Strawberry Biscuit Cream Cups
Crushed biscuits layered with sweetened whipped cream and juicy strawberries, a no-cook dessert that comes together in minutes.
- Total
- 21 min
- Prep 10 · Cook 1 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Seasoning in layers
- Sweet
- No cook
Instructions
-
Hull the strawberries and slice them into 5 mm pieces. Toss them in a small bowl with 1 tbsp sugar and set aside to macerate while you whip the cream.
~5 min
Sugar draws juice from strawberries through osmosis, creating a syrup that will soak into the biscuits.
-
Pour 100 ml cream into a mixing bowl and whisk vigorously until it thickens to soft peaks, about 3 minutes. Whisk in the remaining 0.5 tbsp sugar.
~3 min
Whisking incorporates air into the cream, and the fat globules trap it to form a stable foam.
Whisking Whisk with a steady, fast wrist motion, lifting the cream to incorporate air. Stop at soft peaks that droop slightly; overwhisking turns it grainy.
-
Crush the biscuits into rough 1 cm pieces with your hands or the back of a spoon.
~1 min
-
Spoon half the crushed biscuits into the bottom of a serving glass, then layer half the whipped cream and half the macerated strawberries. Repeat with the remaining biscuits, cream and strawberries.
~2 min
Layering in equal parts ensures every spoonful has a balanced mix of biscuit, cream, and fruit.
Seasoning in layers Distribute each component evenly so every bite has the same ratio. Don't dump everything in the center; spread to the edges.
-
Chill the assembled cup in the refrigerator for 10 minutes so the biscuits soften slightly and the layers set.
~10 min
Chilling lets the biscuits absorb moisture from the cream and strawberries, softening them into a cake-like texture.