Simple, elegant but oh so tasty! These Little Strawberry Jelly Cups are the perfect addition to any Afternoon Tea stand. I’ve added a little star cookie for a festive touch but feel free to change the shape, sprinkles or text to suit your occasion. The options are endless! Watch the promo video at the bottom of the recipe.
A versatile crowd pleaser
Guaranteed to satisfy even the fussiest of guests, these Little Strawberry Jelly Cups feature a much loved favourite pairing of jelly, fruit and whipped cream all finished off with a buttery sugar cookie. Additionally, jelly is such a versatile base that it lends itself to a wide range of fruits as well as toppings.
IKEA for the win
I’ve used inexpensive 100ml (3.3 fl oz) POKOL espresso glasses and DRAGON spoons from IKEA which are a more elegant than plastic, dishwasher friendly, and under $1 each (in Australia). The best bit though is that they’re the perfect size for a tiered stand or platter of treats and you can use them again and again.
Sugar Cookies – your go-to recipe
I’ve done a separate post for my Little Star Cookies which you can use to garnish your jelly cups. My recipe is a tried and tested essential and I’ve included step by step instructions and photos on how to add fondant for that professional finish. The dough can be made up to 6 weeks ahead and the cookies keep well in an airtight container for two weeks too. You can find the recipe here.
Why you’ll love these Little Strawberry Jelly Cups
Do ahead magic – the jellies can be made up to 2 days ahead and stored in the fridge (leave off the cream and cookie until serving). You can decorate the cookies a few days before too – they keep really well.
Adaptable – change the berries according to the season and the shape of the cookie to suit your occasion. Stars work well for a Christmas themed Afternoon Tea while hearts or just simple little round cookies look beautiful too.
Other delicious Afternoon Tea recipes to try
Coronation Chicken Finger Sandwiches
Lemon Tartlets with Pistachio Meringues
Chorizo and Tomato Mini Quiche
How to make Little Strawberry Jelly Cups
NOTE: Make the sugar cookies before making the jelly cups. Click here for the recipe.
Make the Jelly
Line a tray with paper towel then place the 8 glasses on top.
Put the jelly crystals in a heatproof bowl then make the jelly according to the packet instructions. You will need a total amount of 500ml (I like to use Aeroplane brand).
Transfer the jelly mixture to a jug and set aside for now.
Add the strawberries
Wash 8 of the strawberries and pat dry.
Cut off the top to remove the hull and leaves then cut each strawberry in half lengthways.
Place two halves in each glass.
Add the jelly
Pour the jelly mixture into each glass making sure to leave a gap at the top for the Chantilly cream. Check that the liquid has been evenly distributed – use a teaspoon to take from one cup and add to the other if not.
Refrigerate
Put the tray of little strawberry jelly cups in the refrigerator for at least 2 hours to set (or overnight).
Whip the Chantilly cream
Attach the whisk attachment to your stand mixer or hand beaters.
Fit a medium disposable piping bag with a large star tip such as a 1M and snip off the end. Place the bag in a tall glass and turn over the top third to make a cuff. Set aside for now.
Place the cream together with the sifted icing sugar and vanilla in a stand mixer bowl (or bowl you can use with hand beaters) and whip the cream on medium speed until a stiff, pipeable consistency.
Fill the bag with the whipped cream then remove from the glass, pull up the cuff and twist until a small amount of cream comes out of the tip. Take a small piece of plastic wrap and cover the tip, then put the bag in the refrigerator until required.
To serve
Wash the remaining 4 strawberries then pat dry. Cut off the top to remove the leaves and hull then slice in half lengthways.
Remove the Little Strawberry Jelly Cups and the piping bag with the cream from the fridge.
Take a cup and holding the bag directly above, pipe a swirl on top of the jelly then add a strawberry and a star cookie (if you made them). Serve immediately.
Note: Make sure you have placed the small spoons at each place setting or in a spare glass close to your tiered stand. You can also insert a spoon into each cup before serving if you prefer.
Little Strawberry Jelly Cups
8
servings15
minutes2
hoursEquipment
Eight (8) IKEA 100ml POKOL glasses and DRAGON spoons
Digital scales
Stand mixer
Other equipment
Heat-safe bowl
500ml+ capcity jug
Disposable piping bag – medium
Large star piping tip (1M or similar)
Keep the screen of your device on
Ingredients
1 packet 1 packet strawberry jelly crystals (Aeroplane brand is possible)
12 12 strawberries
200 ml 6 3/4 fl oz thickened cream
50 g 1 3/4 oz icing sugar, sifted
1 teaspoon 1 tsp vanilla extract
Directions
- Make the Little Star Cookies
- The full cookie recipe with step by step instructions is here.
- Make the jelly
- Line a tray with paper towel then place the 8 glasses on top.
- Put the jelly crystals in a heatproof bowl then make the jelly according to the packet instructions. You will need a total amount of 500ml (I like to use Aeroplane brand).
- Transfer the jelly mixture to a jug and set aside for now.
- Add the strawberries
- Wash 8 of the strawberries and pat dry.
- Cut off the top to remove the hull and leaves then cut each strawberry in half lengthways.
- Place two halves in each glass.
- Add the jelly
- Pour the jelly mixture into each glass making sure to leave a gap at the top for the Chantilly cream. Check that the liquid has been evenly distributed – use a teaspoon to take from one cup and add to the other if not.
- Put the tray of little strawberry jelly cups in the refrigerator for at least 2 hours to set (or overnight).
- Whip the Chantilly cream
- Attach the whisk attachment to your stand mixer or hand beaters.
- Fit a medium disposable piping bag with a large star tip such as a 1M and snip off the end. Place the bag in a tall glass and turn over the top third to make a cuff. Set aside for now.
- Place the cream together with the sifted icing sugar and vanilla in a stand mixer bowl (or bowl you can use with hand beaters) and whip the cream on medium speed until a stiff, pipeable consistency.
- Fill the bag with the whipped cream then remove from the glass, pull up the cuff and twist until a small amount of cream comes out of the tip. Take a small piece of plastic wrap and cover the tip, then put the bag in the refrigerator until required.
- To serve
- Wash the remaining 4 strawberries then pat dry. Cut off the top to remove the leaves and hull then slice in half lengthways.
- Remove the Little Strawberry Jelly Cups and the piping bag with the cream from the fridge.
- Take a cup and holding the bag directly above, pipe a swirl on top of the jelly then add a strawberry and a star cookie (if you made them). Serve immediately.
- Note: Make sure you have placed the small spoons at each place setting or in a spare glass close to your tiered stand. You can also insert a spoon into each cup before serving if you prefer.
- Do ahead
- The cookies can be made up to two weeks ahead then stored in an airtight container while the jellies can be made up to 2 days ahead and stored in the fridge (leave off the cream and cookie until serving), just cover with plastic wrap.