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Four strawberry butterfly cakes in a tray Tried & Tested

Strawberry butterfly cakes

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2.882 stars based on 17 ratings

Chances are butterfly cakes are one of those first few recipes that you learnt to cook so why not enjoy an hour in the kitchen and bake them with your own children.

This recipe is courtesy of Seasonal Berries the strawberry growers of Britain in aid of Breast Cancer Care. You can find more details online about the charity’s Strawberry Tea campaign, visit www.breastcancercare.org.uk/strawberry.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the butterfly cakes

  • 100g 3½ oz Butter (unsalted) at room temperature
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 100g 3½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • 2 2 Egg(s) (free range) medium

For the decoration

  • 100g 3½ oz Butter (unsalted)
  • 225g 8 oz Icing sugar Plus extra for sprinkling (we use Silver Spoon) Icing sugar
  • 50g 1⅞ oz Strawberries plus six extra for decorating

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a 12 section bun or muffin tray with paper cake cases.

  2. Classic mode Step 2

    Add the butter, sugar, flour and baking powder to a food processor or mixing bowl then add the eggs and beat until smooth.

    Ingredients for this step

  3. Classic mode Step 3

    Spoon into the cake cases, level the tops with a round bladed knife then bake for 15-18 minutes until well risen and golden brown and the tops spring back when pressed with a fingertip.

  4. Classic mode Step 4

    Leave the cakes to cool a little in the tin, lift out and transfer to a wire rack to cool completely.

  5. Classic mode Step 5

    To decorate, beat the butter with half the icing sugar (no need to sift) in a food processor until smooth. Add the remaining sugar and 50 g (2 oz) chopped strawberries and beat until smooth and the strawberries have coloured the buttercream pale pink. Or if you don’t have a processor, make the buttercream in a bowl with a wooden spoon then mash the strawberries with a fork then mix in.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 225g 8 oz Icing sugar Plus extra for sprinkling (we use Silver Spoon) Icing sugar
    • 50g 1⅞ oz Strawberries plus six extra for decorating
  6. Classic mode Step 6

    Cut a small circle from the top of each cake with a knife then scoop out with a teaspoon. Pipe or spoon the strawberry buttercream into the centre of the cakes.

  7. Classic mode Step 7

    Cut 6 sponge tops in half then press into 6 of the cakes at angles to look like butterfly wings. Decorate the remaining cakes with 6 halved strawberries pressed into the buttercream in the same way. Dust lightly with sifted icing sugar.

    Ingredients for this step

    • 6g ¼ oz Strawberries plus six extra for decorating
    • 225g 8 oz Icing sugar Plus extra for sprinkling (we use Silver Spoon) Icing sugar