Strawberry cream cupcakes recipe

Click to rate
(80 ratings)
Sending your rating
makes: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 15 min
  • We earn a commission for products purchased through some links in this article.
  • Goodtoknow’s cupcake queen, Victoria Threader, has created these exclusive cakes to support Breast Cancer Care’s Strawberry Teas. A light sponge, filled with cream and topped with strawberry jelly – who could resist?


    • 150g golden caster sugar
    • 150g butter
    • 125g self-raising flour
    • 25g cornflour
    • 3 medium eggs
    • 1tsp vanilla extract
    • 2tbsp semi-skimmed milk
    • For the topping and filling
    • 2 punnets of smallish strawberries (or you can cut larger ones into smaller chunks)
    • 1 packet of quick gel (such as Green's)
    • 300ml double cream
    • 1 ½ tbsp icing sugar
    • Splash of vanilla extract


    • To make this cupcake recipe, preheat your oven to 160°C/Gas Mark 3 and line a 12-hole muffin tray with cases.

    • Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).

    • Add 1 egg, 1/3 of the flour and a splash of milk and beat until just combined. Repeat until all the ingredients are combined.

    • Fill your cases to 2/3 full. Using an ice cream scoop will help you get the perfect measure.

    • Bake in the oven for approximately 15-18 minutes or until golden and a toothpick inserted into one of the cakes comes out clean.

    • Remove and cool in the tray for 10 minute before cooling on a wire rack.

    • Prepare the strawberries by cutting in half or smaller if you wish.

    • Whip the double cream with the vanilla extract and icing sugar until stiff enough to pipe. Put in a piping bag and chill in the fridge in the piping bag until you are ready.

    • When the cakes are cold, cut out the centre of each cake using an apple corer. Pipe a little fresh cream into each cake to fill and pop a bit of cake back on top of the hole.

    • Arrange the strawberries on the tops of the cakes.

    • Heat the quick gel according to the instructions.

    • When the quick gel has cooled (it only takes a few minutes to cool), pour over the top of the strawberries using a spoon to guide you. Don’t worry if some of the gel dribbles down the sides of the cake case as when it cools you can scrape it off easily with a spoon or cut around the edge of the cake case and the excess jelly will fall away.

    • Eat within 6 hours.

    Click to rate
    (80 ratings)
    Sending your rating