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50Total Time
20Prep Time
30Bake Time

Strawberries & Cream Cupcakes

0 Reviews

About the bake

These strawberry and cream cupcakes are a perfect treat for the summer.

50Total Time
20Prep Time
30Bake Time


  1. Step 1:

    Preheat the oven to  160°C (fan 180°C, gas mark 4). Line a 12 hole muffin tin with cupcake cases.

  2. Step 2:

    Cream together the butter and sugar using an electric whisk until soft and creamy.

  3. Step 3:

    Add the vanilla extract and the eggs one at a time and continue to mix.

  4. Step 4:

    Gently fold in the sifted flour. Half fill each of the cake cases with the cake batter.

  5. Step 5:

    Bake for 25 to 30 minutes until the cakes are nicely browned or until a skewer inserted in the middle of the cakes comes out clean.

  6. Step 6:

    Allow the cakes to cool. Once cooled pile or pipe whipped cream onto the tops of the cakes and decorate the tops with a fresh strawberry. Note these cakes need to be eaten on the day they have the cream topping put on.


    • 230g Butter (unsalted)
    • 230g Silver Spoon White caster sugar
    • 4 Egg(s) (free range) (large)
    • 230g Allinson's Self Raising Flour
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    •  Whipped cream
    • 1 Strawberries (punnet)

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