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