Store in an airtight container, refrigerated, for 1 week - 10 days.
When you’re setting the bases in the freezer, don’t let them go completely hard. You want them to still be soft to the touch, this will help the top layer stick to the base layer when freezing the cups at the end.
I used strawberry jam for my cups. When dolloping the jam onto the bases, make sure that your jam doesn’t spread to the sides. You want to leave a small gap between the edges and the jam, so the jam doesn’t spill out and it’s all encased.