If you love the classic combination of bananas, caramel, whipped cream, and biscuits, these Strawberry Banoffee Cups are a fun and delicious twist you need to try. Instead of making one large pie, this recipe turns the dessert into individual cups with beautiful layers that you can see through the glass.
Each cup is filled with buttery digestive biscuit crumbs, rich caramel toffee, fresh strawberries, ripe bananas, and fluffy whipped cream. A sprinkle of biscuit crumbs and a little dark chocolate finish each dessert beautifully.
These individual strawberry banoffee cups are perfect for parties, family gatherings, birthdays, afternoon treats, or whenever you want an easy dessert that looks as good as it tastes.
Why You’ll Love These Strawberry Banoffee Cups
- Easy individual portions: No slicing or serving a whole pie.
- Beautiful layers: Clear cups show off every delicious layer.
- Fresh and fruity: Strawberries add a bright flavor to the rich caramel.
- Quick to assemble: Once the ingredients are prepared, the cups come together easily.
- Perfect for entertaining: Prepare several cups ahead of time and keep them chilled until serving.
Ingredients
For the Biscuit Layer
- 250 g digestive biscuits
- 100 g unsalted butter, melted
For the Caramel Toffee Layer
- 397 g sweetened condensed milk
or about 1½ cups prepared dulce de leche
For the Fruit Layers
- 2 ripe but firm bananas
- 250–300 g fresh strawberries
- 1–2 tablespoons strawberry sauce or strawberry purée, optional
For the Whipped Cream
- 300 ml heavy whipping cream
- 1–2 tablespoons powdered sugar, optional
- 1 teaspoon vanilla extract, optional
For Garnishing
- Extra digestive biscuit crumbs
- Dark chocolate shavings
- Fresh strawberry halves
- Small banana slices
What You’ll Need
For the best presentation, use clear plastic dessert cups or small transparent serving glasses. Cups holding approximately 200–250 ml work particularly well.
The transparent sides are important because they allow the colorful layers of strawberry, cream, banana, caramel, and biscuits to be visible.
How to Make Strawberry Banoffee Cups
1. Prepare the Biscuit Crumbs
Crush the digestive biscuits until they become fine crumbs.
You can use a food processor or place the biscuits in a sealed bag and crush them with a rolling pin.
Transfer the crumbs to a bowl and mix them with the melted butter until evenly combined. The mixture should resemble moist sand.
Set aside a small amount of the crumbs for decorating the finished cups.
2. Prepare the Caramel
If you’re using prepared dulce de leche, simply stir it until smooth and set it aside.
If you’re making the caramel from sweetened condensed milk, gently cook it according to a safe caramel-making method until thick and golden.
Allow the caramel to cool before assembling the dessert.
For an easier option, prepared dulce de leche is highly recommended for individual dessert cups.
3. Prepare the Strawberries
Wash the strawberries thoroughly and dry them well.
Remove the green tops and slice the strawberries into small pieces.
For an attractive presentation, keep a few strawberry halves aside to decorate the tops of the cups.
If desired, lightly crush some of the strawberries with a fork to create a juicy strawberry layer or use a small amount of strawberry purée.
4. Slice the Bananas
Peel the bananas and cut them into thin, even slices.
Use bananas that are ripe and sweet but still firm enough to hold their shape.
Set aside a few slices for the final decoration.
5. Whip the Cream
Pour the cold heavy cream into a chilled mixing bowl.
Whip until soft peaks form.
Add powdered sugar and vanilla if desired, then continue whipping briefly until the cream is fluffy and holds its shape.
Do not overwhip the cream.
For the beautiful presentation shown in individual dessert cups, transfer the whipped cream into a piping bag fitted with a large star tip.
Description
These easy Strawberry Banoffee Cups are a delicious twist on classic banoffee pie, layered with buttery digestive biscuit crumbs, rich caramel toffee, fresh strawberries, ripe bananas, and fluffy whipped cream. Served in individual clear cups, this no-bake dessert is perfect for parties, celebrations, or an easy make-ahead treat.
