent. Plus, the presentation in cute jars gives it a sophisticated touch while staying fun and accessible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the cake:
1½ cups plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
120 g unsalted butter, room temperature
1 cup dark brown sugar
1 tsp vanilla bean paste
2 eggs, at room temperature
150 ml buttermilk
For the cream:
600 ml thickened cream
1 tbsp pure icing sugar
1 tsp vanilla bean paste
To decorate:
2 × 250 g punnets strawberries
12 small strawberries (for topping)
Pure icing sugar (for dusting)
Directions
Preheat your oven to 160 °C (fan-forced). Grease two 27.5 cm × 17.5 cm slice pans and line them with baking paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, beat the butter and dark brown sugar until light and fluffy (about 8 minutes). Then beat in the vanilla bean paste. Add the eggs one at a time, beating until combined each time.
Fold the flour mixture and buttermilk into the butter mixture in three batches until well combined. Divide the batter evenly between the two prepared pans and smooth the top. Bake for 18-20 minutes, or until lightly brown. Allow to cool completely.
Once cooled, crumble the cake using your fingertips into large crumbs. Set aside.
In a clean bowl with an electric mixer, whip the thickened cream, icing sugar and vanilla bean paste until stiff peaks form. Transfer the whipped cream into a piping bag (no nozzle needed) and keep refrigerated.
Chop the strawberries from the two punnets into very small pieces, then place in a bowl and lightly mash with the back of a fork so some juice is released.
To assemble each jar: place a layer of cake crumbs at the bottom and press down slightly. Add about 1 heaped tablespoon of the chopped strawberry mixture. Pipe a layer of the whipped cream. Then repeat the layers (cake crumbs → strawberries → whipped cream), finishing with a slightly peaked cream layer on top. Place a small whole strawberry on top of each and dust with icing sugar. Repeat until you have twelve jars assembled.
Swap the strawberries for raspberries, blueberries or mixed berries for a different flavour profile.
Replace the whipped cream with mascarpone mixed with a little honey for a richer texture.
Add a drizzle of melted chocolate or caramel over the top before serving for an extra indulgent twist.
Use gluten-free flour to make the cake base suitable for gluten-free diets.
For a non-dairy version, use coconut cream instead of thickened cream and a plant-based butter alternative.
Storage/Reheating
These cake cups are best eaten fresh on the day they’re made to enjoy the crisp cake crumb texture and fresh strawberries. If you have leftovers: keep the assembled jars covered in the refrigerator for up to 24 hours. Do not freeze once assembled as the whipped cream and strawberries will lose texture. Before serving again, you can gently stir the top layer of cream if it has settled.
FAQs
What type of cream should I use?
Use thickened cream (also known as heavy cream) that whips up well. It should have about 35% fat content to ensure stiff peaks form.
Can I prepare the components ahead of time?
Yes — you can bake the cake and crumble it ahead of time (store in an airtight container for up to a day), and whip the cream shortly before assembling for optimal texture.
Can I use fresh cream instead of whipped cream?
Whipping the cream gives the dessert structure and height. If you use fresh (unwhipped) cream, the layers may collapse and the presentation will differ.
How small should the strawberry pieces be?
Chop the strawberries into very small roughly 3-5 mm pieces so they mix well with the cake crumbs and are easy to spoon.
What size of jar should I use?
Use small dessert jars or glasses that hold about 150-200 ml; they should allow for three layers (cake, strawberries, cream) and a topping.
Is buttermilk essential in the cake?
Buttermilk adds moisture and a slight tang which enhances the flavour and texture of the cake. If you don’t have buttermilk, you can make a substitute by adding 1 Tbsp lemon juice or white vinegar to 150 ml milk and letting it sit for 5 minutes.
Can I make this vegan?
Yes — substitute the butter with a vegan butter alternative, use a plant-based thickened cream substitute, and swap buttermilk with a non-dairy milk plus acid. Ensure all sugar used is vegan-friendly.
Why did my whipped cream collapse?
If the cream isn’t cold when whipping, or if you open the fridge frequently, it may lose its structure. Make sure the bowl and beaters are chilled, and stop whipping as soon as stiff peaks form.
Can I add other flavours to the cream?
Definitely — you could fold in a little grated lemon zest, a teaspoon of strawberry puree, or even a splash of liqueur (if appropriate) for added depth.
What’s the best way to serve these?
Serve chilled straight from the fridge. They make a lovely finish to a dinner party or a fun treat for a special occasion. Right before serving, add the final little strawberry and dust of icing sugar for the best presentation.
Conclusion
These Strawberry & Cream Cake Cups offer a delightful layered dessert experience — combining soft cake crumbs, juicy strawberries and light whipped cream in individual jars for a charming and delicious treat. They’re versatile enough to adapt with different berries or cream styles and make a wonderful choice for gatherings, special occasions or just spoiling yourself. Enjoy creating and sharing these sweet little indulgences.
These Strawberry & Cream Cake Cups are a delightful layered dessert combining soft cake crumbs, juicy strawberries, and lightly sweetened whipped cream, served in individual jars for a fun and elegant treat.
Ingredients
1½ cups plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
120 g unsalted butter, room temperature
1 cup dark brown sugar
1 tsp vanilla bean paste
2 eggs, at room temperature
150 ml buttermilk
600 ml thickened cream
1 tbsp pure icing sugar
1 tsp vanilla bean paste (for cream)
2 × 250 g punnets strawberries
12 small strawberries (for topping)
Pure icing sugar (for dusting)
Instructions
Preheat oven to 160°C (fan-forced). Grease and line two 27.5 cm × 17.5 cm slice pans with baking paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat butter and dark brown sugar until light and fluffy (about 8 minutes). Add vanilla bean paste and then beat in eggs one at a time.
Fold in flour mixture and buttermilk in three batches until well combined. Divide batter between pans and smooth tops. Bake for 18–20 minutes until lightly brown. Cool completely.
Crumble cooled cake into large crumbs using fingertips. Set aside.
In a clean bowl, whip thickened cream with icing sugar and vanilla bean paste until stiff peaks form. Transfer to piping bag and refrigerate.
Chop strawberries into small pieces and mash lightly to release juice.
Assemble jars: add cake crumbs, press down slightly, add heaped tablespoon of strawberries, pipe whipped cream. Repeat layers and finish with peaked cream. Top with a small strawberry and dust with icing sugar. Repeat for 12 jars.
Notes
Best served fresh the day they’re made for optimal texture.
Store assembled jars in fridge up to 24 hours; do not freeze.
Use gluten-free flour or dairy alternatives for dietary needs.
Ensure cream is cold and equipment chilled for best whipping results.
Can be customized with different berries or cream flavor additions.
