“I have called this recipe 'strawberries & cream'! Made with fresh strawberries from the garden. Decorated with white chocolate buttons & a fresh strawberry & lightly sprinkled with white chocolate strands.”
1hr 20mins
24 Cakes

Ingredients Nutrition


  1. Pre-heat oven to 160°c fan oven (that's the oven I have).
  2. Use some fancy cupcake cases to line a cupcake/muffin tray( I made 24 with this recipe).
  3. I used a Kenwood mixer, I started by beating the butter & sugar until light, pale & fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Beat in vanilla extract.
  6. Sift flour & add it in two batches to the butter mixture. Blend in 1 tablespoon of the strawberry puree after first part of flour has been added, then blend in the rest of the flour with the rest of the strawberry puree. Your aim is to have a cake batter that slowly drops of the back of the mixing spoon, if batter still seems a bit 'dry' then blend in a tablespoon of room temperature soured cream.
  7. Using an ice-cream scoop( I have found this gives the perfect amount of batter for cupcake cases), place a scoop of batter into each case, gently tap tray on counter to level cakes & release any air in the batter.
  8. Place tray on oven shelf just above centre, bake 20 minutes - until a skewer inserted comes out clean.
  9. Cool in tin 5 mins, then remove carefully to a wire rack to cool completely.
  10. Use a strawberry frosting to pipe onto cakes, add a whole strawberry with stalk left on, then place large white chocolate buttons around the edge. Sprinkle with white chocolate strands or curls - place covered in fridge to harden the frosting.
  11. When serving remove 1 hour before serving. I have found it is easier to eat these with a spoon!

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