Strawberry Crumble Pots

Use Bakers Strawberry Swirls to create this ‘melt-in-your-mouth’ fresh and fruity dessert that’s topped off with dollops of whipped cream.  

Serves 6.

Ingredients

• 1 x 200 g packet of Bakers Strawberry Whirls

• 125 ml castor sugar

• 30 ml corn flour

• 250 ml cream

• 800 g washed, hulled and sliced strawberries

• 12 strawberries (extra)

• whipped cream

Instructions

Break or chop the Bakers Strawberry Whirls coarsely and set aside. Mix the castor sugar and corn flour and whisk into the cream. Pour into a saucepan and add the 800 g strawberries.

Bring to the boil, stir until thickened and remove from heat. Divide the mixture between 6 small glass oven-safe dishes. Sprinkle with the biscuit pieces and place on a baking tray.

Bake in a pre-heated oven at 190 oC for 8 – 10 minutes or until the strawberries and their juices are bubbling through the biscuit pieces.

Serve at once, garnished with the extra strawberries and whipped cream.