Bake for 10-15 minutes, until golden. Remove from oven and let them cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely (if the cookies stick a little to the pan rotate them gently while taking them off)
Let them cool completely on a wire rack
Place 1 teaspoon strawberry jam on every cookie bowl.
TO MAKE THE FILLING:
Beat the heavy cream on medium-high speed until medium-stiff peaks form, set aside.
Beat the cream cheese, crème fraiche , vanilla and confectioners’ sugar on medium speed until combined. Gently fold whipped cream into the cream-cheese mixture until combined.
Spoon filling over strawberry jam to fill the cups to the top. Garnish with sprinkles on top or mix some sprinkles into the filling.
Chill the cups until firm, about 30 minutes. Store in the fridge.
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