Homemade strawberry toppas

Jani and I spend hours on our photoshoots and inevitably share childhood food stories as memories are triggered by different ingredients. One recent discovery is our shared love of Strawberry Toppa ice blocks – that delicious Kiwi invention of the 1950s. The rather rustic icy treats on these pages are our version of the sublime relationship between strawberries and cream – with a cheeky, grown-up twist. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

By Fiona Hugues
  • 20 mins preparation
  • 12 hrs marinating
  • Makes 12
  • Print


Homemade strawberry toppas
  • 3 cup fresh strawberries
  • 1/2 cup icing sugar
  • 3 tablespoon Cointreau
  • 12 ice-block moulds
  • 12 wooden twigs cut into 17cm lengths, or ice-block sticks
  • 2 cup full-fat cream


Homemade strawberry toppas
  • 1
    Place 1 cup strawberries and ¼ cup icing sugar in a jug. Blitz with a stick mixer until puréed. Stir in the Cointreau.
  • 2
    Spoon 1-2 Tbsp of strawberry purée into the bottom of each mould to a depth of 2cm, then place in freezer until set (at least 2 hours).
  • 3
    When set, press a stick into each frozen tip.
  • 4
    Mix the remaining sugar into the cream, stirring until dissolved. With a fork or potato masher, squash the remaining strawberries then stir into cream. Spoon cream mixture into moulds and fill to the top. Freeze overnight or until set.
  • 5
    When you are ready to serve, stand moulds in warm water to loosen. Remove ice blocks and serve immediately.


Omit the Cointreau if you’re making these for kids, and check that your twigs come from a non-toxic plant.

read more from