These Strawberry Jam Easter Baskets are soft, tender mini pastries filled with sweet strawberry jam and fresh diced strawberries. They’re simple to make, beautifully festive, and ideal for spring holidays like Easter. With a buttery yet oil-based dough, these pastries are light, not overly sweet, and pair perfectly with tea or coffee. The combination of jam and fruit creates a fresh, juicy filling that caramelizes slightly during baking, creating a melt-in-your-mouth treat.
This is a no-fuss dessert with a touch of elegance, perfect for Easter brunches, kids’ parties, or a casual weekend bake. With minimal ingredients and prep, you’ll have delicious, bakery-style baskets in no time!
Preparation, Cook, and Total Time
Preparation Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Yield: 8–10 small baskets
Cuisine: Italian-inspired spring pastry
Ingredients
For the Dough:
80 ml (⅓ cup) seed oil (sunflower or corn oil)
50 g (¼ cup) sugar
1 large egg
8 g (1 packet) vanilla sugar or 1 tsp vanilla extract
250 g (2 cups) all-purpose flour (type 00)
8 g (2 tsp) baking powder
For the Filling:
4–5 tbsp strawberry jam
5–6 fresh strawberries, diced small
For Decoration:
Powdered sugar for dusting
Directions
Step 1: Prepare the Dough
In a large bowl, whisk together the oil, sugar, egg, and vanilla sugar until smooth and slightly pale.
Sift in the flour and baking powder, then mix using a spoon or hands until a soft dough forms.
The dough should be smooth, elastic, and not sticky. If needed, add 1–2 tablespoons of flour if the dough is too soft.
Step 2: Shape the Dough into Baskets
Preheat your oven to 180°C (355°F).
Lightly grease or line a muffin tin with paper cups.
Divide the dough into 8–10 equal parts and roll each into a ball.
Press each dough ball into a muffin cup, pressing up the sides to form a small basket shape or well in the center.
Step 3: Add the Filling
Spoon about 1 teaspoon of strawberry jam into each dough basket.
Top with a few pieces of diced fresh strawberries.
Optional: Add a tiny sprinkle of sugar on top to help caramelize the strawberries during baking.
Step 4: Bake
Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the edges are lightly golden and the center is set.
Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Step 5: Decorate and Serve
Once completely cool, dust generously with powdered sugar.
Serve immediately, or store in an airtight container once cooled.
Serving Suggestions
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Serve for Easter brunch, baby showers, or spring picnics
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Pair with tea, coffee, or a light sparkling drink
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Decorate with edible flowers or mint sprigs for a festive presentation
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Add whipped cream or ice cream for a plated dessert
Cooking Tips
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Use seed oil for a soft, neutral-flavored dough—avoid olive oil
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Chill the dough for 15 minutes if it’s too soft
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Dice the strawberries small so they soften fully during baking
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Avoid overfilling to prevent overflow during baking
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Brush with egg wash before baking for a shinier, golden finish
Nutritional Benefits
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Strawberries are rich in vitamin C, fiber, and antioxidants
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Using oil instead of butter lowers saturated fat
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Eggs add protein and structure
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A modest sugar content makes these lighter than most desserts
Dietary Information
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Vegetarian
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Can be made dairy-free with suitable jam
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Not gluten-free (unless a 1:1 GF flour blend is used)
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Nut-free
Nutritional Facts (Per Basket – Approximate)
Calories: 180
Protein: 3g
Fat: 7g
Carbohydrates: 24g
Sugars: 8g
Fiber: 1g
Storage
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Store in an airtight container at room temperature for 2 days
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Refrigerate for up to 5 days
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Reheat in a low oven at 150°C (300°F) for 5–6 minutes
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Freeze (without powdered sugar) for up to 2 months; thaw and dust before serving
Why You’ll Love This Recipe
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Simple pantry ingredients
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Fresh, fruity flavor perfect for spring
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Elegant without being fussy
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Kid-friendly and party-perfect
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Customizable with other jams or toppings
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Make-ahead friendly
Recipe Conclusion
These Strawberry Jam Easter Baskets are a sweet and festive treat that are just as pretty as they are delicious. Made with soft oil-based dough, filled with tangy-sweet strawberry jam and fresh fruit, and finished with powdered sugar—they’re the kind of dessert that brings a smile with every bite. Whether you’re baking them for Easter, spring gatherings, or just a cozy treat at home, they are sure to be a hit.
The best part? No fancy equipment, no complex steps—just wholesome, simple ingredients baked into something special.
Frequently Asked Questions (FAQ)
1. Can I use another type of jam?
Yes, apricot, raspberry, or peach jam work beautifully in this recipe.
2. Can I make the dough ahead of time?
Absolutely. Wrap it and refrigerate for up to 24 hours before shaping.
3. Can I freeze the baked baskets?
Yes. Freeze without powdered sugar for up to 2 months. Thaw and dust before serving.
4. Can I use butter instead of oil?
Oil gives these pastries their soft texture, but you can substitute melted butter if preferred.
5. What if I don’t have a muffin tin?
You can shape these freeform into tartlets on a lined baking tray, but they may spread more.
6. Is this recipe suitable for children?
Yes! Kids love the sweet filling, and the recipe is safe and simple enough for them to help make.
7. Can I make this recipe gluten-free?
Yes. Use a 1:1 gluten-free baking flour for best results.
8. Can I skip the fresh strawberries?
Yes, though they add extra flavor and freshness. You can use only jam if needed.
9. How do I keep the filling from leaking out?
Don’t overfill, and leave a bit of space around the edges for the dough to rise and seal.
10. Can I add a crumble topping or nuts?
Definitely! A light streusel or sliced almonds can be added on top before baking for extra texture.