There’s something about a bite-sized treat that holds a world of comfort. For me, Pim’s biscuits are not just a snack—they are a little taste of childhood. I remember sneaking into the kitchen after school, hoping to find that familiar orange package in the snack drawer. But what if I told you that making them at home is even more magical? Today, I’m sharing my homemade Pim’s à la Fraise recipe—a delightful mix of soft sponge cake, fruity strawberry filling, and smooth dark chocolate.

Before You Start: A Little Preparation Goes a Long Way

Before diving in, let’s get a few things straight. The key to a perfect Pim’s lies in three essential parts:

A light and airy sponge base – The foundation of the treat, delicate yet sturdy enough to hold the filling.
A rich strawberry layer – You’ll want a jam that’s thick and packed with flavor.
A glossy dark chocolate coating – The final touch that brings everything together beautifully.

Now that we’re set, let’s get baking!

Ingredients You’ll Need

For the Sponge Cake:

3 eggs
30g brown sugar
80g whole wheat flour (T110)
1 tsp baking powder

For the Strawberry Filling:

3 tbsp strawberry jam (preferably thick)
1g agar-agar (if the jam is too runny)

For the Chocolate Coating:

100g dark chocolate (70% cocoa or more)

Step-by-Step Guide to Your Homemade Pim

Step 1: Bake the Perfect Sponge Base

Preheat your oven to 180°C (350°F). If you have a convection oven, even better! It helps bake the sponge evenly.

In a mixing bowl, whisk together the eggs and brown sugar until the mixture turns pale and fluffy.
Sift in the flour and baking powder, then gently fold everything together until smooth.
Grease a cupcake or muffin tin and spoon in two tablespoons of batter per mold.
Bake for 8 minutes, then let the sponges cool completely.

Step 2: Prepare the Strawberry Filling

If your jam is too runny, heat it in a saucepan with agar-agar and let it simmer for one minute.
Let it cool slightly before spooning a thin layer onto each sponge base.
Place them in the fridge for 20 minutes to set.

Step 3: Coat with Chocolate

Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (bain-marie method).
Once fully melted, carefully dip the top of each sponge (with the jam side up) into the chocolate.
Place them back in the fridge for 10 minutes to allow the chocolate to harden.

The Final Moment: Enjoying Your Handmade Pim’s!

Now comes the best part—taking that first bite. The soft sponge, fruity jam, and crisp chocolate shell create the perfect harmony. Every time I make these, I can’t help but think of my childhood, when my sister and I would argue over the last piece. Now, making them from scratch feels like reclaiming that joy with a little added magic.

So, what’s stopping you? Put on your apron, whip up a batch, and let the nostalgia take over!

Strawberry Chocolate Cupcake

These homemade Strawberry Chocolate Cupcakes combine a delicate sponge base with a rich strawberry jam filling, and a glossy dark chocolate coating. Perfect for a nostalgic treat, every bite of these cupcakes brings together the lightness of the cake, the fruitiness of the strawberry jam, and the indulgence of dark chocolate. A magical recipe to recreate a childhood favorite!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 18

Chill time for strawberry filling and chocolate coating 20

Total Time 1 8

Course Dessert

Cuisine International

Servings 12 cupcakes

Calories 150 kcal

Ingredients

For the Sponge Cake

3 eggs eggs
30 g brown sugar
80 g whole wheat flour T110
1 tsp baking powder

For the Strawberry Filling

3 tbsp strawberry jam preferably thick
1 g agar-agar if the jam is too runny

For the Chocolate Coating

100 g dark chocolate 70% cocoa or more

Instructions

Bake the Perfect Sponge Base

Preheat your oven to 180°C (350°F). Grease a cupcake or muffin tin and spoon in two tablespoons of batter per mold.
In a mixing bowl, whisk together the eggs and brown sugar until the mixture turns pale and fluffy. Sift in the flour and baking powder, then gently fold everything together until smooth.
Bake for 8 minutes, then let the sponges cool completely.

Prepare the Strawberry Filling

If your jam is too runny, heat it in a saucepan with agar-agar and let it simmer for one minute.
Let it cool slightly before spooning a thin layer onto each sponge base. Place them in the fridge for 20 minutes to set.

Coat with Chocolate

Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (bain-marie method).
Once fully melted, carefully dip the top of each sponge (with the jam side up) into the chocolate. Place them back in the fridge for 10 minutes to allow the chocolate to harden.

Notes

For a firmer strawberry filling, add agar-agar to the jam to prevent it from being runny.
Allow sufficient chill time for the chocolate to set properly.

Keyword Strawberry Chocolate Cupcake, Homemade Cupcakes, Strawberry Jam Cupcake, Dark Chocolate Cupcake, Childhood Recipe, Cupcake Recipe, Pim’s Style Cupcake