These gorgeous little jelly cakes with strawberries and cream are very simple to make (plus they're almost too cute to eat!). They are the perfect sweet treat for your next party, morning tea or special occasion.
To make these, all you need to do is bake a batch of my favourite soft and fluffy vanilla cupcakes. Once they are completely cool, you simply dip them in jelly (still in liquid form) and roll them in coconut. Then you can fill them with whipped cream and decorate with fresh strawberries – how easy and delicious is that!
My version of this jelly cakes with strawberries and cream recipe is based on the jelly cakes my Nan still makes on special occasions, or if we simply ask her to! While her recipe is a little more fiddly thanks to the traditional sponge, my ‘cheat’ version makes whipping up a batch of these fabulous cakes super easy.
If you want to go even further with the decorations, you can also add some shaved chocolate to the whipped cream – yum! You can also mix things up with the jelly by choosing a flavour or colour that matches your occasion, e.g. I’m planning to make a batch using blue jelly for our little guy’s first birthday which is coming up way too soon.
Jelly Cakes with Strawberries and Cream
Prep time: 30 mins + 1 hr 30 mins cooling time
Cooking time: 20 mins
Total Time: 2 hrs 20 mins
- 125g butter - softened
- 2/3 cup caster sugar
- 1 1/2 cups self-raising flour
- 1/2 cup milk
- 2 tsp vanilla extract
- 2 eggs
- 85g packet raspberry jelly crystals
- 1 cup boiling water
- 1 cup cold water
- 3 cups desiccated coconut
- 250g strawberries, sliced
For the cream:
- 200ml thickened cream
- 1 tsp icing sugar
- 1/2 tsp vanilla essence
- Preheat the oven to 180°C and line 2 cupcake tins with paper cases.
- Put the softened butter, caster sugar, flour, milk, vanilla and eggs into the bowl of an electric mixer and mix on a low speed for 2 minutes or until well combined.
- Increase the speed and beat for a further 2 minutes or until the mixture is smooth and pale.
- Divide the mixture among the prepared cupcake tins and bake for 18–20 minutes or until golden and cooked through.
- Allow the cupcakes to cool completely on a wire rack.
- Also while the cakes are cooling you can make the jelly. In a medium bowl, add the jelly crystals and boiling water and mix until the jelly crystals have dissolved. Add the cold water and stir through. Place the Jelly into the fridge for 1 hour or until it's cold and has started to slightly thicken.
- Once the cakes have cooled completely, place the coconut into a bowl and remove the jelly from the fridge. Using a slotted spoon, lower each of the cupcakes into the jelly mixture. Allow the excess jelly to drain off before tossing the cupcake in the coconut. Place onto a wire rack. Repeat until you have used all of your cupcakes and place them into the fridge for 30 mins to set.
- While the cupcakes are cooling you can make the whipped cream. Place the thickened cream, icing sugar and vanilla essence into a small bowl and whip with an electric hand mixer until soft peaks form. Cover and place in the fridge until needed.
- Use a teaspoon to remove a small circle from the top of the jelly cake and add some whipped cream and sliced strawberries to decorate. Repeat until all of the cupcakes have been decorated.
- These jelly cakes with strawberries and cream are best eaten within 2 days.
- You can also use different flavours of jelly crystals to coat these cakes in.
Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.