Ingredients
For the Biscuit Layer
- 250 g digestive biscuits
- 100 g unsalted butter, melted
For the Caramel Layer
- 397 g sweetened condensed milk, or prepared dulce de leche
For the Fruit Layers
- 2 ripe but firm bananas
- 250–300 g fresh strawberries
- 1–2 tbsp strawberry sauce or strawberry purée, optional
For the Whipped Cream
- 300 ml heavy whipping cream
- 1–2 tbsp powdered sugar, optional
- 1 tsp vanilla extract, optional
For Garnishing
- Extra digestive biscuit crumbs
- Dark chocolate shavings
- Fresh strawberry halves
- Banana slices
Instructions
- Crush the biscuits: Crush the digestive biscuits into fine crumbs. Mix with the melted butter until evenly combined.
- Prepare the caramel: If using dulce de leche, stir until smooth. If making caramel from sweetened condensed milk, cook it using a safe caramel-making method until thick and golden. Allow it to cool completely.
- Prepare the strawberries: Wash and thoroughly dry the strawberries. Remove the stems and cut them into small pieces. Reserve a few strawberry halves for decorating.
- Slice the bananas: Peel the bananas and cut them into thin, even slices.
- Whip the cream: Beat the cold heavy cream until soft peaks form. Add powdered sugar and vanilla, if using, and whip until fluffy and able to hold its shape. Do not overwhip.
- Build the first layer: Add 1–2 tablespoons of digestive biscuit crumbs to the bottom of each clear dessert cup.
- Add whipped cream: Pipe or spoon a small layer of whipped cream over the biscuit crumbs.
- Add strawberries: Add a layer of chopped strawberries. For a more attractive presentation, press some strawberry pieces gently against the sides of the cup.
- Add caramel: Spoon a layer of cooled caramel or dulce de leche over the strawberries.
- Add bananas: Arrange several banana slices over the caramel.
- Add more whipped cream: Pipe a generous swirl of whipped cream on top of the banana layer.
- Garnish: Finish each cup with a strawberry half, a few banana slices, digestive biscuit crumbs, and dark chocolate shavings.
- Chill: Refrigerate the assembled cups for at least 1 hour before serving.
Notes
- Use clear 200–250 ml dessert cups to show off the colorful layers.
- Make sure the strawberries are thoroughly dried before assembling to prevent excess moisture.
- Use ripe but firm bananas for the best texture.
- Let the caramel cool completely before adding it to the cups.
- Prepared dulce de leche is the easiest option for the caramel layer.
- For the freshest texture, assemble the cups a few hours before serving.
- Keep refrigerated until ready to serve.
- Best enjoyed within 1–2 days.
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How to Assemble the Strawberry Banoffee Cups
Now comes the fun part—the layers.
Layer 1: Digestive Biscuit Crumbs
Add approximately 1–2 tablespoons of biscuit crumbs to the bottom of each transparent cup.
Gently press them down, but don’t compact them too firmly.
Layer 2: Whipped Cream
Pipe a small layer of whipped cream over the biscuit crumbs.
This creates a creamy white layer between the golden biscuit and the strawberry filling.
Layer 3: Strawberries
Add a layer of chopped fresh strawberries.
For the eye-catching look, gently press a few strawberry pieces against the inside wall of the cup so the red fruit is clearly visible from the outside.
Layer 4: Caramel Toffee
Spoon a layer of cooled caramel over the strawberries.
Don’t add too much—the goal is to create distinct layers rather than having the caramel overwhelm the fruit.
Layer 5: Bananas
Add several banana slices over the caramel.
Arrange a few slices around the edge of the cup if you want the layers to look more decorative.
Layer 6: More Whipped Cream
Pipe another generous layer of whipped cream on top.
Create a tall, fluffy swirl so the cream extends slightly above the rim of the cup.
