Strawberry Custard Baskets: Easy and Delicious

This dessert looks like something from a fairy tale picnic and they may be small, but are layered with intent. The shell is tender but holds its ground, while the custard is steeped in lemon zest topped with strawberry.

This isn’t a grand dessert. It’s an intentional one. A handful of steps, a few steady movements, and what you get is something that feels effortless. These cheerful little bites shine as a brunch dessert or can be served during tea-time.

A Dessert With Layers and Not Just in Flavor

This dessert is essentially a fusion of European dessert and after-school snack nostalgia. The short pastry base is rooted in French sablé-style crusts, while the custard is closer to classic pastry cream.

Strawberries have been sweetening European tables since Roman times, but their real boom came in the 18th century when crossbreeding yielded the plump garden variety. So in a way, your strawberry basket is both a culinary evolution and a very edible history lesson.

Pro Tips for the Best Strawberry Baskets

• Use chilled dough because warm dough turns limp and sticky. Cold dough keeps its shape and bakes up beautifully.
• Use muffin tins, not cupcake liners. Direct contact with the metal helps the base crisp up properly.
• While pouring hot milk into the yolk mixture, whisk continuously to avoid scrambled egg surprises.
• Cool completely before assembling because warm custard in a pastry shell will make your dessert soggy.

How Long Does the Custard Last?

Once made, the custard can hang out in the fridge for 3 days. Make sure it’s completely cooled before storage, and give it a stir before using if it firms up too much.

Can I Add Other Fruits?

You can add raspberries, blueberries, or even thin slices of kiwi. Just make sure the fruit is dry so it doesn’t water down the custard.

Can I Make the Dough in Advance?

Yes, the pastry dough can be made and refrigerated up to two days ahead. Just wrap it tightly in plastic and let it sit at room temp for 10 minutes before rolling.

How to Store Strawberry Custard Baskets

Assembled strawberry baskets are best eaten fresh, but if you have leftovers, store in the fridge for up to 24 hours. Beyond that, the pastry starts to soften and the fruit can weep into the custard.

How to Make Strawberry Custard Baskets

Set your oven to 180°C/350°F. Mix soft butter and powdered sugar until light. Then, add the egg and continue mixing until smooth.

Fold in the flour until it forms a dough and cover in plastic wrap and chill in the fridge for 1 hour.

Roll out your dough on a lightly floured surface and use a 5–6 cm cutter to make circles.

Gently press the cut out pastry into the muffin tin and bake for 20 minutes. Let it cool completely before filling.

In a saucepan, whisk egg yolks with sugar and flour.

Slowly pour in the hot milk into your pan while whisking non-stop. Add lemon zest, place over low heat and cook for about 10 minutes.

Transfer the custard into a bowl and let it cool fully.

Pipe or spoon your custard into the pastry shells and top each with a slice of strawberry.