Strawberries and Cream Cupcakes

tn_Strawberries and cream cup cakes

Strawberries and cream and tennis at Wimbledon are a great partnership and something of a British institution.  As I am writing we are about 10 minutes away from the start of the men’s semi-finals where Andy Murray will take to the centre court in a bid to beat Jerzy Janowicz and secure a place in the final.

Actually, I’m not really a tennis fan and will probably only watch the highlights but I am a traditionalist and I am a fan of strawberries and cream in any guise.  So I will be enjoying these cupcakes and I will be wishing Mr. Murray all the luck in the world but I will probably be sitting in the garden enjoying the lovely sunshine which appeared today.

If you fancy celebrating with a cupcake too then here’s the recipe – a Cliff Richard soundtrack is entirely optional (but not really recommended).


200g / 7oz Butter (softened)

200g / 7oz Caster Sugar

4 Large Eggs

200g / 7oz Self-Raising Flour

4 tbsp Strawberry Jam

250ml / 9fl oz Double Cream

250g / 9oz Strawberries

2 tsp Vanilla Extract

Icing Sugar, for dusting


Preheat the oven to 200C / 400F/ Gas Mark 6.

Put paper cases into two 12-hole cupcake / muffin tins.

Cream the butter and sugar together until light and fluffy.

Beat in the eggs, one at a time, until well combined. Fold in the flour.

Half fill the paper cases with cake mixture.  Add half a teaspoon of jam to each and then cover with the remaining cake mixture until the cases are about three quarters full.

Bake for 12-15 minutes until the cakes are golden-brown and spring back when pressed gently with a finger.  Remove the cakes from the oven and set aside to cool on a wire rack.

Add the vanilla extract to the cream and whip until soft peaks are formed.  Pipe onto the cupcakes and top with a strawberry (halve them if they are a bit big). Dust with icing sugar and serve. 

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