Layer 7: Final Garnish
Finish each cup with:
- A fresh strawberry half
- A few banana slices
- Crushed digestive biscuits
- Dark chocolate shavings
For an extra attractive presentation, place a banana slice and strawberry half diagonally across the whipped cream.
Tips for Beautiful Strawberry Banoffee Cups
Use clear cups. The transparent sides make the colorful layers part of the presentation.
Keep the layers clean. Add each ingredient slowly with a small spoon or piping bag to prevent the sides of the cup from becoming messy.
Dry the strawberries well. Excess water can make the dessert watery.
Use firm bananas. Very ripe, soft bananas can become mushy.
Cool the caramel completely. Warm caramel can melt the whipped cream.
Pipe the whipped cream. A piping bag gives the cups the tall, bakery-style appearance seen in professional dessert displays.
Don’t fill the cups too quickly. Take your time with each layer for a cleaner presentation.
Can I Make Strawberry Banoffee Cups Ahead of Time?
Yes. You can prepare the biscuit crumbs, caramel, strawberries, and whipped cream separately in advance.
For the best texture and appearance, assemble the cups a few hours before serving.
If you need to prepare them earlier, assemble the biscuit, caramel, and fruit layers first and add the final whipped cream and garnishes closer to serving.
How to Keep Bananas From Browning
Bananas naturally begin to brown after being sliced.
For the freshest appearance, slice them shortly before assembling the cups. You can also lightly coat the banana slices with a small amount of lemon juice, although too much can change the flavor.
Another option is to keep the banana slices inside the caramel and cream layers rather than leaving them exposed to air.
How to Store Strawberry Banoffee Cups
Cover the cups and keep them refrigerated.
Because these desserts contain fresh strawberries, bananas, whipped cream, and dairy-based caramel, they should remain chilled until serving.
For the best texture and appearance, enjoy them within 1–2 days.
Easy Variations
Chocolate Strawberry Banoffee Cups
Add a thin layer of chocolate biscuit crumbs or sprinkle extra dark chocolate between the layers.
Extra Strawberry Cups
For a stronger strawberry flavor, add strawberry sauce or purée between the strawberry and whipped cream layers.
Mini Banoffee Cups
Use small shot glasses or mini dessert cups to create bite-sized portions for parties.
No-Banana Strawberry Cups
If you prefer strawberries over bananas, simply increase the amount of fresh strawberries and make a strawberry caramel dessert cup instead.
Frequently Asked Questions
What size cups should I use?
Clear cups holding around 200–250 ml are ideal for individual Strawberry Banoffee Cups. Smaller cups can also be used for parties or dessert tables.
Can I use plastic cups?
Yes. Clear food-safe plastic dessert cups are perfect for parties and make the colorful layers easy to see.
Can I use dulce de leche instead of making caramel?
Absolutely. Dulce de leche is the easiest option and works beautifully in these individual cups.
Can I use frozen strawberries?
Fresh strawberries are strongly recommended. Frozen strawberries release liquid as they thaw, which can make the biscuit crumbs and whipped cream watery.
Why are my biscuit crumbs soggy?
The biscuit layer can become soft when it absorbs moisture from the fruit and cream. For the best texture, don’t add excessive strawberry sauce and avoid assembling the cups too far in advance.
Can I make these without a piping bag?
Yes. Simply spoon the whipped cream into each cup and gently smooth or swirl it with the back of a spoon.
Final Thoughts
These Strawberry Banoffee Cups take everything people love about banoffee pie and turn it into a beautiful individual dessert.
The combination of crunchy buttery biscuit crumbs, rich caramel, sweet bananas, juicy strawberries, and fluffy whipped cream creates an irresistible mix of textures and flavors. And because everything is served in a clear cup, every colorful layer becomes part of the presentation.
They’re simple enough for a casual family dessert but beautiful enough for parties and celebrations.
Layer, chill, garnish, and serve—and watch everyone reach for their own Strawberry Banoffee Cup!
