Strawberries & Cream Cupcakes

Shopping List

  • 200g Stork/butter
  • 200g caster sugar
  • 200g self raising flour
  • 50g plain flour
  • 4 large free range eggs
  • Strawberries
  • A jar of strawberry jam
  • 1tsp strawberry flavouring (optional)
Preparation Time:- 20 minutes Cooking Time:- 35-40 minutes

With Wimbledon on, I couldn’t think of a more appropriate recipe to share than my Strawberries & Cream cupcakes!
With a hidden layer of sweet strawberry jam and a creamy vanilla topping, these beauties are perfect to watch the tennis action with a glass of cold Pimms! Perfect polkadot cups by Iced Jems!

This recipe makes 12 large cupcakes and will last for 3-4 days before putting on the fresh strawberry.




Cream together the Stork/butter and caster sugar.

Add in the eggs one at a time.

Then add in your flour, both self raising and plain. Then add in flavouring if you are using it.


Fill batter into your cups about 1/3 full.


Then a teaspoon of strawberry jam.


Then top the layer of jam with more batter so the cases are now ¾ full.


Bake at 140C for 35-40 minutes or until golden brown and springy.

These are gorgeous and perfect to enjoy on a hot summers day together with a glass of cold berry cider!

Enjoy as they are or top with vanilla buttercream, I’ve used a 1M nozzle for this swirl and topped with a fresh strawberry.

Vanilla Buttercream Recipe

  • 250g unsalted butter
  • 500g icing sugar
  • 1 tsp vanilla
  1. Cream the butter on it’s own for a few minutes.
  2. Add icing sugar.
  3. Add vanilla.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

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