Christmas Strawberry Jelly and Cream Recipe

How to make Christmas Strawberry Jelly and Cream


  1. To start the first layer of jelly use 1 pack of jelly crystals, as per packet directions. Then pour liquid into the bundt tin mould. Allow to set in the fridge for 3-4 hours until firm.
  2. In the meantime, wash 2 punnets strawberries.
  3. Wash and pat the strawberries dry with paper towel. Slice the green top off the strawberries and slice in half.
  4. After 3 hours, make the other 2 packets of jelly crystals as per packet directions. Set aside to allow to cool down for 20 minutes.
  5. Once first packet of jelly is set in the tin, place halved strawberries evenly around on top of the jelly.
  6. Then slowly pour the jelly liquid over the top of the set jelly and strawberries. Allow to set overnight.
  7. Once jelly is set, use a deep container with boiling hot water to dip the tin in and out for a few seconds. This will allow the jelly to slide out of the tin with ease.
  8. Use a round display platter. Place over the top of the tin then carefully turn upside down, together with the plate and bundt tin to allow the jelly to slide out.
  9. Wash and pat dry the remaining strawberries. Cut the strawberries in half and arrange around the outside of jelly.
  10. Before serving, whip cream with vanilla extract and icing mixture to firm peaks.
  11. Fill piping bag with a large, star-nozzle to pipe cream into the middle of the jelly. Top the cream off with a strawberry half, with green leaves in place.

Recipe: Courtesy of Virginia – ALDI Test Kitchen.